- 1 (7- to 8-pound) fully cooked ham
- 5 ounces orange marmalade (see note)
- 1/2 cup orange juice
- 1/2 cup light brown sugar
- 1/4 cup Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary, plus extra sprigs for garnishing
Preheat oven to 350° F. Place ham in a heavy roasting pan.
Combine marmalade, juice, sugar, mustard, garlic and chopped rosemary in a small saucepan and heat over medium-low until runny. Pour sauce over ham and loosely tent with aluminum foil.
Bake until an internal temperature taken with an instant-read thermometer reads 140° F, 60 to 75 minutes. Baste with sauce every 15 minutes, adding a little water to deglaze the pan, if necessary.
Let ham stand 15 minutes before carving; garnish with rosemary sprigs.
Apricot preserves are a wonderful substitution for orange marmalade.