Description
A fully cooked, originally packaged spiral-sliced ham gently reheated under foil and glazed with orange marmalade and Dijon.
Ingredients
Scale
- 1 8–10-pound ham Fully cooked bone-in spiral-sliced ham in original USDA-inspected package
- 3/4 cup Orange marmalade
- 1/4 cup Dijon mustard
- 1/4 cup Fresh orange juice
- 2 tablespoons Light brown sugar, packed
- 1/8 teaspoon Ground cloves
Instructions
- Check that the label says fully cooked and that the ham remains in its original USDA-inspected packaging; follow its reheating directions if more specific. Heat oven to 325 F (163 C). Set an 8–10-pound spiral ham cut-side down in a roasting pan, add 1/2 cup water to the pan (not an ingredient in the glaze) and seal with foil.
- Reheat covered, starting thermometer checks well before the package's expected finish time. An approximate 10–15 minutes per pound may be useful only for planning; the center of an originally packaged USDA-inspected cooked ham must reach 140 F (60 C) when reheated. A repackaged or otherwise precooked ham instead follows 165 F (74 C) guidance; this draft is not written for a raw ham.
- While ham warms, stir 3/4 cup orange marmalade, 1/4 cup Dijon, 1/4 cup fresh orange juice, 2 tablespoons packed brown sugar and 1/8 teaspoon ground cloves in a small saucepan. Warm gently until spreadable, stirring, then remove from heat. Reserve a clean portion for table service before a brush touches the ham.
- About the final 20–25 minutes of reheating, remove foil carefully and brush a thin layer of warm glaze over the exposed surface and between some slices without pulling them apart. Return uncovered; brush once more with unused glaze if desired. If sugar darkens too fast, cover loosely; confirm the required ham temperature in a thick portion away from bone.
- Rest about 15 minutes, then carve or separate the existing spiral slices into 12 working servings. Refrigerate leftovers promptly in shallow containers; reheat leftover ham to 165 F (74 C) before serving.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 15 minutes, included in the total.
Working estimate assumes an 8–10-pound fully cooked original-package ham and oven/reheat time up to 150 minutes; package directions, weight and thermometer govern; rest 15 minutes.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 15 minutes
- Cook Time: 150 minutes
Nutrition
- Serving Size: One of twelve working portions from an 8–10-pound bone-in ham; actual edible yield varies