How to Make Glazed Holiday Ham

The traditional ham has been standard fare at many a holiday feast over the years. It's one of the easiest types of meats to prepare because most hams are pre-cooked and require only a long, slow warming up. This ham is glazed with an orange marmalade sauce, instead of the more familiar honey glaze. Serves 6 to 8.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Pinch Ground Cloves - Or To Taste
• Chef's Knives
• Basting Brushes
• Cutting Boards
• Measuring Cups
• Meat Thermometers
• Roasting Pans
• Saucepans
• Wooden Spoons
• Measuring cups
• 2-4 tbsp. cider vinegars
• 1 8-10 pound bone-in cooked hams
• 1 c. orange marmalade
• 1 c. Dijon mustards
• 1/2 c. brown sugars

1. Heat the oven to 300 degrees.

2. Trim the ham of most visible skin and fat and place it in a roasting pan.

3. Place the marmalade and sugar in a saucepan. Heat over a low flame to dissolve the sugar. Stir to prevent burning.

4. Remove from heat when sugar has dissolved and stir in the mustard and cloves.

5. Stir in just enough cider vinegar to thin the glaze to the consistency of a thick sauce. You won't need much.

6. When ham is halfway through its cooking time, start brushing the glaze on the ham. Add some glaze in half-hour increments until ham has finished cooking.

7. Cook ham for about 3 hours, or until internal temperature reaches 120 degrees. You can check the temperature by inserting a meat thermometer into the ham. Remember, it's already fully cooked.

8. Transfer ham to a carving board and carve. Serve excess glaze as a sauce.

Tips & Warnings

• Use only a pre-cooked, bone-in ham - not a canned ham - for this recipe.

• Don't worry about measuring the sauce ingredients too carefully. Just mix equal parts orange marmalade and Dijon mustard with a half part brown sugar, a pinch or two of cloves and enough cider vinegar to thin the mixture.

• Leftovers from this ham make fantastic sandwiches.