Description
Ina Garten’s orange marmalade-glazed ham delivers a perfect balance of sweet and savory flavors for holiday gatherings. Rich glaze caramelizes beautifully, creating a memorable centerpiece you cannot wait to serve and share with family and friends.
Ingredients
Scale
- 1 (16 to 18-pound) bone-in smoked ham (not spiral-cut), such as Nodine’s Woodland whole bone-in ham
- 2 cups (473 mL) canned pineapple juice
- ½ cup (118 mL) ruby Port wine
- 8 oz (226 g) orange marmalade, such as Tiptree
- ⅔ cup (133 g) light brown sugar, lightly packed
- ½ cup (118 mL) Dijon mustard
- ¼ cup (59 mL) mango chutney, such as Stonewall Kitchen, plus extra for serving
- Buttermilk Biscuits, for serving (optional)
Instructions
- Preparation: Liberate the ham from its packaging and allow it to reach room temperature for one hour. Meticulously trim the exterior, preserving the fat layer. Craft an intricate diamond pattern across the surface without piercing the meat.
- Initial Roasting: Heat the oven to 150°C / 300°F. Position the ham fat-side up in a roasting pan. Drench with pineapple juice and roast for 90 minutes, allowing deep flavor penetration and meat tenderization.
- Glaze Creation: Combine marmalade, brown sugar, Port wine, Dijon mustard, and chutney in a saucepan. Gently heat, whisking until the mixture transforms into a silky, uniform glaze. Remove from heat and reserve.
- Final Roasting: Lavishly coat the ham with two-thirds of the prepared glaze. Elevate the oven temperature to 160°C / 325°F. Continue roasting for an additional hour, repeatedly basting to develop a gloriously caramelized exterior.
- Serving: Rest the ham for 15 minutes to redistribute internal juices. Carve into elegant slices. Present immediately alongside reserved chutney and optional buttermilk biscuits for a sublime dining experience.
Notes
- Temper for Perfection: Allow ham to rest at room temperature for 1 hour before cooking to ensure even heat distribution and tender meat.
- Scoring Technique: Create precise diagonal diamond patterns on fat surface without cutting into meat, which helps glaze penetration and beautiful presentation.
- Glaze Management: Apply glaze in stages, using two-thirds initially and reserving remaining for periodic basting to develop rich caramelization and deep flavor complexity.
- Resting is Crucial: Let ham rest 15 minutes after cooking to redistribute internal juices, guaranteeing moist and succulent slices for serving.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 390
- Sugar: 27 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 70 mg