Roasted Ham with Orange-Rum Glaze
|Cooked country ham||14 Pound, fully cooked, smoked (bone-in)|
|Whole cloves||1⁄4 Cup (4 tbs)|
|Apple cider||1 Cup (16 tbs) (without preservatives)|
|Orange juice||2 Cup (32 tbs) (preferably freshly squeezed or juice with pulp)|
|Rum||1 Cup (16 tbs) (good-quality)|
Preheat the oven to 350 degrees. Place the ham in a large roasting pan. Using a small sharp knife, make several small slits into the top of the ham (at 2-inch intervals the side with the most fat) and insert a clove into each slit, setting aside about eight cloves. Pour 1/2 cup of the apple cider on top of the ham and roast for 30 minutes on the middle shelf.
Meanwhile, prepare the glaze: in a medium saucepan, heat the remaining apple cider, the orange juice, rum, and remaining teaspoon of cloves over high heat. Bring to a boil, reduce the heat to low, and simmer for about 15 minutes, or until the mixture begins to thicken slightly. It should just start to stick to a spoon.
Remove the ham from the oven and pour the glaze on top. Continue roasting the meat until the internal temperature reaches 140 degrees, about 12 minutes per pound. A small sharp knife inserted in the meat should be warm to the touch when withdrawn after 30 seconds.
Be sure to baste the ham several times during the roasting, to really coat the meat with the glaze. If the glaze appears to be drying out, add more cider and orange juice to keep it Moist.
Remove the ham from the oven and place on a carving board; cover loosely with foil to keep warm. Remove any excess fat from the roasting pan.
Carve the ham into thin slices and serve with the warm glaze from the bottom of the pan spooned on top.
Boneless hams are really popular, but I don’t think they have as much flavor. Plus, working with a bone-in ham means you can make soup when the party is over!