Honey-Orange Ham
Honey-Orange Ham is a gluten free, dairy free, paleolithic, and primal main course. This recipe makes 12 servings with 586 calories, 49g of protein, and 38g of fat each. For 90 cents per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Betty Crocker has 19 fans. If you have orange, ham, honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours. Overall, this recipe earns a pretty good spoonacular score of 74%. If you like this recipe, take a look at these similar recipes: Honey-orange Baked Ham, Orange Honey Glazed Ham, and Instant Pot Honey-Orange Glazed Ham.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 285 minutes
Ingredients:
1 teaspoon ground mustard
1 fully cooked bone-in half-ham (6 to 9 pounds)
1/3 cup honey
1 orange
Equipment:
metal skewers
bowl
oven
kitchen thermometer
roasting pan
aluminum foil
Cooking instruction summary:
1 Grate 1 tablespoon peel from orange; squeeze juice. Mix peel and juice with honey and mustard in small bowl. Pierce surface of ham at 2-inch intervals with metal skewer; place in 2-gallon resealable plastic food-storage bag. Pour honeymixture over ham; seal bag. Refrigerate 2 hours. 2 Heat oven to 325°. Place ham, fat side up, on rack in shallow roasting pan. Discard marinade. Insert cloves in ham. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. 3 Bake uncovered 1 hour. Cover loosely with aluminum foil so ham does not overbrown. Bake 1 hour to 1 hour 30 minutes longer or until thermometer reads 135° to 140°. Let ham stand loosely covered 10 to 15 minutes for easier carving.
Step by step:
1. 1
2. Grate 1 tablespoon peel from orange; squeeze juice.
3. Mix peel and juice with honey and mustard in small bowl. Pierce surface of ham at 2-inch intervals with metal skewer; place in 2-gallon resealable plastic food-storage bag.
4. Pour honeymixture over ham; seal bag. Refrigerate 2 hours.
5. 2
6. Heat oven to 325°.
7. Place ham, fat side up, on rack in shallow roasting pan. Discard marinade. Insert cloves in ham. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat.
8. 3
9. Bake uncovered 1 hour. Cover loosely with aluminum foil so ham does not overbrown.
10. Bake 1 hour to 1 hour 30 minutes longer or until thermometer reads 135° to 140°.
11. Let ham stand loosely covered 10 to 15 minutes for easier carving.
Nutrition Information:
covered percent of daily need
