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I saw the recipe 10 years ago in a cooking magazine and made it my own. I cook the FRESH ham uncovered in the oven for 18 to 20 minutes per pound, or until the internal temperature reaches 160 degrees F on a meat thermometer - and during the last hour I glaze it three times with a mixture of:
1 jar Dijon mustard
1 jar of orange marmalade
1 cup of dark brown sugar
Stir those three ingredients together well and in the last hour cover the ham with the glaze at least twice to develop a crunchy, chewy, sweet coating. Let the ham sit for about 30 minutes after you take it from the oven and then carve away. Yum!
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∙ 15y ago
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