Best 7 Festive Ham With Marmalade Bourbon Glaze Recipes

BOURBON AND MARMALADE GLAZED HAM

Steps:

• Preheat oven to 425°F.
• Line a large roasting pan with foil.
• If necessary, trim the rind and fat from the ham, leaving only 1/4" layer of fat.
• Place the ham in the roasting pan.
• Score the ham in a diamond pattern, with a sharp knife.
• Stick one whole clove into the center of each diamond.
• Combine water, sherry and ginger in a small bowl, then pour over ham.
• Bake 5 minutes per pound.
• Combine the marmalade, bourbon and mustard in a small saucepan and cook over medium heat until warm, about 5 minutes.
• Stir occasionally.
• Increase oven temp to 450°F.
• Brush the glaze over the cooked ham, then sprinkle with the brown sugar.
• Bake until ham reaches a rich brown color, about 20 minutes.
• Spoon off the fat from the pan juices.
• Transfer the pan juices to a saucepan, and boil until thick, about 10 minutes or so.
• Serve the ham with the pan juices.

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
• With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

HAM WITH MARMALADE BOURBON GLAZE

Steps:

• 1.Bake ham per package directions.
• 2.For the glaze: combine rest of ingredients and mix well.
• 3.When ham has 20 minutes left to cook, remove from oven and brush on glaze; allow to cook for 10 minutes, then brush on a second layer of glaze and allow to cook for another 10 minutes. Remove from oven and let rest 10 minutes before serving.

STICKY MARMALADE HAM

Steps:

• Heat oven to 180C/160C fan/gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure you leave some room around the ham. Put it in the oven, then turn the heat down to 160C/140C fan/gas 3 and leave to cook for 5 hrs. Meanwhile, mix the marmalade with the sugar and 50ml water in a small pan, bring to the boil, then set aside and leave to cool.
• Take the ham from the oven. Be careful when you lift the foil as there will be a good amount of steam, which can burn. Once the ham has cooled just a little, remove the rind by gently prising the skin from the fat and lifting it away. Try to keep as much fat on the leg as you can as this will keep the ham moist as it roasts. Drain off most of the liquid (this is very good ham stock - keep it and use it for soup), leaving a little in the tin. Turn the oven up to 200C/180C fan/gas 6.
• Score lines into the fat with a knife to make large diamond shapes, with the lines about 4cm apart. Brush a third of the marmalade glaze over the joint, really pushing it into the creases and cuts. Now stud the ham with the cloves by poking a clove into the corner of each diamond.
• Put a trivet into the roasting tin (if you don't have one, a few halved carrots will do), then sit the ham on top. Roast the ham, uncovered, for 45-50 mins, brushing with the remaining glaze a few times during cooking, until caramelised and delicious. Carve hot or cold.

ROSEMARY-BOURBON GLAZED HAM

Steps:

• Remove ham from packaging and bring to room temperature for up to 2 hours before baking.
• Preheat oven to 325ºF. Arrange a rack in the lower third of the oven and remove upper racks.
• In a small pot over medium heat, whisk together brown sugar, bourbon, apple cider vinegar, Dijon mustard, orange zest and juice, rosemary, garlic powder, onion powder, cinnamon, and a few turns of the pepper mill. Bring to a low simmer and cook for 5-6 minutes, stirring frequently, until the sugar has dissolved. Remove from heat and set aside.
• Place ham in a large roasting pan, face down. Brush half the glaze over the surface of the ham. Loosely cover ham with foil and bake for 1 hour and 30 minutes. During cooking, brush with remaining glaze mixture every 30 minutes. For the last 15 minutes of cooking, remove foil. Let stand up to 30 minutes before transferring to a serving platter.

BOURBON-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Brush with 2 tablespoons bourbon. Bake, uncovered, at 325° for 2 hours. , In a small bowl, combine the brown sugar, mustard, marmalade, coriander and remaining bourbon; spoon over ham. Bake 30 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing.

FESTIVE HAM WITH MARMALADE BOURBON GLAZE

Steps:

• Let the ham rest at room temperature for at least 30 to 40 minutes before cooking.
• Preheat the oven to 350 degrees F. Place vegetables in the bottom of a roasting pan.
• Score top of ham into 1'' diamond patterns. Place the ham on a rack in the roasting pan, over the vegetables. Add water to the pan to cover the vegetables. Cover with a lid or a piece of heavy duty aluminum foil.
• Place the pan on the bottom third of the oven and roast until the center of the ham is lukewarm, about 2 hours depending on size. Overall cooking time should take about 15 minutes per pound.
• In the meantime, combine the ingredients for the glaze in a medium saucepan. Whisk constantly over medium low-heat and cook until the mixture becomes syrupy, about 20 minutes. Do not leave the stove as the sweet mixture can easily boil and overflow. Remove from heat.
• When the center of the ham is lukewarm, take the ham out of the oven and baste with juice from the bottom of the pan. Put back in the oven and bake, uncovered, for another 20 minutes.
• Brush the glaze evenly over the ham every 10 minutes for the remaining cooking time, about 40 minutes total.
• Take the ham out of the oven and let rest for 15 minutes. Carve and serve immediately.