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Bon Appétit

Marmalade-Glazed Ham

3.0

(79)

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Ham is the star of our BA holiday partyPeden + Munk

If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.

Recipe information

  • Yield

    20 Servings

Ingredients

½

cup bitter orange marmalade

¼

cup honey, pure maple syrup, or light brown sugar

1

tablespoon adobo sauce, Aleppo pepper, or spicy Dijon mustard

3

tablespoons bourbon, Cognac, or dark rum

1

12–14-pound whole cured, smoked, bone-in ham

Preparation

  1. Step 1

    Preheat oven to 350°. Whisk marmalade, honey, adobo, and bourbon in a medium bowl.

    Step 2

    Place ham on a rack in a large roasting pan and add 2 cups water (this keeps drippings from scorching). Score fat in a crosshatch pattern, cutting about ½" deep.

    Step 3

    Brush ham with glaze and roast, basting with pan juices every 20 minutes and tenting with foil if needed, until an instant-read thermometer inserted into the thickest part of ham registers 135°, 1½–2 hours.

    Step 4

    Let rest 10 minutes or more before carving.

Nutrition Per Serving

Calories (kcal) 290 Fat (g) 13 Saturated Fat (g) 4 Cholesterol (mg) 100 Carbohydrates (g) 9 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 34 Sodium (mg) 1310
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Reviews (79)

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  • Great marinade with loads of flavour. Very easy to make to escalate a ham into something spectacular.

    • Anonymous

    • Edmonton, Alberta, Canada

    • 12/1/2023