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Instructions. Make the glaze. Place the butter into a 1-cup measuring cup; microwave on high for 30 seconds, or until melted. Allow to cool slightly. Add the maple syrup and orange juice, and whisk until combined. Place 1 cup chicken broth in the instant pot, then fit a pressure cooker trivet into the pot.
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Steps. When ready to cook, start the Traeger grill, set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Meanwhile, make the glaze: In a small saucepan, combine the orange juice, the maple syrup, marmalade, mustard, vinegar, cinnamon, and cloves. Warm over low heat, whisking to combine the ingredients.
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Preheat oven to 300 degrees F. Line a 9 x 13 baking dish with foil and lightly oil or coat with nonstick spray. In a medium bowl, whisk together maple syrup, brown sugar, Dijon, orange zest, rosemary and pepper. Place ham, cut side down, in the prepared baking dish. Brush evenly with 1/4 cup maple syrup mixture.
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Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan) Pour the water in the baking dish, then place in the oven. Bake for 1.5 - 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
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Whisk the maple syrup, the brown sugar and orange juice together along with any drippings from the ham. Pour over the ham. Cover the pan with foil and bake in a 325-degree oven for about 1-½ to 2 hours Cook for approximately 8 to 10 minutes per pound or until the internal temperature is 140-degrees. Spoon the glaze over the ham every 30 minutes.
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Glaze and Baking Ham. Preheat the oven to 275 degrees F. In a medium size bowl, whisk together maple syrup, brown sugar, Dijon mustard, cloves, and orange juice. Unwrap the ham and place into a shallow baking pan or dish, flat side down. Use a pastry brush or spoon to coat the ham evenly with half of the glaze mixture.
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In a medium saucepan set over medium-high heat, combine the maple syrup, brown sugar, apple cider, mustard, and spices. Stir well and allow ingredients to combine and begin to boil. Allow the mixture to boil for about 2 minutes, then remove from heat. Baste on ham as desired, either all at once before baking, or in intervals as the ham bakes.
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Instructions. Place the maple syrup, bourbon, orange juice, dijon and whole grain mustard (if using) into a small sauce pan and whisk to combine. Bring to a boil over medium heat, then reduce the heat to medium and cook for 5-10 minutes or until thickened. Pour the water into the slow cooker.
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Add 1 ½ cups of water to the pan, or enough to come up ¼ inch up the ham. Cover the pan tightly with foil and transfer to the oven. Set the timer for the amount of time you calculated. Step 3. While the ham cooks, prepare the glaze by whisking together the orange juice, maple syrup, and salt. Step 4. After the first round of cooking is done.
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Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes. Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small.
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Cover tightly with aluminum foil and bake for 1 hour and 30 minutes. While the ham is roasting, prepare the glaze. In a large saucepan combine the orange juice, orange zest, and thyme. Bring to a boil and cook stirring occasionally, until reduced to ½ cup, about 20 - 25 minutes. Remove the sprigs of thyme and stir in the maple syrup, soy sauce.
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Once the ham reaches temperature, remove the ham from the oven. Increase Oven, Add Juice to Pan: Increased the oven temperature to 400-degrees Fahrenheit. Add 1 cup of room temperature orange juice, water, or mix of both to the roasting pan. Then, use a baster to baste the ham with the juices in the pan.
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Step 4. In a small saucepan, combine maple syrup, orange juice, brown sugar, bourbon, ground cloves, cinnamon, allspice, and mustard. Bring them all to a boil and then reduce the heat. Simmer the glaze ingredients for about 5 minutes. Optionally, you could strain and reduce the glaze for a thicker consistency. Step 5.
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This prevents the meat from seizing and becoming tough. Preheat the oven to 320°F . Arrange the oven shelf on the lower third so the ham will be sitting in the center of the oven. Make the Orange Maple Ham Glaze by mixing the maple syrup, brown sugar, Dijon mustard, cinnamon, and all spice until well combined.
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Baste the maple glazed ham all over with the 2 tablespoons of orange juice. Cover the ham with the aluminum foil and bake in the preheated oven for 10- 12 minutes per pound, or until the internal temperature has reached 165 degrees.
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Method. Preheat the oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze.