Rosemary And Marmalade Glazed Ham

1. 1

   Using a sharp knife, score the ham in a criss-cross pattern, making sure to cut through any fat to barely reach the flesh. (Removal of the skin is optional, I normally leave it).

2. 2

   Insert a clove at each intersection of your criss-cross pattern.

3. 3

   Remove the leaves from your rosemary stems and coarsely chop; combine with the marmalade in a small saucepan and warm over low heat.

4. 4

   Roast ham at 400 degrees F; for 20 minutes; coat ham with half the marmalade mixture, using a brush to spread evenly.

5. 5

   Roast another 20 minutes; sprea remaining glaze on ham and roast another 20 minutes.

6. 6

   Cook until browned and glazed to your liking, basting with pan juices (a total of 1 hour and 20 minutes does it for me).

* Per serving · 4 servings · Values may vary.

No additional tips available.