- Cook Time
- Prep Time
- 10 TO 12Servings
- 1 whole smoked ham, bone in, rind on
- 1/2 cup honey
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons good balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 large onion, cut into wedges
- 1 large orange, cut into wedges
- 4 sprigs rosemary
Rinse ham with cool water and pat dry with a paper towel. Let stand, uncovered, at room temperature for about 1 hour. In medium bowl, Whisk together honey, orange juice, balsamic vinegar, mustard, and set aside.
Preheat oven to 300°F and place rack on lowest level. In a roasting pan with rack, place ham with the thicker rind on top. Place onion wedges, orange wedges, and rosemary around ham, and transfer to oven to cook for 1 hour.
Remove ham from oven and cool slightly. Increase oven temperature to 350°F. Trim rind from ham, leaving a layer of fat about 1/4 inch thick. Score fat on top into a diamond pattern, cutting about 1/2 to 1 inch through fat and into meat, and baste with the honey mixture. Add 1/4-inch water to pan,return to oven and back 1 more hour, basting often with remaining marinade. If necessary, add a little water to pan to keep juices from burning. Remove ham from oven and transfer to serving platter; arrange cooked orange, onion, and rosemary. Let stand 30 minutes before carving and serving. To serve add fresh orange wedges and rosemary for a decorative holiday feel. You can also pour reaming glaze into small bowl and place on serving platter.