Barefoot Contessa (en-US)

1 (16 to 18-pound) bone-in smoked ham (not spiral-cut),
such as Nodine’s Woodland whole bone-in ham
1 cup canned pineapple juice
8 ounces orange marmalade, such as Tiptree
²⁄³ cup light brown sugar, lightly packed
½ cup ruby Port wine
½ cup Dijon mustard
¼ cup mango chutney, such as Stonewall Kitchen, plus extra for serving
Buttermilk Biscuits (see below), for serving (optional)

Allow the ham to stand at room temperature for one hour. With a long, sharp knife, cut off most of the dark outer layer on top of the ham, leaving all the fat. Score the fat diagonally in a diamond pattern without cutting down to the meat.

Meanwhile, preheat the oven to 300 degrees. Place the ham fat side up in a large, shallow roasting pan. Pour the pineapple juice over the ham and roast for 1 hour and 30 minutes.

Meanwhile, prepare the glaze. Combine the marmalade, brown sugar, Port, mustard, and chutney in a small saucepan. Bring to a boil over low heat, whisking to combine the ingredients, until the sugar has dissolved and the marmalade is melted. Set aside.

Spoon two thirds of the glaze over the ham. Raise the oven temperature to 325 degrees. Bake the ham for one hour, basting occasionally with the remaining glaze, until golden brown. Allow to rest for 15 minutes, slice, and serve hot or warm with the chutney and, if desired, with the biscuits.

Buttermilk Biscuits (Makes 8 - 10 biscuits)

2 cups all-purpose flour
1 tablespoon baking powder
Kosher salt
12 tablespoons (1½ sticks) cold unsalted butter, coarsely grated
½ cup plus 2 tablespoons cold buttermilk, shaken
1 cold extra-large egg
1 extra-large egg beaten with 1 tablespoon water or milk, for egg wash
Flaked sea salt, such as Maldon

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.

Place the flour, baking powder, and 2 teaspoons kosher salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix only until combined.

Combine all the buttermilk and one egg in a small measuring cup and beat lightly with a fork. With the mixer on low, quickly add the buttermilk mixture to the flour mixture and mix just until all of the dough is moistened.

Dump the dough onto a well-floured board and knead quickly about 6 times. Roll the dough out ¾-inch thick. Cut with a 2½-inch round (not fluted) cutter and place on the prepared sheet pan. (You can reroll the scraps to make one or two more biscuits.) Brush the tops with egg wash, sprinkle with flaked salt, and bake for 20 to 22 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Note: Grate very cold butter with a box grater (as you would carrots) onto parchment paper to move it easily. Dice any leftover pieces and add them to the dough.

Orange Marmalade–Glazed Ham