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1
Preheat the oven to 325.
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2
Set the ham in a large roasting pan, fat side up.
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3
Using a sharp knife, score the fat all over in a crosshatch pattern.
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4
Pour 1 cup of the Madeira over the ham and cover tightly with foil.
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5
Bake the ham for about 3 1/2 hours, or until heated through.
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6
In a medium bowl, toss the bread crumbs with the parsley.
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7
In a small bowl, combine the garlic, melted butter and mustard, then work into the bread crumbs with your fingers.
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8
Season with the salt.
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9
Uncover the ham and baste with the pan juices, then transfer to a large platter.
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10
Pour the pan juices into a medium saucepan.
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11
Return the ham to the roasting pan and raise the oven temperature to 375.
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12
Pat the bread crumb mixture all over the top of the ham, pressing it firmly into the fat.
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13
Return the ham to the oven and bake for about 30 minutes longer, or until the bread crumb coating is crisp and golden brown.
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14
Transfer the ham to a cutting board and let rest for 15 minutes.
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15
Meanwhile, using a sharp knife, peel the oranges; remove all the bitter white pith.
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16
Working over a bowl to catch the juices, cut the oranges between the membranes to release the sections; you should have 1/2 cup of juice.
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17
Add the orange sections, orange juice and the remaining 1/2 cup of Madeira to the juices in the saucepan.
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18
Cover and simmer over low heat for 10 minutes.
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19
Remove from the heat, add the zest and keep warm.
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20
Using a long, thin knife, carefully slice the ham, holding the crumbs in place with one hand while you cut.
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21
Arrange the ham slices on a platter.
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22
Sprinkle any fallen crumbs over the ham and serve with the orange sauce.
