Citrus-Mustard Glazed Ham
Makes 8 to 10 servings
  • 2 cups water
  • 1 (8- to-10-pound) fully cooked spiral-sliced ham
  • 1 cup fresh orange juice
  • ⅓ cup firmly packed brown sugar
  • ¼ cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons dry sherry
  • Garnish: fresh kale
  1. Preheat oven to 350°. Line a large roasting pan with aluminum foil, and place a wire rack over foil.
  2. Pour 2 cups water into bottom of roasting pan, and place ham, fat side up, on rack. Cover loosely with foil, and bake for 2 hours.
  3. In a medium saucepan, bring orange juice and remaining 4 ingredients to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes or until slightly thickened.
  4. Remove ham from oven, uncover, and baste with orange juice mixture. Bake, uncovered, for 1 hour, basting every 15 minutes, or until a meat thermometer inserted in thickest portion registers 140°. Let stand for 10 minutes before serving. Garnish with kale, if desired.
Recipe by Paula Deen Magazine at