Orange-Rosemary Glazed Ham

Orange-Rosemary Glazed Ham

Orange-Rosemary Glazed Ham

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  • 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.

Special notes:

Apricot preserves are a wonderful substitution for orange marmalade.

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