Choose Ham with Citrus Glaze

3 Apr

You’ve reached out to me with questions and even confessed that you cheat sometimes—“My family doesn’t know it, but I use the glaze that comes with the ham.” The question of the month is how-to make a star attraction ham. That diamond ‘n clove studded ham on the carving board says special and it’s not hard to create.

Whether you’re oven-roasting or putting the ham on your grill, it’s easy to embellish and glaze. Citrus Glaze is infused with flavor and it pairs perfectly with the ham.   Let’s get started, you’ll see how easy it is to give a menu classic just a little swag to make your family say wow!

Grlled or roasted diamond-back ham.
Spiced Grilled Ham with Citrus Glaze photo provided courtesy ot the Nat’l Pork Board.

Spiced Grilled Ham with Citrus Glaze

1 (6 to 7 lb.) fully-cooked bone-in ham, trimmed
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

Citrus Glaze:

1/4 cup lemon marmalade, *
2 tablespoons orange juice
2 tablespoons brown sugar, packed

Preheat a gas or charcoal grill to medium-hot (375° to 425°F). Prepare the grill for indirect cooking: For a gas grill, turn off the center burner; for a charcoal grill, bank the coals on either side; place a drip pan under the grate between the heat sources.

Score a diamond pattern into the ham, about 1/4-inch deep into any fat. Combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham registers 140°F on the meat thermometer, 1 1/2 to 2 hours or 15 to 18 minutes per pound.

In a small bowl, combine the marmalade, orange juice, and sugar. Brush the marmalade mixture over the ham. Cover and grill 5 minutes, until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board, and let rest 15 to 30 minutes before slicing. Makes 12 to 14 servings

* If you can’t find lemon marmalade, substitute orange marmalade.

No comments yet

Leave a Reply