Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Cut 2 lemons and clementine into thin-sliced rounds. Roughly chop rosemary and thyme. Between the slices of spiral-sliced ham, insert the rounds, adding a piece of lemon and clementine to each opening, along with sliced garlic, rosemary and thyme. Transfer ham to roasting pan and cover with foil. Bake until browned and internal temperature reaches 140 degrees F, 2 to 2 1/2 hours.

Meanwhile, in a medium bowl, combine orange marmalade, mustard and juice from remaining lemon. Mix to combine.

During the last 30 minutes of cooking ham, uncover and brush marmalade glaze all over ham. Remove from oven and rest 10 minutes before carving.

Source: Hannaford fresh Magazine, March April 2025