Marmalade-Glazed Ham with Pineapple Relish
“For this recipe use a fully cooked bone-in ham that has the natural
shape of the leg, and has some fat and rind still attached. Do not
substitute a ‘re-formed’ oval canned ham or deli ham.”
One 16- to 19-pound fully cooked bone-in ham
36 (about) whole cloves
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water
2 cups water
4 orange-spice herb tea bags or black tea bags
2 cups canned low-salt chicken broth
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in 1 tablespoon water
For ham: Position rack in center of oven and preheat to 325° F. Trim
any rind and excess fat from upper side of ham, leaving
1/4-inch-thick layer of fat. Using long, sharp knife, score fat in
1-inch-wide diamond pattern. Insert 1 clove into center of each
scored diamond. Place ham in heavy large roasting pan. Bake until
thermometer inserted into center of ham registers 120° F., about 3
hours 45 minutes.
Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk
in 1/4 cup mustard and 2 tablespoons water. Boil until mixture
thickens enough to coat spoon without dripping, about 6 minutes. Set
Transfer ham to cutting board. Increase oven temperature to 425° F.
Place same roasting pan atop burner set on medium heat. Whisk
remaining 1 1/2 cups water into pan, scraping up browned bits from
bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan
juices 15 minutes. Spoon fat off top of pan juices. Reserve pan
juices in measuring cup.
Line same pan with foil.
Return ham to pan. Generously spoon marmalade mixture over ham. Bake
until glaze is set and begins to caramelize, about 20 minutes. Let
ham stand 30 minutes at room temperature.
Meanwhile, prepare sauce: Bring 2 cups water to boil in heavy medium
saucepan. Add teas bags. Remove from heat; cover and let steep 10
minutes. Discard teas bags. Add chicken broth, orange juice and
marmalade to tea.
Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in
Dijon mustard and reserved pan juices. Return to a boil. Whisk in
cornstarch mixture. Boil until sauce thickens slightly, about 4
minutes. Season sauce to taste with pepper.
Carve ham; serve with sauce and relish. Serves 12.
“This refreshing condiment can be made a day ahead of time. It’s
great with the ham, or try it with fish or chicken.”
1/2 large pineapple, peeled, cored, cut into 1/4-inch pieces (about
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
2 teaspoons grated lemon peel
Stir all ingredients in large bowl to blend. Season to taste with
salt and pepper. (Can be made 1 day ahead. Cover; chill.) Makes 4
Source of Recipe Bon Appetit the Christmas Season