Ingredients:
- 1 bone-in ham 8-10 lbs
- 1 cup fresh orange juice
- 1/2 cup orange marmalade
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 3 tablespoons fresh rosemary, chopped
- 1 cup pitted Kalamata olives
- Salt and black pepper to taste
Instructions:
Preheat your oven to 325F 163C
Place the ham in a roasting pan, fat side up
In a bowl, whisk together fresh orange juice, orange marmalade, Dijon mustard, olive oil, and chopped rosemary
Pour half of the orange mixture over the ham, ensuring its well coated
Cover the ham loosely with foil and bake for about 2 hours, basting with the remaining orange mixture every 30 minutes
In the last 30 minutes of cooking, uncover the ham, add pitted Kalamata olives to the pan, and continue baking until the ham reaches an internal temperature of 140F 60C
Remove from the oven and let it rest for 15-20 minutes before slicing
Serve the Ham with Rosemary, Oranges, and Olives slices, drizzled with pan juices and accompanied by olives
Enjoy the delightful combination of citrusy, herby, and savory flavors
