Ya Krunk'd Floo
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MARMALADE-GLAZED HAM WITH SWEET ORANGE-TEA SAUCE
For this recipe, use a fully cooked bone-in ham that has the natural shape of the leg, and has some fat and rind still attached. Do not substitute a “re-formed” oval canned ham or a deli ham. Serve a malty ale or French Gew‼rztraminer with the ham, and offer the Strawberry Basket Cake for dessert.
click photo to enlarge
For ham
1 16- to 19-pound smoked fully cooked bone-in ham
36 (about) whole cloves
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water
For sauce
2 cups water
4 orange-spice herb tea bags or black tea bags
2 cups canned low-salt chicken broth
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in 1 tablespoon water
Pineapple-Mint Relish
Make ham:
Position rack in center of oven and preheat to 325°F. Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120°F., about 3 hours 45 minutes.
Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425°F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 cups water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off top of pan juices. Reserve pan juices.
Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize, about 20 minutes. Let ham stand 30 minutes.
Meanwhile, prepare sauce:
Bring 2 cups water to boil in heavy medium saucepan. Add tea bags. Remove from heat; cover and let steep 10 minutes. Discard tea bags. Add 2 cups chicken broth, 1 cup orange juice and 3 tablespoons orange marmalade to tea. Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in 1 tablespoon Dijon mustard and reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper. Carve ham and serve with sauce and Pineapple-Mint Relish.
Serves 12.
Bon Appé***
April 1999
ACHIOTE CHICKEN WITH TANGERINE SAUCE
Orange peel and juice can be substituted.
2 tablespoons achiote paste*
1 tablespoon honey
1 tablespoon red wine vinegar
1 tablespoon grated tangerine peel (or orange peel)
2 garlic cloves
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
4 skinless boneless chicken breast halves
1 tablespoon olive oil
1 cup fresh tangerine or orange juice, divided
Chopped fresh cilantro
Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro.
*Achiote paste is available at Latin markets.
Makes 4 servings.
Bon Appé***
April 2006
Bon Appé*** Test Kitchen
You and Deano are right! This is fun!