Port Wine, Citrus and Cracked Pepper Glazed Boneless Ham



  • 1 fully-cooked boneless ham (about 8 pounds)
  • 1 1/4 cups port (Ruby or Taylor)
  • 1 1/4 cups orange juice
  • 1 3/4 cups brown sugar
  • 1 cup soy sauce
  • 8 clove
  • 3 tablespoons peppercorns (cracked *)
  • 2 lemon (zested **)


  1. In a 4-quart Dutch oven, combine port, orange juice, brown sugar, soy sauce, cloves and peppercorn and bring to a boil over medium high heat. Reduce the heat and simmer about 45 minutes or until volume is reduced by half (about 2 cups).
  2. Ham
  3. Loosely wrap ham with foil and place cut-side down in a 13 x 9 inch baking dish. Bake at 275 degrees F for 1 1/2 to 2 hours or until ham reaches an internal temperature of 80 degrees F.
  4. Remove foil, leaving the foil on the bottom of the pan. Increase temperature to 325 degrees F and bake for 1 hour or until the internal temperature reaches 120 degrees F.
  5. Brush with glaze, bake 15 minutes, brush again and bake 15 more minutes or until internal temperature reaches 140 degrees F. Remove from oven, brush with glaze and lemon zest.
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