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Honey-Orange Glazed Ham

Guest Author - Sandy Moyer

Honey-Orange Glazed Ham

  • 1 - 8 to 10 pound, fully-cooked, whole boneless ham
  • 1 large naval orange
  • 1 cup honey
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves

Preparation -
Carefully slice the peel from the orange in long, thin strips. Save the strips of orange peel and set aside. Squeeze the juice from the orange, reserving the juice. To prepare the glaze - In a small bowl combine 2 tablespoons orange juice, honey, cinnamon and cloves; mix well. Place the ham on a rack in a shallow roasting pan. Bake, uncovered, in a preheated oven at 325° for 1-1/2 to 2 hours or until a meat thermometer, inserted in the thickest part of the ham, registers 135° to 140°. Baste with the honey orange mixture during the last 45 minutes of baking time. Just before serving, garnish the ham with the reserved strips of orange peel.

Calphalon 16x13 Contemporary Nonstick Nonstick Roasting Pan SetCalphalon Contemporary Nonstick Roasting Pan Set
Made of hard-anodized aluminum with a nonstick interior, this 16" x 13" roaster heats evenly and quickly and comes with a removable, nonstick rack. The stainless handles are are multi-riveted for added strength. Purchase this roasting pan and receive these bonus tools: a baster, an injection needle and set of poultry lifters.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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