I tested all kinds of hams—spiral-cut, bone-in, bone-out—and for me, Nodine’s Woodland bone-in ham is the best. It’s expensive but serves up to 20 people and it’s so easy to prepare that I consider it money well spent. Pineapple juice, brown sugar, orange marmalade, and mustard make the most delicious glaze.
Ina Garten's Orange Marmalade-Glazed Ham
- 1 (16-18 pounds) bone-in smoked ham (not spiral-cut), such as Nodine’s Woodland whole bone-in ham
- 1 cup pineapple juice
- 8 ounces orange marmalade, such as Tiptree
- 2/3 cup light brown sugar, lightly packed
- 1/2 cup ruby Port wine
- 1/2 cup Dijon mustard
- 1/4 cup mango chutney, such as Stonewall Kitchen, plus extra for serving
- Buttermilk biscuits, for serving (optional)
- Allow the ham to stand at room temperature for one hour. With a long, sharp knife, cutoff most of the dark outer layer on top of the ham, leaving all the fat. Score the fat diagonally in a diamond pattern without cutting down to the meat.
- Meanwhile, preheat the oven to 300 degrees. Place the ham fat side up in a large, shallow roasting pan. Pour the pineapple juice over the ham and roast for 1 hour and 30 minutes.
- Meanwhile, prepare the glaze. Combine the marmalade, brown sugar, Port, mustard, and chutney in a small saucepan. Bring to a boil over low heat, whisking to combine the ingredients, until the sugar has dissolved and the marmalade is melted. Set aside.
- Spoon two thirds of the glaze over the ham. Raise the oven temperature to 325 degrees. Bake the ham for one hour, basting occasionally with the remaining glaze, until golden brown. Allow to rest for 15 minutes, slice, and serve hot or warm with the chutney and, if desired, with the biscuits.