Baked with Ham Marmalade Mustard Glaze
Smoky-tasting, baked ham glazed with a mustard spiced, citrusy, sweet and sour tasting glaze.
Recipe - Quality Foods
Baked with Ham Marmalade Mustard Glaze
Prep Time15 Minutes
Servings10
Cook Time120 Minutes
Ingredients
1 (7 to 8 lb./3.2 to 3.5 kg) shank or butt portion ham
1 Tbsp orange juice
1 1/2 tsp cornstarch
3/4 cup orange marmalade (see Note)
3 Tbsp Dijon mustard
1 Tbsp + 1 1/2 tsp brown sugar
1 Tbsp + 1 1/2 tsp cider vinegar
freshly ground black pepper, to taste (you can be generous)
Directions
- Preheat oven to 325 F. Trim excess tough skin off the top of the ham. Line a shallow roasting pan with parchment paper. Set ham in the pan, fatty side up. With a sharp knife, score top and sides of the ham in a diamond pattern, making shallow cuts about 1-inch apart. Bake ham, uncovered, 80 minutes.
- While ham bakes, make glaze by combining orange juice and cornstarch in a small pot. Now add the marmalade, mustard, sugar, vinegar and pepper. Set pot over medium, medium-high heat, bring to a simmer, whisking to combine the melting marmalade with the other ingredients. Simmer glaze 1 minute, and then remove from the heat and cover.
- When ham has baked 80 minutes, baste the top and sides of it with 1/3 of the glaze. Bake ham 10 minutes more, and then baste with half of the remaining glaze. Bake ham another 10 minutes, and then baste with remaining glaze. Bake another 10 to 20 minutes, or until the glaze is rich in colour and the centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with meat thermometer. Remove ham from the oven, tent with foil, rest 10 minutes, and then slice and serve.
Note: Jars of orange marmalade can be found alongside the other jams and jellies we sell. Bon Maman brand orange marmalade was used when testing this recipe, but other brands will also work in the glaze.
15 minutes
Prep Time
120 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Hertel - Smoked Ham Shank Portion, 1 Pound
$6.81/lb$1.50/100g
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.39 was $5.69$0.35/100ml
Fleischmann's - Canada Corn Starch, 454 Gram
$4.69$1.03/100g
Western Family - Orange Marmalade, 500 Millilitre
$6.29$1.26/100ml
French's - Original Dijon Mustard, 325 Millilitre
$4.19$1.29/100ml
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Bragg - Apple Cider Vinegar - Organic, 946 Millilitre
$12.49$1.32/100ml
Mccormick - Ground Black Pepper, 37 Gram
$6.19$16.73/100g
Directions
- Preheat oven to 325 F. Trim excess tough skin off the top of the ham. Line a shallow roasting pan with parchment paper. Set ham in the pan, fatty side up. With a sharp knife, score top and sides of the ham in a diamond pattern, making shallow cuts about 1-inch apart. Bake ham, uncovered, 80 minutes.
- While ham bakes, make glaze by combining orange juice and cornstarch in a small pot. Now add the marmalade, mustard, sugar, vinegar and pepper. Set pot over medium, medium-high heat, bring to a simmer, whisking to combine the melting marmalade with the other ingredients. Simmer glaze 1 minute, and then remove from the heat and cover.
- When ham has baked 80 minutes, baste the top and sides of it with 1/3 of the glaze. Bake ham 10 minutes more, and then baste with half of the remaining glaze. Bake ham another 10 minutes, and then baste with remaining glaze. Bake another 10 to 20 minutes, or until the glaze is rich in colour and the centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with meat thermometer. Remove ham from the oven, tent with foil, rest 10 minutes, and then slice and serve.
Note: Jars of orange marmalade can be found alongside the other jams and jellies we sell. Bon Maman brand orange marmalade was used when testing this recipe, but other brands will also work in the glaze.