Sweet Orange Glazed Ham

Ingredients

• 1 (2.7–3.6 kg / 6–8 lb)fully cooked bone-in spiral ham
• 220 g (1 cup), packedbrown sugar
• 340 g (1 cup)honey
• 160 g (½ cup)sweet orange marmalade

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Position the ham

   Put the ham in a shallow roasting tin or baking dish.

3. 3

   Combine the glaze

   In a saucepan over a medium heat, stir together the brown sugar, honey and orange marmalade.

4. 4

   Simmer the glaze

   Keep stirring the mixture over a medium heat until it bubbles, then let it simmer for 2–3 minutes.

5. 5

   Glaze the ham

   Spoon half of the glaze over the ham.

6. 6

   Bake for an hour

   Bake uncovered at 180°C (350°F) for 1 hour.

7. 7

   Finish baking

   Spoon the remaining glaze over the ham and bake for a further 15–30 minutes, until its internal temperature reaches 60°C (140°F).

8. 8

   Serve the ham

   Serve and enjoy.

What is orange-glazed ham?

Ham is a familiar American holiday centrepiece, often served for gatherings where a large joint can feed a crowd. This version uses a fully cooked, bone-in spiral ham, so the work is mainly warming it through and adding a sweet, fruity coating.

The combination of brown sugar, honey and orange marmalade gives the glaze sweetness and citrus flavour. Applying it in two batches lets the ham bake first before the final coating goes on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 526 calories, 43g protein, 50g carbs, 17g fat.

The ham provides most of the protein, while the brown sugar, honey and marmalade contribute most of the carbohydrates. The ham and glaze also supply fat, with the ham being the main source; serve a moderate portion with vegetables and a potato side to round out the plate.

Choosing the ham

Spiral cut: the slices make serving simple, but can dry at the edges if heated for too long. Follow the temperature cue and avoid extending the bake unnecessarily.

Bone in: the bone stays with the ham during baking and helps make it easy to handle as a whole joint. Set it securely in a shallow roasting tin or baking dish.

Making the glaze

Gentle heat: stir the brown sugar, honey and marmalade together over a medium heat. Keep stirring as the mixture warms so the ingredients combine evenly.

Brief simmer: once it bubbles, simmer for 2–3 minutes. The glaze should be combined and spoonable; the method does not call for a long reduction.

Glazing and baking

First coating: spoon half the glaze over the ham before it goes into the oven. Bake uncovered for 1 hour at 180°C (350°F).

Final coating: add the rest of the glaze, then bake for another 15–30 minutes. Check the internal temperature of the ham and take it out when it reaches 60°C (140°F).

Serving the ham

Let the ham be the centre of the meal, with vegetables and a potato side to make a balanced plate. The glaze is sweet, so savoury or simply prepared accompaniments provide a useful contrast.

Because the ham is spiral cut, serve portions from the existing slices. Keep the joint steady in its dish while serving, especially if it is still hot.

Timing and doneness

The ham is already fully cooked, so this recipe reheats it rather than cooking raw pork. Its stated bake is 1 hour, followed by 15–30 minutes after the remaining glaze is added.

Use an internal temperature reading as the finishing cue, aiming for 60°C (140°F). The time needed for that final stage can vary with the ham's size and starting temperature.

Recipe notes & tips

• Use a shallow roasting tin or baking dish that can hold the ham securely.
• Stir the glaze as it heats and keep the saucepan over a medium heat.
• Measure the internal temperature in the ham rather than relying only on the baking time.
• Apply the glaze in the two stages specified so the second portion is not baked for the full hour.
• Keep an eye on the ham during the final 15–30 minutes and remove it when it reaches 60°C (140°F).

Variations

• Use bitter marmalade: swap in a bitter orange marmalade for a sharper citrus edge.
• Add warm spice: stir a pinch of ground cloves into the glaze for a gently spiced flavour.
• Use wholegrain mustard: mix a little mustard into the glaze for a sweet, savoury contrast.
• Serve with greens: pair the ham with simply cooked green vegetables to balance the sweet coating.

Common mistakes to avoid

• Skipping the thermometer: check the centre of the ham and stop baking when it reaches 60°C (140°F).
• Adding all the glaze at once: reserve half for the final 15–30 minutes of baking.
• Cooking the glaze too fiercely: keep it over a medium heat and stir until it bubbles.
• Leaving the ham in the oven too long: use the temperature cue, as the joint is already fully cooked.
• Using a dish that is too shallow or small: choose one that holds the ham securely and catches the glaze.

How to store

Refrigerate leftover ham in a covered container within 2 hours of serving and use within 3–4 days. Reheat portions until piping hot, taking care not to heat them for longer than needed.

Frequently asked questions