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Marmalade-Glazed Ham with Pineapple Relish



Stonewall Kitchen, LLC
Specialty & Gourmet Foods - Barefoot Contessa Pantry

"Carve a ham as if you were shaving the face of a friend."
~ Henri Charpentier

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La Belle Cuisine


Marmalade-Glazed Ham with
Pineapple Relish

The Christmas Season icon
From the Editors of Bon Appétit, 2000,
Condé Nast Books, Clarkson Potter


“For this recipe use a fully cooked bone-in ham that has the natural
shape of the leg, and has some fat and rind still attached. Do not
substitute a ‘re-formed’ oval canned ham or deli ham.”

12 servings

One 16- to 19-pound fully cooked bone-in ham
36 (about) whole cloves
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water

2 cups water
4 orange-spice herb tea bags or
black tea bags
2 cups canned low-salt
chicken broth
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in
1 tablespoon water

For ham:  Position rack in center of oven and preheat to 325 degrees F.
Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long, sharp knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120 degrees F., about 3 hours 45 minutes.
Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk
in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside.
Transfer ham to cutting board. Increase oven temperature to 425 degrees F. Place same roasting pan atop burner set on medium heat. Whisk remaining
1 1/2 cups water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes.
Spoon fat off top of pan juices. Reserve pan juices in measuring cup.
Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham. Bake until glaze is set and begins to caramelize, about
20 minutes. Let ham stand 30 minutes at room temperature.
Meanwhile, prepare sauce:  Bring 2 cups water to boil in heavy medium saucepan. Add teas bags. Remove from heat; cover and let steep 10
minutes. Discard teas bags. Add chicken broth, orange juice and
marmalade to tea.
Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in Dijon mustard and reserved pan juices. Return to a boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce
to taste with pepper. Carve ham; serve with sauce and relish.

Pineapple Relish

“This refreshing condiment can be made a day ahead of time.
It’s great with the ham, or try it with fish or chicken.”

Makes 4 cups

1/2 large pineapple, peeled, cored,
cut into 1/4-inch pieces
(about 3 cups)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
2 teaspoons grated lemon peel

Stir all ingredients in large bowl to blend. Season to taste with salt and
pepper. (Can be made 1 day ahead. Cover; chill.)

Featured Archive Recipes:
Caribbean Jerk-Style Roast Fresh Ham
Gigi's Glazed Stuffed Ham
Monte's Ham
Nigella's Ham in Coca-Cola
Vicksburg Stuffed Baked Ham

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