Manhattan Baked Ham

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Many years ago, when my husband and I were living in downtown Manhattan, a lovely centerpiece family dinner was a gorgeous baked ham with marmalade and horseradish glaze ... I had come across this recipe, in an old appointment book dating back to 1978 ... I thought to post the recipe for Fotw members ... 

  MANHATTAN STYLE BAKED HAM WITH HORSE RADISH AND MARMALADE GLAZE ... 

One 15 pound fully cooked bone in smoked ham at room temperature 

35 - 40 whole cloves

4 cups of chilled water 

1 cup of bitter orange Marmalade Preserves 
1/4 cup creamed horseradish 
1/4 cup golden sugar 
2 cups of fresh squeezed orange juice( oranges of choice ) 

1) position race in bottom of third of oven and preheat to 300 degrees farenheit 
2) place the ham on rack set in large roasting pan 
3) using a sharp knife, score the ham in a diamond pattern
4) press 1 clove into the centre of each diamond 
5) pour the 4 cups of chilled water into the roasting pan; not on the ham 
6) roast the ham for 1 hour and a half 
7) Combine the marmalade, horse radish and the sugar in a medium bowl
8) remove the ham from the oven and transfer the ham to a baking tray sheet
9) discard the pan juices 
10) add the fresh squeezed orange juice to the roasting pan
11) brush the top of the Ham with 1/3 of the maramalade glaze and bake the ham just for 10 - 12 mins. again
12) baste the ham with the orange juice and remaining glaze every 5 mins.
13) let the ham rest, for 15 mins. and transfer to a large platter and serve ...

CRANBERRY MUSTARD:  1 CUP DIJON MAILLE WITH 2 TABLESP. OF YELLOW MUSTARD SEEDS AND 1 CUP RASBERRY VINEGAR...  THEN 1 CUP FRESH CRANBERRIES, 2 TBLSPS. FRESH LEMON JUICE AND 1 TBLSP. OF HONEY AND SALT TO TASTE WITH FRESHLY GROUND BLACK PEPPER --- 

MIX THE MUSTARD, AND MUSTARD SEEDS IN BOWL AND WHISK IN THE RASBERRY VINEGAR ... THEN, COVER AND LET MIXTURE STAND AT ROOM TEMPERATURE ... BLEND THE BERRIES IN FOOD PROCESSOR ... WHISK IN SUGAR AND 2 EGGS, AND HONEY, SALT AND GROUND PEPPER AND THE REST OF THE INGREDIENTS ... SET BOWL OVER SAUCE PAN OF SIMMERING WATER AND COOK UNTIL THICKENED AND REDUCED ... COOL THE MIXTURE SALSA AND DRIZZLE ON PLATE SIDE FOR DIPPING THE BAKED HAM ...

SIDES: SWEET OR REGULAR BAKED POTATOES, a seasonal green veggie of choice; we like green asparagus or French fresh green beans ... crusty rustic bread and a lovely Pinot Noir Rosé Cava or Light Red wine from the Iberian Peninsula.

Enjoy;
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Manhattan Baked Ham Posted: 23 February 2013 at 09:17
	Many years ago, when my husband and I were living in downtown Manhattan, a lovely centerpiece family dinner was a gorgeous baked ham with marmalade and horseradish glaze ... I had come across this recipe, in an old appointment book dating back to 1978 ... I thought to post the recipe for Fotw members ... MANHATTAN STYLE BAKED HAM WITH HORSE RADISH AND MARMALADE GLAZE ... One 15 pound fully cooked bone in smoked ham at room temperature 35 - 40 whole cloves 4 cups of chilled water 1 cup of bitter orange Marmalade Preserves 1/4 cup creamed horseradish 1/4 cup golden sugar 2 cups of fresh squeezed orange juice( oranges of choice ) 1) position race in bottom of third of oven and preheat to 300 degrees farenheit 2) place the ham on rack set in large roasting pan 3) using a sharp knife, score the ham in a diamond pattern 4) press 1 clove into the centre of each diamond 5) pour the 4 cups of chilled water into the roasting pan; not on the ham 6) roast the ham for 1 hour and a half 7) Combine the marmalade, horse radish and the sugar in a medium bowl 8) remove the ham from the oven and transfer the ham to a baking tray sheet 9) discard the pan juices 10) add the fresh squeezed orange juice to the roasting pan 11) brush the top of the Ham with 1/3 of the maramalade glaze and bake the ham just for 10 - 12 mins. again 12) baste the ham with the orange juice and remaining glaze every 5 mins. 13) let the ham rest, for 15 mins. and transfer to a large platter and serve ... CRANBERRY MUSTARD: 1 CUP DIJON MAILLE WITH 2 TABLESP. OF YELLOW MUSTARD SEEDS AND 1 CUP RASBERRY VINEGAR... THEN 1 CUP FRESH CRANBERRIES, 2 TBLSPS. FRESH LEMON JUICE AND 1 TBLSP. OF HONEY AND SALT TO TASTE WITH FRESHLY GROUND BLACK PEPPER --- MIX THE MUSTARD, AND MUSTARD SEEDS IN BOWL AND WHISK IN THE RASBERRY VINEGAR ... THEN, COVER AND LET MIXTURE STAND AT ROOM TEMPERATURE ... BLEND THE BERRIES IN FOOD PROCESSOR ... WHISK IN SUGAR AND 2 EGGS, AND HONEY, SALT AND GROUND PEPPER AND THE REST OF THE INGREDIENTS ... SET BOWL OVER SAUCE PAN OF SIMMERING WATER AND COOK UNTIL THICKENED AND REDUCED ... COOL THE MIXTURE SALSA AND DRIZZLE ON PLATE SIDE FOR DIPPING THE BAKED HAM ... SIDES: SWEET OR REGULAR BAKED POTATOES, a seasonal green veggie of choice; we like green asparagus or French fresh green beans ... crusty rustic bread and a lovely Pinot Noir Rosé Cava or Light Red wine from the Iberian Peninsula. Enjoy; Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 23 February 2013 at 10:45
	Sounds good, Margi. I'm always looking for something a little different to do to ham. We don't have it often, but I do enjoy it when we do. Thanks for posting the recipe. Oddly, I've never heard of Manhattan Styled Baked Ham before. Sounds delicious! Dan
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 23 February 2013 at 11:46
	Dan, Firstly, thanks for your feedback and compliments. In all reality, I had prepared it in Manhattan, however, the Ham could of been from the rurals surrounding New Jersey, Hudson Valley, New York State or even Virginia ... It is very uncommon to see a pig farm in Manhattan !!! or a ranch for that matter ... Could of been Hudson Valley; as they raise milk fed baby lamb grass fed in that region. Chef Dan Barnes is quite well known for his Blue Hills Farm up in Hudson Valley, New York ... he is a star chef restaurateur ... Thanks, the baked ham I recall was wonderful; and I had been thinking, if we could find the right cut here, I would be able to prepare ... the sauce was memorable ... Once in awhile, it is nice to do something a bit different ... Kindest. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 23 February 2013 at 16:13
	Thanks for the explanation, Margi! Sounds like good flavors, with the sauce. , Dan
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 23 February 2013 at 16:20
	Dan, I haven´t lived in Manhattan for years, as we left in 1986 and then, left the USA in 1992 ... Time has flown ... I have tons of recipes ... always has been a hobby, I collect menus, tons of cookbooks, have my paternal Grandmom´s recipes, my Mom´s and when the Gals prepare something, that they believe we would enjoy, their´s too ... Friends send me recipes, from the 4 corners of the globe as well and almost every Chef I know, submits at least one recipe too ... My my ... Have nice wkend. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.