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Christmas: Glazed Ham

Source of Recipe


From "The Meat Cookbook" by Nichola Fletcher



List of Ingredients



• One 4-1/2-pound smoked boneless ham
  
• 3 heaping tablespoons marmalade
  
• 2 Tbsp pineapple juice
  
• 1 Tbsp honey
  
• 1 heaping tablespoon light brown sugar
  
• 2 Tbsp whole-grain mustard
  
• Sea salt and freshly ground black pepper
  






Instructions



1. Preheat the oven to 325°F.
   
   
2. Place the ham, skin-side up, on a rack in a large roasting pan. Pour water to a depth of 1 inch in the pan. Cover the ham and pan tightly with foil and crimp the edges to seal to ensure that no steam escapes. Roast for 2 hours.
   
   
3. Meanwhile, place the marmalade, pineapple juice, honey, brown sugar, and mustard in a small saucepan over medium heat. Season with salt and pepper to taste, and bring to a boil. Then reduce the heat to a simmer and cook until thickened, 5 to 7 minutes.
   
   
4. Remove the ham from the oven and increase the oven temperature to 400°F.
   Remove the skin from the ham if it hasn't already been removed, leaving a thin layer of fat. Using a sharp knife, carefully cut a criss-cross pattern in the fat. The ham will be quite hot so use caution.
   
   
5. Brush some of the glaze over the ham. Return it to the oven and bake, brushing with the glaze every 10 minutes, until the surface of the ham is brown and crisp, about 30 minutes more. Remove from the oven and let rest for a few minutes. Thinly slice the ham and serve warm or at room temperature.
   
   Serves 8 to 12