Please connect to Internet to continue
Preparation Time : 15
Cook Time : 210
Total Time : 225
15lbs bone-in smoked ham (partially cooked)
1 1⁄2 cups orange marmalade
3⁄4 cup mustard
1⁄8 cup honey
1 1⁄2 cups firmly packed light brown sugar
1tablespoon whole cloves (I use "Ceylon")
Trim outer skin and excess fat from ham.
Place ham, meat side down in a large roasting pan and score, making crosshatch incisions with a sharp knife.
Turn ham back on its side.
Roast at 300F for 2 hours.
Remove from oven.
Mix together the orange marmalade, mustard, honey, and brown sugar.
Stud ham with cloves, either by inserting one clove at the intersection of each crosshatch or by inserting in the center of each square.
Brush ham with glaze.
Increase oven temperature to 350F and return ham to oven for about 1 1/2 hours, or until themometer inserted near bone (but not touching bone) reaches 160°F.
Glaze the ham at least 3 times while baking.
When ham is done, transfer to a large cutting board or platter and allow to rest for 30 minutes before carving.
Please Login to comment