Spiced Grilled Ham with Citrus Glaze
Courtesy of National Pork Board
Servings: 14
Prep Time: 15 Min.
Cook Time: 2 Hr.
Prep Time: 15 Min.
Cook Time: 2 Hr.
What you need:
* 6 to 7 lb. fully-cooked bone-in ham, trimmed
* 1 Tbsp. ground coriander
* 1 Tbsp. paprika
* 1 tsp. cumin
* 1/2 tsp. cinnamon
* 1/4 tsp. ground cloves
* 1/4 c. lemon marmalade *
* 2 Tbsp. orange juice
* 2 Tbsp. brown sugar, packed
* If you can't find lemon marmalade, substitute another citrus marmalade.
* 1 Tbsp. ground coriander
* 1 Tbsp. paprika
* 1 tsp. cumin
* 1/2 tsp. cinnamon
* 1/4 tsp. ground cloves
* 1/4 c. lemon marmalade *
* 2 Tbsp. orange juice
* 2 Tbsp. brown sugar, packed
* If you can't find lemon marmalade, substitute another citrus marmalade.
What to do:
1. Preheat a gas or charcoal grill to medium-hot (375-425°F). Prepare the grill for indirect cooking: For a gas grill, turn off the center burner; for a charcoal grill, bank the coals on either side; place a drip pan under the grate between the heat sources.
2. Score a diamond pattern into the ham, about 1/8-inch deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham reaches 140°F, 1 1/2 to 2 hr. or 15-18 min. per pound.
3. Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar.
4. Brush the marmalade mixture over the ham. Cover and grill 5 min., until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board, and let rest 15-30 min.
Roasting instructions:
1. Preheat the oven to 400°F. Position a rack in the lower third of the oven.
2. Score a diamond pattern into the ham, about 1/8-in. deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in a large shallow roasting pan and cook until the internal temperature of the ham reaches 140°F, 1 1/2 to 2 hr. or 15-18 min. per pound.
3. Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar.
4. Brush the marmalade mixture over the ham. Return to the oven and roast 5 minutes, until the glaze is lightly caramelized.
5. Remove the ham from the oven, transfer to a cutting board, and let rest 15-30 min.
* Grilled or roasted asparagus would be a natural alongside this ham--cook whole spears while the ham is resting. Steamed or
grill-roasted potatoes, tossed with butter and parsley, would also be delicious. To make the recipe your own, try using different combinations of juice and jam, jelly, or marmalade for the glaze--apple juice and grape jelly, orange juice and
strawberry jam, or apricot nectar and orange marmalade, for example.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Score a diamond pattern into the ham, about 1/8-inch deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham reaches 140°F, 1 1/2 to 2 hr. or 15-18 min. per pound.
3. Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar.
4. Brush the marmalade mixture over the ham. Cover and grill 5 min., until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board, and let rest 15-30 min.
Roasting instructions:
1. Preheat the oven to 400°F. Position a rack in the lower third of the oven.
2. Score a diamond pattern into the ham, about 1/8-in. deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in a large shallow roasting pan and cook until the internal temperature of the ham reaches 140°F, 1 1/2 to 2 hr. or 15-18 min. per pound.
3. Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar.
4. Brush the marmalade mixture over the ham. Return to the oven and roast 5 minutes, until the glaze is lightly caramelized.
5. Remove the ham from the oven, transfer to a cutting board, and let rest 15-30 min.
* Grilled or roasted asparagus would be a natural alongside this ham--cook whole spears while the ham is resting. Steamed or
grill-roasted potatoes, tossed with butter and parsley, would also be delicious. To make the recipe your own, try using different combinations of juice and jam, jelly, or marmalade for the glaze--apple juice and grape jelly, orange juice and
strawberry jam, or apricot nectar and orange marmalade, for example.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 270; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 110mg; Total Carbs: 7g; Fiber: 0g; Protein: 34g; Sodium: 80mg;