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BAKED HAM WITH MARMALADE HORSERADISH GLAZE
1 18-pound fully cooked bone-in smoked ham, room temperature
48 (about) whole cloves
4 cups water
1 cup orange marmalade
1/4 cup prepared cream style horseradish
1/4 cup (packed) golden brown sugar
2 cups fresh orange juice
Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan, score in diamond pattern and press 1 clove into center of each diamond. Pour 4 cups water into roasting pan and roast for 1 hour 30 minutes.
Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.
Remove ham from oven, transfer ham to a plate, discard pan juices. Return ham to roasting pan, add orange juice to pan, brush top of ham with 1/3 of marmalade glaze and bake 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze and bake 10 minutes more. Baste with orange juice in pan and brush with remaining glaze, and roast (basting every 5 minutes) for 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature. Makes 20 servings |
