Orange Glazed Spiral Ham Bake (Printable Version)
# What You'll Need:
→ Main
01 -
1 spiral-sliced bone-in ham, approximately 4.5 kg
→ For Stuffing
02 -
1 large navel orange, unpeeled, thinly sliced
03 -
3 large garlic cloves, sliced
04 -
4 fresh rosemary sprigs
→ Glaze
05 -
120 g orange marmalade
06 -
80 g light brown sugar
07 -
60 ml honey
08 -
2 tablespoons Dijon mustard
09 -
2 teaspoons freshly grated orange zest
10 -
60 ml freshly squeezed orange juice
# Step-by-Step Directions:
01 -
Preheat oven to 163°C. Line a large roasting pan with aluminium foil and set a roasting rack on top. Tuck orange slices, garlic slices, and rosemary sprigs between the ham slices. Position the ham cut side down on the rack.
02 -
Cover ham loosely with foil and bake in the oven for 1 hour and 45 minutes.
03 -
In the final 15 minutes of initial baking, combine orange marmalade, brown sugar, honey, Dijon mustard, orange zest, and orange juice in a small saucepan. Whisk over medium-low heat until smooth and the sugar has dissolved.
04 -
Remove ham from oven and discard the foil. Generously brush the entire surface of the ham with the prepared glaze.
05 -
Return ham to the oven, uncovered, and bake for an additional 45 minutes, brushing with more glaze halfway through, until caramelised and glossy.
06 -
Remove ham from oven and tent loosely with foil. Allow to rest for at least 15 minutes, then transfer to a serving platter. Slice around the bone and serve warm.
# Helpful Notes:
01 -
Covering the ham with foil during initial baking retains moisture; uncover for the final bake so the glaze caramelises.
02 -
To heat a larger ham, allow 20 minutes baking time per 500 g until an internal temperature of 60°C is achieved.
03 -
Discard the pre-packaged glaze included with most spiral hams in favour of this fresh citrus-herb glaze.
04 -
Reserve the ham bone for flavourful soups or bean stews.