Orange Marmalade Glazed Ham: A Classic Show-Stopping Feast
A succulent, aromatic ham packed with citrus flavor—perfect for celebrations and gatherings of all sizes.
Orange Marmalade Glazed Ham Recipe
The Orange Marmalade Glazed Ham is the epitome of holiday feasting, blending sweet, tangy, and savory notes in every slice. A tender bone-in smoked ham becomes the centerpiece with a glossy, aromatic glaze. Follow this guide for foolproof preparation, successful glazing, and pro tips to wow your guests.
Ingredients
- One 8- to 10-pound bone-in smoked fully cooked ham (shank portion)
- 1/2 cup orange marmalade
- 1/2 cup whole-grain mustard
- 1/2 cup loosely packed light brown sugar
- 2 tablespoons sherry vinegar
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- Freshly ground black pepper
- Fresh rosemary sprigs, for serving
- Oranges, cut into quarters, for serving
Special Equipment
- Roasting pan with rack
- Aluminum foil
- Instant-read thermometer
- Basting brush
Step-by-Step Directions
1. Prepare the Ham
- Let the ham sit at room temperature for 30 minutes to one hour. This ensures even warming during roasting.
- Preheat the oven to 325°F (163°C).
- Trim off any excess skin from the ham using a sharp knife, leaving a layer of fat for flavor and moisture.
- Score the fat in a diagonal crosshatch pattern, about 1 inch apart, without cutting into the meat. This helps the glaze penetrate and the fat to crisp.
- Place the ham, flat-side down and fatty side up, on the rack in your roasting pan.
- Pour about 1/2 inch of water in the bottom of the pan. This steams the ham, keeping it moist.
- Cover the pan with foil and roast for 1 hour.
2. Continue Roasting
- After 1 hour, remove the foil. If water has evaporated, add more to prevent burning.
- Roast loosely covered with foil for another 1 to 1.5 hours, checking occasionally. Add more water as needed.
- Ham is ready for glazing when its internal temperature reaches about 130°F (use an instant-read thermometer).
3. Prepare the Orange Marmalade Glaze
- Increase oven temperature to 400°F (204°C).
- In a liquid measuring cup or bowl, mix:
- Orange marmalade
- Whole-grain mustard
- Brown sugar
- Sherry vinegar
- Coriander
- Ginger
- Allspice
- Several grinds of black pepper
- Spoon about 1/4 cup of the pan juices from ham and whisk into the glaze mixture for added depth.
4. Glaze and Caramelize
- Brush half of the glaze over the scored ham surface.
- Return the ham to the oven. Roast, brushing the ham with glaze twice more (every ~15 minutes) until caramelized and glossy.
- Bake until the surface is deeply browned, sticky, and the center of the ham reads 140°F.
- Add more water to the pan if needed to prevent burning.
- Total glaze time is typically 40 to 45 minutes.
5. Final Rest and Serving
- Transfer the finished ham to a cutting board or platter.
- Let it rest for 20 minutes before slicing—this locks in juices and makes carving cleaner.
- Present with fresh rosemary sprigs, orange quarters, and any remaining glaze.
Expert Tips for Success
- Scoring: Take time when crosshatching the fat. Deep scoring lets the glaze soak in and renders more fat for maximum flavor.
- Water Watch: Always have water in the roasting pan to keep the ham moist and prevent the pan from scorching. Add more if you notice the pan is drying out.
- Thermometer Check: An instant-read thermometer guarantees your ham is juicy, safe, and perfectly done—not dry.
- Glazing Stages: Divide the glaze and baste in intervals for a multilayered, sticky finish. The sugar and marmalade will caramelize beautifully on the scored fat.
- Resting: Slicing a ham straight from the oven causes moisture loss. Rest the ham at least 20 minutes before carving.
Presentation & Serving Suggestions
The Orange Marmalade Glazed Ham is ideal as the main event at gatherings, buffets, or intimate dinners. For the most appetizing look and flavor, combine some of these serving touches:
- Arrange ham slices around fresh rosemary sprigs for a fragrant, rustic display.
- Serve oven-roasted, glazed orange quarters on the side to complement the ham’s citrus notes.
- Offer extra glaze warmed as a sauce for guests who want more flavor.
- Pair with classic mustards, artisan breads, and bright salads for a well-rounded meal.
Table: Ingredient Summary
| Ingredient | Amount | Purpose |
|---|---|---|
| Bone-in Smoked Ham | 8-10 lbs | Main protein, centerpiece |
| Orange Marmalade | 1/2 cup | Sweetness, citrus flavor |
| Whole-grain Mustard | 1/2 cup | Spicy depth |
| Brown Sugar | 1/2 cup | Caramelizes, sweetness |
| Sherry Vinegar | 2 tbsp | Tang, balances sweetness |
| Ground Coriander | 1 tsp | Warm, citrusy spice |
| Ground Ginger | 1 tsp | Heat, aromatic boost |
| Ground Allspice | 1/2 tsp | Sweet-spicy note |
| Black Pepper | to taste | Sharpness, finish |
| Rosemary & Oranges | for serving | Garnish |
Why This Glaze Works
The glaze combines sweet marmalade and brown sugar for deep caramelization. Whole-grain mustard provides richness and a classic pairing with ham. Sherry vinegar offers sharp contrast, while coriander, ginger, and allspice layer in aromatic complexity. The key is applying multiple layers during roasting for maximum flavor development.
Substitutions & Variations
- Ham: Spiral-sliced hams or boneless can be used—adjust cooking time according to package.
- Marmalade: Substitute with apricot preserves or pineapple jam for a different citrus twist.
- Vinegar: Apple cider vinegar works if sherry vinegar isn’t available.
- Spices: Cardamom or cloves can replace some spices for personalized flavor.
- Glaze: Add a splash of bourbon or honey for extra richness.
Storage & Leftover Inspiration
- Refrigeration: Store leftover ham slices in an airtight container up to 5 days.
- Freezing: Ham freezes well—wrap tightly and freeze for up to 2 months.
- Leftover ideas:
- Dice for omelets, salads, or pasta.
- Stack into sandwiches with mustard and greens.
- Chop and add to breakfast hashes or casseroles.
Frequently Asked Questions
Q: What kind of ham works best for this recipe?
A: An 8- to 10-pound, bone-in, smoked, fully-cooked ham (shank portion) is recommended for optimal juiciness and flavor. Spiral-sliced or boneless hams can be substituted, but adjust roasting times accordingly.
Q: Can I make the glaze ahead?
A: Yes, prepare the glaze a day in advance and refrigerate. Warm before glazing the ham.
Q: How do I know when the ham is done?
A: The ham is fully heated when an instant-read thermometer reads 140°F in the thickest part.
Q: What side dishes complement glazed ham?
A: Classic pairings include roasted vegetables, creamy potatoes, bright salads, and fresh fruit. Mustards and breads round out the feast.
Q: Can I use a different glaze?
A: Yes, swap orange marmalade for apricot, pineapple, or peach preserves. Try honey, maple syrup, or add fruit zest for variation.
Nutritional Considerations
This glazed ham is rich in protein, with the glaze adding carbs and sugars. Balance the meal with vegetable sides and salads. Trim excess skin and fat before glazing to lighten the dish, and serve smaller portions with plenty of greens for a healthier feast.
Conclusion: A Festive Favorite for All Occasions
Orange Marmalade Glazed Ham stands as a foolproof choice for celebrations and cozy dinners alike. Its sweet, savory flavor and beautiful caramelized crust make it the perfect centerpiece. With simple prep, expert tips, and creative serving ideas, this recipe promises a memorable—and delicious—feast for any crowd.
