- 16
Ingredients
- For the Glaze:
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/2 cup apricot preserves
- 1/4 tsp smoked paprika
- 1/4 tsp ground allspice
- Minced zest and juice of 2 oranges
- For the Ham:
- 3 cups fresh orange juice
- 1 Tbsp allspice berries
- 1 Bone-in spiral-sliced smoked ham (6-8 lbs)
Preparation
Step 1
Bring ham to room temperature, about 2 hours.
For the glaze, simmer sherry, honey, preserves, paprika, ground allspice, zest, and juice of 2 oranges in saucepan over medium heat until reduced to 1-1 1/4 cups, about 25 minutes.
Preheat oven to 300 with rack in lowest position.
For the ham, combine 3 cups of orange juice with allspice berries in a roasting pan. Place ham, cut side down, on a roasting rack inside the roasting pan. Brush one third of the glaze on the ham; seal tightly with foil. Roast ham until an instant read thermometer inserted into the thickest part of the ham registers 100 degrees, about 15 minutes per pound ( 1 1/2 to 2 hours). Remove ham from oven and increase oven temperature to 425. Brush ham with half the remaining glaze, and return to oven, uncovered. Continue roasting ham until instant read thermometer registers 110, about 20 minutes more.
Transfer ham to a cutting board, brush with remaining glaze, loosely tent with foil, and let rest about 15 minutes before serving.