Best 8 Turkey Ham With Marmalade Glaze Recipes

TURKEY HAM WITH MARMALADE GLAZE RECIPE - (3.7/5)

Steps:

• Preheat oven to 350º F. Prepare glaze: In small sauce pan over medium heat, add pineapple juice and cornstarch. Stir constantly until mixture becomes thick. Stir in spicy mustard and marmalade. Remove from heat. Prepare turkey ham: Score the turkey ham and place in prepared baking dish. Glaze ham with prepared marmalade to lightly cover exposed sides of ham. Bake ham 15 minutes per pound, uncovered. While baking, baste 1 or 2 more times using a total of 1/4 of the glaze on the turkey ham. Place pineapple chunks in 1/4 of marmalade in oven proof dish. Bake for 10 - 15 minutes. Serve with ham. The remaining marmalade glaze will be served over turkey ham slices.

TURKEY HAM WITH MARMALADE GLAZE RECIPE

Steps:

• Preheat oven to 350º F.
• Prepare glaze: In small sauce pan over medium heat, add pineapple juice and cornstarch. Stir constantly until mixture becomes thick. Stir in spicy mustard and marmalade. Remove from heat.
• Prepare turkey ham: Score the turkey ham and place in prepared baking dish. Glaze ham with prepared marmalade to lightly cover exposed sides of ham. Bake ham 15 minutes per pound, uncovered.
• While baking, baste 1 or 2 more times using a total of 1/4 of the glaze on the turkey ham.
• Place pineapple chunks in 1/4 of marmalade in oven proof dish. Bake for 10 - 15 minutes. Serve with ham.
• The remaining marmalade glaze will be served over turkey ham slices.

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.

PINEAPPLE/ORANGE TURKEY HAM GLAZE RECIPE - (4.5/5)

Steps:

• In small saucepan over medium heat combine pineapple juice with cornstarch. Stirring constantly, cook until mixture thickens and becomes glossy. Stir in mustard and marmalade. In a lightly greased 9-X 11-X 1-inch baking pan place ham. Spoon 1/4 glaze over ham and heat according to package directions, basting several times with glaze. Stir reserved tidbits into remaining glaze and heat throughout. To serve, slice ham and top slices with glaze.

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.

MARMALADE-GLAZED ROAST TURKEY & GRAVY

Steps:

• Sit the turkey in a large roasting tin, breast-side up, and gently push your fingers under the skin until you can fit your whole hand down the length. Season the turkey all over with 1 tbsp sea salt flakes. Cover and chill for at least 1 hr, or up to 24 hrs.
• Remove the turkey from the fridge 1 hr before cooking so it can come to room temperature. Beat the butter, orange zest and half the rosemary leaves with some pepper. Transfer the turkey to a board and put the onions, carrots and turkey neck and giblets into the tin. Sit the turkey on top, then spread about 4 tbsp of the flavoured butter under the skin, over the breasts, using your hands. Spread the rest of the butter over the outside of the turkey, ensuring the legs and wings are well coated. Put the orange halves and rosemary stalks in the cavity.
• Heat the oven to 180C/160C fan/gas 4. Work out the cooking time based on 40 mins per kg. A turkey this size will need about 2 hrs 40 mins, plus 30-45 mins resting. Cover the turkey loosely with foil and roast for 2 hrs. Remove the foil and brush generously with some of the marmalade, then roast for 15 mins more. Brush with more marmalade and sprinkle with the remaining rosemary leaves. Return to the oven for a final 15 mins. Check the turkey is cooked through by inserting a meat thermometer into the thickest part of the breast - it should read 65C, and the thickest part of the thigh should read 75C. If the turkey isn't up to temperature, return to the oven for 15 mins at a time until it's cooked through. Leave the turkey in the tin for 10 mins, then lift onto a lipped board or tray to rest, uncovered, for at least 20 mins, or up to 40 mins.
• To make the gravy, skim all but about 2 tbsp fat off the juices in the tin. If the roasting tin is flameproof, put it directly over a medium heat. If not, tip the juices into a large shallow pan first. Scatter over the flour and stir to make a paste, then stir in the wine and bubble for 2 mins. Pour in the stock and bring to a simmer, then add the soy sauce and simmer for 10 mins until the gravy has thickened. Add any resting juices from the turkey to the gravy, season to taste, then strain into a jug. Carve the turkey and serve with the gravy on the side.

MARMALADE-GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham, cut-side down, in a large baking dish. Smear 3/4 of the marmalade all over the ham. Cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 1 to 1 1/2 hours. Remove from the oven and let rest for 5 minutes.
• While the ham is resting, mix remaining marmalade with horseradish mustard in a small bowl. Serve alongside ham.

MARMALADE BAKED 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; insert a clove in each diamond. , Pour beer or broth over ham. Rub brown sugar over surface of ham. Cover and bake at 325° for 1-1/4 hours. , Spread with marmalade. Bake, uncovered, for 15-25 minutes longer or until a thermometer reads 140°.