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Ham with Orange Sauce

Ham with Orange Sauce
The light and citrusy glaze and sauce is what makes this ham so special. It's as good as it is good for you.—Gloria A. Warczak, Cedarburg, Wisconsin
20 ServingsPrep: 25 min. Bake: 1 hour 20 min.

Ingredients

  • 1 reduced-sodium semi-boneless fully cooked ham (6 pounds)
  • 1 cup orange juice
  • 1 cup reduced-sodium chicken broth
  • 1/4 teaspoon ground cloves
  • GLAZE:
  • 1 cup reduced-sugar orange marmalade
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon horseradish mustard or spicy brown mustard
  • 1/8 teaspoon garlic powder
  • SAUCE:
  • 1/4 cup orange juice
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup golden raisins

Directions

  • Remove skin from ham. Place on a rack in a shallow roasting pan.
  • Combine orange juice and broth; pour over ham. Sprinkle with cloves.
  • Cover and bake at 325° for 1 to 1-1/2 hours.
  • Combine glaze ingredients; spoon over ham. Bake, uncovered, 20-30
  • minutes longer or until a meat thermometer reads 140° and ham is
  • heated through.
  • Remove ham to a serving platter and keep warm. Strain pan drippings;
© Taste of Home 2013

2 of 2

Ham with Orange Sauce (continued)

Directions (continued)

  • skim fat. In a saucepan, combine orange juice, brown sugar and
  • ginger. Stir in pan drippings, oranges and raisins. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 15-20 minutes. Thicken if
  • desired. Serve with the ham. Yield: 20 servings (about 3 cups
  • sauce).
Nutrition Facts: One serving (1 each) equals 211 calories, 5 g fat (0 saturated fat), 43 mg cholesterol, 907 mg sodium, 22 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013