{"id":2201,"date":"2019-03-31T13:00:20","date_gmt":"2019-03-31T16:00:20","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2201"},"modified":"2019-03-24T20:37:34","modified_gmt":"2019-03-24T23:37:34","slug":"marmalade-horseradish-rosemary-glazed-ham-3","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/03\/31\/marmalade-horseradish-rosemary-glazed-ham-3\/","title":{"rendered":"Marmalade-Horseradish-Rosemary Glazed Ham"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div id=\"changeZipDiv\" class=\"rd_col2\">\n<div id=\"retailerContainer\" class=\"rd-retailer-container\">\n<div class=\"rd-retailer-scroll\">1 (5 to 6 pound) cooked, smoked bone-in ham (rump half or shank portion)<\/div>\n<div class=\"rd-retailer-scroll\">3 cups water<\/div>\n<div class=\"rd-retailer-scroll\">\u2154 cup orange marmalade<\/div>\n<div class=\"rd-retailer-scroll\">2 tablespoons packed brown sugar<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div>2 tablespoons whole-grain mustard<\/div>\n<div>1 to 2 tablespoons prepared horseradish<\/div>\n<div>1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed<\/div>\n<div>Fresh rosemary sprigs (optional)<\/div>\n<div>Orange wedges (optional)<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 325\u00b0F. Score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, cut side down, on a flat rack in a roasting pan. Pour the water into the bottom of the roasting pan around ham. Tent ham with foil. Roast for 1 hour.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, for glaze, combine marmalade, brown sugar, mustard, horseradish, and chopped or dried rosemary in a small saucepan. Cook and stir over medium-low heat until marmalade melts. Set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">After ham has roasted for 1 hour, brush ham with the glaze. Roast, uncovered, for 30 to 60 minutes more or until a thermometer inserted into center of ham registers 140\u00b0F, brushing ham with glaze every 15 minutes. Let stand for 15 minutes before carving. If desired, garnish serving platter with rosemary sprigs and orange wedge.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6048577.jpg\" alt=\"Marmalade-Horseradish-Rosemary Glazed Ham\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 (5 to 6 pound) cooked, smoked bone-in ham (rump half or shank portion) 3 cups water \u2154 cup orange marmalade 2 tablespoons packed brown sugar 2 tablespoons whole-grain mustard 1 to 2 tablespoons prepared horseradish 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed Fresh rosemary sprigs (optional) Orange wedges (optional) [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2201","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2201"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2201\/revisions"}],"predecessor-version":[{"id":2202,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2201\/revisions\/2202"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}