Recipes: Spiced Grilled Ham with Citrus Glaze

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Ingredients:

6 to 7 pound fully cooked bone-in ham, trimmed

1 tablespoon ground coriander

1 tablespoon ground paprika

1 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ cup lemon marmalade*

2 tablespoons orange juice

2 tablespoons packed brown sugar

 

Directions:

Preheat a gas or charcoal grill to medium-hot (375 to 425 degrees F). Prepare the grill for indirect cooking: For a gas grill, turn off the center burner; for a charcoal grill, bank the coals on either side; place a drip pan under the grate between the heat sources.

 

Score a diamond pattern into the ham, about 1/8-inch deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham reaches 140 degrees F, 1 1/2 to 2 hours or 15 to 18 minutes per pound.

 

Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar.

 

Brush the marmalade mixture over the ham. Cover and grill 5 minutes, until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board, and let rest 15 to 30 minutes.

 

* If you can’t find lemon marmalade, substitute another citrus marmalade.

Yield: 12 to 14 (4-ounce) servings

 

Roasting instructions:

Preheat the oven to 400 degrees F. Position a rack in the lower third of the oven.

Score a diamond pattern into the ham, about 1/8-inch deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in a large shallow roasting pan and cook until the internal temperature of the ham reaches 140 degrees F, 1 1/2 to 2 hours or 15 to 18 minutes per pound.

Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar.

Brush the marmalade mixture over the ham. Return to the oven and roast 5 minutes, until the glaze is lightly caramelized. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.

Serving Suggestions:

Grilled or roasted asparagus would be a natural alongside this ham—cook whole spears while the ham is resting. Steamed or grill-roasted potatoes, tossed with butter and parsley, would also be delicious. To make the recipe your own, try using different combinations of juice and jam, jelly, or marmalade for the glaze—apple juice and grape jelly, orange juice and strawberry jam, or apricot nectar and orange marmalade, for example. Preheat a gas or charcoal2 tablespoons reduce fat cream cheese, softened

Combine cream cheese, pineapple and chives in small bowl. Toast the Thomas’ Bagel Thin Bagel. Spread cream cheese mixture over and warm the bagel. Top with ham slice.

Recipe from www.PorkBeInspired.com

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