Glazed Ham with Orange-Wine Sauce

By Jahel

Ingredients

• 10 lb. bone in spiral ham
• 1 c orange juice
• 2 c water
• 2 T coarse grained mustard
• 1 c plus 6 T red currant jelly divided
• 1/3 c port or dry red wine
• 1 t Dijon mustard
• 1/4 t Worcestershire Sauce
• 1 T grated orange zest plus 1/4 c juice divided
• 1.5 t lemon juice
• 1 t kosher salt
• 1/4 t pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350°. Drape several long sheets of heavy duty aluminum foil inside a roasting pan; place him, flat side down, and center of foil sheets. Lift four sides of foil up around ham, and tightly wrapped ham in a pouch, leaving top open. Carefully pour orange juice over ham inside foil. Using additional foil completely seal ham. Pour 2 cups water into roasting pan.

Step 2

Bake in preheated oven until a thermometer inserted into thickest part registers 120°, about three hours, 15 minutes. Remove from oven.

Step 3

Increase oven temperature to 400°. Let ham stand until cool enough to handle, about 10 minutes. Meanwhile, stir together mustard and 6 tablespoons jelly in a bowl until well combined.

Step 4

Unwrap ham, and transfer to a large platter. Discard drippings and water from roasting pan. Return unwrapped ham to the pan. Brush mustard jelly glaze all over ham.

Step 5

Bake at 400° until glaze melts and starts to caramelize and a thermometer inserted into the thickest portion registers 145°, 15 to 20 minutes.

Step 6

Stir together wine Dijon mustard, Worcestershire sauce, 1/4 cup squeezed orange juice and the remaining 1 cup of jelly into a small sauce pan; bring to a boil over high heat. Boil, whisking occasionally, until slightly reduced, 4 to 5 minutes. Remove from heat; stir in lemon juice, salt and pepper. Spoon into a small bowl; sprinkle with orange zest.

Step 7

Remove ham from oven. Let rest 10 minutes; carve. Serve ham along side orange wine sauce.