fully cooked bone-in ham (butt half)
Finely grated zest and juice of 1 orange
low-sodium chicken broth
Ojai Jalapeno Jelly
il Fustino Whole Grain Garlic Mustard
packed light brown sugar
il Fustino Head Ancho vinegar
chopped fresh thyme
Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours.
Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl. Whisk the jalapeno jelly, mustard, brown sugar, marmalade, Head Ancho vinegar, thyme, coriander, cayenne and orange zest into the bowl.
Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving.