From Emily's Kitchen.....

Here is a delicious recipe for glazed Easter ham that our family enjoys every year.  It is important to not skip the first step where you bring the wrapped ham to room temperature in hot water before putting it in the oven.  Because the more time the ham spends in the oven heating up, the more moisture it loses, and it can end up getting dry.

Maple-Orange Glazed Ham
Servings: 10
Ingredients:
1 (7-10 lb) spiral-sliced bone-in, smoked ham, plastic or foil covering intact
1 large plastic oven bag
¾ c maple syrup (not imitation)
½ c orange marmalade
2 T unsalted butter
1 T Dijon mustard
1 t ground black pepper
¼ t ground cinnamon


Directions:
1)  Place covered ham in a stockpot or large container and cover with hot tap water.  Let it stand for 45 minutes and then drain, cover again with hot water, and let stand for 45 minutes longer.
2) Adjust oven rack to the lowest position and heat the oven to 250.  Unwrap the ham, discarding all plastic parts.  Place the ham in the oven bag, gather the top tightly so the bag fits snugly around the ham, tie the bag, and trim the excess plastic.  Transfer the ham to a large roasting pan and cut 4 slits in the top of the bag.
3) Bake the ham for 60-90 minutes (10 minutes per pound of meat).
4) Remove the ham from the oven and increase temperature to 350.  Cut open the oven bag and roll back the sides to expose the ham.  Brush the ham with 1/3 the glaze and return to the oven until the glaze becomes sticky (10 minutes).  Remove the ham, transfer to cutting board, and brush with another 1/3 of the glaze.  Tent the ham loosely with foil and let rest for 15 min.
5) While the ham rests, cook the remaining glaze with 6 T of the ham juices over med-high heat until thickened and saucy.  Serve the sauce separately for dipping. To make the glaze for basting the ham:  Heat maple syrup, orange marmalade, butter, Dijon mustard, pepper, and cinnamon together in a small saucepan over medium heat; stirring occasionally, until the mixture is thick and syrupy.  Keep it on low heat to avoid thickening while basting.


- Emily Gutke