Ingredients:

• 1 fully cooked, bone-in ham (about 8 to 10 pounds)
• Whole cloves (optional, for studding the ham)
• 1 cup orange juice
• 1/4 cup lemon juice
• 1/2 cup brown sugar
• 1 tablespoon OLEA's Pomegranate Balsamic Vinegar (ads a sweet touch)
• 1 tablespoon Gravelbourg French Mustard
• Zest of 1 orange
• Zest of 1 lemon
• Fresh thyme sprigs for garnish

Instructions:

• Preheat your oven to 325°F (165°C).
• If your ham has a thick layer of fat, trim it down to about 1/4-inch thickness. Score the surface of the ham in a diamond pattern and stud with cloves if desired.
• Place the ham in a large roasting pan and tent it with foil. Bake for 1.5 to 2 hours, or until the internal temperature reaches 120°F (49°C) - this is because the ham is already cooked and you're just warming it through.
• While the ham bakes, make the citrus glaze. In a small saucepan over medium heat, combine the orange juice, lemon juice, balsamic, brown sugar, and mustard. Simmer until the mixture is syrupy and reduced by about half. Stir in the orange and lemon zest.
• About 20 minutes before the ham is done, remove the foil and brush the ham with the citrus glaze. Return to the oven, uncovered, and continue to bake, glazing every 10 minutes, until a nice crust has formed and the internal temperature reaches 140°F (60°C).
• Remove the ham from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.
• Transfer the ham to a serving platter, garnish with fresh thyme sprigs, and if you like, some extra orange slices for presentation. Serve with the remaining glaze on the side for guests to add as they please.
• Accompany your ham with a side of steamed green beans or your favorite vegetables for a complete meal.

Enjoy your meal!

Recipe Adapted From Little Shop of Olive Oils