Honey Glazed Ham

Found in SL March 2024 issue here

 

Ham: This recipe calls for one 9- to 10-pound fully-cooked bone-in spiral-cut ham. If your ham is larger or smaller, adjust the ingredients and cook time accordingly.
Orange marmalade: This spread has some sweetness, but marmalade is really contributing a lot of tart, citrus-forward tang to the honey glaze.
Honey: We love the floral flavor of orange blossom honey, but you can use whatever honey you have.
Rice vinegar: A bit of tartness from the vinegar balances the honey and marmalade so this isn't a sticky-sweet final dish.
Fresh thyme: Mild, tender floral notes come from the fresh thyme.
Grated fresh ginger: This adds incredible bite and kick to the glaze without being spicy or overwhelming.
Kosher salt and black pepper: For seasoning.
Citrus fruits: Sliced oranges, halved tangerines, and kumquats can be used to garnish the serving platter.

How To Make Honey-Glazed Ham
You'll find the full recipe for honey-glazed ham below. Here's a brief outline of the process before you get started:
Step 1. Make the glaze: Cover a roasting pan with aluminum foil, and place a roasting rack inside the pan. Mix together the glaze ingredients.
 

Step 2. Glaze and bake: Brush the glaze all over the ham, then flip the ham upside down in the roasting pan. Cover with aluminum foil, and bake about 1 1/2 hours. Remove the ham from the oven, and take off the foil. Baste the ham with the pan drippings and more of the honey glaze. Put the ham back in the oven, and bake another 30 to 40 minutes or until the ham registers 140°F. While it's in this final bake, baste the ham with pan drippings and more glaze every 10 minutes.
 

Step 3. Garnish and serve: Move the ham to a serving platter. Arrange the fresh thyme sprigs and citrus fruits around the ham, and serve.

1 9-10# fully cooked bone-in spiral-cut half ham
1 cup orange marmalade
2/3 cup orange blossom honey
1/4 cup rice vinegar
1 tbsp chopped fresh thyme, plus sprigs for garnish
2 tsp grated fresh ginger
1 tsp kosher salt
1/2 tsp black pepper
Oranges, tangerines, and kumquats (optional)

Prepare oven and roasting pan:
Preheat oven to 350°F. Let ham stand at room temperature 30 minutes. Line a roasting pan with aluminum foil; top with an ovenproof rack.

Make glaze:
For glaze, stir together marmalade, honey, vinegar, thyme, ginger, salt, and pepper in a small bowl.

Add glaze to ham:
Place ham on rack in prepared pan; brush 2/3 cup of the glaze over ham and in between slices.

Bake ham:
Turn ham fat side down, with bone running parallel to bottom of pan, and pour 3 cups water into pan. Cover tightly with foil. Bake in preheated oven 1 1/2 hours. 

 

Baste ham:
Remove from oven; remove and discard foil. Baste with pan drippings; brush 1/3 cup of the glaze over ham and in between slices.
 

Continue to bake and baste ham:
Return to oven, and bake at 350°F until a thermometer inserted in thickest portion of ham registers 140°F, 30 to 40 minutes, basting ham with pan drippings and brushing with 1/3 cup of the glaze about every 10 minutes.
 

Garnish and serve:
Remove ham from oven. Carefully transfer it to a serving platter. Garnish with fresh thyme sprigs, sliced oranges, halved tangerines, and kumquats, if desired.