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Tangerine Marmalade Glaze & Sauce




Source of Recipe


Fine Cooking Magazine


Recipe Introduction


The recipe was listed as being a ham glaze. I used it to glaze some wonderful thick pork chops that I had roasted. This was really good. I am putting in the recipe as written for the ham glaze. I just used the glaze to make the sauce and used that for the chops.


List of Ingredients




1 1/2 c. store bought orange juice
1/2 c. tangerine or other citrus marmalade
1/4 c. light brown sugar
1/4 t. ground ginger
1/8 t. ground cloves
2 T. fresh lemon juice, more to taste
1 T. cornstarch mixed with 3 T. water


Recipe



FOR BAKING THE HAM:
Pour the orange juice into the roasting pan and add enough water to reach a 1/4” depth, as indicated in the Oven-Glazed Ham recipe. Add more water during baking as needed.

TO MAKE THE GLAZE:
Gently warm ¼ c. of the marmalade in a small saucepan set over medium-low heat. Stir in the brown sugar, ginger and cloves to combine. Smear over the ham as instructed in the Oven-Glazed Ham recipe.

TO MAKE THE SAUCE:
Add the remaining 1/4 c. marmalade and lemon juice to the pan juices and boil as instructed in the Oven-Glazed Ham recipe. Add more lemon juice to taste. Add the cornstarch mixture as instructed.