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Glazed ham with corn on the cob

By Karoline Boehm Goodnick
Globe Correspondent / October 5, 2011

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Serves 4 with leftovers

1 boneless Daisy or nugget ham (about 3 pounds)
1/2 cup orange marmalade
1/2 teaspoon dry mustard
Pinch cinnamon
8 ears fresh corn
Butter (for serving)
Salt, to taste

1. Set the oven at 325 degrees. Have on hand a roasting pan fitted with a rack.

2. Place the ham on the rack. Bake for 30 minutes.

3. In a small bowl, mix the cooking juices that accumulate in the pan with marmalade, mustard, and cinnamon. Reserve half.

4. Brush the ham with some of the glaze. Bake for 5 minutes. Repeat twice more (15 minutes additional time) or until the ham registers 135 degrees when tested with a meat thermometer. Let the ham rest for 5 minutes before slicing.

5. In a large pot, bring several inches of water to a boil. Add the corn, cover the pan, and cook over high heat for 3 minutes. Remove the corn from the pan. Set aside 4 ears for the chowder.

6. Slice the ham, reserving 3 slices for the chowder.

7. Season corn with butter and salt. Serve with ham and extra glaze.