Thanksgiving Recipes – Baked Ham with an Orange, Cardamom and Balsamic Glaze, if you’re looking for a moist delicious ham delivered straight to your door, introduce new Thanksgiving recipe ideas to your family the combination of orange, mustard and balsamic vinegar gives the glaze a rich, sweet-sour flavor.
Baked Ham with an Orange, Cardamom and Balsamic Glaze is a great Thanksgiving dinner you don’t have to look far to find great new thanksgiving recipe ideas. Lets Start!
Ingredients:-
- 5 kilogram cooked 1/2 leg of ham (we use Freedom Farms).
- 2-3 navel oranges or other thin skinned orange.
- whole doves.
Glaze
- 1/2 cup orange marmalade.
- 3/4 cup brown sugar, packed.
- 1/4 teaspoon ground cardamom.
- 1 teaspoon dry mustard powder.
- 2 tablespoons Dijon mustard.
- 2 tablespoons balsamic vinegar.
- juice of 1 lemon
To assemble toothpicks Preheat the oven to 170°C.
Preparation:-
1-Glaze:-
Combine all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 2 minutes then set aside.
2-Ham:-
- Remove the skin from the ham using your fingertips to gently prize it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.
- Place the ham in an aluminum foil-lined baking dish and pour in enough water to cover the base of the dish. This stops the glaze from burning on the base.
- Halve the oranges through the stem and slice thinly. Place the oranges, overlapping slightly, in rows across the ham and stud with cloves and toothpicks, Using a pastry brush, dab the glaze thickly over the oranges Roast for 1 1/4 hours, basting every 20 minutes. If necessary add a little water to the dish so the glaze doesn’t catch and burn. Turn the dish several times during cooking for even coloring of the ham.
- Remove the toothpicks as soon as the ham is cooked otherwise the cooling glaze will ‘glue’ them into the oranges.
Allow to cool for 10 minutes before carefully lifting onto a serving platter.
To serve:-
Place your desired wrapping around the ham hock and secure with kitchen string, Serve the ham hot, warm or at room temperature.
