The orange glazed ham recipe featured in the April issue was a delicious way to prepare the ham I had on hand, which was a semi-boneless. The flavor we experienced on the finished ham was outstanding. I did lower the oven temp to 325. It was easy too.
Orange Glazed Ham
Photo: Jennifer Davick; Styling: Amy Burke
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Other Time: 1 Hour, 40 Minutes
- 1 (4-lb.) smoked, fully cooked boneless ham
- 1 cup orange marmalade
- 1 cup orange juice
- 1/4 cup firmly packed brown sugar
- 2 tablespoons creamy Dijon mustard
- 1 teaspoon ground ginger
- 1. Preheat oven to 350°.
- 2. Place ham in an aluminum foil-lined 13- x 9-inch pan.
- 3. Stir together marmalade and next 4 ingredients; spoon mixture over ham.
- 4. Bake at 350° on lowest oven rack 1 hour and 30 minutes, basting with pan juices every 30 minutes. Remove ham from oven, and let stand 10 minutes before slicing.
- Ham 101
- Cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350° oven to an internal temperature of 140°.
- Uncooked ham should be heated to an internal temperature of 160° in a 350° oven. Plan to cook it 18 to 20 minutes per pound.
- Dry-cured ham is rubbed with salt and seasonings, and then stored until the salt fully penetrates the meat.
- Wet-cured ham is seasoned with a brine solution, which keeps the meat moist and the texture tender.
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