- One 7 to 8 pound fully cooked ham, bone-in, scored 1/4 inch deep in a diamond pattern
- 10 3-inch cinnamon sticks cut in half lengthwise into 20 pieces
- 4 Navel oranges, sliced crosswise into 1/3-inch slices (20 slices)
- 5 lemons, sliced crosswise into 1/3-inch slices (20 slices)
- 10 bay leaves
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup light brown sugar
- 1/2 cup fresh squeezed orange juice
- 1/2 cup water
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground ginger
- pinch of cloves and nutmeg
Preheat the oven to 325º F.
Place the ham, cut side down, in a large roasting an. Insert the cinnamon sticks partially into the the scored ham at even intervals. Skewer one orange slice and one lemon slice onto each cinnamon stick and push the slices down so that they fit snugly against the ham. Tuck the bay leaves arond the orange slices. Sprinkle the ham with the black pepper. Bake the ham, uncovered, until it reaches an internal temperature of 150º F, about 2 hours. Baste the ham with the glaze during the last hour of cooking.
Make the glaze when the ham first goes into the oven: Combine the marmalade, brown sugar, orange juice, water and spices in a medium saucepan and bring to a simmer. Cook until the mixture reduces to a glaze consistency and coats the back of a spoon.
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