Ina’s Orange Marmalade-Glazed Ham
When creating this recipe, cookbook author and Food Network host Ina Garten says she “tested all kinds of hams—spiral-cut, bone-in, bone-out—and for me, Nodine’s Woodland bone-in ham is the best. It’s expensive but serves up to 20 people and it’s so easy to prepare that I consider it money well spent.” Published in Ina’s book Go-To Dinners, the recipe features pineapple juice, brown sugar, orange marmalade and mustard, which make the most delicious glaze. Serve this ham as a grand centerpiece for a celebratory Easter dinner.
Ingredients:
- 1 bone-in smoked ham, 16 to 18 lb. (8 to 9 kg) (not spiral-cut), such as Nodine’s Woodland whole bone-in ham
- 1 cup (8 fl. oz./250 ml) canned pineapple juice
- 8 oz. (250 g) orange marmalade, such as Tiptree
- 2/3 cup (5 oz./155 g) lightly packed light brown sugar
- 1/2 cup (4 fl. oz./125 ml) ruby port wine
- 1/2 cup (4 oz./125 g) Dijon mustard
- 1/4 cup (2 oz./60 g) mango chutney, such as Stonewall Kitchen, plus more for serving
- Buttermilk Biscuits for serving (optional)
Directions:
Allow the ham to stand at room temperature for 1 hour. With a long, sharp knife, cut off most of the dark outer layer on top of the ham, leaving all the fat. Score the fat diagonally in a diamond pattern without cutting down to the meat.
Meanwhile, preheat the oven to 300°F (150°C).
Place the ham, fat side up, in a large, shallow roasting pan. Pour the pineapple juice over the ham and roast for 1 1/2 hours.
Meanwhile, prepare the glaze: Combine the marmalade, brown sugar, port, mustard and chutney in a small saucepan. Bring to a boil over low heat, whisking to combine the ingredients, until the sugar has dissolved and the marmalade is melted. Set aside.
Spoon two-thirds of the glaze over the ham. Increase the oven temperature to 325°F (165°C). Bake the ham for 1 hour, basting occasionally with the remaining glaze, until golden brown. Allow to rest for 15 minutes, then slice and serve hot or warm with chutney and, if desired, with the biscuits. Serves 15 to 20.
Reprinted from Go-To Dinners. Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
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