Glazed spiral sliced ham

This undated photo provided by America's Test Kitchen shows Glazed Spiral Sliced Ham in Brookline, Mass. This recipe appears in “Cook’s Illustrated All-Time Best Holiday Entertaining.” (Joe Keller/America's Test Kitchen via AP)

Servings: 12 to 14

Start to finish: 1 hour and 55 minutes, plus 90 minutes for soaking

1 spiral-sliced bone-in half ham, 7 to 10 pounds

1 large plastic oven bag

Maple Orange Glaze:

¾ cup maple syrup

½ cup orange marmalade

2 tablespoons unsalted butter

1 tablespoon Dijon mustard

1 teaspoon pepper

¼ teaspoon ground cinnamon

Leaving ham’s inner plastic or foil covering intact, place ham in large container and cover with hot water; set aside for 45 minutes. Drain and cover again with hot water; set aside for another 45 minutes.

Adjust oven rack to lowest position and heat oven to 250 degrees. Unwrap ham; discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Set ham cut side down in large roasting pan and cut 4 slits in top of bag with knife.

Bake ham until center registers 100 degrees, 1 to 1½ hours (about 10 minutes per pound).

To make the glaze: Combine ingredients in small saucepan and cook over medium heat, stirring occasionally, until reduced to 1 cup, 5 to 10 minutes; set aside.

Remove ham from oven and increase oven temperature to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen).

Remove ham from oven, transfer to carving board, and brush entire ham with another third of glaze. Tent ham with aluminum foil and let rest for 15 minutes. While ham rests, add 4 to 6 tablespoons of ham juices to remaining one-third of glaze and cook over medium heat until thick but fluid sauce forms. Carve and serve ham, passing sauce separately.

Nutrition information per serving: 390 calories; 157 calories from fat; 17 g fat (5 g saturated; 0 g trans fats); 145 mg cholesterol; 1914 mg sodium; 7 g carbohydrate; 0 g fiber; 6 g sugar; 52 g protein.

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