Roasted Fresh Ham with Orange Glaze

Name: Roasted Fresh Ham with Orange Glaze
Total time: PT0D0H0M
Yield: serves 15-20
Ingredients: 1 fresh bone-in ham (15–20 lb.), tough outer skin trimmed; 7 garlic cloves, sliced ¼-in. thick; Kosher salt and freshly ground black pepper; 2¼ cups fresh orange juice, divided; 1 cup orange marmalade; 1 tbsp. Dijon mustard; 4 lb. shallots, peeled

Add a citrusy spark to your tender pork roasts.

Serves
serves 15-20

PHOTOGRAPHY BY LINDA PUGLIESE; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

By Margo True

Updated on April 15, 2022

Fresh uncured ham makes a wonderful holiday roast, tender and marbled but not fatty. Oranges, with their clean, citrusy spark, are an excellent foil for the pork’s richness. The recipe first appeared alongside author Margo True’s 1999 story “The Ordinary Orange.”

Ingredients

1 fresh bone-in ham (15–20 lb.), tough outer skin trimmed
7 garlic cloves, sliced ¼-in. thick
Kosher salt and freshly ground black pepper
2¼ cups fresh orange juice, divided
1 cup orange marmalade
1 tbsp. Dijon mustard
4 lb. shallots, peeled

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Instructions

Step 1

Position a rack in the lower third of the oven and preheat to 325°F. Using a knife, score the pork’s exterior to make a diamond pattern. With the tip of the knife, make small incisions all over the ham and insert 1 garlic slice in each slit as you go. Season the meat all over with salt and black pepper, place it in a large Dutch oven, and bake for 2 hours. Transfer the ham to a plate and place the Dutch oven on the stove. (Keep the oven on.)

Step 2

To the empty Dutch oven, add ¼ cup of the orange juice and the orange marmalade and mustard. Turn the heat to medium-low and cook for 10 minutes, stirring frequently. Return the ham to the Dutch oven and use a brush to cover it with the glaze. Scatter the shallots around the ham, add the remaining orange juice, and bake, basting every 30 minutes, until the ham is browned and an instant-read thermometer inserted into the thickest part of the meat reads 170°F, 3–4 hours more. Let the ham rest for 20 minutes.

Step 3

To serve, transfer the ham to a cutting board. Carve thick slices perpendicular to the bone, and accompany with the roasted shallots and pan juices.

Position a rack in the lower third of the oven and preheat to 325°F. Using a knife, score the pork’s exterior to make a diamond pattern. With the tip of the knife, make small incisions all over the ham and insert 1 garlic slice in each slit as you go. Season the meat all over with salt and black pepper, place it in a large Dutch oven, and bake for 2 hours. Transfer the ham to a plate and place the Dutch oven on the stove. (Keep the oven on.)
To the empty Dutch oven, add ¼ cup of the orange juice and the orange marmalade and mustard. Turn the heat to medium-low and cook for 10 minutes, stirring frequently. Return the ham to the Dutch oven and use a brush to cover it with the glaze. Scatter the shallots around the ham, add the remaining orange juice, and bake, basting every 30 minutes, until the ham is browned and an instant-read thermometer inserted into the thickest part of the meat reads 170°F, 3–4 hours more. Let the ham rest for 20 minutes.
To serve, transfer the ham to a cutting board. Carve thick slices perpendicular to the bone, and accompany with the roasted shallots and pan juices.