This recipe is a little more tangy than ordinary baked ham, with a sweet, citrus tone. It’s perfect for Easter, but also delicious at any family gathering throughout the year.
Sweet, citrus fruits seem only natural to pair with ham. Instead of pineapple, however, we wanted to try something different this time: oranges. The combination of oranges baked right on and a glaze made from orange juice, garlic, and a few herbs turned this traditional Easter dinner into something special. Keep reading below for this fantastic recipe…
Orange Glazed Ham
- 1 8-10lb smoked ham, bone-in skin on
- Kosher salt and freshly ground black pepper
- 1 bunch of fresh sage leaves
- 2 sprigs rosemary
- 4 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 cup unsalted butter, cut in chunks
- 2 oranges, sliced thin, seeds removed
- 2 cups orange juice
- 2 cups light brown sugar, packed
- 1 cup water
- 1/4 teaspoon whole cloves
- 2 cinnamon sticks
- Preheat the oven to 300F.
- Place the ham in a large roading pan, fat side up. Use a sharp knife to score the ham with cuts across the skin, about 2 inches apart and 1/2″ deep. Cut diagonally down the slashes to form a diamond pattern. Season the meat with salt and pepper.
- Chop about 8 sage leaves and 1 sprig of rosemary leaves and put in a bowl. Mix with the oil and garlic to make a paste. Rub the herb oil all over the ham, making sure to get the mixture into all the slits. Bake the ham for 2 hours.
- For the glaze, place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze (about 30 to 40 minutes).
- Once the ham has been cooked for the two hours, pour the orange glaze over it and place a few pieces of fruit on the ham with toothpicks. Scatter the remaining sage leaves and rosemary leaves on top, then bake the ham for another2 hours, basting with the juices every 30 minutes.
- Once baked, set the ham on a cutting board and let rest 10 minutes before carving. Serve with the glaze on the side.
Recipe adapted from theFood NetworkSKM: below-content placeholder