Photo from sk8geek
For many of us, the Easter ham is a tradition that goes back generations! This is a recipe for one my favorite versions. I hope you enjoy!
ORANGE GLAZED HAM
Serves 10 to 12
1 10 to12-pound fully cooked, bone-in smoked ham (shank end), room temperature
2 cups freshly squeezed orange juice
1/2 cup packed dark brown sugar
3/4 cup bourbon
1/2 cup apple jelly, warmed
2 large shallots, peeled and finely chopped
3 whole allspice
3 whole cloves
Zest of 1 orange plus 2 oranges cut into 1/4-inch-thick slices
1 2-inch long piece fresh ginger, peeled and finely chopped
Position a rack in the lower third of oven and preheat to 325°F.
Using a sharp knife, score the fat covering the ham in a 1-inch-wide diamond pattern (do not cut into the meat). Place the ham in a roasting pan and add 1 cup water. Roast the ham for 2 hours.
While the ham is roasting, prepare the glaze. In a heavy saucepan over moderately low heat, combine orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the jelly, shallots, allspice, cloves and zest, bring to a boil and reduce until thickened, about 10 minutes. Add the orange slices and ginger, and cook until the orange slices are tender, about 2 minutes.
Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
Drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
To serve: Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.