Move Over Turkey

Ham is a staple entree during the holiday season- sometimes it’s even a replacement for traditional turkey at Thanksgiving.

spoonful of dried fruit ham glaze

Two Ham Glaze Recipes

Sandy Coughlin, author of The Reluctant Entertainer, has come up with two unique recipes offering two very different takes on glazed ham. The first is a blood orange marmalade ham glaze recipe that gives the traditional meat a little “kick” to it, making for a spicy surprise your family or guests will enjoy.

The second is a glaze using mixed dried fruits for a more varied, traditional flavor. Both are prime examples of what you can do with some creative cooking and the finest Harry & David ingredients.

Blood Orange Marmalade Ham Glaze Recipe

blood orange ham glaze recipe ingredients

Preparation:

Mix marmalade, mustard, ginger about 30 minutes before ham is done, then spoon half of it over the ham. With the remaining sauce, add orange juice and simmer for about 5 minutes. Prepare ham as instructed on the package.

Store Prep: Cut the first three ingredients in half.  Combine the first three ingredients in a microwave safe bowl and then add the ¼ cup of orange juice. Mix and microwave for about 60 seconds.  This is now ready to serve.  Since this is a sweet blend, it may be best adapted to use as a glaze more than used after baking the ham.

 


 

Harry & David Ham Glaze Recipe With Dried Fruit

dried fruit ham glaze recipe ingredients

Preparation:

Dice fruit into ¼ inch pieces. Combine the first five ingredients and cook over low heat until thoroughly mixed and melted. Prepare ham as instructed on the package. Serve compote over the ham or on the side

Store Prep: Dice fruit into ¼ inch pieces. Combine with other ingredients in a crock pot.  Turn heat to “high” and stir every 5 min.  Heat for approximately one half hour and should be ready to serve.

Whether you’re preparing dinner for the family or serving multiple guests this Thanksgiving, one of these two ham glaze recipes can make the meal one to remember.

Author

When Sandy Coughlin started blogging in 2006, she set out to write about the missing art of hospitality in our culture. She had recognized a great need for people to connect and escape their isolation and loneliness, so she jumped in with Reluctant Entertain to help. Visit www.reluctantentertainer.com for simple entertaining ideas, dinner party tips, and ways to reach out and grow your hospitality.

1 Comment

  1. Becky Pierce Reply

    I love, love, love your Riviera Pears! They have to be the best fruit on Earth! No other pear taste as good as them. That first bite, and the juices start running down your chin to your neck! I need to wear a bib when I eat them! I would be a very happy girl if Santa was to bring me some!

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