This Glazed Spiral Ham is cooked in a low oven to warm and then glazed in maple and orange.
6 to 7lbspiral sliced bone-in ham
1/2cuppure maple syrup
2tbspbutter(use ghee for dairy-free)
1tspfreshly ground black pepper
Leaving the ham in its packaging, submerge it for one hour in the hottest tap water that will come out of your sink, changing the water at the 30 minute point.
Preheat the oven to 250F.
Remove the ham from the water and unwrap it carefully, trying to keep any juices that are in the plastic bag. Place the ham cut-side down in an 8x12 or 9x13 casserole dish and pour in any of the juices from the bag. Cover the dish tightly with generous amounts of aluminum foil.
Bake the ham for one hour, and in the meantime, make the glaze.
In a skillet or saucepan, combine the maple syrup, orange marmalade, butter, Dijon mustard, black pepper, and thyme. Heat over medium to medium high heat for about 5 minutes, stirring frequently, until it thickens (see blog photo for reference).
Once the ham has baked for an hour, check its temperature. Ideally it should be at least 95F inside, and maybe even 100 or 105 (if not, keep cooking in 10 minute intervals until it reaches at least 95F).
Increase the oven temperature to 350F.
Brush half of the glaze all over the outside of the ham, being careful not to dilute the glaze with the juices from the bottom of the dish. Return the ham to the oven for 15 minutes, uncovered.
Brush the remaining glaze all over the outside of the ham, and return to the oven for 10 more minutes. Check that the ham is at least 110F inside (if not, cook another 10 minutes).
Serve the ham whole on a platter, or carve it up by running a sharp knife along the bone to release the slices. Enjoy!