Sticky Orange Soy-Glazed Ham With Roasted Garlic Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Score the surface of the ham in a diamond pattern, being careful not to cut too deep.
• STEP 3.In a small saucepan, combine the orange juice, soy sauce, brown sugar, and garlic. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
• STEP 4.Place the ham in a roasting pan and brush the glaze all over the surface.
• STEP 5.Bake the ham in the preheated oven for about 2 hours, or until the internal temperature reaches 140°F (60°C), basting with the glaze every 30 minutes.
• STEP 6.While the ham is baking, prepare the roasted garlic potatoes. Cut the potatoes into bite-sized pieces and toss with olive oil, salt, pepper, and minced garlic.
• STEP 7.Spread the potatoes in a single layer on a baking sheet and roast in the oven for about 30-35 minutes, or until golden brown and crispy.
• STEP 8.Once the ham is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
• STEP 9.Serve the sliced ham with the roasted garlic potatoes and enjoy!

Cooking Tips

• Make sure to score the ham before applying the glaze. This allows the flavors to penetrate the meat.
• Basting the ham with the glaze every 30 minutes ensures a sticky and flavorful crust.
• For extra flavor, you can add some orange zest to the glaze.
• To make the roasted garlic potatoes even more delicious, sprinkle them with grated Parmesan cheese before roasting.

Storage and Serving

• Leftover ham can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To reheat the ham, place it in a baking dish, cover with foil, and bake in a preheated oven at 325°F (165°C) for about 15-20 minutes, or until heated through.
• The roasted garlic potatoes are best served immediately, but any leftovers can be stored in the refrigerator for up to 2 days.
• To reheat the potatoes, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.