Orange Marmalade Ginger Ham Glaze recipe - A Dish of Daily Life (2024)

FAQs

What is a substitute for orange juice in ham glaze? ›

If you don't have any OJ on hand or simply don't want to use it, you can replace it with orange concentrate or orange extract combined with water. If you have an allergy and don't want to use orange at all, you can always try replacing it with apple cider, pineapple juice, or even apple cider vinegar.

If you want to prepare ahead then just bake on the day: Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required. On the day of, baste and bake!

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.

A ham on the bone is phenomenal served cold, but at Christmas time a lot of people love to glaze their ham and serve it hot. The process of glazing your ham merely warms the ham through and bakes on the glaze. It creates a lovely caramelised, darkened glaze over the fat on the top of your Christmas ham.

When I don't have orange marmalade, I've found that the best substitutes are orange jam or orange juice concentrate. Pro tip: concentrate has a thicker, more syrupy consistency that works better than orange juice when making a ham glaze.

If you want to prepare pre-cooked ham so it's tender, juicy and flavor, the key is in the glaze. Here's how to bake the best ham with apple juice or pineapple.

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

The thing with glazed ham is that it doesn't actually need to be cooked because it's already cooked. It's just about getting that glaze just right! Cool for 2 – 3 hours on the counter until you can barely feel warmth when you hover your hand over the surface.

Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.

How many pounds of ham do I need for 10 people? ›

That means for a 10-person Easter dinner, you'll need a bone-in ham that weighs between 7.5-10 pounds or a 5-pound boneless ham. If you're serving country ham, though, you'll need way less of it. Although it is delicious, the saltiness will prevent people from heaping it on their plates.

It's rich in protein and several beneficial nutrients. However, regularly eating processed meats like ham may increase your risk of certain cancers. Thus, it's best to limit your intake and stick to fresh, less processed types of ham as part of a balanced diet.

It's more for visual than flavour – needs to be removed before serving. EXCESS FAT: If you want a beautiful glossy, caramelised ham, you have to leave fat on. But there is quite a thick layer of fat on most hams and it does not melt (render) when baked.

Add 1-2 tablespoons (15-30 g) of cornstarch to the water. Portion out the cornstarch using a dry measuring cup or measuring spoon that's clearly labelled. Shake in the chalky powder a little at a time, using your free hand to gently stir the mixture with a fork or whisk as you do so.

Mix soda, mustard and brown sugar together. Throw in cloves or allspice to taste. Another option is to use cherry preserves with lemon juice and lemon zest, brown sugar, cinnamon and a dash of salt. You could also use apricots.