Active Ashley's Kitchen

We always have ham on Easter and a few years ago I started experimenting with glazes and toppings.  This orange marmalade glaze adds a sweet and crunchy edge to a delicious honey ham.

Ingredients:

One 8-10 pound bone in spiral honey ham

½ cup orange marmalade

½ cup whole-grain mustard

½ cup light brown sugar

2 tablespoons sherry vinegar

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon ground allspice

Optional: orange slices and fresh rosemary for serving

Directions:

1. Let the ham sit at room temperature for 30 minutes to an hour.
2. Preheat the oven to 325 degrees.
3. Score the ham in a diagonal crosshatch pattern.
4. Place the ham, flat side down, on a rack in a roasting pan.
5. Pour ½ inch water in the bottom of the pan.
6. Cover with aluminum foil and roast for 1 hour.
7. Remove the foil and add more water if the water dried up.
8. Recover loosely with the foil and continue to bake until ham reaches 130 degrees adding more water as needed, 1-1 ½ more hours (about 15 minutes per pound)
9. Increase the oven temperature to 400 degrees.
10. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, and allspice in a liquid measuring cp.  Add ¼ cup pan juices and whisk together.
11. Brush half the mixture over the ham.
12. Continue to bake the ham twice more until the ham reaches an internal temperature of 140 degrees.  Add more water to the pan as needed. Bake 40-45 more minutes.
13. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing.
14. Serve with orange slices, fresh rosemary, and any leftover glaze.
15. Enjoy!