A simple clove-studded baked ham, made with orange marmalade, spicy mustard and brown sugar, easy but full of flavor!
Monte's Brown Sugar Orange Glazed Ham
You may not have heard of Monte's Ham. It's been around awhile, dating back to 1995, when Monte Mathews developed it for, and it subsequently became, one of Saveur magazine's most popular recipes, earning the author a bit of fame back then.I haven't seen much talk of it as Monte's ham these days, though to be honest, I'm thinking the origins just got lost in the shuffle, as the popularity of a ham glazed with some form of orange became more commonplace. I'm pretty sure that Mr. Monte drove that trend though.
The original ham, published in Saveur Cooks Authentic American, was rather large - 15 pounds - and was studded with cloves, and glazed with brown sugar, orange marmalade and Dijon mustard. I've adapted mine slightly from the original - slightly smaller ham and a spicy Creole for the Dijon - and I can attest, it makes an excellent ham, even better, I'd say, than one using fresh orange juice and perfect for any party or holiday meal, or any meal actually. It is delicious!
Two pieces of advice from the author himself. "Buy a ham with a fat cap. And don’t cut it off. It is essential to the glaze. Spiral-cut ham doesn’t work at all. That spiral cut makes it convenient to serve, but the glaze won’t cling to the meat."
As always, the complete recipe text including all measurements, full instructions and a printable to take to your kitchen, is further down the page, past the step-by-step tutorial photos.
Here's how to make it.
Preheat oven to 300 degrees F. Use a sharp knife to lightly score ham by cutting into it slightly, creating a diamond pattern. Place ham in pan with the cut side down.
Insert whole cloves into the corners of each diamond.
Tent loosely with a sheet of aluminum foil and bake for 2 hours.
Combine orange marmalade, Creole mustard and brown sugar.
Until it forms a thick paste.
Remove ham from oven and discard foil; turn oven up to 350 degrees F.
Brush glaze on ham to cover all over, return to oven and bake another 1 to 1-1/2 hours, or to internal temperature of 140 degrees F, basting several times.
Remove from oven and let rest for 30 minutes before carving around the natural seams. Defat pan juices and drizzle over ham, serving remainder on the side.
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