Chocolate orange, an absolutely classic flavor combination. But on ham? I had never heard of such a thing, but of course it was absolutely delicious, so if you’re feeling adventurous this Easter, you should try this very unique rich and flavorful vintage recipe from the vintage Delano Guild community cookbook. 

It is a very simple recipe. All you have to do is combine sugar, cornstarch, and orange juice in a sauce, pan and whisk away any lumps before adding the two remaining ingredients - orange marmalade and crème de cacao. 

If you’re not familiar with crème de cacao, it is a brand of chocolate liqueur. There are several other brands, so feel free to substitute with whatever you can find. You only need a little bit for this recipe, but there are countless ways to enjoy this absolutely delicious treat, so don’t worry about finding ways to finish off the bottle. 

Heat everything on low until it comes to a simmer and thickens. That’s it! Time to glaze your ham. 

If your ham already comes with glaze instructions, just follow those, but most glazes come out beautifully if you glaze it the last 40 minutes of the bake, giving it a second coat after 20 minutes. Just that simple. 

Hopefully you have some glaze left over once the ham is done. It is delicious as a dipping sauce on the side so if you have a particularly large ham, I would double the recipe to make sure you have enough for serving. If it’s too thick for dipping by the time you’re ready to serve, you can thin it with a little splash of liqueur or orange juice.

Charlene Pittman was kind enough to share this unique vintage recipe, and I’m so grateful. It is an especially tasty twist on a classic, and I hope it encourages you to try more old recipes!