Madeira Orange Baked Ham
Author: The Blue Jean Chef, Meredith Laurence
- 1½ cups Madeira wine (or Marsala, Port, Sherry, chicken stock or more juice)
- ½ cup brown sugar
- ¼ cup maple syrup
- ¼ cup freshly squeezed orange juice
- ¼ cup Dijon mustard
- 1 tablespoon orange zest
- 6 to 8 pound bone-in ham
- 1 orange, sliced
- whole cloves
- Pre-heat the oven to 350ºF.
- Combine the Madeira, brown sugar, maple syrup, orange juice, Dijon mustard and orange zest in a small saucepan. Bring to a boil and then immediately turn off the heat. (Pay attention. You don’t want this to boil over.)
- Score the ham with crosshatch marks and place in a 9-inch x 13-inch roasting pan. Pour the glaze over the top and then nail orange slices to the ham, using whole cloves.
- Transfer the ham to the oven and bake for about 1 to 1½ hours (or 10 – 12 minutes per pound), or until an instant-read thermometer reads just under 140ºF, basting with the liquid every once in a while.
- Optionally, you can put the ham under the broiler at the end of cooking to get a little crustiness on top. Otherwise, remove the ham from the oven and set on the counter to rest. Serve sliced with the jus at the table.