Entree
12 - 14 servings
24 hours
2 hours 45 minutes
Chef Tom Fraker
1 jar Melissa’s Orange Habanero Salsa
1/2 cup Honey
1 (10 1/2 pound) Smoked Ham
Pour the salsa into a bowl and stir in the honey. Place the ham into a large resealable plastic bag and add the salsa mixture. Seal the bag and swish it around to coat the ham. Refrigerate the ham for 24 hours.
Preheat the oven to 275ºF.
Remove from plastic bag, then place the ham onto a baking sheet with a wire rack. Pour the marinade over the ham. Cover the ham with foil and place into the oven. Bake the ham for 2 hours and 45 minutes.
When finished, remove the ham from the oven and let it rest for 15 minutes. Carve it and enjoy.
