Timeline: Ham Now or at Christmas?

I love Ham and often cook it several times a year, particularly in the warmer months as it makes a delicious chilled meal to stave off the heat of the day. This time of year one has to wonder.  If I cook a ham today, will it be too soon to do it again at Christmas? The decision is up to you, but here is a wonderfully flavorful and easy recipe for baked ham

Marmalade Glazed Ham

Ingredients

1/2 cup (no sugar added) orange marmalade

1/4 cup honey, pure maple syrup, or light brown sugar

1 tbsp adobo sauce, Aleppo pepper, or spicy Dijon mustard

3 tbsp bourbon, Cognac, or dark rum

1 12 to 14 pound whole (or half) cured, smoked, bone-in ham (Publix Premium Semi-Boneless hams are delicious and priced well)

Preparation

Preheat oven to 350°. 

Whisk marmalade, honey, adobo, and bourbon in a medium bowl.

Place ham on a rack in a large roasting pan and add 2 cups water (this keeps drippings from scorching). Score fat in a crosshatch pattern, cutting about 1/2" deep.

Brush ham with glaze and roast, basting with pan juices every 20 minutes and tenting with foil to prevent burning if needed, until an instant read thermometer inserted into the thickest part of ham registers 135°, 1 1/2 to 2 hours.

Let rest 10 minutes or more before carving.

Plating/Presentation

Slice as thin or thick as you like and plate with some delicious, verdant green beans,  chive mashed potatoes and pan juices!