Baked Ham With Orange-Pepper Glaze
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Chicken Broth (low-sodium)3 tbsps
Unsalted Butter (melted)1 cup
Hot Pepper Jelly1 cup
Grain Mustard (whole-)1 cup
Orange Marmalade1 cup
Sherry Vinegar2 tbsps
Thyme (chopped fresh)1 tsp
Ancho Chile (powder)1 tsp
Ground Coriander1 tsp
Cayenne PepperDirections:
1
Remove the ham from the refrigerator 1 hour before baking
2
Trim off any skin, leaving an even layer of fat (about 1/2 inch thick)
3
Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat
4
Place the ham, flat-side down, on a roasting rack set in a large roasting pan
5
Position a rack in the lower third of the oven; preheat to 350 degrees F
6
Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup
7
Pour over the ham and tent with foil
8
Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours
9
Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl
10
Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl
11
Brush the ham with about one-quarter of the glaze
12
Add the remaining 1 cup broth to the pan
13
Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours
14
Transfer the ham to a cutting board
15
Brush with the reserved glaze; let rest 15 minutes before carving
16
Photograph by Con Poulos