Marmalade Glazed Ham

Baked and sliced Ham on a white serving platter with orange slices and rosemary sprigs as garnish.

This easy Orange Marmalade Glazed Ham is sweet, citrusy, and perfect for the holidays. A simple homemade glaze made with orange marmalade, brown sugar, and mustard gives the ham a beautiful, sticky finish that tastes as good as it looks. Great for Christmas, Easter, or any special family meal.

Course Dinner, Holiday Entree, Main Course

Cuisine American

Prep Time 10

Cook Time 1

time for ham to come to room temp 1

Total Time 2 10

Servings

Calories 317kcal

Author Anne Clark

Equipment

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