Ham with Orange and Stone-Ground Mustard
- Yield 20 servings
- Prep 5 mins
- Cook 220 mins
Thinly sliced ham with a deep citrusy glaze is at once enticing and demure.
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
- 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.
- Return to a boil and cook over medium heat 20 minutes. Remove the cinnamon stick and discard.
- 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.