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1
Preheat oven to 250 degrees, place a round rack in the bottom of a large, non reactive, dutch oven.
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2
Remove ham from package, rinse under cold water and place it face down on rack, pour sprite over ham, it should come about 1/3rd to 1/2 way up the side of the ham.
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3
Bring to a full boil.
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4
Cover pan and ham TIGHTLY with heavy duty aluminum foil.
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5
This is a tent and should not touch the ham.
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6
Place in oven and bake for 3 or 4 hours.
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7
Remove from oven, uncover and place ham face down on a large plate and remove rack.
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8
Raise the oven temperature to 375 degrees.
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9
Put the dutch oven over a medium/high heat and bring to a full rolling boil.
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10
Juice the oranges and add to the pan.
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11
Allow mixture to reduce to about 1/3rd of it's original volume (maybe 20 minutes).
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12
Reduce heat to a simmer and add 1/2 the sugar, the honey and the jam.
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13
Whisk until well combined and continue to reduce until about the consistency of maple syrup.
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14
This is your glaze.
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15
Remove it from the pan, rinse the pan with hot water, replace rack in bottom of pan.
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16
While glaze is reducing remove skin and fat from ham and cut diamond pattern in the meat.
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17
Coat the ham with a generous layer of the glaze and remaining brown sugar.
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18
Place back on rack and bake in the 375 degree oven until brown sugar is melted and glaze shines.
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19
About 30-45 minutes.
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20
Remove from rack and place on a serving plate.
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21
Let it sit for 15 minutes before carving.
