Orange Marmalade Glazed Ham with Citrus Dill Sauce
With a glaze and sauce that both pack a tangy, citrusy punch, this recipe will be your new cookout favorite. Instructions are for serving with grilled ham, but it also tastes great baked.
Ingredients & Instructions
- 1 Frick’s bone-in portion ham, 6-8 lbs.
Glaze
- 1/3 cup orange marmalade
- 1/3 cup whole-grain mustard
- 2 Tbsp. lime juice
- 1 Tbsp. Dijon mustard
- ½ tsp. black pepper
Sauce
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1/3 cup horseradish
- 1/4 cup orange juice, freshly squeezed
- 2 Tbsp. orange zest, finely grated (~2 oranges)
- 2 Tbsp. minced fresh dill
- 1 tsp. apple cider vinegar
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. ground white pepper
STEP 1
If grilling the ham: allow the ham to stand at room temperature for 30 min. beforehand. Excluding the cut face, score the ham on all sides in a crisscross pattern, about 1” apart and ½ inch deep. Place the ham cut side down in a deep, outdoor roasting pan or large foil pan.
STEP 2
Bring grill temperature to medium heat (350 to 400°F) for indirect cooking.
STEP 3
Add the glaze ingredients to a bowl and mix well, then brush half the glaze on the top and sides of the ham.
STEP 4
Place pan with ham on the grill, but not directly over the active heat source. With the lid closed, grill over indirect medium heat for 1 hour. Baste with the remaining glaze and continue grilling for about 45 minutes to an hour more, or until the internal temperature reaches 140°F. Remove ham from the grill, tent loosely with foil, and let rest for 10 to 15 minutes.
Step 5
Whisk the sauce ingredients together in a bowl. Carve the ham and serve warm with the sauce.
