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Rosemary Marmalade Ham


This recipe was intended to be another cookbook review for Jamie's Dinners: The Essential Family Cookbook, but the eight pounds of ham I had in my freezer was not the same as the one he uses in his cookbook. Are you as confused about hams as I am? Cured, smoked, not-smoked, Virginia, country ham, city ham, bone-in, bone-out, cooked, raw....WHAT IS HAM?!?!

The ham most home cooks would know around Canada is a pre-cooked, smoked ham or pork shoulder. It can be found super cheap for around a $1 a pound in the summer because of picnic season (thus, it can also be found under the name "picnic ham"), and it only needs to be heated in the oven until it reaches an appetizing temperature.

While Jamie uses a raw ham that he boils and then roasts, I skipped all that and went straight to the part about the rosemary marmalade glaze. The sweet earthy combo melds with the rich smokey meat creating a extraordinary ham to serve on holidays, for Sunday dinner, picnic or potluck.


Recipe adapted from Dinner with Julie and Jamie's Dinners: The Essential Family Cookbook
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Serves 6-8

7-8 lb smoked pork shoulder (or other pre-cooked smoked ham)
1/2 cup marmalade
handful of fresh rosemary, leaves picked
Optional: 4-5 carrots, chopped to 1 inch pieces

Preheat oven to 350 degrees.

Place the ham in a baking dish large enough to hold it, fat side up. Place into the oven and roast for about an hour.

Remove from the oven. Turn the oven up to 400 degrees. Stir up the marmalade to loosen and smear it all over the outside of the ham. Sprinkle on the rosemary, reserving some leaves for later. If using carrots, toss them in around the ham and place back in the oven for another 30 minute or so. Remove from the oven and scatter the fresh rosemary leaves over all. Scoop the carrots into a serving dish, carve the ham and pour any juices remaining in the pan into a gravy boat to pass at the table.

Click here for printable version of Rosemary Marmalade Ham.

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THE RESULTS?
Before trying this, I never would have guessed how great marmalade and rosemary pair with smokey salty ham. The fat on the ham melted into the pan and mingled with the sweet citrusy marmalade making this incredible sauce that we were pouring liberally over our plates. The rosemary adds an earthy dimension. And those carrots? OH MY GOSH. They suck up all the flavors of the ham and sauce and create these ridiculous little morsels.


Meal Ideas:
Leftover Ideas: