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Holiday Spiced Ham
Submitted by Krista Kuchenbecker on Dec 23, 2017

This spice rub screams holidays! It takes no time at all and will be a nice change to the traditional pineapple slices you had last year!

Servings: Group
Complexity:    Medium
Total Time: 2 hours

1 ready-to-eat, cooked ham, bone-in, shank end or butt end, around 8-10 pounds (or heavier, if you prefer)
3 tablespoons agave nectar

For the rub:
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon cayenne

For the glaze:
2 cups orange juice
1/2 cup Bragg's liquid aminos
2 tablespoons agave
zest of 1/2 an orange (about 1/2 tablespoon of zest)
1 teaspoon smoked paprika
2 teaspoon chili powder

1. Preheat oven to 325 degrees F. Place the ham in a roasting pan then rub the agave all over the ham. Mix together the rub mixture then rub the spice mixture all over the ham,making sure to get it between the slices.
2. Cover with foil then place in the oven to cook for 1 hour and 30 minutes.
3. When the ham has 30 minutes left to cook, place a large saute pan over medium heat and add in all the ingredients for the glaze. Whisk to combine then let reduce for 25-30 minutes, stirring every couple minutes to keep from sticking to the bottom. Once the mixture comes to a low boil and reduces by ? (and coats the back of the spoon) remove from heat.
4. When the ham is done cooking, remove the foil the use a brush to brush on half the orange glaze on top of the ham, covering the entire ham with the glaze.
Increase oven heat to 400 degrees F, place a few toothpicks through the ham to keep from unfolding during the final baking, then place in the oven to bake for 30 more minutes.
5. Once ham has browned on the outside, take out of the oven then brush once more with the remaining glaze.
Feel free to squeeze a splash of extra orange juice from the cooked oranges on top of the ham.

Cook's Notes:
You can juice your oranges to make the orange juice or make your life easier and just buy some. I used Trop 50.

After you zest the orange, cut it in half or quarters and add it to the baking dish the ham is in to give it extra flavor.