Brushed with an orange marmalade and bourbon-infused glaze, this ham is sure to impress.
- Serves 10 to 16
- Active time 15 minutes
- Total time 2 hours, 45 minutes
Ingredients
- 1 MOINK bone-in ham
- 1 cup orange marmalade
- ½ cup bourbon
- ½ cup firmly packed brown sugar
- 2 Tbsp. Dijon mustard
- 2 Tbsp. salted butter, melted
- ¼ tsp. cayenne pepper
- Orange slices, fresh parsley, and fresh thyme for garnish
Cooking instructions
- Preheat the oven to 325°F. Score the ham in a diamond pattern. Place the ham, flat side down, on a baking rack in a roasting pan. Cover with aluminum foil. Bake for a total of 15 minutes per pound (about 2 hours to 2 hours 30 minutes), until a meat thermometer inserted in the thickest portion registers 140°F.
- Stir together the marmalade, bourbon, brown sugar, mustard, butter, and cayenne pepper. After 1 hour and 30 minutes, uncover the ham and baste with half of the orange marmalade mixture. Bake another 45 minutes to 1 hour or until the ham reaches temperature, basting with the remaining glaze at the end.
- Remove the ham to a platter and let rest 15 minutes before slicing and serving. Garnish with orange slices, parsley, and thyme, if desired.
Pro Tip
What should you do with any of those leftovers after the feast? We use it in our Denver Omelets, Mini Cubans, Split Pea and Ham Soup, and Chicken Cordon Bleu.
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