Ham-a-licious–Orange and Dijon Ham Glaze

by Sarah on April 6, 2010

I know I’ve talked about John and Dan Bledsoe’s pork here on the blog before, but I don’t think I’ve mentioned the HAMS.  The big, beautiful, smoky, sweet, meaty hams.  The 15-pound monster below was about $50 and worth every penny.  It easily fed 18 people and there were a lot of leftovers—all the better for ham sandwiches, deviled ham, etc.  It was fully cooked and spiral-sliced.

I made an easy glaze of orange marmalade, Dijon mustard and ground clove, and brushed it onto the ham after it had baked in the oven for about 2-1/2 hours.

After glazing, let it bake another half hour, then take it out and separate the slices.  This really was the best darn ham we’ve ever had.

Hammy goodness.  Look at the edges!  They were SO GOOD.

Orange and Dijon Ham Glaze

Ingredients

  • This amount will glaze a large ham. You can make half for a smaller ham.
  • 16 oz. orange marmalade
  • 1/4 cup Dijon mustard
  • Approx 1 tsp. ground clove, or to taste

Instructions

  • Put marmalade in a small saucepan and bring to a boil. Let boil down for about 5 minutes. Add the mustard and clove and stir to mix thoroughly. Lower heat and continue to cook for another 5-10 minutes to meld the flavors. Glaze can be made ahead of time.
http://www.undercovercaterer.com/2010/04/orange-and-dijon-ham-glaze-recipe/


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