Ham with Orange Sauce Recipe
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
- 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
- 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
- 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
- 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; 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).
Originally published as Ham with Orange Sauce in Country Woman March/April 2000, p36
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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