Easy and delicious Marmalade Glazed Ham is a holiday meal favorite. Boneless smoked ham is glazed with an easy sauce made of orange marmalade, brown sugar, stone ground mustard, orange juice, and seasonings.
The easy timeline goes like this:
- Let the ham come to room temperature (1 hour)
- Prep and make the sauce (10 minutes)
- Bake the ham (1 hour)
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Easy Holiday Meal Plan
I love serving this ham with Cajun Deviled Eggs, Slow Cooker Green Bean Casserole, and yeast rolls. Homemade Eggnog for a classic dessert beverage!
Why Use Orange Marmalade for Ham
One of the best recipes I made this month was a Glazed Ham with Orange Marmalade! You can find lemon, grapefruit, lime, and even mixed-citrus marmalades at some stores.
But for a baked ham, orange marmalade is hands-down the best choice. It has the right balance of sweetness and citrus, and it creates that sticky, glossy glaze that makes everybody say "yum!".
Reasons You'll Love It
- No need to score the ham (but you can if you want to).
- The sauce only needs 3-4 minutes on the stove.
- The baked ham is juicy and flavorful with a sweet, sticky orange glaze.
- This recipe is for a 5-pound boneless ham, so it makes 8-10 servings.
- For a larger ham, double the recipe. Easy peasy.
Ingredient Photo with Notes
A quick look at the simple ingredients that bring this bright, citrusy glazed ham to life.
Boneless Ham (4-5 lbs) - A fully cooked, unsliced ham warms evenly and stays juicy. Spiral-cut will work too...just glaze gently between the slices.
Orange Marmalade - Adds that bright citrus flavor and sticky-sweet shine. Peach or mixed-citrus marmalade can pinch-hit if needed.
Brown Sugar - Helps the glaze caramelize and adds a deeper sweetness. Light or dark sugar both work.
Stone Ground Mustard - Gives the glaze a little tang and texture. Dijon or Creole mustard work just as well.
Orange Juice - Boosts the citrus flavor and thins the glaze just right. Lemon juice works in a pinch for extra tang. Pineapple juice is another good swap.
Apple Cider Vinegar - Balances the sweetness and keeps the glaze from tasting flat. White vinegar is a backup option.
Allspice - Adds warm holiday flavor without overpowering. A pinch of cinnamon or nutmeg can stand in.
Ground Cloves (optional) - A classic with ham, but use lightly...a little goes a long way.
Cayenne Pepper (optional) - Just a lil' heat to wake things up. Smoked paprika is a milder alternative.
How to Make Marmalade Glazed Ham
Step 1. Place the ham and ½ cup water in a baking pan. Bake for 35 minutes.
Step 2. Make the glaze, and let it simmer 3-4 minutes.
Step 3. Uncover the ham, brush half the glaze over the ham, and bake 15 minutes.
Step 4. Brush the remaining glaze over the ham and bake for 10 minutes.
Step 5. Garnish with orange slices and fresh rosemary sprigs.
Baked Ham Garnish Ideas
- Fresh orange slices - Use thin, round slices...they'll show off that bright citrus color and echo the marmalade glaze.
- Candied orange slices (optional) - If you want to get fancy, simmer orange slices in sugar water till glossy and translucent, then let them dry a bit before placing them around the ham. They shine like stained glass!
- Sprinkle a few fresh rosemary sprigs or cranberries around the platter. The green and red make that orange pop...pure Christmas charm.
Storing and Freezing
- Refrigerator: Store leftover ham in an airtight container for 3-4 days. Keep extra glaze separate if possible.
- Freezer: Wrap cooled slices tightly in plastic wrap, then foil or a freezer bag. Freeze for up to 2 months.
- Reheating: Warm leftovers in a covered dish at 300°F with a splash of water or broth. This keeps the ham tender instead of drying out. Microwave in a pinch.
- Great for leftovers: Ham is delicious in omelets, biscuits, soups, or a simple ham-and-Swiss melt.
Recipe FAQs
Spiral-cut works just fine - just glaze it gently between the slices during the last 15 minutes so it doesn't dry out. Keep it covered with foil until it's time to glaze.
Peach, apricot, or mixed-citrus marmalade will still give you a sweet, sticky glaze. The flavor will be slightly different, but still delicious.
Absolutely! Mix it up a day ahead, store it in the fridge, and warm it on the stove before brushing it onto the ham.
A long, sharp carving knife or slicing knife works best for ham. Look for one with a thin, flexible blade...it glides through the meat without tearing it.
Sides to Serve with Baked Ham
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Recipe
Marmalade Glazed Ham
Equipment
- 9x13-inch pan
- measuring cup(s)
- measuring spoons
Ingredients
- 5 lb fully cooked boneless ham (preferably unsliced and lean), room temperature if the ham is a little more or a little less, that's fine. I used a 4.7 lb Kentucky Legend Hickory Smoked Boneless Half Ham
- ¾ cup orange marmalade
- ¼ cup brown sugar, packed
- 1-½ tablespoons stone ground mustard (or Creole mustard)
- 1 tablespoon orange juice (fresh-squeezed if possible)
- 2 teaspoons apple cider vinegar
- ¼ teaspoon ground allspice
- Pinch of ground cloves (optional)
- Pinch of cayenne pepper (optional, for a little heat)
Optional Garnishes
- 1 naval orange, sliced thinly
- fresh rosemary sprigs
Instructions
- Let the ham sit out at room temperature for about 1 hour before baking so it heats evenly and stays juicy.
- Preheat the oven to 325F. Place the ham cut-side down in a 9x13-inch roasting pan with ½ cup water in the bottom. Cover loosely with foil. Tip: you can also line the pan with foil for easy cleanup.
- Warm the ham for 35 minutes.
- While the ham is warming, make the glaze: In a small saucepan, combine marmalade, brown sugar, mustard, orange juice, vinegar, and spices. Simmer over medium heat for 3 to 4 minutes, stirring until smooth and glossy.
- After 35 minutes, uncover and brush half the glaze over the ham. Continue baking uncovered for 15 minutes.
- Brush with the remaining glaze and bake an additional 5 to 10 minutes, or until the glaze is golden and the ham's internal temp reaches 140°F.
- Remove from the oven and onto a serving platter. Garnish with orange slices and fresh sprigs of rosemary, if desired. Slice and serve immediately.
Notes
- Let the ham rest before baking. About 1 hour on the counter helps it warm more evenly and stay juicy.
- Use an unsliced ham if possible. It holds the glaze better and won't dry out as quickly.
- For spiral-cut hams: If all you can find is a sliced ham, brush the glaze gently between slices during the final 15 minutes so it doesn't dry out.
- Warm the glaze first. Simmering it for a few minutes helps everything blend together and makes it easier to brush on.
- Broil carefully. A quick 2-3 minutes gives you that pretty caramelized topping - just keep an eye on it, sha, because it can go from perfect to burnt fast.
- Adjust sweetness to taste. If your marmalade is more bitter, add a spoonful of honey. If it's very sweet, add a splash more vinegar.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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