Perfect Citrus Glazed Baked Ham Recipe

Recipe Highlights This exceptional glazed ham recipe stands out as one of the finest I have developed after numerous trials over the years. What truly distinguishes it is the unique glaze that permeates the meat with a vibrant citrus essence, bright notes, and a harmonious blend of warm spices, avoi

Recipe Highlights

This exceptional glazed ham recipe stands out as one of the finest I have developed after numerous trials over the years. What truly distinguishes it is the unique glaze that permeates the meat with a vibrant citrus essence, bright notes, and a harmonious blend of warm spices, avoiding any excessive sweetness or heaviness. During the baking process, the glaze transforms into delightfully crisp and flavorful edges, elevating the taste of every single slice to something truly remarkable.

Crafted with significantly less sugar compared to many traditional ham glaze formulations, this baked ham dish delivers consistently outstanding results regardless of whether you choose a spiral-cut ham, a compact whole ham, or a halved version. It serves as a dependable centerpiece for festive gatherings and special events, reliably wowing guests every time.

Perfect for utilizing leftovers: The flavors intensify beautifully as the ham rests, and the thinly sliced portions are incredibly versatile for preparing meals ahead, crafting delicious sandwiches, incorporating into hearty breakfast hashes, enhancing soups, or tossing into refreshing salads all week long.

Exceptional choice for holidays and celebrations: This impressive ham forms an elegant focal point for occasions like Easter feasts, Christmas dinners, or any joyous assembly, generously feeding a large crowd. Yet, its straightforward preparation and mouthwatering appeal make it suitable even for a casual weeknight dinner, complete with abundant leftovers ideal for ham sandwiches and more.

Effortless, low-maintenance cooking method: After placing the ham in the oven, minimal intervention is required, allowing you to concentrate on preparing accompanying sides, delectable desserts, and spending quality time with loved ones as the ham slowly heats and its glaze caramelizes to perfection.

Just 3 Main Components

Surprisingly, crafting a stunning glazed ham that steals the show requires only a handful of straightforward ingredients, none of which are overly complex or hard to source. I discard any pre-packaged seasoning packets in favor of simple pantry staples and grocery store finds. Here's a breakdown of the essentials to assemble:

• Ham: This recipe has been successfully tested with spiral-cut hams, petite whole hams, half boneless hams, and smoked varieties, all yielding excellent outcomes. That said, my top recommendation is a spiral-cut ham, featuring a single, continuous spiral slice running from one end to the other, which simplifies portioning neat slices for serving. The design also allows the glaze to seep deeply into the layers of the pre-cooked pork, amplifying its flavor profile. Opt for roughly an 8-pound ham, calculating about ½ to ¾ pound of sliced meat per person.
• Water: This clever addition is my go-to trick for ensuring a succulent, tender ham without the hassle of frequent basting, which not only consumes time but also drops the oven temperature and extends the total cooking duration unnecessarily.
• Glaze ingredients: I whip up a delectable homemade brown sugar ham glaze blending fresh orange juice, zesty orange peel, brown sugar, pure honey, Dijon mustard, apple cider vinegar, freshly ground black pepper, ground cinnamon, allspice, dried ginger, and a touch of ground cloves. While I refer to it as a brown sugar glaze, it incorporates ¼ cup of honey (or pure maple syrup) alongside ¼ cup of light brown sugar to achieve that irresistible caramelization and those coveted crispy edges.

Detailed ingredient quantities and measurements are available in the full recipe section further below.

Kitchen Equipment Needed

To prepare this glazed cooked ham successfully, I rely on these essential tools:

• Large roasting pan: Select one spacious enough to accommodate the entire ham with room to spare. I haven't experimented with a lidded roasting pan myself, but a model with a snug-fitting cover would perform admirably, potentially negating the need for foil altogether.
• Heavy-duty aluminum foil: This is crucial for tenting over the ham, sealing in moisture to facilitate uniform cooking and safeguard the pork against drying out. Skip it if your roasting pan comes equipped with a lid.
• Instant-read thermometer: An indispensable item that removes all uncertainty, confirming the ham hits precisely 140°F internally, indicating it's thoroughly heated and safe for consumption. It also averts overcooking, which could render the glazed ham tough and desiccated.

How To Make Glazed Ham

Among all the honey baked ham recipes I've encountered or created, this one ranks as the simplest, yet paying attention to certain nuances can profoundly impact the end result. Comprehensive, step-by-step guidance appears in the recipe card below, but here are some refined tips gleaned from perfecting this glazed ham masterpiece:

1. Prepare the ham: Carefully unwrap the ham and position it with the cut (flat) side facing down in a generously sized roasting pan. For non-spiral hams, employ a sharp knife to etch the surface with ¼-inch deep incisions forming a diamond cross-hatch pattern. This not only enhances the visual appeal when presented at the table but also provides numerous crevices for the glaze to nestle into and infuse flavor. Pour water into the pan base, then seal the ham securely with aluminum foil, ensuring no openings or gaps allow steam to escape.
2. Bake: Slide the pan into the preheated oven and bake, tailoring the duration to the ham's weight and whether it's bone-in or boneless. Budget for 12 to 15 minutes per pound of ham.
3. Prepare the glaze: As the ham bakes, mix up the glaze in a saucepan, heating it to a boil before lowering to a simmer on medium heat to concentrate and thicken. It's ready when it clings thickly to the back of a spoon.
4. Glaze the ham: Approximately 30 minutes before the estimated completion time, evenly brush the prepared glaze across the ham's surface using a pastry or basting brush.
5. Bake again: Place the uncovered ham back in the oven and continue baking until the thickest section registers 140°F on an instant-read thermometer.
6. Rest: Lift the ham from the oven, loosely cover with foil, and allow it to rest at room temperature. This essential pause seals in juices, maintains warmth, and permits the natural moisture to evenly redistribute, preserving the pork's juiciness and rich flavor.

For precise serving sizes, full directions, and exact ingredient amounts, please refer to the detailed recipe card below. Every recipe includes a thorough nutrition breakdown, detailing calories, protein, carbohydrates, fiber, sugars, sodium, cholesterol, and additional metrics per serving.

For Holidays And More

In our household, this orange and honey glazed ham has become an indispensable tradition for Easter dinners and Christmas spreads, commanding the table's center stage alongside complementary condiments such as coarse-grain mustard, honey mustard, apricot or peach preserves, pineapple chutney, and pepper jelly. We round out the menu with additional holiday-inspired dishes to create a complete feast. For an extra touch of elegance, embedding whole cloves into the ham delivers that classic, festive look. Beyond holidays, it's fantastic for upscale Sunday suppers or when entertaining company. It complements an array of sides including candied carrots, sautéed green beans, creamy mashed potatoes, or innovative new recipes, promising a cozy meal with plenty of delicious leftovers to savor later.

Storing And Reheating

For storing leftover baked ham, first allow it to cool entirely, then slice the meat away from the bone (pro tip: save the bone for preparing a hearty ham and bean soup). Transfer the ham slices to an airtight container, drizzling some pan juices over them to maintain moisture and freshness. Kept this way, it stays optimal in the refrigerator for up to four days.

When reheating, arrange slices in a baking dish, add a spoonful of reserved juices, cover securely with foil, and warm in a 300°F oven until piping hot throughout. For modest portions, use a skillet on medium-low heat with a bit of water or pan juices, covering to capture steam. The key is gentle, covered heating to retain that signature tender, moist quality.

Recipe

Servings: 10–16

Ingredients

• 8 – 10 lb. cooked spiral cut ham
• 1 ½ cups water

For the Ham Glaze:

• Zest and juice of 1 large orange (1–2 teaspoons zest and about ½ cup juice)
• ¼ cup brown sugar
• ¼ cup pure honey
• 3 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• ½ teaspoon black pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ tsp dried ground ginger
• ⅛–¼ teaspoon ground cloves

Instructions

1. Preheat the oven to 325°F. Position the oven rack in the lower third to ensure the ham fits without contacting the broiler element.
2. Unwrap the ham and settle it cut-side (flat) down in a large roasting pan.
3. Pour the water into the bottom of the pan.
4. Tightly cover the pan with heavy-duty aluminum foil.
5. Bake for 12 to 15 minutes per pound (for an 8-pound ham, anticipate 1 hour 30 minutes to 2 hours 5 minutes total).
6. Meanwhile, prepare the glaze: In a small saucepan, mix the orange zest, orange juice, brown sugar, honey, Dijon mustard, apple cider vinegar, black pepper, cinnamon, allspice, ginger, and cloves.
7. Heat the saucepan over medium-high until the mixture reaches a boil, then lower to a simmer, uncovered, reducing by about one-third until it thickly coats a spoon.
8. With 30 minutes remaining on the ham's cooking time, remove it from the oven.
9. Discard the foil (reserve for later) and generously brush glaze over the ham.
10. Return to the oven, uncovered, baking until the thickest part hits 140°F, potentially 30 minutes or more based on size.
11. Remove from oven, loosely tent with the saved foil, and rest at room temperature for 10-15 minutes before carving and serving.
12. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition Information

• Serving Size: 8 ounces baked glazed ham
• Calories: 351
• Fat: 11 g (Sat Fat: 2 g)
• Sodium: 1,725 mg
• Carbohydrate: 13 g (Fiber: 0 g, Sugar: 12 g)
• Protein: 50 g
• Cholesterol: 145 mg