Tangy citrus, sweet honey and zesty mustard marinate ham for a mouthwatering main dish to please a crowd.
teaspoon ground mustard
fully cooked bone-in half-ham (6 to 9 pounds)
Whole cloves, if desired
Grate 1 tablespoon peel from orange; squeeze juice. Mix peel and juice with honey and mustard in small bowl. Pierce surface of ham at 2-inch intervals with metal skewer; place in 2-gallon resealable plastic food-storage bag. Pour honey
mixture over ham; seal bag. Refrigerate 2 hours.
Heat oven to 325°. Place ham, fat side up, on rack in shallow roasting pan. Discard marinade. Insert cloves in ham. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat.
Bake uncovered 1 hour. Cover loosely with aluminum foil so ham does not overbrown. Bake 1 hour to 1 hour 30 minutes longer or until thermometer reads 135° to 140°. Let ham stand loosely covered 10 to 15 minutes for easier carving.
Fresh orange slices or kumquats and sprigs of watercress make a simple, yet elegant garnish for this holiday favorite.
The honey marinade soaks into the ham, giving the ham great flavor and a deep
golden brown glaze.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.