Baked Ham with Orange-Pepper Glaze

• 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

1. Remove the ham from the refrigerator 1 hour before baking.
2. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick).
3. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
4. Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
5. 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.
6. Pour over the ham and tent with foil.
7. 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.
8. 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.
9. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl.
10. Brush the ham with about one-quarter of the glaze.
11. Add the remaining 1 cup broth to the pan.
12. 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.
13. Transfer the ham to a cutting board.
14. Brush with the reserved glaze; let rest 15 minutes before carving.
15. Photograph by Con Poulos

orange, chicken broth, unsalted butter, hot pepper, wholegrain mustard, brown sugar, orange marmalade, sherry vinegar, thyme, chile powder, ground coriander, cayenne pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/baked-ham-with-orange-pepper-glaze.html (may not work)