This post is sponsored by Hatfield and SheKnows Media.
Slow Cooker Orange Marmalade Glazed Ham made in the crock-pot with brown sugar, honey, orange zest, freshly squeezed orange juice, garlic and orange marmalade featuring Hatfield’s Classic Boneless Ham.
The time of year is upon us for family gatherings, work events and dinner with friends. ThisSlow Cooker Orange Marmalade Glazed Ham is a beautiful centerpiece entrée that’s a real crowd pleasure or just a comforting Sunday dinner on a cold day. This ham can even be prepped at home ahead of time and travels easily in the crock-pot to your dinner party destination.
Hatfield is one of Pennsylvania’s family-owned, American-made, heritage brands creating products of high quality. Hatfield products are all about keeping things delicious,simple and stress-freein the kitchen and promotes the importance of family time. In my home, mealtime is family time – no matter where the meal takes place.
Orange Marmalade Glazed Ham is a favorite classic of mine. Cooking the ham in the crock-pot makes this tasty entrée simple to make and so flavorful!
What about the leftovers? Okay, I will admit, leftovers might be the best part of making this gorgeousSlow Cooker Orange Marmalade Glazed Ham with Hatfield’s boneless hams. Cold ham sandwich with gouda cheese, a grilled cheese with cheddar and warmed up ham, diced in a morning omelet or an easy snack paired with crackers.
Let’s get slow cooking!
Open your Hatfield’s Classic Boneless Ham using the easy open tab at the top and place into your slow cooker. For this particular recipe, remove the netting before cooking.
Hop over to your food processor. Add the orange marmalade, brown sugar, garlic cloves, honey and zest from an orange. Squeeze the juice from that orange and blend everything together. Pour over the ham and cover the top with aluminum foil. Put the crock-pot lid on and cook on low 4 hours. Half way through cooking, baste the ham once and cover again. I don’t recommend cooking past 4 hours since theHatfield’s Classic Boneless Ham is pre-cooked so you just want to warm up the product.
Once the ham has finished heating up in the crock-pot, pre-heat the oven to broil and place the ham onto a pan. I just use a baking sheet lined with foil. With the juices left at the bottom of the crock-pot, place on the stove-top with a bit of flour. Whisk until the sauce begins to simmer and thicken. Pour over the ham and broil for 5-10 minutes to get that stunning glaze.
Slow Cooker Orange Marmalade Glazed Ham is now ready to serve and the smell is amazing! If you need to take the dish to-go, simply put it back into the crock-pot to keep warm and head out. Serve as soon as possible and keep in mind the longer you have the ham on the warm setting, the more you risk it drying out.
Slow Cooker Orange Marmalade Glazed Ham
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Slow Cooker Orange Marmalade Glazed Ham made in the crock-pot with brown sugar, honey, orange zest, freshly squeezed orange, garlic and orange marmalade cooked with Hatfield’s Classic Boneless Ham.
3 pound Hatfield’s boneless ham
1/2 cup brown sugar
1/4 cup honey
1/2 cup orange marmalade
2-4 garlic cloves (use 4 for a stronger garlic taste, just how I like it)
1/4 cup juice from orange
1 orange, zest
1 orange, sliced (garnish of platter)
2 tablespoons flour
Remove netting from ham and place into crock-pot.
In the food processor, add brown sugar, honey, orange marmalade, and 2-4 cloves garlic (4 for my garlic lovers). Zest and juice 1 orange. Blend ingredients.
Pour the sauce over ham.
Cover the top with foil and secure lid.
Cook on low 3.5-4 hours. Baste the ham half-way through placing the sauce back on top.
Pre-heat oven to a broil.
Remove ham from crock-pot and place onto a pan to place in oven.
Place the sauce from the bottom of crock-pot into a saucepan on the stovetop on a medium to high heat. Add the flour and whisk until simmering and thickening.
Drizzle over the ham and broil 5-10 minutes.
Slice an orange to decorate the bottom of the serving platter for an extra special touch and pop of color.
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The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
If you don't have any OJ on hand or simply don't want to use it, you can replace it with orange concentrate or orange extract combined with water. If you have an allergy and don't want to use orange at all, you can always try replacing it with apple cider, pineapple juice, or even apple cider vinegar.
The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
Preheat the oven to 325°F. You don't need to wash a ham before baking. If you ask us, baked ham is delicious even when you leave it plain; however, scoring a diamond pattern with a chef's knife in the outer layer and brushing on a glaze during baking makes the ham a showy centerpiece and adds flavor.
Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes.
If you want to prepare pre-cooked ham so it's tender, juicy and flavor, the key is in the glaze. Here's how to bake the best ham with apple juice or pineapple.
When I don't have orange marmalade, I've found that the best substitutes are orange jam or orange juice concentrate. Pro tip: concentrate has a thicker, more syrupy consistency that works better than orange juice when making a ham glaze.
Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.
Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.
About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.
Spiral-cut hams are popular since they come sliced and are easy to serve. Although your pre-cut pork may include a glaze packet, consider whipping up a simple glaze (see below for recipe ideas) to customize it. Regardless of your choice, glazing a ham will add flavor, color, and sheen you'll be proud to serve.
Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.
Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required. On the day of, baste and bake!
Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown.
About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.
Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required. On the day of, baste and bake!
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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Slow Cooker Orange Marmalade Glazed Ham
Slow Cooker Orange Marmalade Glazed Ham
