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3 to 4 kg precooked ham
3/4 cup marmalade, preferable orange or ginger
1/2 cup brown sugar
2 tbsp mustard
1 tbsp chopped fresh thyme
Preheat oven to 325F (160C). Line with foil a shallow-sided roasting pan just large enough to hold ham. Place ham on foil. Score fat in a diamond pattern. Cover with a tent of foil and seal to pan edges. Bake in centre of oven for 1 hour. In a bowl, stir marmalade with brown sugar, mustard and thyme. Microwave on medium until almost melted, about 1 min.
After 1 hour of baking, remove foil. Spread half of marmalade mixture over ham. Continue baking, uncovered, for 30 min. Microwave remaining marmalade mixture 10 to 15 seconds, then spread overtop of ham. Bake until ham is warmed through and well glazed, about 30 more min (see Kitchen Tip below). Remove from oven and let stand at least 10 min before slicing. Leftover ham will keep well, covered and refrigerated, up to 3 days.
Calories 340, Protein 39g, Carbohydrates 26g, Fat 9g, Fibre 0.5g.
No matter how you glaze it, ham makes a spectacular centrepiece for the Easter table. We've come up with an easy no-cook citrus glaze that you simply stir together.
Most supermarket hams are fully cooked (it will say so on the label) and only need heating through. For a large ham, this will take about 15 min per 1 lb (500 g) at 325F (160C).