A seriously delightful recipe, Marmalade Glazed Ham is an ideal main course for holiday or Sunday meals, particularly for large families or entertaining. Glorious for New Year’s Day.
- 1 16 to 19 pound smoked, fully cooked bone-in ham
- 36 whole cloves
- 1 Cup marmalade
- 1/4 Cup Dijon Mustard
- 2 Tablespoons water
- 1 1/2 Cups water
- 2 Cups water
- 1 Cup Marmalade
- 2 Cups canned low-salt chicken broth
- 1/2 Cup orange juice
- 1 Tablespoon Dijon mustard
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- Marmalade Glazed Ham
- Position rack in center of oven and preheat to 325 degrees F/163 degrees C.
- Trim any rind and excess fat from upper side of ham, leaving 1/4-inch thick layer of fat. Using a long sharp knife, score fat in 1-inch wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer in center of ham registers 120 degrees F/49 degrees C, about 3 hours 45 minutes.
- Take marmalade in medium bowl, whisk in Dijon Mustard and 2 tablespoons of water. Combine together until it is uniform coat spoon. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425 degrees F/218 degrees C.
- Place same roasting pan atop burner set on medium heat. Whisk remaining water into pan, scraping up browned bits from bottom. Transfer pan juices to a 4-cup glass measuring cup. Place pan juices in the freezer 15 minutes. Spoon fat off of top of pan juices and discard the fat. Reserve pan juices. Line same pan with foil. Return ham to pan. Liberally spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize. Let ham stand 30 minutes.
- Bring 2 cups of water to a boil in a heavy medium saucepan. Add marmalade. Add chicken broth, orange juice. Simmer for about 2 minutes. Whisk Dijon Mustard and reserved pan juices. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper.
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