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This holiday table centrepiece, sweet on the outside and savoury on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet.
Where did we come up with the tradition of eating ham at Christmas and Easter? Was it Dickens? The last supper? Our friends at Food Republic explain that:
“It’s said to have its roots in ancient pagan ritual. A wild boar was supposedly the sacrifice of choice to the Norse god Freyr, who is associated with harvest and phallic fertility. When pagans were converted to Christianity, the porcine meal became linked to St. Stephen, whose feast day is December 26th.”
Whatever your beliefs, you can start an amazing tradition in your family with this beautiful sweet and savoury dish.
Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze
- 1 (7-pound) pre-cooked spiral-sliced ham
- 1 cup grade B maple syrup
- 1/2 cup orange marmalade
- 2 tablespoons orange juice
- 1 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 2 oranges, sliced (optional)
- 6 cinnamon sticks (optional)
- Preheat oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze. After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425°F.
- Arrange oranges and cinnamon sticks (if using) around ham in roasting pan, then brush ham and oranges liberally all over with glaze, pouring remaining glaze over the ham. Return to oven and bake, basting about every 10 minutes, until ham is hot throughout and caramelized on the outside, about 45 minute more.
- Transfer ham to a platter and set aside to let rest for 15 minutes. Arrange oranges and cinnamon sticks around ham and serve.
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