Orange Marmalade and Mustard Glazed Ham

I understand this is kind of after the fact, but I don't know why we(meaning me) don't cook ham more often. It's so easy and there's always tons of different ways to use any leftovers.

This Easter I decided to glaze it very simply with an orange marmalade and coarse mustard mixture. You don't even have to bother with cooking the glaze first, just spread it on a couple of times towards the end of cook time and waa-laa.

Beautiful and Delicious!

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Orange Marmalade and Mustard Glazed Ham

7-8 lb bone-in ham

1/2 cup orange marmalade

1/3 cup coarse grain mustard

2 tbsp red wine vinegar

1 tbsp soy sauce

2 garlic cloves, minced

Heat oven to 350 degrees.

Remove plastic cover from bone; wrap ham in tinfoil and place in a large roasting pan. Bake for 1 1/2 hours.

Stir together marmalade and all remaining ingredients.

Increase oven temperature to 425*. Uncover ham, score fat and brush on 1/2 of the glaze; return uncovered to the oven and bake another 30 minutes. Brush on rest of the glaze and continue to bake 15-20 more minutes or until internal temperature reaches 160 degrees. Let sit 15 minutes before cutting.

Brown Sugar Toffee Cheesecake Bars

Cheesecake is one of my favorite desserts, and this is one of those recipes that's really 

quick to throw together and super easy.

I love love loved the shortbread crust, and the toffee bits in the filling is delish.

I came across the original recipe for this on Cookies and Cups 
and really liked the sound of it. 

I switched it up a little by not swirling the caramel through the filling because I 

thought it might make it a little too sweet. I'm glad I chose not to because 

the stirred in toffee bits along with the brown sugar gave it a perfect balance of sweetness and tang from the cream cheese. 

I also changed up the cooking times, because for me, it cooked a bit faster 

for both the crust and the filling.

Very yummy! 

Linked with Spatulas On Parade: In and Out of the Kitchen Link Up Party
Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday
Six Sisters' Stuff: Strut Your Stuff Saturday

Brown Sugar Toffee Cheesecake Bars

Shortbread Crust

3/4 cup butter, room temp

1/2 cup brown sugar, I like dark

1 tsp vanilla

1 1/2 cups flour

Cheesecake Filling

2 (8 oz) blocks cream cheese, room temp

1/2 cup brown sugar

1 tsp vanilla

2 eggs

1/2 cup toffee bits (Bits O' Brickle)

1/4 cup caramel sauce, I used a good ice cream topper

Preheat oven to 350°

In a mixing bowl, combine butter and brown sugar, beating until light and fluffy, 1-2 minutes.

Add in vanilla and mix until incorporated. Turn mixer to low and slowly add in flour, mixing until blended. Press into the bottom of an ungreased 9x13 baking dish and bake for 14-17 minutes, or until lightly browned.

While crust is baking beat together cream cheese, brown sugar and vanilla, until smooth. With mixer on low, add in eggs and beat until evenly combined. Stir in toffee bits; pour over baked crust and spread evenly. Bake for 18-22 minutes or until center is set. Cool completely; refrigerate until ready to serve. Note: Store covered in the refrigerator for up to 3 days.

When serving, drizzle with caramel sauce and sprinkle on additional toffee bits, if desired.