Chyrel's Recipes From Friends

Baked Ham with Orange Mustard Glaze Recipe

Baked Ham with Orange Mustard Glaze
Posted by: Bev Mon, 21 Jun 2004, at 8:04 a.m.

Cook's Know-HOW
How to Bake and Glaze a Ham

Step 1.
Place ham, fat side up, in disposable roasting pan (placed on baking pan) or on a rack in a shallow roasting pan. Pour 1 cup of water into the pan. Bake at 325F. for 1 hour.

Step 2.
Remove ham from the oven and score the top diagonally at l-inch intervals, cutting about 1/4 inch deep to form diamond shapes. Brush ham with half of the glaze and baste with pan juices. Bake until a meat thermometer registers 140F.


Recipe Fact
If a ham is not labeled "fully cooked," assume it needs cooking. This will mean baking it to an internal temperature of 160F. rather than the. 140F. called for in the recipe.

Menu Suggestion Need some quick ideas for meals for house guests? Leftover ham is flavorful and versatile. Add chopped ham to omelets, stratas, soups or casseroles. Sliced ham is great for hot and cold sandwiches, too.

Prep Time: 20 minutes (Ready in 3 hours)

1 (6 to 8-lb.) fully cooked bone-in ham half
1 cup water
1 cup dry sherry or orange juice
2/3 cup orange marmalade
l/3 cup stone-ground mustard
3 teaspoons dry mustard
Heat oven to 325. Place ham, fat side up, in disposable roasting pan (placed on baking pan) or on rack in shallow roasting pan. Pour water into pan. Bake at 325. for 1 hour.
Remove ham from oven. Add sherry to roasting pan. If necessary, trim fat from ham. Score ham diagonally at 1-inch intervals, cutting about l/4 inch deep; score in opposite direction to form diamond shapes. Insert meat thermometer so bulb reaches center of thickest part of ham but does not rest in fat or on bone.
In small bowl, combine marmalade and mustards; mix well. Brush half of marmalade mixture over ham; baste with pan juices. Return to oven; bake 1 to 1 1/2 hours or until meat thermometer registers 140, basting frequently with pan juices and brushing with remaining marmalade mixture.
Let ham stand in roasting pan for 15 minutes before slicing, basting frequently with pan juices.
16 servings

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