BAKED HAM WITH ORANGE-MUSTARD-PEPPER GLAZE A baked ham makes an impressive centerpiece on the dining or buffet table. 1/2 fully cooked bone-in or boneless butt end ham, about 3 kg. FOR THE GLAZE 3/4 cup orange marmalade 1 tablespoon Dijon mustard 1 tablespoon soy sauce 1/2 teaspoon coarsely ground pepper Let the ham stand at room temperature for about 1 hour before baking. Preheat an oven to 325°F.

Unwrap the ham and wipe the surface with a damp paper towel. Trim off any extra-thick layers of fat. Score the outside surface of the ham in a diamond pattern, making crosscuts 1/2 inch apart.

Place the ham in a large roasting pan, rounded side up. Bake for 30 minutes.

Meanwhile, make the glaze: In a small bowl, stir together the orange marmalade, mustard, soy sauce, and pepper.

Remove the ham from the oven and spread half of the glaze over the surface of the ham. Return to the oven and bake, basting every 20 minutes with the remaining glaze until it is used up. The ham will take about 12-15 minutes per pound (500 g) and is done when an instant-read thermometer inserted into the thickest part registers 140°F, about 1 hour longer.

Remove from the oven and transfer the ham to a warmed platter. Cover loosely with aluminum foil. Let stand for 20 minutes before carving. Slice and arrange on the platter to serve.

Serves 8.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]