Oven-baked ham with orange-pepper glaze

Ingredients:

• 1 cooked ham on the bone weighing 4 - 4.5 kg (back ham)
• Finely grated zest and juice of 1 orange
• 2 cups lightly salted chicken broth
• 3 tablespoons unsalted butter, melted
• 0.5 cup hot pepper jelly
• 0.5 cup grainy mustard
• 0.5 cups tightly packed light brown sugar
• 1/4 cup orange confit
• 1/4 cup sherry vinegar
• 2 tablespoons chopped fresh thyme
• 1 teaspoon ground ancho pepper
• 1 teaspoon ground coriander
• 0.5 tsp cayenne pepper

Preparation:

1. Remove the ham from the refrigerator 1 hour before roasting. Trim the skin, leaving an even layer of fat about 1 cm thick. Using a sharp knife, score the fat diagonally, without cutting into the meat. Place the ham, flat side down, on a rack set in a large roasting pan.
2. Position a rack on the bottom shelf of the oven and preheat to 175°C.
3. Combine orange juice, 1 cup chicken broth, and melted butter in a measuring cup. Pour over the ham and cover with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130°F (55°C), 2 to 2 1/2 hours.
4. Prepare the glaze:
   
   Remove the ham from the oven and pour 1/4 cup of the roasting pan juices into a medium bowl. Stir in the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chili powder, coriander, cayenne pepper, and orange zest.
5. Brush the ham with about a quarter of the glaze. Add the remaining 1 cup of broth to the pan. Return to the oven and bake, brushing the ham twice with the glaze (reserving some for serving), until the surface is caramelized and a thermometer inserted into the thickest part registers 140°F (60°C), another 1 1/2 to 2 hours.
6. Transfer the ham to a cutting board. Brush with the remaining glaze; let rest for 15 minutes and slice thinly.