Ingredients
3/4 cups orange marmalade
1/4 cup pure maple syrup
1/4 cup whole-grain Dijon mustard
1/4 cup bourbon
2 tablespoons lemon juice fresh, if possible
1/2 teaspoon ground ginger
Salt and black pepper to taste
1 bone-in half ham (about 6-10 pounds)
Instructions:
Move oven rack to lower third portion of the oven and preheat to 325 degrees F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
Add orange marmalade, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
Remove ham from package and pat dry if too wet.
Place ham on roasting rack, flat side down, so the fatty side is facing up.
Gently score the ham in a criss-cross pattern, and brush all over with 1/2 cup of the prepared glaze.
Cover ham loosely with aluminum foil to prevent drying out or burning.
Bake for about 2 – 2 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130 degrees F.
Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
Increase oven temperature to 425 degrees F.
Brush 6 tablespoons of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 tablespoons of glaze every 6-7 minutes. You’ll be brushing the ham with glaze approximately 3 times during this step.
Be sure to watch that the glaze doesn’t burn, but instead turns a rich, deep golden color.
Remove roasting pan from oven and place ham on a large cutting board.
Tent loosely with foil and let ham rest for 20 minutes before slicing.
*Notes:
TO PREPARE SPIRAL SLICED HALF HAM:
Preheat oven to 275 F degrees. Adjust oven rack to the lower third position. Line a roasting pan or large Dutch oven with a long strip of foil (heavy duty works best).
Position ham flat side down in center of pan.
Brush with 1/2 cup of the glaze, if possible, getting some in between the slices.
Bring sides of the foil up over the ham and cover loosely. If needed, add a sheet of foil over the top.
Bake approximately 12-15 minutes per pound. For a half ham of 8-10 lbs, plan on baking for a total of approximately 2 hours (including glazing time).
To Glaze:
remove ham from oven about 30 minutes before it’s finished.
For a half ham, remove after about 1 hour 30 minutes and uncover. Liberally brush ham with 1/2 cup glaze, getting in between slices if possible. Bake 30 minutes, repeating with a few tablespoons of glaze every 10-15 minutes if desired.
For a stickier glaze, after ham is finished baking, broil for a few minutes until sticky and browned. Be careful though, you don’t want to burn it!
Remove ham from oven, loosely tent with foil and let rest 10 minutes.
Turn ham on it’s side and serve.
TO MAKE MUSTARD SAUCE FOR SERVING:
Mix 1/2 cup whole grain Dijon mustard with 1/4 cup glaze
