Try this Orange Dijon Glazed Ham recipe, or contribute your own.
- Carbohydrate 84.7990000660164 g
- Cholesterol 0 mg
- Fat 1.3750000024407 g
- Fiber 1.94599997757775 g
- Protein 2.24900000294385 g
- Saturated Fat 0.0950400001509458 g
- Serving Size 1 1 recipe (228g)
- Sodium 404.080000743841 mg
- Sugar 82.8530000884387 g
- Trans Fat 0.140300000110166 g
- Calories 334 calories
Step-by-step
- Let ham rest to room temperature.
- Heat oven to 275 F.
- Mix marmalade, dijon mustard and orange juice in a small bowl.
- Place ham in foil lined roasting pan.
- Brush on some of the glaze.
- Bake according to package directions (I cooked mine for 12 minutes per pound) until the internal temperature of the ham is 110 - 120 F, brushing on more glaze halfway through baking time.
- Cover with aluminum foil and let rest for 15 minutes before serving.
- Serve ham with remaining glaze to drizzle over slices.
When oven space is limited during a holiday meal, roasting a large ham at a low 275 degrees Fahrenheit ensures the meat warms through without drying out the exterior. Acidity from fresh citrus juice cuts the high sugar content of the orange marmalade, preventing the glaze from burning prematurely under moderate heat.
- Letting the ham sit at room temperature for 30 minutes before roasting promotes even heat penetration throughout the dense muscle tissue.
- Combining sharp Dijon mustard with sweet marmalade creates an emulsion where the mustard proteins help cling sugars to the uneven surface of the meat.
- Brushing additional glaze on at the halfway point builds sticky caramelized layers without scorching the delicate citrus oils.
- Pulling the ham from the oven when internal sensors read 110 to 120 degrees Fahrenheit protects the already fully cooked protein from becoming stringy or tough.
- Allowing the carved slices to rest under an aluminum foil tent for 15 minutes redistributes internal moisture toward the outer edges.
Leftover portions store safely in an airtight container in the refrigerator for up to four days. Slices also freeze well for up to two months when wrapped tightly in heavy-duty foil to prevent freezer burn.
