Maple Orange Marmalade Glazed Ham

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Step 4. In a small saucepan, combine maple syrup, orange juice, brown sugar, bourbon, ground cloves, cinnamon, allspice, and mustard. Bring them all to a boil and then reduce the heat. Simmer the glaze ingredients for about 5 minutes. Optionally, you could strain and reduce the glaze for a thicker consistency. Step 5.

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Bake the ham for one hour, and in the meantime, make the glaze. In a skillet or saucepan, combine the maple syrup, orange marmalade, butter, Dijon mustard, black pepper, and thyme. Heat over medium to medium high heat for about 5 minutes, stirring frequently, until it thickens (see blog photo for reference). Once the ham has baked for an hour.

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Remove ham from oven and increase oven temperature to 350 degrees. Cut open the oven bag and roll back sides to expose the ham. Brush ham with 1/3 of the glaze and return to the oven until glaze becomes sticky, about 10 minutes. Remove ham from oven, transfer to carving board, and brush entire ham with 1/3 of the glaze.

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Instructions. Place the maple syrup, bourbon, orange juice, dijon and whole grain mustard (if using) into a small sauce pan and whisk to combine. Bring to a boil over medium heat, then reduce the heat to medium and cook for 5-10 minutes or until thickened. Pour the water into the slow cooker.

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This prevents the meat from seizing and becoming tough. Preheat the oven to 320°F . Arrange the oven shelf on the lower third so the ham will be sitting in the center of the oven. Make the Orange Maple Ham Glaze by mixing the maple syrup, brown sugar, Dijon mustard, cinnamon, and all spice until well combined.

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Method. Preheat the oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze.

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Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan) Pour the water in the baking dish, then place in the oven. Bake for 1.5 - 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

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Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes. Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small.

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In a medium saucepan set over medium-high heat, combine the maple syrup, brown sugar, apple cider, mustard, and spices. Stir well and allow ingredients to combine and begin to boil. Allow the mixture to boil for about 2 minutes, then remove from heat. Baste on ham as desired, either all at once before baking, or in intervals as the ham bakes.

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Whisk the maple syrup, the brown sugar and orange juice together along with any drippings from the ham. Pour over the ham. Cover the pan with foil and bake in a 325-degree oven for about 1-½ to 2 hours Cook for approximately 8 to 10 minutes per pound or until the internal temperature is 140-degrees. Spoon the glaze over the ham every 30 minutes.

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Add 1 ½ cups of water to the pan, or enough to come up ¼ inch up the ham. Cover the pan tightly with foil and transfer to the oven. Set the timer for the amount of time you calculated. Step 3. While the ham cooks, prepare the glaze by whisking together the orange juice, maple syrup, and salt. Step 4. After the first round of cooking is done.

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It adds a vinegary bite to the glaze and balances the sweetness of the maple syrup and brown sugar. Garlic: you will be using 3 garlic cloves for this ham glaze. It has a strong garlic flavor that is so delicious. Ginger: adds an amazing flavor to the glaze. You can add ½ teaspoon or up to 1 teaspoon if you like a little extra ginger kick.

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Preheat oven to 300 degrees F. Line a 9 x 13 baking dish with foil and lightly oil or coat with nonstick spray. In a medium bowl, whisk together maple syrup, brown sugar, Dijon, orange zest, rosemary and pepper. Place ham, cut side down, in the prepared baking dish. Brush evenly with 1/4 cup maple syrup mixture.

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Instructions. Make the glaze. Place the butter into a 1-cup measuring cup; microwave on high for 30 seconds, or until melted. Allow to cool slightly. Add the maple syrup and orange juice, and whisk until combined. Place 1 cup chicken broth in the instant pot, then fit a pressure cooker trivet into the pot.

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Steps. When ready to cook, start the Traeger grill, set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Meanwhile, make the glaze: In a small saucepan, combine the orange juice, the maple syrup, marmalade, mustard, vinegar, cinnamon, and cloves. Warm over low heat, whisking to combine the ingredients.

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Method. 1. Preheat oven to 200°C (180°C fan-forced). Line baking tray with baking paper. 2. Place juice, zest, maple syrup, sugar and mustards in saucepan over high heat and whisk to combine. Bring to boil and cook for 5 mins until thickened, stirring occasionally. 3.