Grand Curaçao Orange Glazed Ham
Easter is just around the corner and you’re probably wondering what to serve your guests – perhaps a nice Crown Roast of Pork or a Prime Rib. What about a nice juicy Leg of Lamb or a flaky grilled Salmon… even Paella can be a good dish to make. Like most everyone, you might just go for the traditional ham like my Brown Sugar Mustard Glazed Ham…
Surprise! I also have another amazing recipe… my Grand Curaçao Orange Glazed Ham! This is just incredible! What makes this ham so flavorful is the glaze. It’s a delicious blend of earthy, sweet, tangy and buttery which marries perfectly with this protein although pork tenderloin, pork chops, chicken/duck or even fish can be a good candidate for this yummy glaze!
For the making of this succulent recipe, I use my homemade Citrus Marmalade. Besides spreading it on your toast in the morning, it’s also a great condiment to have on hand to use for other recipes. I make a lovely homemade Marmalade Dressing with it or even Popsicles. Similar but different, I have my Roast Duck with Marmalade Glaze that I enjoy serving often.
Making the glaze is quite fast as it takes less than 5 minutes. While it’s cooling off, the ham can be prepped. Prior to transferring it to the oven, half of the glaze is brushed on over the ham. About 5 minutes before the internal temperature of the ham reaches 125ºF, the glaze has to warm up so we can brush on more when we take it out of the oven. The meat is returned to the oven for another 15 minutes while the glaze is kept warm (not boiling). We brush on the remaining, cover with foil and let the Grand Curaçao Orange Glazed Ham rest for 15 to 20 minutes.
As the title of this recipe indicates, I use Grand Curaçao but other orange liqueurs can be substituted like Triple Sec, Cointreau or Grand Marnier. Although similar, I personally prefer the taste of the Grand Curaçao for this recipe… If you want this recipe to be alcohol-free, simply substitute with freshly squeezed orange juice.
Easter is a nice time to get together with friends and family. If ham is what you have in mind then don’t hesitate to try this fabulous and elegant Grand Curaçao Orange Glazed Ham! There’s not too much prep involved and the results are so flavorful! I like serving it with my Scalloped Potatoes and steamed vegetables…
Bon Appétit!
Here are more tasty and elegant recipes for you to try…
– Chicken Cordon Bleu
– Veal Piccata
– Braised Beef Short Ribs with Sherry & Shiitake
– Bouillabaisse à la Marseillaise
– Pork Tenderloin Vitali
– Rack of Lamb with Herbes de Provence
and for even more pork recipes, click on this link… Recipe Category • Pork
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Grand Curaçao Orange Glazed Ham
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Ingredients
- 1/4 cup unsalted butter tips & tricks
- 3/4 cup orange marmalade see Recipe
- 1/2 cup brown sugar
- 1/4 cup Grand Curaçao liqueur Footnote
- 1/4 cup prepared yellow mustard
- 1 tbsp. ginger, minced
- 1 tsp. dried rosemary, chopped
- 1/2 tsp. ground cloves
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 8 lbs. (3.6 kg.) fully cooked smoked bone-in ham
Directions
- Preheat oven to 350ºF/180ºC
- Line the bottom of a roasting pan with aluminum foil and place a rack on top; set aside.
- Stir very well and heat the mixture until the gelatin from the marmalade is all melted – if there are little chunks of it just break them down.
- When all melted, cook for 2 minutes to thicken the glaze. Remove from the heat and transfer the glaze to a measuring cup; set aside to cool off while prepping the ham.
- Pat dry the ham and score the skin in a diagonal crisscross pattern one inch apart. Place it flat side down in the prepared roasting or baking dish.
- Pour half of the glaze over the ham and brush it on evenly.
- Cover it loosely with foil creating a tent before transferring to the preheated oven.
- Cook for 1 hour and 45 minutes or until the internal temperature reaches 125ºF.
- Remove from the heat and pour on half of the remaining glaze, brushing it on evenly.
- Return the ham to the oven, uncovered, for 15 minutes or until the internal temperature reaches 130ºF.
- When time is up, brush on the remaining glaze evenly, cover loosely again and let it rest for 15 to 20 minutes before serving. Serve with scalloped potatoes and steamed vegetables. Serves 12 people
Notes
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