A sweet, juicy, tender, candied ham with very few ingredients and an easy, slow cook. It's perfect, y'all.
Ingredients
1hamhalf or whole. uncut/not spiraled
For the glaze
1cuporange marmalade
1/4cuphoney
1/4cup coarse grain dijon mustard
1 1/4cupchicken stockunsalted
Extras
more chicken stockas needed
Instructions
Preheat oven to 300, on the convection setting. Cut all the skin off the ham and trim most of the fat. Score along the outside, with cuts 1 inch apart. Set in a roasting pan.
Whisk together the glaze ingredients and pour over the ham. Loosely cover the ham and put in the oven for 3 hours.
Uncover after three hours, turn the temperature down to 225 and turn off the convection mode. Add more chicken stock to the pan (about 1 cup, to thin out the glaze) and baste the ham. Put back in the oven.
Cook the ham for at least 3-4 more hours, up to 6, basting every 30 minutes and adding more stock to the pan as needed to thin the glaze. Too thin and it will burn. Carve and serve warm.