In the 1950s and ’60s, large roasted meats were the most efficient way to feed the entire family. Plus, you’d wind up with plenty of leftovers that you could use in sandwiches or cook into other meals, so it was a win-win.
Ingredients
- 1 (3-pound) spiral cut ham
- 1 cup fresh orange juice
- ¼ cup honey
- ¼ cup packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 orange zest
How to Make It
- Preheat oven to 325ºF. Coat a lidded 6-quart Dutch oven with cooking spray.
- Prepare and cook the ham according to the directions on the label.
- While the ham bakes, prepare the glaze. In a medium saucepan, combine the orange juice, honey, brown sugar, and Worcestershire sauce and bring to a boil over medium heat. Boil for 2 minutes. Reduce the heat to maintain a simmer and cook the mixture until thick and bubbling, about 7 minutes. Remove from the heat and add the orange zest.
- Remove the ham from the oven. Brush the glaze over the hot ham, allowing the juices to get between the slices. Return to the oven and bake for 10 to 15 minutes more. Serve with any remaining glaze.