Smoked Ham with Zinfandel-Orange Glaze

Sometimes you need to make your groaning board groan just a little more. A baked ham is a carefree and tasty way to feed a crowd, and it’s a natural partner to turkey. A bonein smoked ham has the best flavor, which can still be improved by bringing it to a simmer in a large pot of water to extract the excess salt. Basted with a not-too-sweet marinade, this gets a light glaze that goes with just about any menu.

• Place the ham in a large kettle and add enough cold water to cover. Bring to a simmer over medium-high heat. (This could take up to 45 minutes.) Drain the ham and cool completely.
•  In a medium bowl, whisk the orange marmalade, wine, orange juice, and garlic. Place the ham in a jumbo self-sealing plastic bag or oven roasting bag, then pour in the marinade. Close the bag and place in a large bowl.
• Marinate for at least 8 and up to 16 hours, turning occasionally.
•  Position a rack in the center of the oven and preheat the oven to 350°F. Line a roasting pan with aluminum foil.
• Remove the ham from the marinade, scraping off any bits of orange marmalade. Strain the marinade and set aside. Place the ham on a roasting rack in the pan. Bake, basting occasionally with the marinade, until a meat thermometer inserted in the thickest part of the ham without touching a bone registers 140°F, about ½ hours. (Allow about 15 minutes per pound.)
•  Transfer to a carving board or platter. Let stand for 15 minutes before carving.