Glazed Boneless Ham

Glazed Boneless Ham

  • TOTAL PREP TIME235 minutes


  • 1 fully-cooked boneless ham about 8 pounds
  • 1 1/4 cup Port (Ruby or Taylor)
  • 1 1/4 cup orange juice
  • 1 3/4 cup brown sugar
  • 1 cup soy sauce
  • 8 cloves
  • 3 tablespoons peppercorns cracked *
  • 2 lemon zested **
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In a 4-quart Dutch oven, combine port, orange juice, brown sugar, soy sauce, cloves and peppercorn and bring to a boil over medium high heat. Reduce the heat and simmer about 45 minutes or until volume is reduced by half (about 2 cups).

Loosely wrap ham with foil and place cut-side down in a 13 x 9 inch baking dish. Bake at 275 degrees F for 1 1/2 to 2 hours or until ham reaches an internal temperature of 80 degrees F.

Remove foil, leaving the foil on the bottom of the pan. Increase temperature to 325 degrees F and bake for 1 hour or until the internal temperature reaches 120 degrees F.

Brush with glaze, bake 15 minutes, brush again and bake 15 more minutes or until internal temperature reaches 140 degrees F. Remove from oven, brush with glaze and lemon zest.

Makes 40 1-teaspoon servings of sauce and 32 – 40 3-ounce servings of ham.

*To crack peppercorns, place in baggie and pound with meat mallet or rolling pin to crack easily

**You can use orange or lemon zest.

By Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo.
See also Chef Rook's Herb Cured Pork Tenderloin recipe.



Morris and Bohrn Families

Meet the Morris and Bohrn Families

Sedgwick, Kansas

We live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.

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