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Wednesday, December 26, 2012

Taste Buds: Orange Glazed Ham

For Christmas dinner it is becoming a tradition to cook our Orange Glazed Ham. The glaze seals the juices and gives the ham a gloriously tender slightly spiced taste. It is also a pretty easy dish and can be made without too much of fuss which is a plus with a house full of people; it really makes this meal a double bonus, easy and yummy!

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    RECIPE: CHICKEN STEW & DUMPLINGS
INGREDIENTS
1 14-16 pound; fully cooked, spiral cut smoked ham on the bone
15 whole cloves
2 cups orange marmalade
½ cup whole grain mustard
1 cup brown sugar
¼ cup apple juice
1 teaspoon cinnamon

DIRECTIONS
1. Preheat oven to 350 degrees
2. In a heavy roasting pan with a raised grate spray with pam. Put two cups of water in the bottom of pam. Place a piece of tin foil over the grate. Cut small holes in the tin foil to allow the juices to drain.
3. Place your ham cut face down on the tin foil. Use a sharp knife and score through the skin and fat down to the meat, about 1/2 of an inch, making a checkerboard pattern.
4. Push the whole cloves in the corners of the checkerboard pattern into the meat.
5. In a large bowl stir the marmalade, mustard, brown sugar, apple juice and cinnamon in a bowl.
6. Using a pastry brush, brush the top of the meat generously with the glaze reserving the rest for future brushings.
7. Cover the meat with tin foil and bake until the internal temperature reaches 140 degrees; approximately 15 min per pound.

3 comments:

paul peggy zeus said...

MMMM miss having a good ham dinner.

Jess said...

So yummy in my tummy! Just had some in a ham, egg, and cheese omelet this morning. Mmm Mmm good!

Jennifer Arens said...

Mmmmmm will have to do this for Easter. Remind me:-)

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