Here is a picture of my excellent carving skills. Can you tell that I am the one always selected to carve the Thanksgiving turkey... NOT! This photo is a little better (and I do mean little). At least, you can see how the glaze hardened and got a bit crispy on the outside. Oh, so yummy.
How do you make sucha delicious ham? Look below to find out.
- 1 fully-cooked, bone-in smoked ham 10-12 pounds
- 2 cups orange juice
- 1/4 cup honey
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 2 tablespoons Dijon-style mustard
- 1 tablespoon coarsely ground black pepper
Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F.
Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours.
Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes.
Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.
When ham reaches 130 degrees F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham.
Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F.
Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes.
Baste with the drippings in the bottom of the pan a few times before carving.