Mustard-Orange Glazed Ham

Method

Directions

1. 1
   Preheat and prep: Preheat your oven to 325°F (163°C). Remove the ham from its packaging, discard any plastic disc over the bone, and place the ham cut-side down in a roasting pan.
2. 2
   Initial baste: Mix 1/4 cup of the orange juice with 2 tablespoons of the Dijon mustard. Brush or pour it over the top of the ham, letting it soak into the spiral slices.
3. 3
   Cover and bake: Cover the roasting pan tightly with aluminum foil. Bake for 12 to 15 minutes per pound, until the ham is mostly warmed through and reads 100°F to 110°F inside.
4. 4
   Make the orange-ginger glaze: While the ham bakes, combine the remaining 1/2 cup orange juice, the brown sugar, the remaining 1 tablespoon Dijon, the ground ginger and the cornstarch (if using) in a small saucepan. Bring to a gentle boil, then turn the heat to low and simmer 5 to 10 minutes, until slightly reduced and syrupy.
5. 5
   Glaze and caramelize: Remove the foil from the ham and turn the oven up to 425°F (or use the broiler). Brush the glaze generously over the outside of the ham and between the slices.
6. 6
   Final roast: Return the ham to the oven uncovered for 10 to 15 minutes. Watch it closely and pull it once the glaze is bubbly, sticky and caramelized.
7. 7
   Rest and serve: Tent the ham loosely with foil and let it rest 10 to 15 minutes before carving and serving.