Ingredients
Marmalade Glazed Ham
1-16-19 lb Smoked fully cooked bone-in ham
36 ea Whole cloves
1 cup Salsa Arancia
1/4 cup Dijon Mustard
2 tbsp Water
1 1/2 cup Water

Tangy Orange Glaze
2 cup Water
1 cup Salsa Arancia
2 cup Canned low-salt chicken broth
1/2 cup Orange juice
1 tbsp Dijon Mustard
1 tbsp Cornstarch
1 tbsp Water

Preparation
Marmalade Glazed Ham
Position rack in center of oven and preheat to 325°F/163°C. Trim any rind and excess fat from upper side of ham, leaving 1/4” thick layer of fat. Using a long sharp knife, score fat in 1” wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer in center of ham registers 120°F/49°C, about 3 hour 45 minutes.

Take Salsa Arancia in medium bowl, whisk in Dijon Mustard and 2 tablespoons of water. Combine together until it is uniform coat spoon. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425°F/218°C. Place same roasting pan atop burner set on medium heat. Whisk remaining water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off of top of pan juices. Reserve pan juices. Line same pan with foil. Return ham to pan. Liberally spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize. Let ham stand 30 minutes.

Tangy Orange Glaze
Bring 2 cups of water to a boil in a heavy medium saucepan. Add Salsa Arancia. Add chicken broth, orange juice. Simmer for about 2 minutes. Whisk Dijon Mustard and reserved pan juices. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper.

Specialty Ingredients
#91004 Salsa Arancia
#20074 Dijon Mustard