Orange-Glazed Easter Ham

01Method

1. 1

   Submerge the ham in a large pot filled with cold water and refrigerate for 8 hours or overnight to draw out excess salt.

2. 2

   Heat the oven to 325°F (165°C) and line a roasting pan with aluminum foil.

3. 3

   Whisk together the orange juice, brown sugar, and dry mustard in a small bowl until combined.

4. 4

   Remove the ham from the water and pat it thoroughly dry. Transfer to the prepared pan, cut a diagonal crosshatch pattern across the surface, brush generously with the orange glaze, and press a clove into each intersection of the scoring.

5. 5

   Roast until the ham is heated through and the glaze has turned a deep golden brown, approximately 2 hours. Allow to rest 20–30 minutes before carving.