Need to feed a crowd? Try Orange Apricot Malta Ham.
“I’m dreaming of a white Christmas just like the ones I use to know.” I’m ready for “Chestnuts roasting on an open fire” and “Sugar plums dancing in my head”. It is time to bring on the Christmas music, movies, cookies and a jolly old-time. Orange Apricot Malta Ham is so nice and easy it gives you the time for all those wonderful Christmas time things. You can stick it in the oven, baste it and let it cook. Your house will smell A-mazing.
I love to make a big ham. Not only will it feed a lot of people but you have the bone for soup and probably some leftovers for souffles or ham sandwiches. It is perfect for Christmas Day. You can stick the ham in the oven then go enjoy time with your family and friends and sneak away to baste it from time to time. Easy peasy. The ham will caramelize beautifully with the basting liquid and have a beautifully scented crust of orange and apricot with a little bit of malt from the malta. Malta is a carbonated malt soda common in South America. It brings sweetness and a touch of malt. If you cannot find an orange apricot marmalade, go ahead and use half orange and half apricot preserves.
So now that we have Christmas dinner figured out, let’s bring on the Christmas music and enjoy time with our families. Let’s sit by the fire drinking hot toddy’s or hot apple cider. Lets sing Christmas Carols and jingle all the way home.
- 1 (8lb) fully cooked, bone-in smoked ham half (low sodium if possible)
- 1 (7oz) bottle malta
- 1 1/2 cups orange juice
- 1/2 cup orange apricot marmalade
- 1/4 tsp. kosher salt
- 3 cups water
- Preheat oven to 325°.
- In a small saucepan combine malta, orange juice, marmalade and salt. Bring to a boil and reduce to a simmer until liquid is reduced to 1 1/4 cups.
- Trim any fat from the ham. Score the outside of the ham in a diamond pattern.
- Place a rack coated with cooking spray into a roasting pan. Place ham onto the rack.
- Brush ham with orange mixture.
- Pour water into the bottom of the roasting pan but not on the ham.
- Bake for about 2 1/2 to 3 hours or until the internal temperature is 140°.
- Brush with the orange mixture every 30 minutes.
- Let stand 15 minutes before slicing and serving.
What to do with those leftovers? Here are some options: