Marmalade Glazed Easter Ham with Orange Tea Sauce

Once or twice a year I like to make a ham, generally at Easter and then maybe one other time.  I usually go for the smoked bone-in hams mostly because I find the flavour is much better with the bone.  Also, it gives you a great start to an interesting stock for another use.



For ham:

1 10-15 pound smoked fully cooked bone-in ham

Glaze:
1 cup orange marmalade (1 jar Robertsons Marmalade preferred and reserve 3 tablespoons)
1/4 cup Dijon mustard
2 tablespoons water

Orange Black Tea Sauce:

2 cups water
4 orange-spice herb tea bags or black tea bags
1 cup pineapple or orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions:

Position rack in center of oven and preheat to 325°F. Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 150°F., about 3-4 hours depending on the size.

When ham has been cooking for about 3 hours.....

Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Cook on low until mixture melts and can coat spoon without dripping, about 6 minutes. Set mixture aside. Increase oven temperature to 425°F.  Remove ham from oven and from cooking pan.  Line same pan with foil.  Return ham to pan. Generously spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize, about 20 minutes. Let ham stand 20 minutes before serving.

Meanwhile, prepare sauce:

Bring 2 cups water to boil in heavy medium saucepan. Add tea bags. Remove from heat; cover and let steep 10 minutes. Discard tea bags. Add 1 cup orange juice and 3 tablespoons orange marmalade to tea. Boil mixture until reduced to 1 cups, about 12-15 minutes. Whisk in 1 tablespoon Dijon mustard and any reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper. Carve ham and serve with sauce.