Lunch / Dinner
Baked Ham with Agave-Orange Glaze
Even though tradition dictates ham be the star on the Easter table, a little tweaking and a “new” ingredient can shake things up.
FOR THE HAM, BRING:
FOR THE GLAZE, HEAT:
Jump start your dinner by making, covering, and refrigerating the glaze. Then, warm it slightly just before glazing the ham.
For the ham, bring ham to room temperature, about 2 hours.
Combine 3 cups orange juice, cinnamon stick, and cloves in a roasting pan; set aside.
For the glaze, heat 1 cup orange juice, agave, marmalade, Dijon, whole-grain mustard, and allspice in a small saucepan over medium; reduce until syrupy, 20–30 minutes, then set aside or chill.
Preheat oven to 300° with oven rack on the bottom. Place ham, cut side down, on a roasting rack set inside the roasting pan.
Brush one-third of the glaze on the ham; seal the pan tightly with foil.
Roast ham until an instant-read thermometer inserted into the thickest part of the ham registers 100°, about 15 minutes per pound (1½–2 hours).
Remove ham from oven; increase temperature to 425°. Brush ham with half of remaining glaze and return to the oven, uncovered. Continue roasting until an instant-read thermometer registers 110°, about 20 minutes more.
Transfer ham to cutting board, brush with remaining glaze, loosely tent with foil, and let rest about 15 minutes before serving.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 6g 30%
Cholesterol 16mg 5%
Sodium 2015mg 83%
Carbs 12g 4%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.