Mix ingredients together & serve.
1 shank-end smoked ham, about 5 lbs.
1 Tb. butter
2 Tbs. peeled and minced fresh ginger
3 Tbs. dark rum, bourbon or fresh orange juice
1/2 cup bitter orange marmalade
1 Tbs. Dijon mustard
Position a rack in the lower third of an oven and preheat to 325°F. Line a roasting pan with aluminum foil and place a roasting rack in the pan.
Using a sharp knife, score the fat on the ham in a crosshatch pattern, creating 1 1/2-inch diamond shapes. Place the ham, flat side down, on the rack in the roasting pan. Add 2 cups water to the pan and cover loosely with aluminum foil. Bake until an instant-read thermometer inserted in the thickest part of the ham away from bone registers 125°F, about 1 1/4 hours.
Meanwhile, make the glaze. In a small saucepan, melt the butter over medium heat. Add the ginger and cook, stirring occasionally, until it softens, about 2 minutes. Add the rum and boil until it is reduced by half, about 2 minutes. Stir in the marmalade and mustard and bring to a boil, then remove from the heat and set aside to cool.
Remove the ham from the oven and discard the foil on top. Increase the oven temperature to 400°F. Spread the glaze all over the ham, forcing some of it into the scoring marks. Return to the oven and bake, uncovered, until the glaze melts onto the ham, about 15 minutes.
Transfer the glazed ham to a carving board. Let stand for 15 minutes, then carve into slices parallel to the bone. Serve hot or warm. Serves 12.
3 lb. corned beef
1 cup orange marmalade
4 tbsp. prepared Dijon mustard
4 tbsp. brown sugar
Place corned beef in large pot and cover with boiling water. Bring to a boil, lower heat,cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350°F. Mix marmalade, mustard and sugar together in a small bowl. When meat is done, remove from pot and drain. Place meat on an oven proof serving dish and pour marmalade mixture over it, coating thoroughly. Bake beef for 30 minutes or until glaze is crisp and brown. Serve hot or at room temperature with boiled cabbage, potatoes and or carrots.
2 quarts peanut oil for frying
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons prepared mustard
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup beer
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup all-purpose flour
8 ounces unsweetened flaked coconut
Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
Fry shrimp in hot oil (Peanut Oil Works Best) until golden on both sides. Drain briefly and serve with reserved dipping sauce.
This is another great Seafood apetizer that is too easy to make. Its very simple and its a great crowd pleaser at parties.