Rum Ham Recipe Uk

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Get your roasting pan ready by lining it with foil.

Rum ham recipe uk. Use a pastry brush to rub this glaze all over the ham. Vanilla pudding mix, salt, butter, glaze, ground nutmeg, all purpose flour and 10 more. Put all the vegetables and bayleaves in a roasting tray, pour in the olive oil and fry on the stove on medium heat until lightly browned.

Preheat the oven to 200°c/fan 180°c/gas 6. Remove the ham from the oven, pour over the glaze, then roast for another 30 to 40 minutes, basting with a brush every 10 minutes, or until cooked through, sticky and golden. Butter, salt, white sugar, eggnog, ground nutmeg, vanilla pudding mix and 9 more.

Brush ham liberally with glaze and place in the oven on the middle shelf. Eggnog bread with rum glaze. This recipe sees tinned pineapple involved in the sponge and uses the juice for the icing, too.

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2 cups packed brown sugar; The ham is ready when well browned, glossy. Spoon ¾ of the mixture on top of the ham.

Rum extract, baking powder, milk, vanilla, baking soda, softened butter and 8 more Remove and turn the oven up to 220c/fan 180c/gas 7. Scoring helps the meat absorb the star of the recipe—the glaze.

Get your roasting pan ready by lining it with foil. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Brown sugar, butter, rum, blackberries, ham steak, blackberry preserves and 1 more tapioca with rum caramel sauce & almond jelly (guinomis) apron and sneakers sugar, water, pinipig, tapioca pearls, muscovado sugar, white sugar and 4 more

Score the surface of the ham, making diamond shapes approximately 1/2 inch deep. Baste occasionally as the ham finishes baking. Remove from the oven and brush again with any remaining glaze.

Bake in preheated oven for 1 hour and 15 minutes. Let the ham rest for 30 minutes before slicing and serving. Bake in the oven for 4 hours.

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Remove the ham from the oven and baste with the honey glaze. Brush the scored ham with 2 tablespoons of rum, then bake, uncovered, at 325° for 2 hours. In a small bowl, mix together the glaze ingredient until combined.

Using a sharp knife, cut the skin off the ham, leaving as much fat as possible. Add a splash of water if the glaze is too thick. In small bowl mix together the spiced rum, 2 tbsp black treacle, dijon mustard, maldon salt and olive oil.

Remove the ham to a board, ready to slice hot, cold or at room temperature. Score the fat into a diamond pattern. Combine all the glaze ingredients in a pot and turn the heat right up.

Continue cooking until the ham reaches an internal temperature of 60 degrees c, about 45 minutes longer. Prep and bake the ham. For the glaze, squeeze the orange juice into a bowl and mix with the rum and marmalade.

Remove the meat, cover with a cloth and leave to cool on a rack or board, and make your glaze. To make the marmalade glaze, put all the ingredients in a pan and heat gently. Place the ham in a shallow roasting tin.

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Sit the ham on a trivet in the tray then cover the whole thing tightly with a double layer of foil.


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