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