Ingredients
for 8 servings
- 1 pre-cooked/smoked boneless ham
- 2 tablespoons McCormick® black pepper
- 1 teaspoon kosher salt
- 2 tablespoons ground nutmeg
- 1 orange, quartered and sliced into ¼-inch-thick pieces
- ¼ cup whole clove (10 g)
- 2 cups orange juice (480 mL)
- 8 cloves garlic, crushed
Glaze
- ½ cup honey (165 g)
- 1 ½ cups brown sugar (300 g)
- 1 teaspoon kosher salt
- ½ teaspoon McCormick Black Pepper
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Preparation
- Place the ham on a cutting board, cut-side down, and score the surface in a crosshatch pattern about 1 inch wide and ½ inch deep.
- In a small bowl, combine the McCormick® Black Pepper, salt, and nutmeg. Rub the spice mixture all over the ham.
- Use the cloves to pierce the orange slices into each crosshatch section of the ham. Pierce the ham with any remaining cloves and reserve any remaining orange slices.
- Place the ham in a large bowl and cover with orange juice and garlic cloves. Cover the bowl and marinate in the refrigerator for at least 2 hours, or overnight.
- Preheat the oven to 400°F (200°C).
- Place the ham cut-side down in a roasting pan and pour the marinade around the ham to reach a depth of 2 inches. Cover with foil.
- Bake the ham for 90 minutes, or until an instant read thermometer inserted into the thickest part of the ham reads 160°F.
- Meanwhile, make the glaze. In a small saucepan, combine the honey and brown sugar and let foam and thicken into a syrup, 6–8 minutes. Whisk in the salt and McCormick Black Pepper.
- Remove the ham from the oven. Place the ham on a wire rack on top of an aluminum-foil covered sheet tray. Remove the orange slices and cloves.
- Reduce the oven temperature to 350°F (180°C). Pour the glaze over the ham and return to the oven to bake uncovered for 45–60 minutes, until the top is crispy and brown.
- Remove the ham from the oven and serve warm with your favorite holiday sides.
- Enjoy!