Tavern Ham


  • 1 (6 to 7 pound) fully cooked boneless smoked ham
  • ¼ cup orange marmalade
  • ¼ cup grainy deli mustard
  • ¼ cup light brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves


  1. Preheat the oven to 350 degrees. Cut off any tough skin from the ham and trim the fat to an even ¼ inch or so.  Score the fat of the ham, but not down to the flesh, in a crisscross pattern all over.  Set the ham, flat side down, on a rack in a roasting pan.  Add 1 cup water and cover the pan with foil.  Roast for 1 hour and 10 minutes.
  2. Meanwhile, in a bowl, stir together the marmalade, mustard, brown sugar, vinegar, ginger and cloves. Brush the ham with some of the glaze.  Continue to roast, brushing all over with the glaze every 15 minutes, until the ham is browned and crispy all over and the internal temperature reads 140 degrees, about 1 hour and 10 minutes more.  Turn the ham on its side after 45 minutes of glazing and add more water to the pan if it looks like its dried up and burning at any point.  Let rest 15 minutes before slicing.

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