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Baked Ham With Orange and Ginger Glaze

The Easter ham goes well with other flavors of spring. Try an orange-ginger glaze or a more elaborate Pineapple-Glazed Ham with a Pineapple-Raisin Sauce. Or if you prefer a more savory, less fruity flavor, consider Baked Ham With Cabernet-Peppercorn Glaze.

Picking the perfect ham from the lineup of country hams, bone-in hams, flavored hams and spiral-sliced hams is based on your family's preference. Most hams are fully cooked, so all that is required is heating, carving and serving with easy spring dishes such as asparagus spears and new potatoes.

To prepare a fully cooked ham, place the cut side down in a baking pan. Roast in a moderate 325-to 350-degree oven for 15 to 20 minutes per pound, advises the Pork Information Bureau. If the ham will be in the oven more than an hour, create a foil dome over the ham to ensure that it remains moist and juicy until it is ready to be served.

Baste with a glaze during the final 20 to 30 minutes for a sweet, caramelized coating.

12 servings

• ½ cup ginger ale
• ¼ cup orange juice
• 1 bone-in spiral sliced half ham

ORANGE AND GINGER GLAZE

• ¾ cup orange marmalade
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons Dijon mustard

SAUCE

• 1 tablespoon cornstarch
• 2 tablespoons orange juice
• 2 teaspoons brown sugar

Remove and discard glaze packet from ham or reserve for another use. Prepare and bake ham according to package directions.

To make glaze, mix marmalade, ginger and mustard in a small bowl until well blended.

Thirty minutes before the end of the baking time, remove the ham from the oven and brush with the glaze. Pour ginger ale and ¼ cup orange juice into pan. Increase oven temperature to 425 degrees. Continue baking ham, uncovered, 30 minutes, basting with the pan juices every 10 minutes. Remove ham from oven; loosely cover with aluminum foil. Let stand about 15 minutes.

To make sauce: Beat cornstarch and 2 tablespoons orange juice in a bowl with a wire whisk until well blended; set aside. Pour pan juices from ham into saucepan; stir in brown sugar. Cook over medium-high heat 1 minute, or until mixture comes to a boil. Add cornstarch mixture; cook 1 to 2 minutes, or until slightly thickened, stirring constantly. Remove from heat; cover to keep warm.

Carve ham. Drizzle with the sauce just before serving.

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