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Easy Orange Glazed Ham

Orange Glazed Ham

iamwinfred
This Orange Glazed Ham is the ultimate Easter showstopper — a bone-in spiral-cut ham lacquered in a sticky, caramelized glaze made with fresh orange juice, orange zest, brown sugar, honey, Dijon mustard, and warm holiday spices. It's stunning on the table, deeply savory-sweet in every bite, and surprisingly easy to pull off with no special skills required. Perfect for feeding a crowd of 12–16, with incredible leftovers to boot.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 14 servings
Calories 340 kcal

Equipment

  • Large roasting pan with rack At least 13x16 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

Ingredients
  

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 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

For Garnish (Optional)

  • fresh orange slices optional, for presentation
  • fresh rosemary sprigs optional, for presentation
  • maraschino cherries optional; secured with toothpicks for classic presentation

Instructions
 

  • 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.

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.

Nutrition

Serving: 1ServingCalories: 340kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 1450mgPotassium: 420mgSugar: 26gVitamin A: 2IUVitamin C: 8mgCalcium: 2mgIron: 10mg
Keyword citrus glaze ham, Easter ham recipe, holiday ham, orange glazed ham, spiral cut ham
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