Ham is the star of our BA holiday partyPeden + Munk
If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.
Recipe information
Yield
20 Servings
Ingredients
½ cup bitter orange marmalade
¼ cup honey, pure maple syrup, or light brown sugar
1 tablespoon adobo sauce, Aleppo pepper, or spicy Dijon mustard
3 tablespoons bourbon, Cognac, or dark rum
1 12–14-pound whole cured, smoked, bone-in ham
Preparation
Step 1
Preheat oven to 350°. Whisk marmalade, honey, adobo, and bourbon in a medium bowl.
Step 2
Place ham on a rack in a large roasting pan and add 2 cups water (this keeps drippings from scorching). Score fat in a crosshatch pattern, cutting about ½" deep.
Step 3
Brush ham with glaze and roast, basting with pan juices every 20 minutes and tenting with foil if needed, until an instant-read thermometer inserted into the thickest part of ham registers 135°, 1½–2 hours.
Step 4
Let rest 10 minutes or more before carving.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 13 Saturated Fat (g) 4 Cholesterol (mg) 100 Carbohydrates (g) 9 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 34 Sodium (mg) 1310
