Ham never tasted so savory and sweet!
Recipe courtesy of Quick Fix Meals by Robin Miller, Copyright 2007 The Taunton Press; photography by Mark Ferri
|1 4-pound fully cooked boneless ham||1/2 teaspoon dry mustard|
|1 cup orange marmalade||1 11-ounce can mandarin oranges in light syrup|
|2 tablespoons cider vinegar|
Ham is the quintessential leftovers ingredient because it's typically sold in larger portions, it lasts for days, and it's simple to incorporate into other dishes. Ham also adds just enough salty-smokiness to a recipe while enabling you to make distinctly different meals from one baked ham, including Super-Cheesy Stove-Top Macaroni and Cheese with Ham.
Storage Savvy: If you're going to be making the macaroni, you need to cut the remaining ham into 1-inch cubes. You'll need 1 cup for the macaroni. Date your bags and label either as ham or with the name of the dish you plan to use it in.
Preheat the oven to 325 degrees F.
If the ham has skin, peel it away using a sharp knife, leaving a thin (...-inch) layer of fat on the surface. Score the fat (if there is any) with the knife by cutting diagonal lines (about ... inch deep) from one side to the other, crisscrossing cuts to form diamond shapes on the surface. Transfer the ham to a large roasting pan.
In a small bowl, whisk together the marmalade, vinegar, and mustard. Brush the mixture all over the ham. Pour mandarin oranges and syrup from the can all over the ham, allowing the oranges to fall to the bottom of the pan. Bake for 1 hour (14 minutes per pound), basting every 15 minutes with the pan juices.
Remove the ham from the oven and let rest 10 minutes before cutting one-quarter of it crosswise into 1/4-inch-thick slices. Serve the slices with this meal (topped with the roasted mandarin oranges) and refrigerate the remaining ham up to 3 days or freeze up to 3 months; thaw completely in the refrigerator or microwave for 3 to 5 minutes on LOW before serving.
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