Molasses Black Pepper Glazed Ham
1 fully-cooked, bone-in smoked ham, 10-12 pounds
2 cups orange juice
1/4 cup honey
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard
1 tablespoon coarsely ground black pepper
Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick
into the upper surface of the ham. Position rack in the lower third of the oven;
heat to 325 degrees F. Place ham in oven and bake until internal temperature, as
measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours.
Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to
a simmer and reduce the orange juice by about half, stirring occasionally, about
15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer
slowly until thickened, about 25-30 minutes. Set aside.
When ham reaches 130 degrees F., start basting: Using a pastry brush, brush the
glaze generously on all surfaces of the ham. Continue to bake for 10 minutes;
baste again two more times, until internal temperature of ham reaches 140
degrees F. Remove from the oven and let the ham rest in roasting pan on a rack
for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the
bottom of the pan a few times before carving.
Serves about 20, with leftovers.