Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with biscuits and mustard or your favorite chutney.

Orange Marmalade-Glazed Baked Ham (Wendy Goodfriend)

Recipe: Orange Marmalade-Glazed Baked Ham

Makes 10 to 12 servings

Ingredients:

1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds
1 cup orange marmalade
2 tbsp orange juice

Instructions:

About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.
Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.
In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.
Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.
Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.

About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature (Wendy Goodfriend)

Remove the ham from the oven and brush the orange glaze all over the ham (Wendy Goodfriend)

Let the ham rest for 30 minutes before carving (Wendy Goodfriend)

Guy’s Brown Sugar–Whiskey Glazed Ham

Makes 10 to 12 servings

Ingredients:

1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds
2 packed cups light brown sugar
2 tbsp English mustard
1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)
15–20 whole cloves

Instructions:

About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.
Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.
In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.
Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.
Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.

hamham

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