2-3 lb boneless ham, or 5 lb picnic ham
1 cup honey
½ cup brown sugar
¼ cup apple cider vinegar
½ cup yellow onions, chopped
3 garlic cloves, peeled
¼ cup Dijon mustard
¼ cup grain mustard
1⅔ cups orange juice, divided
1 tbsp Worcestershire sauce
Preheat oven to 400 degrees F & wrap a roasting tray in aluminum foil.
If necessary, trim off the outer skin of the ham. Once the remaining fat is exposed, trim it into a hatch pattern.
Wrap in foil, then transfer to your foil-wrapped roasting tray & into the oven.
Roast for 30 minutes.
Once done, brush with ⅔ cup orange juice & set aside to rest. Alternatively, if you have a marinade syringe, you can also inject the orange juice around the ham rather than brushing.
While waiting for the ham, combine the rest of the ingredients into a saucepot. Bring this to a simmer, & continue simmering for roughly 10 minutes or until it reduces & turns into a glaze.
Brush the glaze all over the ham & return back to the oven.
Roast for roughly 25 minutes or until the glaze caramelizes, & turns golden brown.
Once done, allow the ham to rest briefly over cooling racks before portioning.
Portion accordingly & serve with any accompaniment of your choice.
Sugar: 123g
:
Calcium: 83mg
Calories: 1301kcal
Carbohydrates: 125g
Cholesterol: 211mg
Fat: 57g
Fiber: 1g
Iron: 4mg
Potassium: 1097mg
Protein: 74g
Saturated Fat: 20g
Sodium: 4058mg
Vitamin C: 1mg
