Orange-Baked Ham

Oxmoor House
16 (2-ounce) slices


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1 (2-pound) reduced-fat cooked ham
1/2 cup frozen orange juice concentrate, thawed and undiluted
1/4 cup water
3 tablespoons brown sugar
2 teaspoons white wine vinegar
1 teaspoon dry mustard
1/2 teaspoon grated orange rind
1/4 teaspoon ground ginger
Vegetable cooking spray
Whole cloves


Score ham in a diamond design; place in a large heavy-duty, zip-top plastic bag. Combine orange juice concentrate and next 6 ingredients; pour mixture over ham. Seal bag, and shake until ham is well coated. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Remove ham from marinade, reserving marinade. Set aside 1/2 cup marinade; discard remaining marinade. Place ham on a rack in a roasting pan coated with cooking spray; stud with cloves. Insert meat thermometer into ham, if desired; brush lightly with marinade. Cover; bake at 325° for 1 1/2 hours or until thermometer registers 140°, basting occasionally with marinade.

Slice ham into 16 (2-ounce) portions, and place in a labeled airtight container. Store in refrigerator up to 1 week or in freezer up to 3 months. Remove cloves from ham before serving or using in other recipes.

Created date

August 2009

Nutritional Information

Calories 103
Caloriesfromfat 28 %
Fat 3.2 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.1 g
Carbohydrate 5.9 g
Fiber 0.0 g
Cholesterol 30 mg
Iron 0.0 mg
Sodium 683 mg
Calcium 0.0 mg