Orange-Baked Ham

Oxmoor House
16 servings (serving size: 2 ounces)


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1 (2-pound) reduced-fat cooked ham
1/2 cup orange juice concentrate, thawed
1/4 cup water
3 tablespoons
2 teaspoons white wine vinegar
1 teaspoon dry mustard
1/2 teaspoon grated orange rind
1/4 teaspoon ground ginger
Cooking spray
2 tablespoons 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.

Preheat oven to 325°.

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 by pushing the long clove ends into the scored intersections in the ham. Insert a meat thermometer into ham, if desired; brush ham lightly with reserved marinade. Cover; bake at 325° for 1 1/2 hours or until thermometer registers 140°, basting occasionally with marinade. Serve warm or chilled.

Created date

April 2008

Nutritional Information

Calories 99
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.1 g
Carbohydrate 4.8 g
Fiber 0.1 g
Cholesterol 30 mg
Iron 0.0 mg
Sodium 685 mg
Calcium 0.0 mg