Citrus Glazed Fresh Ham

Recipe courtesy of John Vaeth, Good Samaritan Hospital Executive Chef

Yield: serves 15-20

Ingredients

Ham

• 1 (15–20-lb.) fresh ham on the bone
• 6-7 cloves garlic, peeled and sliced
• Salt and freshly ground black pepper
• 4 lb. shallots, peeled
• 2 cups freshly squeezed orange juice

Citrus orange Glaze

• 1 cup orange marmalade
• 2 cups orange juice
• 1 tbsp. dijon mustard
• 1 cup brown sugar
• 4 pieces whole clove

Sauce

• 32 oz chicken broth
• 4-6 oz cornstarch slurry

Instructions

Ham

• Place oven rack in lower third of oven.
• Preheat oven to 325°.
• Put ham in a large heavy roasting pan.
• Trim off tough outer skin then score the fat in a crosshatch pattern.
• Make small incisions all over the ham with the tip of a paring knife, inserting a piece of sliced garlic in each slit as you go.
• Rub ham with salt and pepper to taste.
• Roast in oven for two hours then remove ham and set aside.

Glaze

• Combine orange marmalade, 1/2 cup orange juice, mustard, brown sugar and cloves in a small saucepan.
• Simmer over medium heat for 10 minutes, stirring often.
• Remove from heat and set aside.
• Brush entire surface of ham generously with orange glaze.

• Scatter peeled shallots around ham in bottom of roasting pan, add orange juice, then return to oven to roast.
• Continue to baste ham every 30 minutes.
• Roast ham until browned and internal temperature reaches 170°. Three hours more.
• Transfer ham to a cutting board and allow to rest before slicing
• Deglaze bottom of pan with chicken broth bring to a simmer and tighten with corn starch slurry. Strain sauce (use a chinoise if available).