Orange Glazed Spiral Ham Bake

Orange glazed spiral ham is the showstopper of any holiday table thanks to its glossy caramelized crust and juicy interior. Each bite is infused with sweet citrus, fragrant herbs, and the irresistible richness you expect from a classic ham centerpiece. This has been my family’s choice for Christmas and Easter ever since I first tried the orange marmalade twist years ago.

The first Christmas I made this orange glazed ham the kitchen smelled so warming and bright that now everyone asks for it every year

Ingredients

• Spiral sliced ham bone in about ten pounds: Juicy flavorful bites spiral cut saves time at the table Choose one labeled fully cooked and cured for best texture
• Fresh orange: A large navel orange infuses each slice with bright citrus Buy a firm glossy orange for maximum juice
• Garlic cloves: Sliced for aromatic depth Use large firm bulbs for best flavor
• Fresh rosemary: Lends piney fragrance and color I love to use thick fresh sprigs
• Orange marmalade: Delivers sweet bitter complexity Opt for thick cut preserves if available
• Dijon or whole grain mustard: Brings tang and a bit of texture My favorite is a grainy Dijon for a little sharpness
• Honey and brown sugar: The perfect mix for sticky shine Use good quality honey and dark brown sugar for richest results
• Orange zest and juice: More citrus intensity and aroma Zest before juicing for maximum flavor

Step-by-Step Instructions

Prep the Ham:

Set oven to three hundred twenty five degrees Fahrenheit Line your roasting pan with foil and add a rack Nestle ham cut side down Layer fresh orange slices garlic and rosemary between each spiral slice to let the flavors sink in

Start Baking:

Place the prepared ham onto the lined roasting rack Slide into the oven and bake for one hour and forty five minutes covering loosely to keep it moist

Simmer the Glaze:

Just before the ham is ready combine orange marmalade Dijon mustard honey brown sugar orange juice and zest in a saucepan Whisk together and slowly heat over medium low until the sugar is completely dissolved and the glaze is smooth and glossy

Glaze the Ham:

Remove foil from the ham Brush generously with the hot glaze using a pastry or silicone brush Make sure to coat each exposed surface

Caramelize and Finish:

Return ham to oven uncovered and bake for forty five more minutes Brush every fifteen minutes to build layers of lacquered glaze The final crust should be deeply golden and sticky

Rest and Serve:

Take ham out of the oven Tent loosely with foil and let rest in the pan for fifteen minutes to keep juices in Transfer to a platter and carve slices away from the bone to serve

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The addition of both zest and juice from fresh oranges makes the glaze incredibly aromatic which is my absolute favorite part I remember my daughter sneaking orange slices out of the pan and helping me brush on the glaze before guests arrived

Storage Tips

Store leftover ham tightly wrapped in the fridge for up to five days For longer storage cut meat off the bone and freeze in airtight bags up to three months Save the bone for delicious soups or stews You can reheat slices gently in foil packs in a low oven or in a skillet with a splash of water

Ingredient Substitutions

If you cannot find orange marmalade try peach or apricot preserves for similar sweetness and tang Herbs like thyme or sage can replace rosemary for different savory notes And if you are out of honey using all brown sugar will still result in a glossy sticky glaze

Serving Suggestions

Orange glazed ham makes a spectacular centerpiece with all the classic sides Think buttery mashed potatoes cheesy casseroles sautéed green beans and a hearty bread If you want to dress up leftovers try layering slices onto soft rolls with arugula or folding diced ham into breakfast omelets

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Cultural Context

Glazed holiday hams are a beloved tradition in many American homes often reserved for Easter and Christmas The addition of orange is a nod to Southern roots where citrus is prized in winter and adds brightness to the most festive meals

Commonly Asked Questions

→ How do I keep spiral ham moist during baking?

Cover the ham with foil for the first portion of baking. This traps steam and prevents drying. Uncover towards the end to caramelize the glaze.

→ Can I use a different glaze instead of orange marmalade?

Yes, other fruit preserves like apricot or pineapple can substitute for orange marmalade, but the citrus flavor adds unique zest.

→ What size ham is best for this method?

A 10-pound, bone-in, spiral-sliced ham works best. Cooking time can be adjusted for larger sizes—roughly 20 minutes per pound.

→ Is it necessary to use a roasting rack?

Using a rack helps the ham heat evenly and keeps it from sitting in juices, ensuring a beautiful caramelized exterior.

→ What sides pair well with glazed ham?

This dish goes beautifully with green bean casserole, garlic mashed potatoes, sautéed green beans, or creamed spinach.

→ Can leftover ham be used after serving?

Absolutely! Save any leftovers for hearty soups, sandwiches, or chop and add to salads and casseroles.