Recipe courtesy of Amy Stevenson
- 1 half ham
- 1 ready-to-eat ham, bone in, no water added (about 7 or 8 pounds for a half a ham)
- 2 to 3 cups water or chicken stock
- 1/4 cup white wine
- 1/2 cup Dijon mustard
- 1/4 cup orange marmalade
- 1/4 cup brown sugar
- 2 tablespoons dark rum
- 2 tablespoons cider vinegar
- 1/4 cup cornmeal (helps glaze stick to ham)
Preheat oven to 300 degrees. Cut away fat from ham, leaving about 1/4-inch fat all around. Remove any tough skin. Score fat in a diamond pattern with a sharp knife, being careful not o cut into the meat of the ham. Place ham, fattier side up, in a roasting pan and roast on a middle rack of the oven. A good roasting guideline is about 15 minutes per pound with the final internal temperature at about 140 degrees.
While the ham is roasting, mix together all the ingredients for the glaze. About halfway through the roasting time, increase the temperature to 350 degrees and begin brushing the ham with the glaze, repeating about every 15 minutes. If the sugar starts to burn the bottom of the pan, keep adding stock or water.
When the ham is finished, remove to a cutting board and let rest for 15 minutes before carving. If you'd like, deglaze the pan with a little white wine and add the remaining stock of water. Reduce to make a sauce. Alternatively, just serve the ham with a nice selection of mustards and chutneys.