Baked Fresh Ham with Oloroso Sherry and Orange Marmalade Glaze

Score in a criss-cross pattern the white fat of the ham. Place in a roasting pan. Rub the ham with extra-virgin olive oil and season with freshly ground black pepper. Bake uncovered in a low oven (300F to 325F) for 3 to 4 hours (look for the bone to protrude) or until a thermometer inserted near the center of the ham reads 160F to 165F.

In a small bowl, combine the orange marmalade, Oloroso sherry, and allspice. Remove ham from the oven and spread glaze evenly over it. Return to oven for about 30 minutes to set the glaze. Remove the ham from the oven and allow to rest for about 30 minutes to 1 hour. (Allowing cooked meat to rest contributes to retention of moisture and tenderness.)

Notes about hams, Oloroso sherry, cooking times, etc.

When buying a fresh ham, look for one with a nice layer of fat. By scoring the fat you will allow the fat to render, self-baste, and become crispy. Oloroso sherry is aged longer and therefore pricier. It is a festive holiday drink and a fine after-dinner treat. You may substitute Cream or Golden sherry, only if you plan on cooking with sherry. Cooking time is approximate, as all hams are not the same size and all ovens are not calibrated true to temperature.