This recipe is special because it's based on the ham my grandma and mom used to make for holidays. Leftovers can be frozen up to 3 months, and thawed before using. You'll want to remember this recipe for Easter! —Penny Hawkins, Mebane, North Carolina
- 1 fully cooked bone-in ham (6 to 8 pounds)
- Whole cloves
- 1-1/4 cups orange soda
- 1-1/4 cups orange marmalade
- 1/2 cup packed brown sugar
- 1/4 cup Dijon mustard
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in the center of each diamond. Loosely cover ham with foil. Bake at 325° for 1-1/2 hours.
- In a small saucepan, combine the soda, marmalade and brown sugar. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Stir in mustard.
- Brush ham with some of the glaze; bake 15-30 minutes longer or until a thermometer reads 140°, basting occasionally with remaining glaze. Let stand 10 minutes before slicing.
- Slice and cube 2 cups ham; save for Ham & Noodle Bake. Slice and serve remaining ham. Yield: 9 servings plus leftovers.
Originally published as Heavenly Citrus Ham in Simple & Delicious April/May 2012, p22
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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