No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Honey-Orange Baked Ham

  • servings: 10

advertisement

advertisement

Ingredients

  • 1 whole smoked ham (14 to 18 pounds), bone in and rind on
  • 1/2 cup honey
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 large onion, cut into 6 wedges
  • 1 large orange, cut into 6 wedges
  • 4 sprigs rosemary
  • 1/2 cup cider vinegar
  • 3 1/2 cups homemade or low-sodium canned chicken stock
  • 3 tablespoons all-purpose flour
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Rinse ham with cool water; dry with paper towels. Let stand, uncovered, at room temperature 1 hour. Meanwhile, whisk together honey, orange juice, balsamic vinegar, and mustard; set aside.

  2. Step 2

    Preheat oven to 300 degrees, with rack in lower third. Fit a roasting pan with a rack, and place ham, with the thicker rind on top, on rack. Scatter onion and orange wedges and rosemary around ham on rack. Transfer to oven, and cook 1 hour.

  3. Step 3

    Remove pan from oven, and let ham cool slightly. Increase oven temperature to 350 degrees. Trim fat all over the ham to a layer of about 1/4 inch (it does not need to be perfectly even; the bottom will have less fat and more skin). Turn ham, bottom side down. Score fat on top of ham in a diamond pattern, each 1 to 2 inches, cutting about 1/4 to 1/2 inch through the fat and into meat. Baste with honey mixture. Add enough water to roasting pan to fill the bottom by about 1/4 inch.

  4. Step 4

    Return ham to oven, and cook 1 hour more, basting often with remaining marinade (do not baste with pan juices). If necessary, add water to pan to keep juices from burning. Remove from oven; transfer ham to a serving platter; discard orange, onion, and rosemary. Let stand 30 minutes before carving ham.

  5. Step 5

    Meanwhile, make gravy: Strain liquid from roasting pan into a liquid measuring cup or bowl, and skim off fat from surface with a large spoon. Place roasting pan over medium-high heat. Add cider vinegar, and simmer until most of the liquid has evaporated. Return defatted juices to pan along with 2 cups stock. Bring to a boil, and let simmer.

  6. Step 6

    In a small bowl, whisk together remaining 1 1/2 cups stock and the flour; whisk into sauce. Continue simmering until liquid is reduced by half and slightly thickened. Season with salt and pepper. Serve hot with ham.

Source
Martha Stewart Living

Related Topics

advertisement

advertisement

Reviews (1)

  • porterx5 22 Nov, 2011

    I can't wait to try this glaze on our Thanksgiving ham. I think my husband is actually more excited than me.Thank you Martha. Happy Thanksgiving from the Porters