Our best marmalade glazed ham recipes - 2 recipes
If you like this, you'll definitely like: dijon marmalade glazed ham, christmas ham glaze
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RECIPE: Delicious "Bolo Brigadeiro" Cake
Check out our delicious spin on the classic Brazilian cake, with Fererro Rochers and Kit-Kat!
INGREDIENTS
For the batter:
- 3 eggs
- 3/4 cup sugar
- 1/3 cup of cocoa powder
- 1 cup flour
- 2 tablespoons neutral oil
- 1 cup of of natural yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the frosting:
- 2 cups chocolate chunks
- 3 cans of condensed milk
- 2 and 1/2 cups thickened cream
- 1 tablespoon unsalted butter
METHOD
- In a pan, melt together the condensed milk, the chocolates in pieces and the butter. Slowly fold in the thickened cream. Mix, without stopping, until it is smooth and thick.
- Transfer to the refrigerator and allow to cool for 1 hour.
- In a bowl, mix together the eggs and sugar. Add the oil and mix again.
- In another bowl mix together the flour, cocoa powder, baking powder and the bicarbonate soda. Pour in the egg mixture, mix together, then add the yogurt.
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Grease and sprinkle cocoa powder inside two springform pans. Divide the batter mixture between them, then bake at 360°F for approximately 20 minutes.
- Remove the cakes from the oven, and allow to cool.
- Spread some of the frosting between the layers of the cake, and generously spread around the outside.
- Decorate the cake with Kit Kats, extra frosting and Fererro Rochers, in your style!
- Enjoy!
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Top rated Marmalade glazed ham recipes
Glazed Ham

By medic949
Preheat the oven to 275 degrees F (135 degrees C)
- 1 (8 pound) bone-in shank ham
- 4 cups water, or as needed
- 1/2 cup honey
- 1/2 cup brown sugar
- 2 tablespoons liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- 1 pinch ground cloves
Glazed Ham

By sarascharft
Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired
- fully cooked ham - about 6 to 8 pounds
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 cup apple juice
- 1 heaping tablespoon brown or Dijon mustard
- dash cinnamon and ginger or allspice - optional
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