One day in advance, prepare Marmalade Mess Marinade: Mix together marmalade, ginger, garlic, mustard, brown sugar and black pepper. Cover...
Most Read Stories
- Seattle once again nation’s fastest-growing big city; population exceeds 700,000 | FYI Guy
- What drivers can and cannot do under Washington state's new distracted-driving law
- Cause of death of Seahawk Hall of Famer Cortez Kennedy remains unclear as family, friends struggle with his passing
- Four months in, ‘Seattle’s only Trump voter’ has his doubts | Danny Westneat
- Officer hailed for taking down cop killer costs Seattle $165,000 in civil-rights claims
Serves 12 to 15
Marmalade Mess Marinade:
– ½ cup orange marmalade
– ¼ cup fresh ginger, peeled and grated
– 2 teaspoons crushed garlic
– 4 teaspoons Dijon mustard
– ½ cup packed dark brown sugar
– ½ teaspoon freshly ground black pepper
– Aluminum foil
– 7-pound fully cooked spiral-cut ham with bone
– 15 whole cloves
– Mustard and Parsley Sauce (recipe follows)
1. One day in advance, prepare Marmalade Mess Marinade: Mix together marmalade, ginger, garlic, mustard, brown sugar and black pepper. Cover and refrigerate.
2. One hour before baking ham: Remove ham from refrigerator. Line baking pan with aluminum foil and place ham in pan. Spread the marmalade mixture over the top of the ham and between the slices. Stud top with whole cloves. Cover pan loosely with foil.
3. Put ham into a preheated 375-degree oven and bake 40 minutes. Remove from oven and reduce oven temperature to 325 degrees. Spoon pan juices over ham, cover and bake another 20 minutes. Uncover and continue baking 10 minutes or until ham is warmed through. Remove from oven, tent with foil and let rest 15 to 20 minutes before carving.
4. Arrange ham on a platter and serve with a bowl of the Mustard and Parsley Sauce on the side.