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Baked Ham with Orange-Mustard-Pepper Glaze

Baked Ham with Orange-Mustard-Pepper Glaze

Prep Time: 15 minutes
Cook Time: 180 minutes
Servings: 8 Serves 8.
A baked ham makes an impressive centerpiece on the dining or buffet table.


  • 1/2 fully cooked bone-in or boneless butt end
     ham, about 6 lb.

For the glaze:

  • 3/4 cup orange marmalade
  • 1 Tbs. Dijon mustard
  • 1 Tbs. soy sauce
  • 1/2 tsp. coarsely ground pepper


Let the ham stand at room temperature for about 1 hour before baking. Preheat an oven to 325°F.

Unwrap the ham and wipe the surface with a damp paper towel. Trim off any extra-thick layers of fat. Score the outside surface of the ham in a diamond pattern, making crosscuts
1/2 inch apart.

Place the ham, rounded side up, in a large roasting pan. Bake for 30 minutes.

Meanwhile, make the glaze: In a small bowl, stir together the orange marmalade, mustard, soy sauce and pepper.

After 3 minutes remove the ham from the oven and brush half of the glaze over the surface of the ham. Return to the oven and bake, basting every 20 minutes with the remaining glaze until it is used up. The ham will take 12 to 15 minutes per pound and is done when an instant-read thermometer inserted into the thickest part registers 140°F, about 1 hour more.

Remove from the oven and transfer the ham to a warmed platter. Cover loosely with aluminum foil and let stand for 20 minutes before carving. Slice and arrange on the platter.
Serves 8.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).