Roast Ham w/ Orange-Rum Glaze
Serves 8-10
Ingredients
For Ham
- 5-7 lb bone-in country ham
- whole cloves for studding ham (about 1 tbsp)
- ½ cup apple cider
For Glaze
- ¼ cup apple cider
- 1 cup orange juice
- ½ cup (good-quality) rum
- 1 tbsp whole cloves
How-to
Stud & Roast Ham
- Preheat oven to 350°
- Place ham in a large roasting pan. Using a small sharp knife, make 10-12 small slits into the top of the ham (at 2" intervals on the side with the most fat) and insert a clove into each slit
- Pour apple cider on top of the ham and roast for 30 minutes on the middle shelf
Make Glaze
- In a medium saucepan, all all glaze ingredients and bring to a boil over high heat
- Reduce the heat to low and simmer until mixture begins to thicken slightly and sticks to a spoon, about 15 minutes
Glaze Ham & Finish Roasting
- Remove ham from the oven and pour the glaze on top. Continue roasting the meat until the internal temperature reaches 140° (about 12 minutes per pound) A small sharp knife inserted in the meat should be warm to the touch when withdrawn after 30 seconds.
- Baste the ham several times during the roasting (about every 20 minutes or so), to really coat the meat with the glaze
- Remove ham from the oven and place on a carving board; cover loosely with foil to keep warm. Let rest 15-20 minutes before slicing
- Carve the ham into thin slices and serve with the warm glaze from the bottom of the pan spooned on top
Recipe adapted from Notes From a Maine Kitchen by Kathy Gunst, copyright © 2011, Published by Down East Books