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Marmalade-Glazed Ham w/ Orange-Tea Sauce




Source of Recipe


Internet


List of Ingredients




16-19 pound fully cooked bone-in Virginia Ham
36 whole cloves
1 Cup Orange Marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water.

SAUCE:
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 one tablespoon water.

Pineapple mint relish (See Recipe)


Recipe



FOR HAM: Position rack in center of oven and preheat to 325 degrees F. Trim any rhind and excess fat from upper side of ham, leaving 1/4 inch layer of fat. Using long, sharp knife, score the 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 reads 120 degrees F, about 3 hrs, 45 min.

Melt 1 cup marmalade in heavy, small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thinckens enouh to coat spoon without dripping,about 6 minutes. Set mixture aside.

Transfer ham to cutting board. Increase oven temp to 425 degrees F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 cups water into saucepan, 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.

Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham.Bake ham until glaze is set and begins to caramelize, about 20 min. Let ham stand 30minutes.

MEANWHILE, PREPARE SAUCE:

Bring 2 cups water to a boil in heavy medium saucepan. Add tea bags. Remove from heat; cover and let steep 10 minutes. Discard tea bags. Add 2 cups chicken broth, 1 cup orange juice and 3 tablespoons orange marmalade to tea. Boil mixture until reduced to three cups, about 12 minutes. Whisk in 1 tablespoon Dijon mustard and reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce
to taste with pepper.

Carve ham and serve with sauce and Pineapple-Mint Relish.
12 Servings.


Pineapple-Mint Relish
1/2 large pineapple, peeled, cored,
cut into 1/4 inch pieces (about 3 cups).
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/2 cup finely 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 one day ahead. Cover, chill.

Makes 4 cups.