![\"Andrew's](\"https:\/\/andrewschoice.com.au\/recipes\/wp-content\/uploads\/2023\/11\/Andrews-AndrewFinishedHam-009-300x300.jpg\")
<\/div>\n <\/div>\n Fruity Marmalade Glazed Ham<\/h2>\n \n A fruity twist on the classic marmalade glazed ham<\/span><\/div>\n \n \n \n \n <\/div>\n \n \n Print<\/a>\n Pin<\/a>\n \n <\/div>\n <\/div>\n \n \n \n \n What you'll need<\/div> <\/h3>- 8kg Traditional Ham On Bone<\/span><\/li>
- 1 <\/span> cup<\/span> Orange Marmalade <\/span> (Bonne Maman)<\/span><\/li>
- 1<\/span> cup<\/span> Apricot Jam<\/span> (Bonne Maman)<\/span><\/li>
- \u00bc<\/span> cup<\/span> Honey<\/span><\/li>
- \u00bd<\/span> cup<\/span> Orange Juice<\/span><\/li>
- 3<\/span> Cinnamon Quills<\/span><\/li>
- 2<\/span> tbsp<\/span> Mustard Powder<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Instructions<\/div> <\/h3>- Remove the ham from the fridge a couple of hours before you glaze your ham. Bringing it to room temperature will reduce the time it needs to re-heat.<\/span><\/div><\/li>
- Preheat oven to 200\u2103<\/span><\/div><\/li>
- Place the marmalade, apricot jam, honey, orange juice and cinnamon quills in pot and bring to the boil. Reduce heat and allow to simmer for about 10 minutes. Set aside to keep warm.<\/span><\/div><\/li>
- Prepare your ham by removing the skin making sure to keep the fat intact. See Andrew's Top Tips<\/a> on how to do this like a pro.<\/span><\/div><\/li>
- Using a sharp knife, score the fat in a neat diamond pattern and cover the hock with foil. <\/span><\/div><\/li>
- Sprinkle the mustard powder onto the fat, patting it gently to evenly cover the surface of the exposed fat. Stud the centre of each diamond with a clove.<\/span><\/div><\/li>
- Place the ham on a lighly greased wire rack in a roasting dish. Add 500ml of water to the dish and place in the hot oven.<\/span><\/div><\/li>
- Roast for approximately 30 minutes until the fat starts to render. You will notice the mustard powder will have dissolved into the fat by now.<\/span><\/div><\/li>
- Carefully remove the tray and brush generously with a coating of warm glaze. It's really important that both the ham and glaze are warm to ensure the glaze is absorbed and adheres to the meat.<\/span><\/div><\/li>
- Return to the hot oven and repeat every 10-15 minutes until your ham is caramelised and warmed through.<\/span><\/div><\/li>
- Remove ham from the oven, discard foil and wrap the end of your ham with a linen napkin and ribbon.<\/span><\/div><\/li>
- If serving hot allow to rest for 10 minutes before carving.<\/span><\/div><\/li>
- Just before serving, reheat your glaze and apply a final layer for a lustrous finish.<\/span><\/div><\/li>
- Garnish with grilled oranges.<\/span><\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Notes<\/div><\/h3>Get ahead, prepare your glaze up to a week before and re-heat when it's time to glaze.\u00a0 This also gives the glaze time for the cinnamon to really infuse.<\/span><\/div>\nCara Cara oranges have a lovely sweet flavour for this recipe.<\/span><\/div><\/div>\n \n \n \n \n \n \n \n <\/div>\n<\/div><\/div><\/div>\r\n\r\nDid you try this?<\/h4>\r\n\r\n\r\n\r\n
Please let us know how it turned out for you! Leave a comment below and tag @andrews.choice<\/a> on Instagram and hashtag it #madewithmeraki<\/a><\/p>","protected":false},"excerpt":{"rendered":"Coming from a culture where glazed ham wasn’t traditional fare, I vividly remember my inaugural attempt at transforming a ham into a glistening masterpiece.\u00a0 Opting for what seemed to be a very popular classic at the time: Marmalade glazed ham. Not having any cooking experience, or being much of a marmalade man, the idea didn’t …<\/p>\n","protected":false},"author":3,"featured_media":4523,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-2-no-sidebar.php","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"on","loftocean-like-count":1,"loftocean-view-count":1720,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"Timeless recipes","lemon_limes_single_post_intro_description":"Infused with cinnamon, this fruity classic is a crowd pleaser","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":0,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"","lemon_limes_single_custom_sticky_site_header":"","lemon_limes_single_custom_sticky_site_header_style":"sticky-scroll-up","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"","footnotes":""},"categories":[35],"tags":[46,166],"class_list":["post-4506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-christmas","tag-ham"],"loftoceanMetas":{"authorName":"Alexia","categories":[{"name":"Recipes","link":"https:\/\/andrewschoice.com.au\/recipes\/category\/recipes\/","count":3}],"date":"November 30, 2023","featuredImageSRC":"https:\/\/andrewschoice.com.au\/recipes\/wp-content\/uploads\/2023\/11\/Andrews-AndrewFinishedHam-009-150x150.jpg"},"_links":{"self":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/comments?post=4506"}],"version-history":[{"count":13,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506\/revisions"}],"predecessor-version":[{"id":4532,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506\/revisions\/4532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/media\/4523"}],"wp:attachment":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/media?parent=4506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/categories?post=4506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/tags?post=4506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
What you'll need<\/div> <\/h3>- 8kg Traditional Ham On Bone<\/span><\/li>
- 1 <\/span> cup<\/span> Orange Marmalade <\/span> (Bonne Maman)<\/span><\/li>
- 1<\/span> cup<\/span> Apricot Jam<\/span> (Bonne Maman)<\/span><\/li>
- \u00bc<\/span> cup<\/span> Honey<\/span><\/li>
- \u00bd<\/span> cup<\/span> Orange Juice<\/span><\/li>
- 3<\/span> Cinnamon Quills<\/span><\/li>
- 2<\/span> tbsp<\/span> Mustard Powder<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Instructions<\/div> <\/h3>- Remove the ham from the fridge a couple of hours before you glaze your ham. Bringing it to room temperature will reduce the time it needs to re-heat.<\/span><\/div><\/li>
- Preheat oven to 200\u2103<\/span><\/div><\/li>
- Place the marmalade, apricot jam, honey, orange juice and cinnamon quills in pot and bring to the boil. Reduce heat and allow to simmer for about 10 minutes. Set aside to keep warm.<\/span><\/div><\/li>
- Prepare your ham by removing the skin making sure to keep the fat intact. See Andrew's Top Tips<\/a> on how to do this like a pro.<\/span><\/div><\/li>
- Using a sharp knife, score the fat in a neat diamond pattern and cover the hock with foil. <\/span><\/div><\/li>
- Sprinkle the mustard powder onto the fat, patting it gently to evenly cover the surface of the exposed fat. Stud the centre of each diamond with a clove.<\/span><\/div><\/li>
- Place the ham on a lighly greased wire rack in a roasting dish. Add 500ml of water to the dish and place in the hot oven.<\/span><\/div><\/li>
- Roast for approximately 30 minutes until the fat starts to render. You will notice the mustard powder will have dissolved into the fat by now.<\/span><\/div><\/li>
- Carefully remove the tray and brush generously with a coating of warm glaze. It's really important that both the ham and glaze are warm to ensure the glaze is absorbed and adheres to the meat.<\/span><\/div><\/li>
- Return to the hot oven and repeat every 10-15 minutes until your ham is caramelised and warmed through.<\/span><\/div><\/li>
- Remove ham from the oven, discard foil and wrap the end of your ham with a linen napkin and ribbon.<\/span><\/div><\/li>
- If serving hot allow to rest for 10 minutes before carving.<\/span><\/div><\/li>
- Just before serving, reheat your glaze and apply a final layer for a lustrous finish.<\/span><\/div><\/li>
- Garnish with grilled oranges.<\/span><\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Notes<\/div><\/h3>Get ahead, prepare your glaze up to a week before and re-heat when it's time to glaze.\u00a0 This also gives the glaze time for the cinnamon to really infuse.<\/span><\/div>\nCara Cara oranges have a lovely sweet flavour for this recipe.<\/span><\/div><\/div>\n \n \n \n \n \n \n \n <\/div>\n<\/div><\/div><\/div>\r\n\r\nDid you try this?<\/h4>\r\n\r\n\r\n\r\n
Please let us know how it turned out for you! Leave a comment below and tag @andrews.choice<\/a> on Instagram and hashtag it #madewithmeraki<\/a><\/p>","protected":false},"excerpt":{"rendered":"Coming from a culture where glazed ham wasn’t traditional fare, I vividly remember my inaugural attempt at transforming a ham into a glistening masterpiece.\u00a0 Opting for what seemed to be a very popular classic at the time: Marmalade glazed ham. Not having any cooking experience, or being much of a marmalade man, the idea didn’t …<\/p>\n","protected":false},"author":3,"featured_media":4523,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-2-no-sidebar.php","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"on","loftocean-like-count":1,"loftocean-view-count":1720,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"Timeless recipes","lemon_limes_single_post_intro_description":"Infused with cinnamon, this fruity classic is a crowd pleaser","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":0,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"","lemon_limes_single_custom_sticky_site_header":"","lemon_limes_single_custom_sticky_site_header_style":"sticky-scroll-up","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"","footnotes":""},"categories":[35],"tags":[46,166],"class_list":["post-4506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-christmas","tag-ham"],"loftoceanMetas":{"authorName":"Alexia","categories":[{"name":"Recipes","link":"https:\/\/andrewschoice.com.au\/recipes\/category\/recipes\/","count":3}],"date":"November 30, 2023","featuredImageSRC":"https:\/\/andrewschoice.com.au\/recipes\/wp-content\/uploads\/2023\/11\/Andrews-AndrewFinishedHam-009-150x150.jpg"},"_links":{"self":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/comments?post=4506"}],"version-history":[{"count":13,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506\/revisions"}],"predecessor-version":[{"id":4532,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506\/revisions\/4532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/media\/4523"}],"wp:attachment":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/media?parent=4506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/categories?post=4506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/tags?post=4506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 8kg Traditional Ham On Bone<\/span><\/li>
- 1 <\/span> cup<\/span> Orange Marmalade <\/span> (Bonne Maman)<\/span><\/li>
- 1<\/span> cup<\/span> Apricot Jam<\/span> (Bonne Maman)<\/span><\/li>
- \u00bc<\/span> cup<\/span> Honey<\/span><\/li>
- \u00bd<\/span> cup<\/span> Orange Juice<\/span><\/li>
- 3<\/span> Cinnamon Quills<\/span><\/li>
- 2<\/span> tbsp<\/span> Mustard Powder<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
\nInstructions
<\/div> <\/h3>- Remove the ham from the fridge a couple of hours before you glaze your ham. Bringing it to room temperature will reduce the time it needs to re-heat.<\/span><\/div><\/li>Preheat oven to 200\u2103<\/span><\/div><\/li>Place the marmalade, apricot jam, honey, orange juice and cinnamon quills in pot and bring to the boil. Reduce heat and allow to simmer for about 10 minutes. Set aside to keep warm.<\/span><\/div><\/li>Prepare your ham by removing the skin making sure to keep the fat intact. See Andrew's Top Tips<\/a> on how to do this like a pro.<\/span><\/div><\/li>Using a sharp knife, score the fat in a neat diamond pattern and cover the hock with foil. <\/span><\/div><\/li>Sprinkle the mustard powder onto the fat, patting it gently to evenly cover the surface of the exposed fat. Stud the centre of each diamond with a clove.<\/span><\/div><\/li>Place the ham on a lighly greased wire rack in a roasting dish. Add 500ml of water to the dish and place in the hot oven.<\/span><\/div><\/li>Roast for approximately 30 minutes until the fat starts to render. You will notice the mustard powder will have dissolved into the fat by now.<\/span><\/div><\/li>Carefully remove the tray and brush generously with a coating of warm glaze. It's really important that both the ham and glaze are warm to ensure the glaze is absorbed and adheres to the meat.<\/span><\/div><\/li>Return to the hot oven and repeat every 10-15 minutes until your ham is caramelised and warmed through.<\/span><\/div><\/li>Remove ham from the oven, discard foil and wrap the end of your ham with a linen napkin and ribbon.<\/span><\/div><\/li>If serving hot allow to rest for 10 minutes before carving.<\/span><\/div><\/li>Just before serving, reheat your glaze and apply a final layer for a lustrous finish.<\/span><\/div><\/li>Garnish with grilled oranges.<\/span><\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Notes
<\/div><\/h3>Get ahead, prepare your glaze up to a week before and re-heat when it's time to glaze.\u00a0 This also gives the glaze time for the cinnamon to really infuse.<\/span><\/div>\nCara Cara oranges have a lovely sweet flavour for this recipe.<\/span><\/div><\/div>\n \n \n\n \n \n \n \n <\/div>\n<\/div><\/div><\/div>\r\n\r\nDid you try this?<\/h4>\r\n\r\n\r\n\r\n
Please let us know how it turned out for you! Leave a comment below and tag @andrews.choice<\/a> on Instagram and hashtag it #madewithmeraki<\/a><\/p>","protected":false},"excerpt":{"rendered":"
Coming from a culture where glazed ham wasn’t traditional fare, I vividly remember my inaugural attempt at transforming a ham into a glistening masterpiece.\u00a0 Opting for what seemed to be a very popular classic at the time: Marmalade glazed ham. Not having any cooking experience, or being much of a marmalade man, the idea didn’t …<\/p>\n","protected":false},"author":3,"featured_media":4523,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-2-no-sidebar.php","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"on","loftocean-like-count":1,"loftocean-view-count":1720,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"Timeless recipes","lemon_limes_single_post_intro_description":"Infused with cinnamon, this fruity classic is a crowd pleaser","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":0,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"","lemon_limes_single_custom_sticky_site_header":"","lemon_limes_single_custom_sticky_site_header_style":"sticky-scroll-up","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"","footnotes":""},"categories":[35],"tags":[46,166],"class_list":["post-4506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-christmas","tag-ham"],"loftoceanMetas":{"authorName":"Alexia","categories":[{"name":"Recipes","link":"https:\/\/andrewschoice.com.au\/recipes\/category\/recipes\/","count":3}],"date":"November 30, 2023","featuredImageSRC":"https:\/\/andrewschoice.com.au\/recipes\/wp-content\/uploads\/2023\/11\/Andrews-AndrewFinishedHam-009-150x150.jpg"},"_links":{"self":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/comments?post=4506"}],"version-history":[{"count":13,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506\/revisions"}],"predecessor-version":[{"id":4532,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/posts\/4506\/revisions\/4532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/media\/4523"}],"wp:attachment":[{"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/media?parent=4506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/categories?post=4506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrewschoice.com.au\/recipes\/wp-json\/wp\/v2\/tags?post=4506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 1 <\/span> cup<\/span> Orange Marmalade <\/span> (Bonne Maman)<\/span><\/li>