6-8 lb fully cooked bone-in ham half
1 cup water
1 cup dry sherry or orange juice
2/3 cup orange marmalade
1/3 cup stone-ground mustard
3 tsp dry mustard
Heat oven to 325. Place ham, fat side up, in disposable roasting
pan (place on baking pan) or on rack in shallow roasting pan. Pour
water into pan. Bake at 325 for 1 hour; remove ham from oven.
Add sherry or orange juice to roasting pan. If necessary, trim
fat from ham. Score ham diagonally at 1″ intervals, cutting about
1/4″ deep. Score in opposite direction to form diamond shapes.
Insert meat thermometer so bulb reaches center of thickest part of
ham but doesn’t rest in fat or on bone.
In small bowl, combine marmalade and mustards; mix well. Brush
half of marmalade mixture over ham; baste wiith pan juices. Return
to oven; bake 1 to 1 1/2 hours or until meat thermometer registers
140, basting frequently with pan juices and brushing with remaining
marmalade mixture. Let ham stand in roasting pan for 15 minutes
before slicing, basting frequently with pan juices.