Glazed Ham

Mix it up this year with popular Canadian chef Chuck Hughes. He has some colourful twists on seasonal classics, with recipes that use the leftovers and help you cut down food waste.

• Ready In: 3 hrs 20 mins
• Serves: 4

Ingredients

• 1  bone-in half ham (about 6-10 lbs)
• 3⁄4 cup orange marmalade
• 1⁄4 cup maple syrup
• 1⁄4 cup  whole grain Dijon mustard
• 1⁄4 cup Bourbon
• 2  tablespoons lemon juice, fresh if possible
• 1⁄2 teaspoon ground ginger
•  salt and black pepper

Directions

1. Move oven rack to lower-third portion of the oven and preheat your LG ProBake oven to 325° Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
2. Add orange marmalade, maple syrup, mustard, bourbon, lemon juice, ground ginger and salt and pepper to a small saucepan. Whisk to combine well and bring to a boil. Set aside.
3. Remove ham from package and pat dry if too wet. Place on roasting rack, flat side down, so the fatty side is facing up.
4. Gently score ham in a criss-cross pattern and brush all over with ½ cup of the prepared glaze.Scoring the ham will help the glaze to really sink in and create an amazing flavour.
5. Cover ham loosely with aluminum foil to prevent drying out or burning.
6. Bake for about 2 to 2 ½ hours, until instant thermometer inserted into the middle of the ham registers 125 to 130°.
7. Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.Increase oven temperature to 425°.
8. Brush 6 tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 tbsp of glaze every 6 to 7 minutes. You'll be brushing the ham with glaze approximately three times during this step.
9. Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden colour.
10. Remove roasting pan from oven and place ham on a large cutting board.Tent loosely with foil and let rest for 20 minutes before slicing.
11. To make mustard sauce for serving, mix ½ cup whole grain Dijon mustard with ¼ cup glaze.