Recipe by Bruce Aidells
- Cook Time
- Prep Time
- 1 half bone-in ham (7 to 9 lbs.), shank or butt end
- 1 1/2 cups fresh orange juice
- 3/4 cup apricot jam
- 1/4 cup (packed) light brown sugar
- 2 tbsp. Dijon mustard
- 1 tsp. crushed red pepper
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 2 tbsp. fresh lemon juice
- 1 tbsp. cornstarch
1. Position a rack in the lower third of the oven; preheat to 325°. Trim away any skin and all but 1/4-inch layer of fat from the ham. Place, fat side up, in a roasting pan that fits the ham fairly snugly. Score the fat in a 2-inch diamond pattern (do not cut into the meat). Add the orange juice to the pan, adding water if needed to measure 1/4 inch liquid in the bottom of the pan. Bake, adding water as needed to maintain 1/4 inch, until an instant-read thermometer inserted into the center (not touching bone) registers about 120°, 1 1/2 to 2 1/4 hours, depending on the size of the ham. Remove from the oven.
2. In a small saucepan, heat the jam, brown sugar, mustard and spices over low until the jam melts, about 2 minutes.
3. Increase the oven temperature to 425°. Add enough water to the pan to measure about 1/2 inch. Reserve 3/4 cup glaze, then smear the rest over the ham. Roast the ham until the glaze bubbles and turns deep brown, 10 to 15 minutes. Transfer the ham to a cutting board. Loosely tent with foil and let rest 30 minutes, until the thermometer registers 140°.
4. Pour the juices from the roasting pan into a large saucepan; spoon o the fat. Add the reserved glaze. Bring to a boil, then reduce the heat to low and simmer, whisking often, until slightly reduced, about 5 minutes. Add the lemon juice. In a small bowl, whisk the cornstarch and 3 tbsp. water until smooth; whisk into the sauce. Simmer until the sauce is the consistency of maple syrup, about 15 seconds.
5. Carve the ham. Serve with the warm sauce.