Grand Curaçao Orange Glazed Ham
This Grand Curacao Orange Glazed Ham is absolutely amazing! It's elegant and so delicious... a great choice for any occasion!
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
Footnote: If you want the alcohol-free version, substitute with orange juice