Serves 10 to 12
Ingredients:
2 cups vegetable or chicken broth
8 to 10 lbs. smoked ham
Glaze:
¼ cup Blood Orange Infused Olive Oil
¼ cup Honey Ginger White Balsamic
¼ cup Dijon mustard
1 cup brown sugar
Fresh rosemary, thyme, blood oranges, oranges, and cherries, for garnish.
Instructions
Preheat the oven to 350°F and line a roasting pan with a metal rack. Pour broth into the bottom of the pan and place the smoked ham on the roasting rack. Score the ham if it hasn't been scored already.
Cover with foil and place the roasting pan in the oven—roast for 1 hour and 30 minutes.
Meanwhile, place olive oil, balsamic, mustard, and brown sugar in a small saucepan and whisk to combine. Bring the glaze to a low simmer over medium-low heat and cook, whisking occasionally, until the sugar has dissolved. Set aside.
Remove the roasting pan from the oven and remove the foil. Increase the oven temperature to 425°F.
Generously brush the ham with the glaze and return to the oven, uncovered. Roast for 15 minutes.
Remove the roasting pan from the oven, brush the ham with even more glaze, and return to the oven, rotating the pan for even cooking. Roast for 15 minutes or until the ham is nicely caramelized.
Remove the ham from the oven and set aside to rest for 20 minutes. Transfer the ham to a serving platter and garnish with herbs, citrus, and cherries before serving.
