Honey and Orange Glazed Ham

This new spin on a traditional favorite features the delicious combination of fresh orange juice and honey. It's a great way to freshen up a baked ham for your Easter Holiday celebration.

Ingredients

10 lb fully (or partially) cooked bone-in smoked ham
Whole cloves, if desired
1 cup brown sugar
2/3 cup fresh squeezed orange juice from Bob Roth's New River Groves
1/3 cup Orange Blossom Honey from Bob Roth's New River Groves
2 tbsp Dijon mustard
2 tsp grated orange zest from fresh oranges at Bob Roth's New River Groves

Cooking Instructions

Preheat the oven to 325 degrees F (160 degrees C). Place, fat-side-up on a rack in a roasting pan. Using a knife, score the fat in a criss-cross pattern and poke a whole clove into each square, if desired. Place in the oven and roast, uncovered, for 20 minutes per pound or approximately 3-1/2 hours.

While the ham is roasting, make the glaze. In a small saucepan, stir together the brown sugar, orange juice, honey, mustard and orange zest. Bring to a boil over medium heat and cook, stirring, for about 5 minutes. Remove from heat.

Approximately 45 minutes before the ham is finished roasting, brush with some of the glaze. Continue to baste with the glaze every 10 minutes until the ham is done. (A meat thermometer should read 135 degrees F when fully cooked.) Remove from the oven and let rest for 10 minutes before slicing and serving.