Orange Baked Ham

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I made about 1/3 of this since there's only two of us and we had a 3 pound ham. The flavor was incredible. We only had apricot marmalade, but with the orange zest it was really good! We saved some glaze back for dipping sauce and we're glad we did. Nice one Ina!

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My family thought this recipe was quite good and requested I make it again in the future. I didn't change anything in the recipe.

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Easy and Tasty!! Cut down on the measurements a bit due to having a 10lb ham. Also used a drink called "Fuze" Banana Colada flavor ( 3/4 cup Gave it a little more Tropical flavor. Wife loved it!!

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First off let me say that I'm a HUGE Ina fan and have almost all of her cookbooks. Other than finding that she tends to use more salt than I like, I have never had a complaint about one of her recipes. This ham however was AWFUL. I made it for Easter and all of my guests thought it was terrible but didn't want to hurt my feelings. The orange is SO overpowering. I'm really disappointed since this recipe received 5 stars.....and it's Ina's....I assumed it would be wonderful. I will never make this again. I'm going back to Dave Lieberman's Dijon Maple glaze. It's a hit everytime!!!!

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At 64 I'm just learning how to cook as my former husband previously did all of the cooking. This ham glaze is so easy...I"ve tried it on both a cooked ham and one I cooked from scratch...my very first. Both were wonderful. Thank you for teaching me how to become a good cook! Bonnie Miller

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Tart and sweet and a little spicy from the dijon. Love this glaze.

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Thelma must not have followed the recipe correctly for rating one star. Ridiculous! This is absolutely the best ham my husband and I have ever tasted. It's too easy really, and the end result is incredible. The orange glaze is out of this world. I know my family will be impressed at Easter lunch tomorrow. Another superb Barefoot Contessa recipe.

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I doubled the glaze, using 8 1/2 oz of marmalade, and 8 1/2 oz of Trader Joes mango chutney mixing in the food processor as directed. I spiral sliced a whole ham and covered with half the glaze to marinate the flavors overnight in the fridge. Baking for 1 hour was perfect as the cooked ham wasn't dry, and the glaze developed a nice sheen. After cooling for 30 min, I sprinkled a little sugar on top and torched it with my butane "brulee" torch to crisp the top. It had such a remarkable favor, everyone had seconds, and the poor turkey was an afterthought. This is a recipe to keep!!!

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I LOVED the flavor this glaze imparted to the ham. I made the glaze ahead of time and kept it in the fridge, slathered it on, and let it go in the oven. So easy yet perfect for a holiday meal- delicious! Leftover ham was excellent on some biscuits with mustard and honey- yum.

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My families favorite ham recipe!