Ham With Orange Glaze
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES
Baked Ham with Orange Glaze is an easy recipe. The glaze is made with orange marmalade, mustard, sherry and orange juice. You are going to love the ease of preparation and mostly the results. This easy baked ham is going to be the standout on your holiday buffet.
- Bone-in Shank Ham (8-10 lbs.)
- 1 cup orange marmalade
- 2 tbsp. orange juice
- 1/4 cup sherry
- 1/4 cup yellow mustard
- 1 small can pineapple slices (save the juice)
- Preheat the oven to 350°.
- Remove the skin from the ham leaving a layer of fat about 1/4 inch thick.
- Set the ham fat side up in a large enough roasting pan to accommodate it. Liberally oil the pan or spray it with cooking spray. Add in the pineapple slices along with the juice.
- While the oven is heating up - make the glaze. Add the marmalade and orange juice to a small sauce pot and over low heat melt the marmalade, stirring often.
- When the marmalade is melted take off the heat and add in the sherry and mustard. Stir to combine. Set aside.
- Roast the ham in the preheated oven for 1 hour. Remove from oven. Score the fat in a diamond shape and add cloves if desired. Brush glaze all over the ham and return to the oven.
- Roast one more hour - basting at least twice during the last hour and a final baste when it comes out.
- Internal temperature of ham should be 160°. Move to a cutting board to rest for 10 minutes. Place the pineapple slices on a waiting platter.
- Add about a half cup or so of water and place your roasting pan on the stovetop. Set your heat to medium high and using a whisk, try and get some of the good caramelized bits of the bottom.
- Use a fat separator to trap the oil and any little chunks and pour the liquid into a small sauce pot. Add the rest of the glaze and cook on low, stirring until incorporated. If you don't have a fat separator you can find one here.
I served our Ham with Orange Glaze dinner with asparagus and potato gratin. The next day my husband and I could not wait for dinner so we could dive into this again. For my gratin recipe follow the link to Steakhouse Potato Gratin. The asparagus recipe isn't perfected yet so that will be a recipe for another day.