Spiced Orange Glazed Ham
D'Artagnan | Yield: 10-15
The beauty of serving a “city ham” for the holidays, like our Berkshire Pork Hams, is most of the work has been done for you. All that’s left to do is heat it through and dress it up with a delicious glaze like this one which combines sweet-tart marmalade and warm winter spices. If using our petite boneless ham, simply cut the glaze recipe and heating time in half.
- 1 Berkshire Pork Bone-In Spiral Ham, Berkshire Pork Bone-In Smoked Ham, or Berkshire Pork Boneless Smoked Ham
- 1½ cups good quality orange marmalade
- ½ cup fresh orange juice
- 3 tablespoons Grand Marnier (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 navel orange, thinly sliced
- Bring ham to room temperature.
- Preheat oven to 300 degrees F. Cover ham with a large piece of parchment paper, then foil. Place ham on a heavy rimmed baking sheet. Bake for 1 hour, or until the ham reaches 120 degrees F on an instant-read thermometer.
- In a small saucepan, stir together marmalade, orange juice, Grand Marnier (if using), lemon juice, mustard, brown sugar, and spices and heat over medium flame until syrupy, about 5-7 minutes.
- Remove ham from oven, and uncover. Lightly score ham all over in a diamond pattern (this step isn't necessary if using our spiral cut ham). Brush 1/2 of the glaze over ham. Increase temperature to 425 degrees. Bake ham, uncovered, for 15 minutes.
- Top with orange slices and brush with remaining glaze. Bake until golden brown, 10 to 15 minutes more. Let rest for 20 minutes before slicing.