Studded with cloves, orange glazed ham is a show-stopper. We’re pretty sure the aroma alone will fill everyone at your dinner table with holiday cheer.
When shopping for ham, check if your local butcher shop carries cured and smoked ham.
If you buy packaged ham at the market, read the label for added water. A product that reads, “ham with natural juices” will contain around 8% added water. The more water you buy with your ham, the more watered down your meat will be.
You may also want to look for a bone-in ham — as there’s more flavor — and the fattier “shank end,” rather than the sirloin end. Again, for the sake of flavor.
Pair your flavorful orange glazed ham with Sweet Potato and Kale Gratin .
Orange Glazed Ham
- 1h 45m
- 6 medium oranges
- 1 cinnamon stick
- 1 c sucanat
- 1/2 tsp. black peppercorns, optional
- 6 whole whole cloves
- 8 lb cured ham
- Preheat the oven to 350F.
- Zest one orange and juice all oranges. Break cinnamon stick into 3 pieces.
- In a saucepan, over medium heat, combine the orange juice, orange zest, sucanat, cinnamon stick pieces, peppercorns and cloves. Stir frequently, and allow to simmer for 15-20 minutes or until the mixture is a syrup that coats the back of a spoon.
- While the sauce simmers, use a sharp knife to remove the skin and all but 1/2 inch of fat from the outside of the ham.
- Score the fat criss-crossed to make a diamond pattern over the entire fatty part of the ham.
- Place the ham in a large roasting pan, fat side up.
- Bake for about 1 hour, basting every 20 minutes or so with the sauce.
- Allow the ham to rest out of the oven for 15 minutes before slicing across the grain into thin slices.