Baked Ham with Orange and Ginger Glaze
1 Bone-in Spiral Sliced Ham, Butt or Shank Portion Ham, or Half Ham
3/4 cup orange marmalade
1 tablespoon freshly minced gingerroot
2 teaspoons Dijon mustard
1/2 cup ginger ale
6 tablespoons orange juice
2 teaspoons brown sugar, dark or light brown
1 tablespoon cornstarch
Prepare and heat ham according to package directions.
Meanwhile, prepare glaze. Combine marmalade, gingerroot and mustard in small
bowl; mix thoroughly. Set aside.
Remove ham from oven 30 minutes before meat is done. Brush marmalade mixture
over ham. Pour ginger ale and 1/4 cup orange juice into pan bottom. Increase
oven temperature to 425 degrees. Return to oven and bake, uncovered, for 30
minutes, basting ham with pan juices every 10 minutes. Let rest on cutting
board, loosely covered, about 15 minutes.
Pour cooking juices into small saucepan; stir in brown sugar and heat to simmer.
Combine remaining 2 tablespoons orange juice and cornstarch in dish, stirring to
blend. Add to simmering juices; cook and stir until slightly thickened, one to
Drizzle ham slices with warm sauce before serving.