GMA Recipe: Emeril's Cinnamon-Citrus Glazed Ham

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Emeril's Cinnamon-Citrus Glazed Ham
From chef and author Emeril Lagasse
December 8, 2006

Make your holiday ham go "Bam!" Simple to make with a stunning flavor and presentation, it's one of Robin Roberts' favorites. Emeril Lagasse made it on Good Morning America.

Ingredients

One 9-pound fully cooked ham, bone-in, scored 1/4-inch deep in a diamond pattern

10 3-inch cinnamon sticks cut in half lengthwise into 20 pieces

4 navel oranges, sliced crosswise into 1/3-inch slices (20 slices)

5 lemons, sliced crosswise into 1/3-inch slices (20 slices)

10 bay leaves

1/4 teaspoon black pepper

One 13-ounce jar orange marmalade

1/4 cup light brown sugar

1/2 cup orange juice

1/2 cup water

1 teaspoon hot sauce

1/8 teaspoon ground ginger

Pinch of ground cloves

Directions

Preheat the oven to 325° F.

Place the ham, cut side down, in a large roasting pan. Insert the cinnamon sticks partially into the scored ham at even intervals. Skewer one orange slice and one lemon slice onto each cinnamon stick and push the slices down so that they fit snugly against the ham. Tuck the bay leaves around the orange slices. Sprinkle the ham with the black pepper. Bake the ham, uncovered, until it reaches an internal temperature of 150° F, about 2 hours. Baste the ham with the glaze during the last hour of cooking.

Make the glaze when the ham first goes into the oven: Combine the marmalade, brown sugar, orange juice, water, hot sauce, ginger, and cloves in a medium saucepan and bring to a simmer. Cook until mixture reduces to a glaze consistency and coats the back of a spoon.

Makes 10 to 12 servings

Recipe copyright 2006, Emeril Lagasse from "Emeril's Creole Christmas", by Emeril Lagasse with Marcelle Bienvenu, William Morrow Publishers, New York, 1997