Orange Marmalade-Glazed Ham

With a long sharp knife, cut off most of the dark outer layer on top of the ham, leaving all the fat. Score the fat diagonally in a diamond pattern without cutting down to the meat.

Meanwhile, preheat the oven to 300 degrees. Place the ham fat side up in a large, shallow roasting pan. Pour the pineapple juice over the ham and roast for 1 hour and 30 minutes.

Meanwhile, prepapre the glaze. Combine the marmalade, brown sugar, Port wine, mustard, and chutney in a small saucepan. Bring to a boil over low heat, whisking to combine the ingredients, until the sugar has dissolved and the marmalade is melted. Set aside.

Spoon two thirds of the glaze over the ham. Raise the oven temperature to 325 degrees. Bake the ham for one hour, basting occasionally with the remaining glaze, until golden brown. Allow to rest for 15 minutes, slice and serve hot or warm with extra chutney. Goes well with biscuits. Leftovers can be sliced or diced and used in White Bean soups or Mac & Cheese recipes.