Roast Ham with Orange Shallot Glaze
12 lb fully cooked whole smoked -- (12 to 18) bone in country ham
1 cup whole cloves
4 1/4 cups orange juice
2 cups Madeira or dry sherry
1 cup sugarless cranberry juice
12 medium size shallots, peel and cut
lengthwise in half
1/2 cup water
If roasting half a ham, you can reduce cooking time and glaze. Place
ham in roasting pan. Insert 1/2 cup of cloves into top of ham (side
with most fat) at about 2 inch intervals. Scatter remaining 1/2 c.
cloves in bottom of pan. Pour 2 c. of orange juice, Madeira or
sherry, and the cranberry juice over ham, and let marinate, covered
and refrigerated, for at least 12 hours (up to 48 hrs), turning ham
once or twice.
Preheat oven to 325ºF. Add shallots to roasting pan and roast ham
until internal temp reaches 140ºF. Marinade should now be thick and
gooey glaze. Baste ham every 15 minutes, making sure glaze is not
drying out. Add 2 c. orange juice throughout the cooking time. If
glaze appears to be burning, add the water.
Remove pan from oven. Place ham on carving board and let sit,
covered with foil, for 10-15 minutes before carving. Place shallots
in small bowl and cover loosely to keep warm. Discard excess fat
from pan. Place roasting pan over two burners on stove. Heat sauce
over medium low heat and bring to gentle simmer, scraping up browned
juices. Add remaining 1/4 c. orange juice or water if needed to thin
sauce. Carve ham into thin slices and serve topped with sauce and
Makes 12-16 servings.