Ham with Orange and Stone-Ground Mustard

Kitchen Tested
  • Yield 20 servings
  • Prep 5 mins
  • Cook 220 mins

Thinly sliced ham with a deep citrusy glaze is at once enticing and demure.

Photography: Mark Boughton / Styling by Teresa Blackburn

This retro-style ham feast dovetails with the nostalgic surroundings of the New Paltz, NY of its origins, a beautiful 350 year old village just two hours from New York City in the beautiful Catskills.


1 (10-pound) whole bone-in smoked ham
1/2 cup water
1/4 teaspoon salt
1 tablespoon flour
Juice and finely grated rind of 1 large orange
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
1 tablespoon stone-ground mustard
1 stick cinnamon
1/2 cup golden raisins
2 tablespoons maple syrup


  1. To prepare sauce, combine water, salt and flour in a saucepan; stir well. Bring to a boil over medium-high heat and cook, stirring constantly, until mixture becomes clear. Add remaining ingredients.
  2. Return to a boil and cook over medium heat 20 minutes. Remove the cinnamon stick and discard.
  3. Bake ham according to package directions. During last 15 minutes of baking, pour sauce over ham.

Recipe courtesy of Mohonk Mountain House, New Paltz, N.Y.



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