Spiced Orange Glazed Ham With Roasted Potato Medley

One 6- to 7-pound fully cooked, spiral-cut smoked ham, on the bone
1 loose cup dark brown sugar, plus 1 tablespoon
3/4 cup fresh orange juice
Zest of one orange
3/4 cup spicy whole-grain mustard
1/2 cup molasses
3 tablespoons prepared horseradish, drained
1/2 teaspoon red chili powder
2 teaspoons allspice
2 pounds small sweet potatoes, peeled and quartered
1 pound red potatoes, peeled and quartered
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon Old Bay seasoning

In a large bowl, whisk the 1 cup of brown sugar, orange juice and zest, mustard, molasses, horseradish, chili powder, and 1 teaspoon of the allspice. Evenly distribute the marinade around the ham. Place in a large bowl or baking dish and refrigerate for 24 hours.

Preheat the oven to 350˚F.

In a large mixing bowl, toss the potato mixture with the vegetable oil, salt, cinnamon, Old Bay seasoning, remaining 1 teaspoon of allspice, and remaining 1 tablespoon of brown sugar. Layer the potatoes on the bottom of a heavy roasting pan. Place the ham, scored side up, on the potatoes. Bake it for 1 1/2 hours, basting every 15 minutes with the pan drippings using a brush. Make sure to turn the potatoes to prevent them from burning.

Remove from the oven and let rest for 15 to 20 minutes before carving. Serve hot with the roasted potato medley.

TIPS
Baking ham: Allow 10 to 15 minutes of baking time per pound of ham and make sure the thermometer reaches an internal temperature of 170˚F to guarantee that the ham is safely baked through.

For a spiral-cut ham: With a sharp knife, score parallel lines in a grid pattern, with cuts 1 inch apart and 1/4 inch deep, across the rounded skin side of the ham.

TD&N Nutrient Analysis: Calories: 546; Total Fat: 14 g; Saturated Fat: 4 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 6 g; Cholesterol: 120 mg; Sodium: 2,511 mg; Carbohydrates: 50 g; Fiber: 3 g; Protein: 50 g

— Recipe by Chef Hari Nayak