Baked Ham with Orange-Pepper Glaze
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 780
- Total Fat
- 41
- Saturated Fat
- 14
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 61
- Cholesterol
- 219
- Sodium
- 3875
- Total: 5 hr 30 min
- Prep: 15 min
- Inactive: 1 hr 15 min
- Cook: 4 hr
Ingredients
1 9-to-10-pound fully cooked bone-in ham (butt half)
Finely grated zest and juice of 1 orange
2 cups low-sodium chicken broth
3 tablespoons unsalted butter, melted
1/2 cup hot pepper jelly
1/2 cup whole-grain mustard
1/2 cup packed light brown sugar
1/4 cup orange marmalade
1/4 cup sherry vinegar
2 tablespoons chopped fresh thyme
1 teaspoon ancho chile powder
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Directions
- Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
- Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours.
- Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl.
- Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving.