- 10-12 lb ham
- 1 onion, chopped
- 1/4 C apple cider vinegar (we love Carr’s Ciderhouse!)
- 1/4 C stone ground mustard (Tin Mustard is one of our fave’s!)
- 1 C fresh orange juice
- 1/2 C honey (many local varieties are available! Try Bolton Bees, Bare Honey, or Wolf Honey)
- 1/2 C dijon mustard
- 1 Tb worcestershire sauce (we love Colonel Pabst!)
- 3/4 C brown sugar
- Preheat oven to 375.
- Add onion, apple cider vinegar, coarse mustard, and orange juice to pan. Whisk to combine.
- Place ham on roasting rack over liquid.
- Cover entire roasting rack with aluminum foil and bake for 1 hour.
- Remove ham from oven. Baste liberally with pan liquid.
- Remove roasting rack from pan and pour remaining liquid into saucepan. Add honey, dijon mustard, worcestershire, and brown sugar. Whisk to combine.
- Bring to a boil and simmer until thick and reduced (about 10 minutes).
- Place rack back into pan and put ham on rack. Brush glaze on and bake uncovered for 30-45 minutes, until glaze is caramelized and internal temperature is 145 degrees.
- If desired, baste with Major Greys Chutney Glaze or Rosemary Balsamic Glaze during last 40 minutes of cooking.
Major Greys Chutney Glaze
- 1 C Major Greys Mango Chutney
- 1/2 C citrus juice (we like a mix of 75% orange to 25% lemon & lime)
- 1 Tb dry mustard (Tin Mustard makes a great one!)
- Zest of 1 orange
- Zest of 1/2 lime
- Zest of 1/2 lemon
- Buzz all ingredients up in a blender. Pour over ham and bake until desired doneness.
Rosemary Balsamic Glaze
- 1/3 C brown sugar
- 3 Tb balsamic vinegar (we love our Rosemary Orange Balsamic!)
- 2 Tb good mustard
- 1/4 C orange juice
- 1 tsp rosemary, minced
- Stir up all ingredients and baste onto ham throughout cooking process.
*As seen on Twin Cities Live March 28, 2018