SPICE RUM RECIPES

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5-SPICE CHERRY RUM GLAZED HAM - MARION'S KITCHEN



5-Spice Cherry Rum Glazed Ham - Marion's Kitchen image

Get ready for sticky glazed, spiced ham this festive or holiday season – it really is a standout centrepiece when you’re feeding loved ones! Marinate the meat overnight for even more flavour, or aim for a minimum of two hours.

Provided by MARIONSKITCHEN.COM

Yield Serves about 16 people

Number Of Ingredients 18

5kg (11 lb) whole cooked and smoked ham on the bone
Marinade:
4cm piece ginger, peeled and roughly chopped
5 cloves of garlic, roughly chopped
3 red Asian shallots, roughly chopped
3 large red chillies
1 tablespoon Chinese 5-spice
1 tablespoon ground allspice
1 tablespoon ground cloves
2 tbsp brown sugar
100 ml (3.3 fl oz) spiced rum
100 ml (3.3 fl oz) malt vinegar
Glaze:
300g (10.5 oz) dark cherry jam
½ cup brown sugar
½ cup cherry juice
¼ cup soy sauce
2 whole star anise

Steps:

  • For the marinade, blend all ingredients until smooth. To prepare ham, slide your fingers under skin, working them between the skin and fat, loosening the skin as you go. Gently work your fingers all over the ham, removing the skin in one piece. Keep the ham skin for when storing your ham in the fridge later (it helps to keep the ham moist). Score the fat of the ham at 1cm intervals. Pour the marinade over the ham and rub all over. Cover with foil and refrigerate overnight or at least for 2 hours. Preheat the oven to 180°C/360°F. To make the glaze, place the ingredients in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Set aside for later. Scrape off most of the marinade. Place the ham on an oven tray lined with 2 layers of foil. Generously brush the ham with the glaze. Cook the ham in the oven for 45 minutes, basting with the glaze every 10 minutes. Remove the ham from the oven and serve warm or cold.

HOLIDAY RUM BALLS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Holiday Rum Balls Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 25 minutes

Prep Time 25 minutes

Yield approximately 3 dozen

Number Of Ingredients 6

2 cups fine vanilla wafer cookie crumbs
1 1/2 cups confectioner's sugar, divided
1/2 cup walnuts, toasted and chopped fine
1/4 cup plus 1 tablespoon dark rum
1/4 cup dark corn syrup
2 tablespoons butter, melted

Steps:

  • In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

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5-SPICE CHERRY RUM GLAZED HAM - MARION'S KITCHEN
Get ready for sticky glazed, spiced ham this festive or holiday season – it really is a standout centrepiece when you’re feeding loved ones! Marinate the meat overnight for even more flavour, or aim for a minimum of two hours.
From marionskitchen.com
  • For the marinade, blend all ingredients until smooth. To prepare ham, slide your fingers under skin, working them between the skin and fat, loosening the skin as you go. Gently work your fingers all over the ham, removing the skin in one piece. Keep the ham skin for when storing your ham in the fridge later (it helps to keep the ham moist). Score the fat of the ham at 1cm intervals. Pour the marinade over the ham and rub all over. Cover with foil and refrigerate overnight or at least for 2 hours. Preheat the oven to 180°C/360°F. To make the glaze, place the ingredients in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Set aside for later. Scrape off most of the marinade. Place the ham on an oven tray lined with 2 layers of foil. Generously brush the ham with the glaze. Cook the ham in the oven for 45 minutes, basting with the glaze every 10 minutes. Remove the ham from the oven and serve warm or cold.
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For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, California
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Calories 352 calories per serving
  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
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5-SPICE CHERRY RUM GLAZED HAM - MARION'S KITCHEN
Get ready for sticky glazed, spiced ham this festive or holiday season – it really is a standout centrepiece when you’re feeding loved ones! Marinate the meat overnight for even more flavour, or aim for a minimum of two hours.
From marionskitchen.com
  • For the marinade, blend all ingredients until smooth. To prepare ham, slide your fingers under skin, working them between the skin and fat, loosening the skin as you go. Gently work your fingers all over the ham, removing the skin in one piece. Keep the ham skin for when storing your ham in the fridge later (it helps to keep the ham moist). Score the fat of the ham at 1cm intervals. Pour the marinade over the ham and rub all over. Cover with foil and refrigerate overnight or at least for 2 hours. Preheat the oven to 180°C/360°F. To make the glaze, place the ingredients in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Set aside for later. Scrape off most of the marinade. Place the ham on an oven tray lined with 2 layers of foil. Generously brush the ham with the glaze. Cook the ham in the oven for 45 minutes, basting with the glaze every 10 minutes. Remove the ham from the oven and serve warm or cold.
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From foodnetwork.com
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