Serves 6, with leftovers
1 cup orange marmalade
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 fully cooked, unsliced bone-in ham, preferably the shank end (8- to 10-pound)
1 cup orange juice
3/4 cup water
1/4 cup light brown sugar
Salt and pepper to taste
1. Position a rack in the bottom third of the oven. Set the oven at 350 degrees.
2. In a small bowl, whisk the marmalade, vinegar, and mustard.
3. Trim any tough skin and excess fat from the ham, leaving a 1/4-inch-thick layer of fat. Using a sharp knife, score the fat in a crosshatch pattern. Place the ham in a roasting pan and brush the top and sides with 2/3 of the marmalade glaze. Pour the orange juice and water into the pan.
4. Bake the 8-pound ham for 1 hour, the 10-pound for 1 1/2 hours, or until a meat thermometer inserted into the thickest part of the ham registers 140 degrees. Baste the meat with pan juices every 30 minutes.
5. Remove the pan from the oven. Increase the oven temperature to 425 degrees.
6. Brush the ham with the remaining glaze and sprinkle with the brown sugar. Return the pan to the oven and bake for 15 to 20 minutes or until the ham is nicely browned.
7. Set the ham on a platter and let it rest for 15 minutes.
8. Skim and discard the fat from the pan juices. Tip the juices into a small saucepan. Simmer for a few minutes, adding a little water to thin, as necessary. Taste for seasoning and add salt and pepper, if you like.
9. Slice the ham into 1/4- to 1/3-inch-thick slices. (Set aside 4 thick slices for the jambalaya.) Pass the sauce separately. Serve with steamed potatoes.