Easter just hits different when there’s a gorgeous, sticky-glazed ham sitting at the center of the table.
This Orange Glazed Ham for Easter is everything you want in a holiday showstopper, sweet, citrusy, deeply savory, and absolutely beautiful to look at.
The glaze is made with fresh orange juice, orange zest, brown sugar, honey, Dijon mustard, and warm spices.
It caramelizes into this gorgeous lacquered coating that makes every single slice irresistible.
Best of all, this recipe is genuinely easy. You don’t need any special skills or hard-to-find ingredients to pull it off.
If you’re hosting Easter dinner this year, this is the recipe that will have everyone asking for seconds — and the recipe.
If you love glazed pork for the holidays, you’ll also enjoy this Maple Mustard Pork Tenderloin as a weeknight-friendly alternative.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 2 hours 50 minutes |
| Servings | 12–16 servings |
| Difficulty Level | Easy |
Why You’ll Love This Orange Glazed Ham
This recipe is one of those dishes that looks incredibly impressive but doesn’t demand much from you in the kitchen.
The orange glaze is the real star here. It’s bright and citrusy, balanced by the warmth of cinnamon and cloves and the depth of brown sugar and honey.
It coats the ham in a sticky, caramelized shell that keeps the meat juicy underneath.
Because you’re working with a fully cooked, bone-in ham, you’re essentially just warming it through and layering on flavor with the glaze. There’s no stress, no guesswork, and no complicated techniques.
It’s the kind of main dish that feeds a crowd beautifully. A bone-in ham of 8–10 pounds comfortably serves 12 to 16 people, which makes it perfect for a big Easter gathering.
The leftovers are phenomenal, too. Ham sandwiches, fried rice, soups this ham keeps giving long after the holiday.
- Festive, stunning presentation that anchors your Easter table
- Bright, caramelized orange glaze with warm holiday spices
- No complicated techniques — perfect for beginner cooks
- Feeds a large crowd with minimal effort
- Incredible leftovers that work in dozens of other dishes
- Made with pantry-friendly, easy-to-find ingredients
Ingredients
A bone-in, fully cooked ham is the foundation of this recipe.
The glaze comes together from pantry staples you likely already have on hand, with fresh orange juice and zest providing the bright citrus flavor that makes this version so memorable.
For the Ham:
- 1 bone-in, fully cooked spiral-cut ham (8–10 pounds)
- Whole cloves (for studding, optional but traditional)
For the Orange Glaze:
- 1 cup freshly squeezed orange juice (from about 3 large oranges)
- 2 tablespoons orange zest (from the same oranges)
- 1 cup packed dark brown sugar
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- Pinch of kosher salt
For Garnish (Optional):
- Fresh orange slices
- Fresh rosemary sprigs
- Maraschino cherries with toothpicks
You might also enjoy: Honey Glazed Ham Recipe
Kitchen Equipment Needed
You don’t need a lot of specialized equipment for this recipe.
A large roasting pan with a rack is the most important tool, it allows heat to circulate around the ham and keeps it from sitting in its own drippings.
- Large roasting pan with rack (at least 13×16 inches)
- Aluminum foil (heavy-duty)
- Pastry brush or silicone basting brush
- Small saucepan (for the glaze)
- Meat thermometer (instant-read)
- Cutting board and carving knife
- Mixing bowl and whisk
- Measuring cups and spoons
- Ladle (for basting)
Recommended Products for This Recipe
These are products I personally recommend based on experience making this recipe. Each one genuinely makes a difference in the final result.
1. Spiral-Cut Bone-In Ham
A pre-sliced spiral ham is the easiest choice for this recipe, the glaze gets into every single layer and the presentation is stunning. Look for one from a quality brand like Smithfield or HoneyBaked for the best flavor.
2. Large Roasting Pan with Rack
A sturdy roasting pan with a rack is essential for even heat circulation and easy cleanup. A thin, cheap pan can warp at high oven heat and cause uneven cooking.
3. Instant-Read Meat Thermometer
An instant-read thermometer takes the guesswork completely out of cooking ham. You’ll know with precision when your ham is perfectly warmed through to 140°F without overcooking it.
4. Silicone Basting Brush
A heat-resistant silicone brush makes glazing so much easier and more even than a traditional bristle brush. It also cleans up in seconds, which you’ll appreciate mid-recipe.
5. Raw Honey
Using a good-quality raw honey in the glaze adds a more complex, floral sweetness that regular processed honey just doesn’t deliver. It makes a noticeable difference in the depth of flavor.
Read Also: Sheet Pan Lamb Chops Recipe
Step-by-Step Instructions: How to Make Orange Glazed Ham
Step 1: Pull Your Ham Out of the Fridge Early
- Remove the ham from the refrigerator at least 1 hour before you plan to start cooking it.
- Letting the ham come closer to room temperature before going into the oven ensures it heats more evenly from edge to center.
- This step helps prevent the outside from drying out before the inside has had time to warm through.
- While the ham is resting, gather all your glaze ingredients and equipment so everything is ready when you need it.
Step 2: Preheat the Oven and Prepare the Ham
- Preheat your oven to 325°F (163°C). Use the oven rack positioned in the lower third of your oven to give the ham plenty of clearance.
- Remove any plastic packaging and the plastic disc covering the bone if present. Discard the included glaze packet if your ham came with one — you won’t need it.
- Place the ham flat-side down on the roasting rack inside your roasting pan.
- If your ham is not pre-scored, use a sharp knife to score the surface in a diamond pattern, cutting about ½ inch deep into the fat layer. This helps the glaze penetrate and adhere better.
- If desired, press a whole clove into the center of each diamond on the scored surface for a traditional look and subtle warm flavor.
- Tent the entire ham loosely with a large sheet of heavy-duty aluminum foil, crimping it around the edges of the pan to seal. This traps steam and keeps the ham moist during the first phase of cooking.
Step 3: Make the Orange Glaze
- While the oven preheats, zest the oranges first over a small bowl, then halve and juice them. You need 1 cup of fresh orange juice and 2 tablespoons of zest.
- Add the orange juice, orange zest, 1 cup packed dark brown sugar, ¼ cup honey, 2 tablespoons Dijon mustard, and 2 tablespoons unsalted butter to a small saucepan.
- Place the saucepan over medium heat. Stir everything together with a whisk or wooden spoon until the butter melts and the sugar begins to dissolve.
- Add the ground cinnamon, ground ginger, ground cloves, ground allspice, and a pinch of kosher salt. Stir to combine.
- Bring the mixture to a low boil, then reduce the heat to medium-low. Allow it to simmer for about 8–10 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Remove from heat and set aside. The glaze will continue to thicken as it cools. If it gets too thick, gently reheat it before using.
Step 4: Start the First Bake (Covered)
- Place the foil-covered ham in the preheated 325°F oven.
- Bake the ham covered for approximately 12–15 minutes per pound. For an 8-pound ham, this means roughly 1 hour and 36 minutes to 2 hours of covered baking time. For a 10-pound ham, plan for 2 hours to 2 hours and 30 minutes.
- You are aiming for the internal temperature at the thickest part (not touching the bone) to reach about 120°F–130°F by the end of this covered phase.
- Check the internal temperature with your instant-read thermometer starting about 30 minutes before your expected finish time to monitor progress.
Step 5: Apply the Glaze (Uncovered Phase)
- Once the ham reaches an internal temperature of about 120°F–130°F, carefully remove it from the oven. Use oven mitts — the pan will be very hot.
- Peel back and remove the aluminum foil. Set it aside in case you need it again.
- Using your silicone basting brush, generously apply a thick coat of the orange glaze all over the surface of the ham, getting it into the score lines and between the spiral-cut slices.
- Return the uncovered ham to the 325°F oven and bake for 15 minutes.
- Remove the ham and apply another generous coat of glaze. Return to the oven for another 15 minutes.
- Repeat this glazing and baking process 2 to 3 more times over the next 30–45 minutes. Each application builds up the caramelized, lacquered glaze exterior.
- For extra caramelization on the final application, you can switch the oven to broil on high for the last 3–5 minutes. Watch it closely during this step — the sugars in the glaze can go from beautifully caramelized to burnt very quickly.
Step 6: Check the Final Internal Temperature
- After the final glaze application, insert your instant-read thermometer into the thickest part of the ham, making sure it does not touch the bone. The bone can give a false high reading.
- The ham is ready when the internal temperature reaches 140°F (60°C). Since this is a fully cooked ham, you are simply warming it through, not cooking it from raw.
- If the ham has not yet reached 140°F, continue baking in 10-minute increments, checking the temperature each time, until it does.
Step 7: Rest, Garnish, and Carve
- Once the ham reaches 140°F, remove it from the oven and set it on a heatproof surface or cutting board.
- Tent it loosely with foil and allow it to rest for at least 15–20 minutes before carving. Resting allows the juices to redistribute throughout the meat so they don’t run out when you slice.
- While the ham rests, you can arrange your garnishes. Add slices of fresh orange around the ham, tuck in a few sprigs of fresh rosemary, and add maraschino cherries pinned to the surface with toothpicks if you like the classic presentation.
- To carve a spiral ham, use a sharp carving knife to cut along the bone, releasing the slices. They should come off easily given the pre-cut spiral grooves.
- Serve warm with any remaining glaze on the side for dipping.
This easy main pairs beautifully with Herb Roasted Vegetables for a complete, colorful Easter spread.
Tips for The Best Orange Glazed Ham
A few small adjustments can take your ham from good to genuinely unforgettable. These are the tips that make the biggest difference.
- Use a bone-in ham for the best flavor. Bone-in hams have more fat marbling and depth of flavor compared to boneless. The bone also acts as a natural heat conductor.
- Freshly squeezed orange juice is worth it. Bottled juice works, but fresh juice has a brightness that bottled can’t quite replicate. Since you’re zesting the oranges anyway, juicing them fresh takes almost no extra effort.
- Score the ham even if it’s pre-sliced. Scoring helps the glaze get into the meat and creates more caramelized surface area, not just exterior lacquering.
- Don’t rush the glaze-building process. Multiple thin coats build far better depth and caramelization than one thick coat dumped on at the end.
- Monitor the glaze under the broiler. Brown sugar and honey can turn from perfect to burned in under a minute under direct broiler heat. Stay at the oven door.
- Let the glaze cool slightly before storing leftovers. Pouring hot glaze over stored ham can cause condensation that makes it watery. Cool both separately, then refrigerate.
- Save the drippings from the roasting pan. They’re packed with flavor and make a fantastic base for a quick orange pan sauce to serve alongside the ham.
Read Also: Herb Roasted Leg of Lamb
Serving Suggestions
Orange Glazed Ham is incredibly versatile. It can anchor a formal Easter dinner or anchor a casual holiday buffet, and it plays beautifully alongside a wide variety of sides.
For a classic Easter table, serve this ham with creamy Garlic Mashed Potatoes, Green Bean Casserole, and Honey Glazed Carrots for a crowd-pleasing spread.
- Cheesy Au Gratin Potatoes for a rich, indulgent side
- Brown Sugar Glazed Carrots for something simple and sweet
- Potato Salad if you’re leaning into a buffet-style spread
- Roasted Brussels Sprouts for a slightly bitter, caramelized counterpoint
- Corn Casserole for a crowd-pleasing comfort side
- Asparagus and Cheese Strata for an elegant brunch-style pairing
- Creamy Cucumber Dill Salad for a light, refreshing contrast
- Spring Pea and Mint Salad to lean into the spring season.
Variations of Orange Glazed Ham
The orange glaze base is endlessly adaptable. Once you have the foundation down, it’s easy to tweak the flavor profile to suit different tastes or what you have on hand.
These variations all follow the same process as the main recipe, simply swap or add the indicated ingredients to the glaze.
- Bourbon Orange Glaze: Add 2 tablespoons of good-quality bourbon to the glaze while it simmers for a smoky, boozy depth.
- Honey Sriracha Orange Glaze: Add 1–2 tablespoons of sriracha to the glaze for a sweet-heat kick. The spice beautifully balances the citrus sweetness.
- Maple Orange Glaze: Replace the brown sugar with pure maple syrup for a softer, more nuanced sweetness. Use ¾ cup maple syrup in place of the 1 cup of brown sugar.
- Pineapple Orange Glaze: Substitute ½ cup of the orange juice with fresh pineapple juice for a tropical twist that pairs beautifully with the ham.
- Cranberry Orange Glaze: Add ¼ cup of cranberry juice and 2 tablespoons of whole-berry cranberry sauce to the glaze for a festive holiday flavor that works just as well at Christmas.
- Ginger Orange Glaze: Increase the ground ginger to 1 teaspoon and add 1 tablespoon of finely grated fresh ginger for a bright, zingy heat that complements the orange beautifully.
For another festive pork option, check out this Apple Cider Glazed Pork Loin.
Storage and Reheating
Leftover Orange Glazed Ham stores beautifully and stays delicious for days after Easter. The key is storing it properly so it doesn’t dry out.
- Refrigerator: Store leftover ham in an airtight container or wrapped tightly in plastic wrap and then foil. It will keep well in the refrigerator for up to 5 days.
- Freezer: For longer storage, slice or cube the ham and freeze in zip-lock freezer bags with as much air removed as possible. Properly frozen ham will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating slices: Place ham slices in a baking dish, add a splash of orange juice or water to the bottom of the dish, cover with foil, and warm in a 300°F oven for about 10–15 minutes until heated through.
- Reheating larger portions: For a larger piece, wrap it in foil with a couple tablespoons of liquid, and warm at 325°F for 15–20 minutes until the internal temperature reaches 140°F.
- Microwave reheating: For individual slices, place on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through.
Looking for ways to use your leftovers? Try them in this Crockpot Ham and Bean Soup for an incredibly easy, comforting next-day meal.
Nutritional Facts
The following values are approximate and based on a 6-ounce serving of ham with glaze. Actual values will vary depending on the specific ham brand and exact glaze amount used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~340 kcal |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 95mg |
| Sodium | 1,450mg |
| Total Carbohydrates | 28g |
| Sugars | 26g |
| Protein | 30g |
| Vitamin C | 8% DV |
| Iron | 10% DV |
Note: Ham is a naturally high-sodium protein. If you are monitoring sodium intake, look for a “lower sodium” or “reduced sodium” spiral ham at your grocery store.
Health Benefits of Key Ingredients
This Easter ham isn’t just delicious, several of its key ingredients bring real nutritional value to the table.
Understanding what’s in your food makes every bite feel a little more intentional, especially when you’re cooking for family and friends.
- Orange juice and zest are rich in Vitamin C, a powerful antioxidant that supports immune function and skin health. Oranges also provide folate and potassium.
- Honey offers trace antioxidants and antimicrobial properties that refined sugar simply doesn’t have. Raw honey contains enzymes and micronutrients that are beneficial when consumed in moderation.
- Dijon mustard is a low-calorie condiment that contains selenium, an important antioxidant mineral. It also adds complex flavor without added fat or significant calories.
- Cinnamon has been studied for its potential to help regulate blood sugar and reduce inflammation. Even small amounts provide meaningful antioxidant activity.
- Cloves and allspice are among the most antioxidant-rich spices available. They also contain eugenol, a compound with anti-inflammatory properties.
- Ham (pork) is a high-quality source of complete protein, providing all essential amino acids. It also delivers B vitamins, particularly B12, which supports nerve and blood cell health.
FAQs About Orange Glazed Ham
1. What kind of ham is best for this recipe?
A bone-in, fully cooked spiral-cut ham is the ideal choice for this recipe.
The spiral cuts allow the glaze to seep between the layers, and bone-in hams have better flavor and moisture retention than boneless options.
Look for one labeled “fully cooked” or “ready to eat”, this means you’re simply warming and glazing, not cooking from raw.
2. Can I make the orange glaze ahead of time?
Absolutely. The glaze can be made up to 3 days in advance and stored in an airtight jar or container in the refrigerator.
When you’re ready to use it, gently reheat it in a small saucepan over low heat until it becomes pourable again.
This is a great time-saver when you’re managing multiple dishes on a holiday.
3. How do I know when the ham is done?
The ham is done when the internal temperature at the thickest part (not touching the bone) reads 140°F on an instant-read thermometer.
Because the ham is already fully cooked when you purchase it, you’re warming it to this temperature for food safety and optimal eating quality, not cooking it through from scratch.
4. My glaze is burning before the ham is done. What should I do?
This can happen if your oven runs hot or if you apply the glaze too early in the cooking process.
If the glaze is darkening too fast, loosely tent the ham with foil to protect it from direct heat while still allowing it to continue warming.
Start applying the glaze only once the ham has reached about 120°F internally.
5. Can this recipe be made with a boneless ham?
Yes, you can use a boneless ham. Keep in mind that boneless hams are often denser and may take slightly different cooking times, so relying on your meat thermometer (rather than time alone) is especially important.
Score the surface in a diamond pattern before glazing, since boneless hams don’t have the natural spiral cuts that help the glaze adhere.
Orange Glazed Ham
Ingredients
- 1 bone-in fully cooked spiral-cut ham 8–10 pounds
- whole cloves for studding, optional but traditional
- 1 cup freshly squeezed orange juice 240ml; from about 3 large oranges
- 2 tablespoons orange zest from the same oranges used for juice
- 1 cup dark brown sugar 200g, packed
- 1/4 cup honey 85g; raw honey recommended for best flavor
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter 28g
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- kosher salt pinch
- fresh orange slices optional, for presentation
- fresh rosemary sprigs optional, for presentation
- maraschino cherries optional; secured with toothpicks for classic presentation
Equipment
- Large roasting pan with rack At least 13×16 inches for proper heat circulation
- Aluminum foil Heavy-duty recommended
- Silicone basting brush Or pastry brush
- Small saucepan For making the orange glaze
- Instant-read meat thermometer Essential for checking doneness
- Cutting board and carving knife For carving the ham
- Mixing bowl and whisk For combining glaze ingredients
- Measuring cups and spoons
- Ladle For basting
Method
- Remove the ham from the refrigerator at least 1 hour before cooking to allow it to come closer to room temperature. This ensures even heating from edge to center and prevents the outside from drying out.
- Preheat oven to 325°F (163°C) with the rack in the lower third. Remove packaging and any included glaze packet, place the ham flat-side down on a roasting rack, score the surface in a diamond pattern (½ inch deep), and optionally stud each diamond with a whole clove. Tent tightly with heavy-duty foil.
- Combine orange juice, zest, brown sugar, honey, Dijon mustard, and butter in a small saucepan over medium heat, whisking until the butter melts and sugar dissolves. Add cinnamon, ginger, cloves, allspice, and a pinch of salt, then simmer 8–10 minutes until slightly thickened. Set aside.
- Bake the foil-covered ham at 325°F for 12–15 minutes per pound (about 1.5–2.5 hours total), until the internal temperature at the thickest part reaches 120–130°F. Start checking with a meat thermometer 30 minutes before the expected finish time.
- Remove the foil, brush a generous coat of orange glaze all over the ham, and return to the oven uncovered. Repeat glazing every 15 minutes for 30–45 minutes (2–3 more coats). For extra caramelization, broil on high for the final 3–5 minutes, watching closely to prevent burning.
- Insert the thermometer into the thickest part of the ham, away from the bone. The ham is done when it reads 140°F (60°C); if not yet at temperature, continue baking in 10-minute increments until it is.
- Tent the ham loosely with foil and rest for 15–20 minutes before carving. Arrange orange slices, rosemary sprigs, and maraschino cherries around the ham if desired, then carve along the bone to release the spiral slices. Serve with remaining glaze on the side.
Nutrition
Notes
- Use a bone-in spiral-cut ham for the best flavor, moisture, and presentation — the glaze seeps into every layer.
- Freshly squeezed orange juice makes a noticeable difference over bottled; since you’re zesting anyway, juice them fresh.
- Score the ham even if it’s pre-sliced to create more caramelized surface area and help the glaze adhere deeper into the meat.
- Build the glaze in multiple thin coats rather than one thick layer — this creates a far better lacquered finish and depth of flavor.
- Watch closely under the broiler: the brown sugar and honey can go from caramelized to burnt in under a minute.
- Make-ahead tip: The orange glaze can be prepared up to 3 days in advance and stored in an airtight jar in the refrigerator. Gently reheat before using.
- Save the pan drippings — they make a fantastic base for a quick orange pan sauce to serve alongside the ham.
- Storage: Refrigerate leftovers tightly wrapped for up to 5 days, or freeze sliced ham in zip-lock bags for up to 2 months.
- To reheat slices: place in a baking dish with a splash of orange juice, cover with foil, and warm at 300°F for 10–15 minutes.
- Glaze variations: Try adding 2 tbsp bourbon for a smoky depth, 1–2 tbsp sriracha for sweet heat, or swap brown sugar for ¾ cup maple syrup for a softer sweetness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Orange Glazed Ham is one of those Easter recipes that becomes a tradition the moment you make it the first time.
The combination of bright citrus, warm spice, and deeply caramelized sweetness is truly hard to beat.
It’s the kind of dish that fills your kitchen with the best possible smell and gets everyone to the table without needing to be called twice.
I hope this recipe brings as much joy and flavor to your Easter table as it has to mine. Give it a try and let me know in the comments how it turned out, I’d love to hear what sides you paired it with.
Recommended:
- Herb Roasted Leg of Lamb
- Carrot Cake with Cream Cheese Frosting
- Spring Vegetable Tart
- Lemon Bundt Cake Recipe
- Eggs Benedict with Hollandaise Sauce
