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Chef Chadwick Isom's Orange & Bacon Glazed Ham

With Easter coming up, add a tasty twist to the ham holiday staple.
1 whole or ½ Ham – Pick out your favorite ham or talk to the meat specialist about some great choices. Spiral cut hams work great and can be easier to carve. Boneless hams will work too.

Heating the Ham


Hams are already cooked so the heating process is just a warming step. It needs to be done slowly and moistly to keep the ham juicy and tender. In a roaster pan place the ham, put about an inch of water the bottom of the pan, and cover with a lid or foil. Bake at 300 for about 15 min. per pound. The weight of the ham will be on the tag or label. The ham needs to be warmed to an internal temp of 110 or 120 then it is time to glaze.


Glaze

1 jar Bacon Marmalade
2 oranges peeled and sliced
1 jar maraschino cherries

After the ham is heated up remove the foil and then cover with the entire jar of marmalade. Then arrange the slices of oranges and the cherries on the outside for a garnish. Secured the fruit garnish with tooth picks. Turn the oven up to 425-450 to caramelize the glaze for 10-15 minutes. Let the ham rest for 15 minutes and then remove tooth pics in the fruit carefully then place the ham on a platter with kale, leaf lettuce, or fresh parsley to present.
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