There was a Christmas potluck in my house and I said I will make a baked ham. It was going to be my first time and I spent some time looking up recipes and also comparing supermarket ham and ham from a butcher. I decided on buying a smoked bone-in ham from a meat shop in town. “Good ham comes from good pork,” the butcher said. It feels good to buy and eat locally too.
Next was the glaze. I decided to make one with ingredients on hand. Based on a Martha Stewart recipe, pure orange marmalade was blended with Dijon mustard and brown sugar for a sweet, slightly bitter and spicy taste. The ham turned out wonderful and the best thing is, it’s so simple to make as the ham is already cooked. No fears of serving undercooked meat to the guests!
The ham smelled so good when it was out of the oven. In the eagerness to slice and serve it, I forgot about taking pictures! There’s only a picture of me putting the cloves on after the first hour of baking, and the picture of the sliced ham above.
Orange-Mustard Glazed Baked Ham
3.5 kg (7-8 lb) bone-in smoked ham
1/2 cup Seville orange marmalade
1/4 cup tablespoons Dijon mustard
2 tablespoons light brown sugar (optional, to offset the bitterness of the marmalade)
1 tablespoons lemon juice
Take the ham out of the refrigerator 1 hour before baking to let it come to room temperature. Rinse the ham, pat it dry and wrap tightly in parchment paper-lined aluminium foil. Place on a baking tray and bake on the lowest rack in a 325 degrees F oven for 1.5 hours.
Meanwhile, make the glaze. Bring the marmalade to a simmer in a saucepan and pour into a heatproof bowl. Add in the mustard, sugar (if using) and lemon juice. Puree the mixture you want a smooth sauce. (The sauce can be made ahead and kept covered in the refrigerator. Microwave till hot before using.)
After 1.5 hours, remove the ham from the oven and increase the oven temperature to 425 degrees F.
Unwrap the ham and score the fat in a diamond pattern. Place a clove in the centre of each diamond and brush half the glaze over the ham. Return the ham to the oven and bake for 20 minutes. Remove the ham and brush the remaining glaze over the ham and return it to bake till the glaze’s dark and caramelised, about 10 minutes. Remove to a cutting board and tent with foil for 10 minutes before slicing.