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Citrus Ham

Recipe courtesy of John Vaeth, Good Samaritan Hospital Executive Chef

Yield: serves 15-20

 

Ingredients

Ham

  • 1 (15–20-lb.) fresh ham on the bone
  • 6-7 cloves garlic, peeled and sliced
  • Salt and freshly ground black pepper
  • 4 lb. shallots, peeled
  • 2 cups freshly squeezed orange juice

 

Citrus orange Glaze

  • 1 cup orange marmalade
  • 2 cups orange juice
  • 1 tbsp. dijon mustard
  • 1 cup brown sugar
  • 4 pieces whole clove

 

Sauce

  • 32 oz chicken broth
  • 4-6 oz cornstarch slurry

 

Instructions

Ham

  • Place oven rack in lower third of oven.
  • Preheat oven to 325°.
  • Put ham in a large heavy roasting pan.
  • Trim off tough outer skin then score the fat in a crosshatch pattern.
  • Make small incisions all over the ham with the tip of a paring knife, inserting a piece of sliced garlic in each slit as you go.
  • Rub ham with salt and pepper to taste.
  • Roast in oven for two hours then remove ham and set aside.

 

Glaze

  • Combine orange marmalade, 1/2 cup orange juice, mustard, brown sugar and cloves in a small saucepan.
  • Simmer over medium heat for 10 minutes, stirring often.
  • Remove from heat and set aside.
  • Brush entire surface of ham generously with orange glaze.

 

  • Scatter peeled shallots around ham in bottom of roasting pan, add orange juice, then return to oven to roast.
  • Continue to baste ham every 30 minutes.
  • Roast ham until browned and internal temperature reaches 170°. Three hours more.
  • Transfer ham to a cutting board and allow to rest before slicing
  • Deglaze bottom of pan with chicken broth bring to a simmer and tighten with corn starch slurry. Strain sauce (use a chinoise if available).

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