Ham with Orange and Stone-Ground Mustard

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 20 servings
  • Prep: 5 mins
  • Cook: 220 mins

This retro-style ham feast dovetails with the nostalgic surroundings of the New Paltz, NY of its origins, a beautiful 350 year old village just two hours from New York City in the beautiful Catskills.


1-- (10-pound) whole bone-in smoked ham
1/2cup water
1/4teaspoon salt
1tablespoon flour
-- Juice and finely grated rind of 1 large orange
1 1/2tablespoons apple cider vinegar
1tablespoon butter
1tablespoon stone-ground mustard
1stick cinnamon
1/2cup golden raisins
2tablespoons maple syrup


  1. To prepare sauce, combine water, salt and flour in a saucepan; stir well. Bring to a boil over medium-high heat and cook, stirring constantly, until mixture becomes clear. Add remaining ingredients.
  2. Return to a boil and cook over medium heat 20 minutes. Remove the cinnamon stick and discard. 
  3. Bake ham according to package directions. During last 15 minutes of baking, pour sauce over ham.

Recipe courtesy of Mohonk Mountain House, New Paltz, N.Y.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 2
  • Fat 6g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4g
  • Cholesterol 50mg
  • Sodium 2090mg
  • Potassium 420mg
  • Carbohydrate 22g
  • Fiber 0g
  • Sugars 4g
  • Protein 41g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 8%
  • Calcium 2%
  • Iron 6%