0.0 – 0 reviews • Gluten Free
Level: |
Intermediate |
Total: |
5 hr 30 min |
Prep: |
15 min |
Inactive: |
1 hr 15 min |
Cook: |
4 hr |
Yield: |
10 to 12 servings |
Ingredients
- 1 9-to-10-pound fully cooked bone-in ham (butt half)
- Finely grated zest and juice of 1 orange
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter, melted
- 1/2 cup hot pepper jelly
- 1/2 cup whole-grain mustard
- 1/2 cup packed light brown sugar
- 1/4 cup orange marmalade
- 1/4 cup sherry vinegar
- 2 tablespoons chopped fresh thyme
- 1 teaspoon ancho chile powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
Instructions
- Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
- Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. 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.
- 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. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl.
- Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. 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. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving.
Nutrition Facts
Serving Size |
1 of 12 servings |
Calories |
780 |
Total Fat |
41 g |
Saturated Fat |
14 g |
Carbohydrates |
40 g |
Dietary Fiber |
1 g |
Sugar |
21 g |
Protein |
61 g |
Cholesterol |
219 mg |
Sodium |
3875 mg |