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1
Remove the ham from the refrigerator 1 hour before baking.
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2
Trim off any skin, leaving an even layer of fat (about 1/2 inch thick).
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3
Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
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4
Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
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5
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup.
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6
Pour over the ham and tent with foil.
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7
Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours.
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8
Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl.
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9
Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl.
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10
Brush the ham with about one-quarter of the glaze.
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11
Add the remaining 1 cup broth to the pan.
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12
Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours.
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13
Transfer the ham to a cutting board.
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14
Brush with the reserved glaze; let rest 15 minutes before carving.
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15
Photograph by Con Poulos
