Originally posted late June, 2016.
This was spectacular! I changed up the recipe– from Serve it Cold! A Cookbook of Delicious Cold Dishes (1968)– a bit and I’ll make note. The recipe makes extensive reference to fat– trimming it, skimming it. We just bought a half fully cooked smoked ham, like a Jeno turkey ham but real ham. It had no fat. I did score the top of it though which turned out to be brilliant because both the rub and marinade seeped deeper into the meat.
And… in the interest of keeping the kitchen cool, I baked it in the toaster over. Perfect. And sliced it with the meat slicer.
COLD GLAZED HAM
1 fully cooked ham (or half) 8 to 10 pounds [I scaled down to one of about 3 pounds and adjusted accordingly]
1 tsp. black pepper
1 Tbsp. ground cloves
2 Tbsp dry mustard
1 cup Madeira or cream sherry
1/2 cup orange or ginger marmalade [I used plum because that’s what I had]
Trim most of fat from ham and place in roasting pan. Make o paste of pepper, cloves, mustard and a couple of spoonfuls of wine; pat onto ham. Pour wine into pan; cover loosely with a tent of foil. Bake at 325 degrees F about 15 minutes per pound, or by wrapper directions. After 1 hour, remove foil; baste ham often with wine. [My 3 pound ham baked with foil for about 45 minutes.] Pour off drippings and skim off fat. If any fat remains on ham, score in traditional diamond patter if desired. Blend 1 to 2 tablespoons fat free drippings with marmalade. [I made no adjustments for quantities for the glaze. In fact, I used all of the drippings!] Spread glaze over ham. Cook until lightly glazed, about 30 minutes. Cool ham. Refrigerate covered in plastic wrap. Serve in thin slices.