Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours.
Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.
When ham reaches 130 degrees F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving.
Republished with permission, National Pork Council
This recipe was developed by Chef Kent Rathbun of Abacus Restaurant in Dallas.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 20|
|Calories from Fat: 12 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.8mg||2 %|
|Sodium 123.1mg||4 %|
|Potassium 134.5mg||4 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.7g|
|Protein 3g||4 %|
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Calories per serving: 59
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