Rosemary and Marmalade Glazed Ham: A Symphony of Sweet and Savory

There’s something truly magical about a perfectly glazed ham. I remember, years ago, a holiday gathering where the scent of roasted meat, tinged with citrus and herbs, wafted through the house. It was a 10-pound cooked ham, bone-in, glistening under a rosemary-infused marmalade glaze. That particular ham wasn’t just a centerpiece; it was an experience, a memory etched into my culinary journey, symbolizing warmth, abundance, and the joy of shared meals. This recipe, deceptively simple, delivers a depth of flavor that consistently delights and impresses, turning an ordinary ham into an extraordinary star.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12
• Yield: 1 glazed ham
• Dietary Type: Not specified

Ingredients

• 10 pounds cooked ham, bone in
• 1 tablespoon clove
• 1 (15 ounce) jar orange marmalade
• 3 sprigs fresh rosemary

Equipment Needed

• Sharp knife
• Small saucepan
• Basting brush
• Roasting pan

Instructions

Creating this Rosemary and Marmalade Glazed Ham is a straightforward process that yields incredibly rewarding results. The key lies in the scoring of the ham and the simple, yet potent, glaze.

1. Begin by preparing your cooked ham. Using a sharp knife, carefully score the ham in a criss-cross pattern. The goal is to cut through any excess fat, but be mindful not to cut too deeply into the flesh itself. Some cooks prefer to remove the skin entirely at this stage; however, I find that leaving it on adds a wonderful texture and helps keep the ham moist.

2. Once your ham is scored, it’s time to add a touch of aromatic spice. Insert a whole clove at each intersection of your criss-cross scoring pattern. This traditional touch infuses the ham with a subtle, warm spice as it roasts.

3. Next, we’ll prepare the luscious glaze. Gently remove the leaves from your fresh rosemary stems. Coarsely chop these fragrant leaves. In a small saucepan, combine the chopped rosemary with the entire jar of orange marmalade.

4. Place the saucepan over low heat. Stir the marmalade and rosemary mixture gently until it is warmed through and the rosemary has begun to release its aroma. This warming process helps the glaze adhere beautifully to the ham and ensures the flavors meld together.

5. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the prepared ham in a roasting pan. Roast the ham at 400 degrees F for 20 minutes. This initial blast of heat helps to crisp up the exterior.

6. After the first 20 minutes of roasting, carefully remove the ham from the oven. Using a basting brush, coat the ham evenly with half of the warmed marmalade mixture. Ensure you get into all the nooks and crannies created by the scoring.

7. Return the ham to the oven and roast for another 20 minutes.

8. Once more, remove the ham from the oven. Spread the remaining glaze over the ham, ensuring another generous coating.

9. Place the ham back into the oven and roast for a final 20 minutes. The total roasting time for this recipe, including the glazing periods, is approximately 1 hour and 20 minutes.

10. Continue to cook until the ham is beautifully browned and glazed to your liking. During these final stages, you can baste the ham with pan juices occasionally, if desired, to enhance moisture and flavor. For me, a total of 1 hour and 20 minutes of roasting at the specified temperatures does the trick to achieve a perfectly caramelized and tender ham.

Expert Tips & Tricks

To elevate your Rosemary and Marmalade Glazed Ham even further, consider these professional insights. If your marmalade seems particularly thick, you can loosen it slightly with a tablespoon or two of water or orange juice while it’s warming. This will make it easier to brush onto the ham. Don’t be afraid to experiment with the heat; if your ham is browning too quickly, you can always reduce the oven temperature slightly for the final phase. Always ensure your oven racks are positioned so the ham is in the center of the oven for even cooking.

Serving & Storage Suggestions

This Rosemary and Marmalade Glazed Ham is a magnificent centerpiece for any festive table. Carve it into thick slices and arrange it on a platter, perhaps garnished with a few fresh rosemary sprigs or orange slices. It pairs wonderfully with classic sides like mashed potatoes, roasted vegetables, or a fresh green salad.

Leftovers can be stored, tightly covered, in the refrigerator for up to 3-4 days. For best results when reheating, gently warm individual slices in a covered dish in the oven at a low temperature (around 300°F / 150°C) with a splash of water or broth to prevent drying out. It also freezes beautifully, so you can enjoy this delicious ham at a later date.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving (assuming 12 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	1120.3 kcal	N/A
Calories from Fat	N/A	54 %
Total Fat	66.6 g	102 %
Saturated Fat	24.5 g	122 %
Cholesterol	355.1 mg	118 %
Sodium	247.8 mg	10 %
Total Carbohydrate	23.8 g	7 %
Dietary Fiber	0.4 g	1 %
Sugars	21.3 g	85 %
Protein	101.5 g	202 %

Note: Nutritional values are estimates and can vary based on the specific type and cut of ham used.

Variations & Substitutions

While the classic orange marmalade and rosemary combination is divine, don’t hesitate to explore variations. For a spicier kick, add a pinch of red pepper flakes to the glaze. If you’re not a fan of rosemary, consider using fresh thyme or sage for a different herbal note. For those who prefer a less sweet glaze, a good quality Dijon mustard can be whisked into the marmalade for a tangy counterpoint. You could also experiment with different citrus marmalades, such as grapefruit or lemon, for a subtly different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a boneless ham for this recipe?
A: While this recipe is designed for a bone-in ham, you can adapt it for a boneless ham. However, cooking times may vary, so keep a close eye on it and adjust as needed to prevent overcooking.

Q: What type of marmalade works best?
A: A good quality, slightly chunky orange marmalade will provide the best texture and flavor. The citrus zest within the marmalade is crucial for the glaze.

Q: Do I have to use cloves?
A: Cloves are traditional and add a lovely warm spice. If you dislike cloves, you can omit them entirely, and the ham will still be delicious.

Q: How do I know when the ham is done?
A: The ham is typically considered done when it reaches an internal temperature of 140°F (60°C). However, since this is a pre-cooked ham, the goal is primarily to heat it through and achieve a beautifully caramelized glaze. The total cooking time of 1 hour and 20 minutes usually achieves this.

Q: Can I make the glaze ahead of time?
A: Yes, you can prepare the marmalade and rosemary mixture a day in advance and store it in an airtight container in the refrigerator. Gently rewarm it before brushing it onto the ham.

Final Thoughts

This Rosemary and Marmalade Glazed Ham is more than just a recipe; it’s an invitation to gather, to celebrate, and to savor the moments around the table. The interplay of the sweet, slightly bitter orange marmalade with the fragrant pine notes of rosemary is simply sublime. I encourage you to try this dish, to experience its comforting aroma filling your kitchen, and to share its deliciousness with your loved ones. It’s a testament to how a few simple ingredients, thoughtfully combined, can create something truly special. Serve it with your favorite holiday sides, or make it a star on any occasion that calls for a touch of culinary magic.