Dressing up a pre-cooked ham has never been more delicious!
The Barefoot Contessa shares a sacred party host secret with her orange glazed baked ham.
A beautiful ham is the perfect centerpiece and main course for any Easter Sunday brunch. With Ina Garten’s quick recipe, you’ll have a hot ham ready in no time!
The true short cut (and secret) is that Ina starts with a pre-cooked spiral cut ham that she purchased from the local market. This is a great time saving trick, and skipping on cooking the ham from scratch doesn’t make a huge difference in the final taste. Hey, if the Barefoot Contessa can do it, then you can too!
Once you have a nice ham picked out, all you need to do is prepare the glaze, spread it on, and then bake. Since the ham needs to be in the oven for an hour, we suggest starting this dish about 1½ hours before you want your company to eat.
You can also prepare the glaze ahead of time and refrigerate it until you’re ready to bake the ham. Just allow for time to get the glaze up to room temperature before spreading it on the ham, or else you might not get the best consistency.
Serve the Orange-glazed Baked Ham with a delightful assortment of Spring vegetables, a hearty salad, and some nice dinner rolls or popovers.
Orange Baked Ham Ingredients:
- 1 (14 to 16 pound) fully cooked, spiral-cut smoked ham on the bone
- 6 garlic cloves
- 8½ ounces orange marmalade
- ½ cup Dijon mustard
- 1 cup light brown sugar, packed
- 1 orange, zested
- ¼ cup freshly squeezed orange juice
