Orange Marmalade-Glazed Ham
A bone-in ham always makes a showstopping centerpiece for celebratory gatherings. Here we glaze it with a sweet and tangy mixture that includes orange marmalade, honey, balsamic vinegar and Dijon mustard. When the ham first goes into the oven, be sure to keep it covered with foil to help the meat stay moist and to prevent the glaze from burning. Then roast it uncovered for the last 15 minutes so the glaze will turn a deep reddish brown. To get a head start on meal prep, you can make the glaze up to 5 days in advance and store it in the refrigerator.
Ingredients:
- 3 cups (24 fl. oz./750 ml) fresh orange juice
- 1 cup (10 oz./315 g) orange marmalade
- 1/2 cup (6 oz./185 g) orange blossom honey or other honey, preferably local
- 1/2 cup (4 fl. oz./125 ml) balsamic vinegar
- 1/4 cup (2 oz./60 g) Dijon mustard
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into several pieces
- 1 bone-in half ham, 8 to 10 lb. (4 to 5 kg)
Directions:
In a saucepan over high heat, whisk together the orange juice, orange marmalade, honey and vinegar and bring to a boil. Reduce the heat to medium and simmer, scraping the bottom of the pan every few minutes, until the mixture has thickened and reduced by about half, 30 to 35 minutes. Reduce the heat to low, add the mustard and butter, and stir until the butter has melted and the glaze is smooth, 2 to 3 minutes.
Remove the pan from the heat and let the glaze cool until thickened, about 30 minutes. If preparing it in advance, let cool to room temperature, then cover and refrigerate for up to 5 days. You should have about 2 cups (16 fl. oz./500 ml) glaze; transfer half to a small saucepan and set aside for serving.
Remove the ham from the refrigerator and let stand at room temperature for about 30 minutes.
Meanwhile, position a rack in the lower third of an oven and preheat to 325°F (165°C). Line the bottom of a large roasting pan with aluminum foil and place a roasting rack on top.
Remove the ham from the packaging and place on a cutting board. Using a sharp knife, gently score the entire top surface of the ham in a crisscross pattern. Place the ham, flat side down, on the roasting rack and brush the top with 1/4 cup (2 fl. oz./60 ml) of the glaze.
Cover the ham loosely with aluminum foil and roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 130° to 140°F (54° to 60°C), 2 to 2 1/2 hours.
Remove the pan from the oven and increase the oven temperature to 425°F (220°C).
Uncover the ham and brush with 1/4 cup (2 fl. oz./60 ml) of the glaze. Continue to roast, uncovered, for about 15 minutes, brushing the ham every 5 minutes with the remaining glaze (for a total of about 3 more times). Watch closely so the glaze doesn’t burn; it should turn a rich, deep reddish-brown color. Remove the pan from the oven, cover the ham loosely with foil and let rest for about 20 minutes.
Meanwhile, set the saucepan with the reserved glaze over medium heat and bring to a gentle simmer, stirring often. Transfer to a small serving bowl.
Transfer the ham to a carving board and cut into slices. Arrange on a platter and serve the warm glaze on the side. Serves 12 to 16.
Williams Sonoma Test Kitchen
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