Old-fashioned, citrusy-sweet, orange marmalade mixed with dijon mustard for tang and butter for creaminess makes a super simple and delicious glaze and spread. With just 3 ingredients!! Perfect for your Easter dinner menu.
Do not glaze ham right away! First, place the unglazed ham in a large roasting pan (I actually used my cast iron skillet because my roasting pan was too small) and bake in a preheated 325˚ oven and for 3 and a half hours. Remove ham and apply glaze 30 minutes prior to it being done. The ham should cook for a total of 4 hours or until an internal temperature of 140˚ is reached.
To prepare glaze: In a bowl, using a fork, mix together the orange marmalade, dijon mustard and room-temperature butter. Spread the glaze over the entire surface of the ham and return to the oven for 30 minutes. Warning: Ham may be hot to touch so use a spatula to spread the glaze. Note: You may want to make an additional batch of the glaze and serve it as a spread!
Slice pomegranate in half and squeeze to loosen seeds (or better yet, buy a cup of pomegranate seeds if your grocery store carries them that way). Use as garnish along with fresh rosemary and place your ham on a bed of orange slices right before serving.