I actually tried to make a dish for my Apples to Oranges Dutch Oven Challenge about three weeks ago or so, but it didn’t turn out very well. It wasn’t BAD, but it wasn’t what I wanted, and it certainly wasn’t as cool as some of the other entries. I did a pan-fried ham steak with an attempt at an orange/apple glaze. In the end it was good, but not great.
Apple Orange Ham
14” Dutch Oven
14-16 coals below
16-18 coals above
- 1 Spiral-sliced, pre-cooked ham, thawed
- 2 Apples, sliced
- Cloves, whole or ground
- 1 large can Mandarin oranges with syrup
- 1/2 can orange juice concentrate
- 1 apple, minced
- Zest of 1 orange
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Fennell
- 1 ½ cup Brown sugar
- Minced fresh mint
I started out by lighting up some coals. I got one of my big 14” deep dutch ovens out and oiled it inside and out. I put that on a lot of coals, with some on the lid as well, to preheat, and to set some of the seasoning on the patina.
While the Dutch oven was heating up, I cut up the apples. I sliced them very thin. I didn’t have any whole cloves, so I just sprinkled some ground cloves onto the apple slices and stirred them up really well.
I cooked it for about two hours. After about an hour, I made the glaze. I basically just mixed the ingredients. It wasn’t as thick as I wanted it to be, but it still worked.
I did try something new. The nutmeg was whole, and freshly grated, and the fennel was ground in my mortar and pestle. The smell of the nutmeg as I was grating it was in-cred-ible.
So, I just basted about ¾ of the sauce/glaze onto the top of the ham in the last 45 minutes or so of the roasting and let it settle in. About 15 minutes before taking it off the coals, I put the last of the sauce on.
Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.