Looking for a delicious way to present your holiday ham? Try this Baked Ham with Rum Citrus Glaze Recipe or let us delivery one for your holidays!

  Rum Citrus Glaze Recipe

• 3 cups orange juice
• 1 1/2 cups light brown sugar
• 1 orange, zested
• 1 bay leaf
• 2 cinnamon sticks
• 2 teaspoons whole black peppercorns
• 8 whole cloves
• 1/2 teaspoon ground allspice
• 1/4 cup plus 2 tablespoons dark rum

For the ham:

• 1 (8 to 10-pound) fresh ham,  bone-in and skin-on
• 1 1/2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper

Directions

Make the glaze by combining the orange juice, brown sugar, orange zest, bay leaf, cinnamon stick, peppercorns, cloves and allspice in a large saucepan and bring to a boil. Continue to cook at a brisk simmer until the mixture has reduced in volume to just over 1 cup and is thick enough to coat the back of a spoon, about 30-35 minutes. Remove from the heat, add the rum, and set aside to cool.

Remove the ham from the refrigerator and allow to come to room temperature for at least 30 minutes before baking. While the ham is still cold, using a sharp knife, score the skin of the ham, making a diamond-pattern through the skin and fat about 1/2-inch deep.

Follow heating directions on the package.

Using your hands, rub the salt and pepper evenly over the entire surface of the ham. Place the ham in a large roasting pan and bake, uncovered, for 1 hour, or until the scores begin to open up and the ham begins to color. Reduce the oven temperature to 325 degrees F and continue to cook the ham until an instant-read thermometer inserted into the thickest part of the ham registers 155 to 160 degrees F, 3 to 3 1/2 hours longer. The ham will continue to cook after removed from the oven.

During the last hour of cooking, baste the ham often with the glaze and any pan juices that have accumulated. The skin should be crisp and dark. If the skin threatens to burn before the ham is cooked through, cover the ham loosely with aluminum foil.

When the ham is ready, transfer it to a large platter or carving board and let sit for at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange slices on a platter. Serve with any pan juices passed on the side.

Click on the the link below and see Chef Mark in action preparing a baked ham with rum citrus glaze on Fox 4 News - Good Day!

Baked Ham with Rum Citrus Glaze

Start Time: 4:30
Date: 2009-09-24
End Time: 7:00

One of our “escapes” for Andrew and I was to dine at an adjacent steakhouse called Vic and Anthony’s (like our hotel, also owned by Landry’s.) Odd, for me at least, to order redfish in a steakhouse yet I was very pleased with the result. The lump crabmeat and olive tapanade was a perfect blend and danced across my palate with joy. Of course, the 1/2 bottle of Caymus Conundrum only assisted in this manner. Dessert finished the evening along with a single barrel batch bourbon that left me asking with regards to their version of bread pudding “is this the best they could offer?” Regardless, I left pleased- something that is not easily achieved. When you go to Houston, hit up Vic and Anthony’s Steakhouse (located across from Minute Maid Park.)