For this recipe use a fully cooked bone-in ham that has the natural shape of
the leg, and has some fat and rind still attached. Do not substitute a re-formed
oval canned ham or deli ham.
The Pineapple Relish can be made a day ahead of time. It's great with the
ham, or try it with fish or chicken.
1/2 large pineapple, peeled, cored, cut into 1/4-inch pieces (about 3 cups)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
2 teaspoons grated lemon peel
1 (16 to 19 pound) fully cooked bone-in ham
36 (about) whole cloves
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water
2 cups water
4 orange-spice herb tea bags or black tea bags
2 cups canned low-salt chicken broth
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in 1 tablespoon water
Pineapple Relish: Stir all ingredients in large bowl to blend. Season to
taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Ham: Position rack in center of oven and preheat to 325 degrees 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
Bake until thermometer inserted into center of ham registers 120 degrees
F, about 3 hours 45 minutes.
Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in
1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough
to coat spoon without dripping, about 6 minutes. Set mixture aside.
Transfer ham to cutting board. Increase oven temperature to 425 degrees
Place same roasting pan atop burner set on medium heat. Whisk remaining
1 1/2 cups water into pan, scraping up browned bits from bottom. Transfer pan
juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes.
Spoon fat off top of pan juices. Reserve pan juices in measuring cup.
Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture
over ham. Bake until glaze is set and begins to caramelize, about 20 minutes.
Let ham stand 30 minutes at room temperature. Meanwhile, prepare Sauce.
Sauce: Bring 2 cups water to boil in heavy medium saucepan.
Add teas bags. Remove from heat; cover and let steep 10 minutes. Discard teas
bags. Add chicken broth, orange juice and marmalade to tea.
Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in Dijon mustard
and reserved pan juices. Return to a boil. Whisk in cornstarch mixture. Boil
until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper.