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Preheat oven to 325°F. Score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, cut-side down, on a flat rack in a roasting pan. Pour the water into the bottom of the roasting pan around the ham. Tent ham with foil. Roast for 1 hour.
Meanwhile, in a small saucepan, combine marmalade, brown sugar, mustard, horseradish and rosemary. Cook and stir over medium-low heat until marmalade melts.Set aside.
After the ham has roasted for 1 hour, brush it with the glaze. Roast, uncovered, for 30 to 60 minutes more or until an instant-read thermometer inserted into center of ham registers 140°F, brushing ham with glaze every 15 minutes. Let stand for 15 minutes before carving. If desired, garnish serving platter with rosemary sprigs and orange wedges.