Tuscan Cara-Cara Orange Glazed Ham
Our Tuscan Herb Infused Olive Oil imparts a delicious, herbaceous flavor and Cara-Cara Orange White Balsamic Vinegar adds a bright punch of citrus to this tasty baked ham. It's a great centerpiece for a tasty brunch or perfect for a family dinner.
Tuscan Cara-Cara Orange Glazed Ham
4-6
American
Meats & Barbecue
Ingredients
- ¼ C. Tuscan Herb Infused Olive Oil
- ¼ C. Cara-Cara Orange White Balsamic Vinegar
- 1 C. Brown Sugar
- ¼ C. Honey
- 2 Tbsp. Dijon Mustard
- 1 8-10 lb. Bone-In Spiral Cut Ham
- 2 C. Vegetable or Chicken Broth
- Oranges, Basil, Rosemary, and Thyme Sprigs (for Garnish)
Directions
Remove the ham from the refrigerator and let rest at room temperature for 1 hour before roasting.
Preheat oven to 350°F. Line a roasting pan with aluminum foil and insert a wire rack.
Combine Tuscan Herb Infused Olive Oil, Cara-Cara White Balsamic Vinegar, brown sugar, honey, and mustard in a medium saucepan, whisk to combine. Slowly bring the glaze mixture to a simmer over medium heat, whisking frequently, simmer for 1-2 minutes or until the sugar has dissolved; set aside.
Place ham on the wire rack and pour broth into the bottom of the pan. Brush the ham with about 1/2 cup of the glaze, loosely cover the roasting pan with foil, and place in the oven. Bake, covered, for 1 hour.
Remove the pan from the oven, uncover, and baste with the pan drippings. Brush the ham with another 1/2 cup of glaze and increase the oven temperature to 425°F. Return the ham to the oven and continue to cook for 30 minutes, brushing with additional glaze every 10 minutes. Keep a close eye on the ham, if left unattended the glaze may burn.
Remove the ham from the oven and let rest for 10 minutes before serving. Garnish with tangerines and fresh herbs