what can you do with orange marmalade
recipes wanted for what I can make using my jar of orange marmalade, other than just spreading on toast or crackers (it is 100% fruit)
In a pre-baked or home-baked tart shell, spread the orange marmalade around and embed it with fresh fig halves and walnuts. Sprinkle a little brown sugar on top, and bake for a short while til sugar melts and figs are softened.
I use it to glaze apple tart. It's the simplest of apple recipes to make, the caramelized orange marmalade adds a little spark to the dish. Just warm so it spreads easily, brush or pour over the apple tart and broil until the marmalade is bubbly and starting to char.
Sure Pam. I had quite a large ham, I think about 20 pounds with the bone in, which I find makes a huge difference. Just checked with my butcher (Whitehouse Meats in Toronto) and the ham is called Wagner or Wagoner.
Might be this one:
I made the glaze in the recipe below but found it rather uninspiring and at the last minute spotted my jar of homemade seville orange marmalade and added half the jar (250ml). The bitterness from the marmalade and the consistency was perfect for the ham and I added the marmalade at the last 15 minutes of cooking. I think you could probably skip the apricot preserves and just use marmalade.
Still getting rave reviews on this ham.
Baked Glazed Ham
From Southern Living
2 tablespoons sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (8-pound) smoked fully cooked ham half, trimmed
1 (12-ounce) can cola soft drink
1 (8-ounce) jar plum or apricot preserves
1/3 cup orange juice
Combine first 6 ingredients. Score fat on ham in a diamond pattern. Sprinkle ham with sugar mixture, and place in a lightly greased shallow roasting pan. Pour cola into pan.
Bake, covered, at 325° for 1 hour. Uncover and bake 15 more minutes.
Stir together preserves and orange juice. Spoon 3/4 cup glaze over ham, and bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 140°. Let stand 15 minutes before slicing. Serve with remaining glaze.