|Nutritional Guidelines (per serving)|
|Servings: 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Orange glazed ham is an excellent special occasion ham, such as you might serve for Christmas, Easter, birthdays, or other large family gatherings or parties. It will make a lovely focal point to the meal and it's ready for it's close-up for your family food photographers.
While it looks lovely, it's actually very easy to prepare. The orange glaze is simple and delicious. You'll be using a fully-cooked ham, so there is no worry about having an oven disaster with undercooked meat. The main worry should be in overcooking the ham and drying it out. Your aim is simply to serve it heated and to give the glaze time to caramelize and provide additional depths of flavor.
A 4-pound boneless ham will serve 10 to 12 people, so long as you don't have guests who load their plate and hog the ham.
- 1 boneless smoked ham (canned or fully cooked, about 4 pounds)
- 1 jar/10 ounces orange marmalade
- 1/2 cup orange juice
- 1 tablespoon mustard (prepared)
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon ginger (ground)
- 1/2 cup raisins
Place ham on a rack in roasting pan, fat side up, and score the fat, making diagonal cuts to create a diamond pattern across it.
Bake the ham at 325 F for 1 hour and 15 minutes.
In a saucepan over low heat combine the marmalade, orange juice, mustard, cloves, and ginger. Simmer for 5 minutes.
Spoon half of the orange mixture over the ham and continue baking for 30 minutes.
Add raisins to the remaining orange mixture and serve it with the ham as a condiment.
- Orange marmalade is a classic glaze ingredient, but many types of preserves go will in ham glaze. You could substitute peach or apricot preserves if those are what you have on hand.
To Clove or Not to Clove
Some cooks like to dot each of the diamonds with a whole clove to create the studded effect. It is your choice if you want to make that presentation. If so, you'll have to add whole cloves to the ingredient list. However, the current philosophy in culinary circles is that you shouldn't serve anything inedible as a garnish. You already have the clove spice in the glaze to enjoy with each bite. You probably don't want guests to have the unpleasant bite into a woody whole clove they have to dispose of on their napkin. But if you like that tradition, use the whole cloves and then remove them before you slice and serve the ham.