As long as I can remember, my favorite room's been the kitchen. My glaze dates back to shortly after my husband (of 23 years now) and I were married. My parents were visiting, I cooked a Sunday ham with this glaze—and I've done it that same way from then on. Since my husband made his career in the Air Force, we spent years in the city or living in close quarters. When he retired, we decided to plant roots here where we could experience the daily wonder of God's creation. (The rise and set of the sun, silhouetting the mountains in the distance, is breathtaking.) Our children are 17 and 11.
- 1 bone-in fully cooked ham (5 to 8 pounds)
- 1-1/2 cups orange juice
- 1-1/4 cups packed brown sugar
- 1 tablespoon grated orange peel
- 1 teaspoon ground mustard
- 1/4 teaspoon ground cloves
- Score surface of ham, making diamond shapes 1/2 in. deep. Place in a large baking dish.
- In a bowl, mix remaining ingredients; pour over ham. Cover and refrigerate overnight, turning ham occasionally.
- Reserving glaze, remove ham to a rack in a shallow roasting pan. Insert meat thermometer. Bake, uncovered, at 325° until thermometer registers 140° about 2-4 hours, brushing occasionally with glaze. Yield: 10-16 servings.
Originally published as Festive Ham Glaze in Country Woman March/April 1994, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Festive Ham Glaze
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review