Baked Ham with Dijon Mustard
Baked ham served with a wine-Dijon mustard sauce.
1 1/2 cups whole-grain Dijon mustard
1/2 cup packed brown sugar
1 tablespoon dried marjoram
2 tablespoons minced garlic
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon ground black pepper
1 (9 to 10-pound) fully cooked bone-in ham (shank or butt end)
2 1/2 cups Madeira wine
1 cup orange juice
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
Salt and freshly ground black pepper to taste
- Preheat oven to 400°F (205°C). Line large roasting pan with double layer of foil.
- Mix first 6 ingredients in medium bowl. Set aside.
- Trim any tough rind and 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. Place ham in prepared pan. Pour Madeira and orange juice into bottom of pan.
- Bake ham until heated through, about 45 minutes.
- Remove pan from oven.
- Increase oven temperature to 450°F (230°C).
- Spread mustard mixture generously over top and sides of ham.
- Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes. Transfer ham to platter.
- Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce with salt and pepper.
- Slice ham into 1/2 inch-thick slices. Serve with sauce.
Makes 8 servings.