Total Calories: 668
Melt marmalade in saucepan. Whisk in mustard and orange juice. Boil until thickened, about 5 minutes. Set aside.
Preheat oven to 325°. Score fatty side of ham in a crisscross pattern. Insert a clove into cross sections of score pattern. Place ham on a rack in a roasting pan with orange juice. Bake 3 hours for 45 minutes.
Increase oven temperature to 425°. Baste ham with Glaze and bake until Glaze is set and begins to caramelize, about 20 minutes. Transfer ham to cutting board and let set at least 15 minutes. Reserve pan juices and pour into a saucepan.
In another saucepan, bring water to a boil. Add tea bags and remove from heat. Let steep 10 minutes. Discard tea bags. Add chicken broth and orange marmalade to tea. Bring to a boil; reduce heat. Whisk in mustard and reserved pan juices until blended. Whisk in cornstarch mixture and stir until thickened. Boil until sauce thickens slightly, about 4 minutes. Season with black pepper to taste. Carve ham and serve with sauce.
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