Baked Ham with Orange-Mustard-Pepper Glaze
- 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
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.