grand curaÇao orange glazed ham

ClubFoody avatar
By Francine Lizotte
from Surrey South, BC

Elegant and so delicious, this recipe is a great choice for any occasion!

serves 12 servings
prep time 10 Min
cook time 2 Hr 15 Min
method Bake

Ingredients For grand curaÇao orange glazed ham

  • 1/4 c
    unsalted butter
  • 3/4 c
    orange marmalade
  • 1/2 c
    brown sugar
  • 1/4 c
    grand curaçao liqueur
  • 1/4 c
    prepared yellow mustard
  • 1 Tbsp
    ginger, minced
  • 1 tsp
    dried rosemary, chopped
  • 1/2 tsp
    ground cloves
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 8 lb
    (3.6 kg.) fully cooked smoked bone-in ham

How To Make grand curaÇao orange glazed ham

  • 1
    Preheat oven to 350ºF/180ºC
  • 2
    Line the bottom of a roasting pan with aluminum foil and place a rack on top; set aside.
  • 3
    In a small saucepan over medium heat, add butter and when it’s melted, add marmalade, brown sugar, Grand Curaçao, prepared mustard, ginger, rosemary, ground cloves, salt and freshly ground black pepper.
  • 4
    Stir very well and heat the mixture until the gelatin from the marmalade is all melted – if there are little chunks of it just break them down.
  • 5
    When all melted, cook for 2 minutes to thicken the glaze. Remove from the heat and transfer the glaze to a measuring cup; set aside to cool off while prepping the ham.
  • 6
    Pat dry the ham and score the skin in a diagonal crisscross pattern one inch apart. Place it flat side down in the prepared roasting or baking dish.
  • 7
    Pour half of the glaze over the ham and brush it on evenly.
  • 8
    Cover it loosely with foil creating a tent before transferring to the preheated oven.
  • 9
    Cook for 1 hour and 45 minutes or until the internal temperature reaches 125ºF.
  • 10
    Remove from the heat and pour on half of the remaining glaze, brushing it on evenly.
  • 11
    Return the ham to the oven, uncovered, for 15 minutes or until the internal temperature reaches 130ºF.
  • 12
    When time is up, brush on the remaining glaze evenly, cover loosely again and let it rest for 15 to 20 minutes before serving. Serve with scalloped potatoes and steamed vegetables. Serves 12 people
  • 13
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/2HdrouXEjSQ
ADVERTISEMENT
ADVERTISEMENT