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Ham with Orange Glaze

The ham called for in this recipe is wet-cured, which means that it has been soaked in or injected with brine during curing. Dry-cured hams, such as American Smithfield, Italian prosciutto or German Black Forest ham, are a different style of ham and should not be roasted in the manner described in the recipe. When buying a wet-cured ham, choose one labeled as cured "with natural juices" rather than "with added water." Bone-in hams stay juicier and taste better than boneless hams, and the shank end of a ham is more flavorful than the butt end.

Ingredients:

  • 1 bone-in partially cooked wet-cured
     shank-end ham, 6 to 8 lb.

For the orange glaze:

  • 1 cup orange marmalade
  • 2 Tbs. fresh orange juice
  • 1/4 cup cream sherry
  • 1/4 cup mild mustard
  • Whole cloves for studding ham (optional)

Directions:

Preheat an oven to 350°F.

Using a small knife, remove the skin from the ham, leaving a layer of fat about 1/4 inch thick. Set the ham, fat side up, in an oiled heavy roasting pan just large enough to hold it comfortably. Roast the ham for 1 hour.

Meanwhile, to make the orange glaze, in a small saucepan over low heat, combine the orange marmalade and orange juice. Cook, stirring frequently, until the marmalade is melted. Remove from the heat and stir in the sherry and mustard.

Remove the ham from the oven and, using a sharp knife, score the fat in a diamond pattern. Stud the center of each diamond with a clove. Brush the ham with some of the orange glaze. Return the ham to the oven and roast until completely heated through and an instant-read thermometer inserted into the center of the ham registers 160°F, about 1 hour more. Brush the ham with the glaze twice during the last hour of cooking.

Transfer the ham to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Let the pan juices cool for 5 minutes, then pour them into a small saucepan and skim off the fat. Cook over medium-low heat until heated through, 2 to 3 minutes.

Slice the ham and arrange on a warmed platter. Pour the warm pan juices into a bowl and serve alongside the ham. Serves 16.

Serving Tip: This ham is delicious paired with sweet potatoes and biscuits with honey.
Adapted from Williams-Sonoma Collection Series, Roasting, by Barbara Grunes (Simon & Schuster, 2002).