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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/glazes?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/glazes"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"3"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6821174721174287298"},"published":{"$t":"2017-06-10T04:00:00.001+01:00"},"updated":{"$t":"2021-03-13T12:52:16.137+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast on the go"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"glazes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Orange Muffins"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-xKTaxRb2Bsk\/WTqp4cl6LII\/AAAAAAABAoE\/t5lDHI6NuDYDWSIaNK0PQSzml0wxphQMACLcB\/s1600\/Cover%2Bphoto.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1513\" data-original-width=\"1600\" height=\"604\" src=\"https:\/\/4.bp.blogspot.com\/-xKTaxRb2Bsk\/WTqp4cl6LII\/AAAAAAABAoE\/t5lDHI6NuDYDWSIaNK0PQSzml0wxphQMACLcB\/w640-h604\/Cover%2Bphoto.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI got a request earlier this week for Orange Muffins and what could I do?\u0026nbsp; I just had to bake some.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENot sure if they will please the person who asked for them.\u0026nbsp; All I can tell you for sure is that WE love these! \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-j9k6QpZ9b-o\/WTpZBdVzjII\/AAAAAAABAlo\/174v3v4xkAgZVEhiNoc9iVrKW8C1d1IvgCLcB\/s1600\/DSCN2359.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1303\" data-original-width=\"1600\" height=\"520\" src=\"https:\/\/1.bp.blogspot.com\/-j9k6QpZ9b-o\/WTpZBdVzjII\/AAAAAAABAlo\/174v3v4xkAgZVEhiNoc9iVrKW8C1d1IvgCLcB\/w640-h520\/DSCN2359.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI do have anothe orange muffin recipe which we also like which uses a whole orange ground up, but this recipe here today is a bit simpler, but still very orangy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-tyn9r7L-uz4\/WTpZAS8SdOI\/AAAAAAABAlk\/pIvpY5hbGXos0sXKbytKEXVFhSwWBHz1gCLcB\/s1600\/DSCN2360.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1504\" data-original-width=\"1600\" height=\"600\" src=\"https:\/\/4.bp.blogspot.com\/-tyn9r7L-uz4\/WTpZAS8SdOI\/AAAAAAABAlk\/pIvpY5hbGXos0sXKbytKEXVFhSwWBHz1gCLcB\/w640-h600\/DSCN2360.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWith plenty of fresh orange juice and finely grated orange zest in the batter\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-kBZdCioU6CU\/WTpZWkIBx-I\/AAAAAAABAl4\/cduES17m_sA_60R4p4dnTXko4kLHSM5pgCLcB\/s1600\/DSCN2361.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1358\" data-original-width=\"1600\" height=\"542\" src=\"https:\/\/4.bp.blogspot.com\/-kBZdCioU6CU\/WTpZWkIBx-I\/AAAAAAABAl4\/cduES17m_sA_60R4p4dnTXko4kLHSM5pgCLcB\/w640-h542\/DSCN2361.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;You can add dried fruit, or nuts, or even poppy seeds if you wish.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI had some dried currants I wanted to use up and so today I used them.\u0026nbsp; Mmmm\u0026nbsp; . . . perfect.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-w3BH_v8CG38\/WTpZbbfEeiI\/AAAAAAABAl8\/iYfMATR8gI82i1ySFOiAlOLFpGUZwFL4wCLcB\/s1600\/DSCN2362.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1393\" data-original-width=\"1600\" height=\"556\" src=\"https:\/\/3.bp.blogspot.com\/-w3BH_v8CG38\/WTpZbbfEeiI\/AAAAAAABAl8\/iYfMATR8gI82i1ySFOiAlOLFpGUZwFL4wCLcB\/w640-h556\/DSCN2362.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThey also have a lovely but optional orange icing glaze that you dip the tops of the muffins into while still warm.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat has orange juice and zest in it also.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-o-QuMOLrxLY\/WTpZcvPf3PI\/AAAAAAABAmA\/Oqu0-tw-06Qb8pMLlHGafTgH_-p5POjwACLcB\/s1600\/DSCN2363.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1466\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/3.bp.blogspot.com\/-o-QuMOLrxLY\/WTpZcvPf3PI\/AAAAAAABAmA\/Oqu0-tw-06Qb8pMLlHGafTgH_-p5POjwACLcB\/w640-h586\/DSCN2363.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\nButtery, moist and stogged full of orange from the outside in.\u0026nbsp; These are winners all round!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-HQMj8_-mdzc\/WTpZ9Ex2QBI\/AAAAAAABAmU\/951tbSO5necnT4ORt88dpTxevqV6MPOKACLcB\/s1600\/DSCN2369.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1444\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/3.bp.blogspot.com\/-HQMj8_-mdzc\/WTpZ9Ex2QBI\/AAAAAAABAmU\/951tbSO5necnT4ORt88dpTxevqV6MPOKACLcB\/w640-h576\/DSCN2369.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Orange Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 11 medium muffins\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/orange-muffins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFresh orange flavours, filled with optional fruit and glazed with an optional glaze.\u0026nbsp; These are winners!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n280g plain flour (2 cups)\u003C\/div\u003E\n1 1\/2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp bicarbonate of soda\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n1 large free range egg, beaten\u003C\/div\u003E\n100g sugar (1\/2 cup)\u003C\/div\u003E\n2 tsp finely grated orange zest\u003C\/div\u003E\n150ml fresh orange juice (5 fluid ounces)\u003C\/div\u003E\n60ml water (2 fluid ounces)\u003C\/div\u003E\n\u003Cdiv\u003E\n90ml vegetable oil (3 fluid ounces)\u003C\/div\u003E\n60g plain yogurt (1\/4 cup)\u003C\/div\u003E\n85g raisins, sultanas, chopped dates or prunes, dried currants (1\/2 cup) optional\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EOptional glaze:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n60g icing sugar (scant half cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp orange juice\u003C\/div\u003E\n1\/4 tsp finely grated orange zest\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-GdkNEiR-nk0\/WTpaLqPotAI\/AAAAAAABAmc\/_n5dVo03fOk8OhDqkbi5wYEJG_2NtL7TQCLcB\/s1600\/DSCN2371.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1533\" data-original-width=\"1600\" height=\"612\" src=\"https:\/\/4.bp.blogspot.com\/-GdkNEiR-nk0\/WTpaLqPotAI\/AAAAAAABAmc\/_n5dVo03fOk8OhDqkbi5wYEJG_2NtL7TQCLcB\/w640-h612\/DSCN2371.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nPreheat the oven to 190*C\/3758f\/ gas mark 5.\u0026nbsp; Butter a non-stick muffin tin really well, or line with muffin papers. Set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk\n the flour, baking powder, soda and salt together in a bowl. If you are \nusing any dried fruit, stir it in now.\u0026nbsp; Beat together the egg, sugar, \norange zest, orange juice, water, oil and yogurt. Add all at once to the\n dry ingredients. Stir lightly just to combine. No dry flour should be \nvisible.\u0026nbsp; Spoon into the prepared muffin tins.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBake for 20 minutes until well risen and the tops spring back when lightly touched.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk\n together all of the glaze ingredients. Tip the tops of the warm muffins\n into the glaze and place onto a rack to set the glaze.\u0026nbsp; Delicious warm \nor cold!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - You can also replace the fruit with 1 to 2 TBS of poppy seeds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ODfQhpvatks\/WTpaIkJoyiI\/AAAAAAABAmY\/OA5TR0VZGFYHPE5yE3uhAV4-lJu0gpJwQCLcB\/s1600\/DSCN2372.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"1439\" data-original-width=\"1600\" height=\"574\" src=\"https:\/\/3.bp.blogspot.com\/-ODfQhpvatks\/WTpaIkJoyiI\/AAAAAAABAmY\/OA5TR0VZGFYHPE5yE3uhAV4-lJu0gpJwQCLcB\/w640-h574\/DSCN2372.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\nIf you are looking for a lovely orange muffin, look no further.\u0026nbsp; These fit the bill all round!\u0026nbsp; They make a great weekend breakfast treat, or for your elevensies!\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-N1jnwNcCJTc\/YEy1WsoTIZI\/AAAAAAADLGs\/nZDIah7FSXoZtdCXOSPwECfIpT-xkdubQCLcBGAsYHQ\/s640\/DSCN2359.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Orange Muffins\" border=\"0\" data-original-height=\"521\" data-original-width=\"640\" height=\"520\" src=\"https:\/\/1.bp.blogspot.com\/-N1jnwNcCJTc\/YEy1WsoTIZI\/AAAAAAADLGs\/nZDIah7FSXoZtdCXOSPwECfIpT-xkdubQCLcBGAsYHQ\/w640-h520\/DSCN2359.JPG\" title=\"Orange Muffins\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp style=\"background-color: white; border: none !important; box-shadow: none !important; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto !important; margin-bottom: 20px; opacity: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/p\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; outline: currentcolor none medium; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"adunitwrapper content_btf_wrapper mv-size-728x90\" data-wrapper=\"content_11_btf\" id=\"content_11_btf_wrapper\" style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: 104px; margin: 10px auto 20px; min-height: 104px; overflow: hidden; position: relative; text-align: center; width: 728px;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6821174721174287298\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/orange-muffins.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6821174721174287298"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6821174721174287298"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/orange-muffins.html","title":"Orange Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-xKTaxRb2Bsk\/WTqp4cl6LII\/AAAAAAABAoE\/t5lDHI6NuDYDWSIaNK0PQSzml0wxphQMACLcB\/s72-w640-h604-c\/Cover%2Bphoto.JPG","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-943525384762425452"},"published":{"$t":"2016-12-29T04:00:00.001+00:00"},"updated":{"$t":"2020-12-28T12:11:27.447+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"glazes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"}],"title":{"type":"text","$t":"Gingersnap  Glazed Ham"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/s1600\/DSCN0317.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/w619-h640\/DSCN0317.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"619\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nGrowing up in Canada New Years always meant my mother would be cooking a Ham.\u0026nbsp; We had turkey for Thanksgiving and Christmas and we had Ham for Easter and New Years. \u0026nbsp; I don't know if there is a religious reason for this, or if it is just a family tradition, but it is something I still do.\u0026nbsp; Ham for New Years.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-5lK_XtuU4bE\/WGOyzMwBcmI\/AAAAAAAAf2I\/VcInxmlSnvYHryDi6cuHisY-D-pXtQzCwCLcB\/s1600\/DSCN0318.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-5lK_XtuU4bE\/WGOyzMwBcmI\/AAAAAAAAf2I\/VcInxmlSnvYHryDi6cuHisY-D-pXtQzCwCLcB\/s400\/DSCN0318.JPG\" width=\"395\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy mother never did anything fancy with it.\u0026nbsp; It would be boiled and then roasted.\u0026nbsp; She usually had a bone in ham, but you never see those over here. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt would be served cold with mustard.\u0026nbsp; We would have mashed potatoes and green beans with it and a special dessert.\u0026nbsp; If we were really lucky it would be a Lemon Meringue Pie. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-gaGbIHM9PxI\/WGOyzocl-tI\/AAAAAAAAf2M\/DGuI601UdxksxN3Bg2anCX4BVvZlHOwLgCLcB\/s1600\/DSCN0319.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"624\" src=\"https:\/\/4.bp.blogspot.com\/-gaGbIHM9PxI\/WGOyzocl-tI\/AAAAAAAAf2M\/DGuI601UdxksxN3Bg2anCX4BVvZlHOwLgCLcB\/w640-h624\/DSCN0319.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI don't ever remember her glazing it.\u0026nbsp; Not ever. \u0026nbsp; I do remember seeing photographs of glazed hams in the magazines . . .\u0026nbsp; the fat glistening and cut into diamonds and crusted on the edges with a sweet sugary crust . . .\u0026nbsp; each diamond studded with a clove or a cherry.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey looked so very pretty, and tantalizingly delicious. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Aq_27PVEnZI\/WGOzFFRxFWI\/AAAAAAAAf2Y\/lzjlE0D6X-s-bwRCTUsDOt-y8TN5OiIJQCLcB\/s1600\/DSCN0320.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"632\" src=\"https:\/\/2.bp.blogspot.com\/-Aq_27PVEnZI\/WGOzFFRxFWI\/AAAAAAAAf2Y\/lzjlE0D6X-s-bwRCTUsDOt-y8TN5OiIJQCLcB\/w640-h632\/DSCN0320.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis year I bought a boneless cooked ham.\u0026nbsp; Over here uncooked ham is called Gammon and you have to boil it before you can eat it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHowever once it is cooked and called a ham it is always edible right out of the pack.\u0026nbsp; I like to heat it through though and glaze it.\u0026nbsp; It just makes something quite simple that little bit more special.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3DdQk_aaJoI\/WGOzUIF4vSI\/AAAAAAAAf2o\/4zXs4FT0u-Yxxp0dP-Py-FMJc1jqRuzVgCLcB\/s1600\/DSCN0321.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"568\" src=\"https:\/\/2.bp.blogspot.com\/-3DdQk_aaJoI\/WGOzUIF4vSI\/AAAAAAAAf2o\/4zXs4FT0u-Yxxp0dP-Py-FMJc1jqRuzVgCLcB\/w640-h568\/DSCN0321.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis glaze was absolutely brilliant.\u0026nbsp; Nice and spiced with ginger, both from the gingerale and from the ginger jam, a tiny bit spicy from the Dijon mustard and tabasco, sweet also from the ginger jam and some brown sugar and a smidgen tart from the\u0026nbsp; addition of apple cider vinegar.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-A1MCE07gs4s\/WGOzQyhZc4I\/AAAAAAAAf2g\/W_KyWuVUrKIV01NiM3MzGB6nNG8Hn6zaQCLcB\/s1600\/DSCN0322.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-A1MCE07gs4s\/WGOzQyhZc4I\/AAAAAAAAf2g\/W_KyWuVUrKIV01NiM3MzGB6nNG8Hn6zaQCLcB\/w613-h640\/DSCN0322.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"613\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThose ingredients get heated together until the ginger jam melts and then all whisked together.\u0026nbsp; I cut diamonds in the ham so that some of the\u0026nbsp; mixture would go down into the ham.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I rolled it in it all over and then I baked it in a moderate oven, basting it every ten to fifteen minutes with the glaze. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ug2hJ3Pd9vY\/WGOzfIWl0sI\/AAAAAAAAf20\/cLXsN586Bkk23reENOHg8bOOI1kyaHe-wCLcB\/s1600\/DSCN0323.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"611\" src=\"https:\/\/3.bp.blogspot.com\/-ug2hJ3Pd9vY\/WGOzfIWl0sI\/AAAAAAAAf20\/cLXsN586Bkk23reENOHg8bOOI1kyaHe-wCLcB\/w640-h611\/DSCN0323.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Now here is where it gets really special.\u0026nbsp; I crushed gingersnaps for even more ginger flavours and sprinkled them over the top of the ham and basted it again.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBaked for a short time longer it forms a nice gingery crust.\u0026nbsp; I probably basted it two more times before it was done.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-aWqr7FTrXBo\/WGOzoFDhBMI\/AAAAAAAAf28\/P_KYFkd0H0wz8EhK-OPHLANKrgVdMQ51gCLcB\/s1600\/DSCN0324.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"610\" src=\"https:\/\/2.bp.blogspot.com\/-aWqr7FTrXBo\/WGOzoFDhBMI\/AAAAAAAAf28\/P_KYFkd0H0wz8EhK-OPHLANKrgVdMQ51gCLcB\/w640-h610\/DSCN0324.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe end result was a lovely flavoured ham with a gingery crust and the juices in the roasting dish thickened up from some of the crumbs to make a sauce that was just gorgeous spooned over the warm ham.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAll in all this was a real winner!\u0026nbsp; We loved it.\u0026nbsp; Oh, I do love it when an experiment or an idea turns out to be every bit as delicious as I had envisioned it to be!\u0026nbsp; I hope you will give it a go! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-gjc43HVb7Uo\/WGOz2K6qcCI\/AAAAAAAAf3I\/Lv14CAuDyjQvj221sOu7RxZ4paZErR8zACLcB\/s1600\/DSCN0325.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"634\" src=\"https:\/\/3.bp.blogspot.com\/-gjc43HVb7Uo\/WGOz2K6qcCI\/AAAAAAAAf3I\/Lv14CAuDyjQvj221sOu7RxZ4paZErR8zACLcB\/w640-h634\/DSCN0325.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Gingersnap Glazed Ham*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6 with leftovers\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oven-roasted-dijon-and-ginger-roasted-ham\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nThis\n is delicious.\u0026nbsp; Simple to make. The oven does all the work.\u0026nbsp; The \nleftovers are delicious sliced and served cold with cheese and pickle.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n1 kg cooked ham (about 2 1\/4 pounds)\u003C\/div\u003E\n120ml gingerale (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n60ml apple cider vinegar (1\/4 cup)\u003C\/div\u003E\n1\/2\u0026nbsp; (454g)jar of ginger preserves (about 1\/2 cup)\u003C\/div\u003E\n2 TBS French Dijon mustard\u003C\/div\u003E\n100g soft light brown sugar\u003C\/div\u003E\ndash tabasco sauce\u003C\/div\u003E\nCrumbled gingersnaps to finish (about 6)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*f\/ gas mark 4.\u0026nbsp;\u0026nbsp; Melt the ginger preserves in a\u0026nbsp; \nflameproof casserole dish large enough to hold the ham.\u0026nbsp; Add the \ngingerale, apple cider vinegar, mustard, brown sugar and tabasco sauce.\u0026nbsp;\n Whisk well together.\u0026nbsp; Cut slashes in top of the ham.\u0026nbsp; Place it into the\n casserole dish, top first and rolling it around to coat it in the \nmixture.\u0026nbsp; Roast in the preheated oven, basting every 20 minutes or so \nfor about 45 minutes.\u0026nbsp; Sprinkle the crumbled gingersnaps over top.\u0026nbsp; \nBaste again.\u0026nbsp; Roast for about 15 to 20 minutes longer, basting at least \none more time, until heated through.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLet stand for 10 \nminutes before cutting it into thin slices and serving, with some of the\n pan juices spooned over top if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ioPVSKJJXck\/WGOz_f8HnYI\/AAAAAAAAf3Y\/dijY2rIUDGk4A0iP-sfuOJulrZUTcIs9QCLcB\/s1600\/DSCN0326.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"331\" src=\"https:\/\/3.bp.blogspot.com\/-ioPVSKJJXck\/WGOz_f8HnYI\/AAAAAAAAf3Y\/dijY2rIUDGk4A0iP-sfuOJulrZUTcIs9QCLcB\/w640-h331\/DSCN0326.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI really do hope you will try this out.\u0026nbsp; I can promise you, you won't be sorry.\u0026nbsp; If you cannot find the ginger jam, use some orange marmalade with a tsp of ginger powder added.\u0026nbsp; It will be every bit as good.\u0026nbsp;\u0026nbsp; Happy New Year!!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cp\u003E \nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u0026nbsp;\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow my blog with Bloglovin\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/943525384762425452\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/gingersnap-glazed-ham.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/943525384762425452"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/943525384762425452"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/gingersnap-glazed-ham.html","title":"Gingersnap  Glazed Ham"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/s72-w619-h640-c\/DSCN0317.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6020692752529730165"},"published":{"$t":"2016-03-01T06:40:00.001+00:00"},"updated":{"$t":"2016-03-01T06:40:35.549+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"challenges"},{"scheme":"http://www.blogger.com/atom/ns#","term":"glazes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mackays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Marmalade"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"National Marmalade Week"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"}],"title":{"type":"text","$t":"Orange, Fennel \u0026 Black Pepper Chops"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN5276_zpsjf40rxxl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5276_zpsjf40rxxl.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Here we are with day three of the Marmalade challenge and another delicious recipe to share with you in honor of National Marmalade Week.\u0026nbsp; Orange, Fennel \u0026amp; Black Pepper Chops! \u0026nbsp;\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E I was sent some delicious Marmalades to cook with earlier this month from the people at \u003Ca href=\"http:\/\/www.mackays.com\/our-range\/marmalades\/\" target=\"_blank\"\u003E\u003Cb\u003EMackays\u003C\/b\u003E\u003C\/a\u003E,\u0026nbsp;\n in \nhonor of National Marmalade Week\u0026nbsp; (February 28th to March 6th) and asked\n would I like to try to create\n some new recipes using it.\u0026nbsp;\u0026nbsp; I have risen to the challenge and this is \nthe third recipe I created using their lovely marmalades.\u0026nbsp; For this one\n I used their Orange and Lemon with Ginger Marmalade, but I think any flavour \nwould work well.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cimg alt=\" photo DSCN5275_zpsou7nxfld.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5275_zpsou7nxfld.jpg\" height=\"364\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003EThe Toddster loves pork chops and I confess that I do enjoy them occasionally as well. \u0026nbsp;\u0026nbsp; Because we don't eat them very often I choose to buy a really good chop. \u0026nbsp; Out door reared, and free range. \u0026nbsp; I also am partial to the old fashioned ones with the bone in. \u0026nbsp; They say that the meat closest to the bone is always sweeter and I have to agree.\u0026nbsp; There is something about that bone that\u0026nbsp; helps to flavour the meat and to help keep it succulent.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN5274_zpst6fovmmq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5274_zpst6fovmmq.jpg\" height=\"400\" width=\"380\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003EWhen I was a girl my mother always cooked our pork to death . . . there was a fear of trichinosis back then.\u0026nbsp; That fear no longer exists with modern farming, etc. and I don't cook our Pork to death these days.\u0026nbsp; Just until done through suffices for me.\u0026nbsp; Cooked through and still moist.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cimg alt=\" photo DSCN5273_zpsivu2o4gq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5273_zpsivu2o4gq.jpg\" height=\"201\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003EIn this recipe the chops are rubbed with a cracked pepper, fenne and sea salt rub and allowed to sit for several minutes prior to browning . . .\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cimg alt=\" photo DSCN5272_zpsp0cejhqv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5272_zpsp0cejhqv.jpg\" height=\"400\" width=\"386\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003EThey are then cooked and glazed with a few dollops of that lovely Mackays Marmalade until they are succuently tender, and that glaze has coated them beautiful.\u0026nbsp; These are at once savoury, and sticky bitter\/sweet.\u0026nbsp; They went down a real treat with some carrots and oven chips on the side!\u0026nbsp; Quantities given are for two, but these can easily be multiplied for more.\u0026nbsp; Enjoy!\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN5277_zpsacygwvky.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5277_zpsacygwvky.jpg\" height=\"379\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Orange, Fennel and Black Pepper Chops*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/orange-fennel-and-black-pepper-chops\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDeliciously tender pork chops, with a savoury fennel and black pepper coating and a sweet orange glaze.\u0026nbsp; Simple and tasty!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 old fashioned bone in free range pork chops\u003C\/div\u003E\n1 1\/2 tsp cracked black pepper\u003C\/div\u003E\n1 1\/2 tsp fennel seeds, crushed\u003C\/div\u003E\n1 12 tsp sea salt\u003C\/div\u003E\n2 heaped dessertspoons of good quality orange marmalade\u003C\/div\u003E\n1 tsp olive oil\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN5279_zpszwwcfoi7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5279_zpszwwcfoi7.jpg\" height=\"363\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nTrim\n the rind off of the chops, leaving a goodly amount of fat on the edge.\u0026nbsp;\n Slash the fat at 1\/2 inch intervals, so as to keep the chops flat when \ncooking. \u0026nbsp; Mix together the cracked black pepper, fennel and sea salt.\u0026nbsp;\u0026nbsp;\n Rub this into the chops all over.\u0026nbsp; Let stand for ten minutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n a skillet large enough to hold both chops in a single layer.\u0026nbsp; Add the \nolive oil.\u0026nbsp; Brown the chops on both sides over medium heat.\u0026nbsp; Reduce the \nheat to low.\u0026nbsp; Top each chop with a dessertspoon of marmalade.\u0026nbsp; Cover the\n pan and cook for 5 minutes.\u0026nbsp; Uncover and flip the chops over.\u0026nbsp; Cook for\n a further ten minutes, turning the chops frequently, until they are \nwell cooked through and nicely glazed.\u0026nbsp; \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe hot with some of the pan juices spooned over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNational Marmalade Week runs from 28th Feb - 6th March 2016.  National \nMarmalade Week is organised by the World Marmalade Awards at Dalemain, \nPenrith. The Awards will take place from 19th-21st March with the main \nsponsors being Mackays, Fortnum \u0026amp; Mason and Paddington Bear.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMackays are a family run business that has stayed true to its values of \nproducing small authentic batches for a quality homemade taste.  Their \nsoft fruits are sourced from the best local Scottish fruit farms and our\n bitter marmalade oranges come from the famous Seville region in Spain.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;To find out more do check out \u003Ca href=\"http:\/\/www.mackays.com\/\" target=\"_blank\"\u003E\u003Cb\u003Etheir website.\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.facebook.com\/mackays.jams\" target=\"_blank\"\u003E\u003Cb\u003EFacebook\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/twitter.com\/Mackays_jams\" target=\"_blank\"\u003E\u003Cb\u003ETwitter\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.pinterest.com\/mackaysjam\/\" target=\"_blank\"\u003E\u003Cb\u003EPinterest\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.instagram.com\/mackays_jams\/\" target=\"_blank\"\u003E\u003Cb\u003EInstagram\u003C\/b\u003E\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6020692752529730165\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/orange-fennel-black-pepper-chops.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6020692752529730165"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6020692752529730165"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/orange-fennel-black-pepper-chops.html","title":"Orange, Fennel \u0026 Black Pepper Chops"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}}]}});