Ina Garten's Orange-Marmalade Glazed Ham Is So Easy to Make
- Ina Garten's holiday ham recipe involves scoring the fat, pouring pineapple juice over it, and glazing it with a mixture of orange marmalade, brown sugar, Port wine, Dijon mustard, and mango chutney.
Leave it to Ina Gartento come up with a holiday entertaining recipe that's both crazy easy and super impressive. For this holiday ham , all you need to do is score the fat, pour over some pineapple juice and pop it in the oven. Then slather it at intervals with a simple, delicious glaze. Serve with biscuits for a show-stopping buffet centerpiece.
Garten notes that she tested this recipe multiple times with different types of ham, and found it works best with a whole bone-in ham . That's a pricey item, to be sure, but "it serves so many people," she notes.
Leftovers also are a gift that keeps on giving: Dice up the extras to add to soup, mac and cheese or scrambled eggs.
Related: Ina Garten Shares Kitchen Tips and Her Recipe for Panettone Bread Pudding
[Adapted from Go-To Dinners Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House. Photo by Quentin Bacon]
Ina Garten's Orange-Marmalade Glazed Ham
Ingredients
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1 (16- to 18-lb) bone-in smoked ham (such as Nodine's Woodland whole bone-in ham, not spiral cut)
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1 cup canned pineapple juice
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8 oz orange marmalade (such as Tiptree)
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2/3 cup light brown sugar, lightly packed
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½ cup ruby Port wine
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½ cup Dijon mustard
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¼ cup mango chutney (such as Stonewall Kitchen), plus extra for serving
1. Allow ham to stand at room temperature 1 hour. With a long, sharp knife, cut off most of the dark outer layer on top of ham, leaving all the fat. Score fat diagonally in a diamond pattern without cutting down to the meat.
2. Preheat oven to 300°F.
3. Place ham fat side up in a large, shallow roasting pan. Pour pineapple juice over ham. Roast 90 minutes.
4. Meanwhile, in a small pan, combine marmalade, brown sugar, Port, mustard and chutney. Bring to a boil over low heat, whisking to combine, until sugar has dissolved and marmalade has melted. Set aside.
5. Remove ham from oven. Spoon two-thirds of glaze over ham. Increase oven temperature to 325°F. Bake ham 1 hour, basting occasionally with remaining glaze, until golden brown. Let stand 15 minutes. Slice and serve hot or warm with extra chutney.
