This Marmalade Glazed Ham is the perfect finishing touch for any holiday ham. The slightly sweet, citrusy, buttery glaze combined with the salty, smoky ham takes the ham to a whole new level. Ready in minutes, the glaze ingredients are whisked together and brushed on the ham during the last 20 minutes of baking. If you’ve never tried a homemade glaze with your ham before, this family-favorite recipe is a must-try and may just become a new family tradition.
What we love about this Glazed Ham with Marmalade
The glaze is incredibly flavorful and simple to prepare. Bring to a boil the marmalade, brown sugar, butter, Dijon mustard, orange juice, and vinegar, and then slather that marmalade on twice on the ham during the last 20 minutes of cooking. I love that even though the marmalade and brown sugar bring out the sweetness in the glaze, the butter, mustard, and vinegar balance the flavor and make the glaze so rich and flavorful. We have tried a variety of glazes with ham over the years, and this is our favorite.
After the glaze caramelizes on the ham during the last few minutes of baking, I promise that you will start snacking on that ham as soon as you remove it from the oven. It is so good! It tastes amazing with the salty and smoky ham. The ham tastes delicious with a side of potatoes and traditional ham sides and makes great leftovers as well.
Looking for other recipes for Easter? Try our Spinach Bacon Quiche or our Broccoli and Bacon Quiche.
What you need to make Orange Marmalade Glazed Ham
You will need the following ingredients:
- 1 8-10 pound spiral-sliced precooked bone-in ham
- Orange marmalade
- Brown sugar
- Dijon mustard
- Fresh orange juice
- Butter
- Apple cider or red wine vinegar
Ham Glazed with Marmalade Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- Instead of using 1 cup of brown sugar, you could substitute honey or half honey, half sugar.
- You could try a different flavor of marmalade, like apricot, for example.
- You could substitute the Dijon mustard for a whole-grain mustard or a different variety.
- You could substitute lemon juice for the vinegar or a different vinegar.
- You could use bottled orange juice, but fresh orange juice delivers more flavor.
Step-by-step Instructions
Step 1. Line a large roasting pan with a rack with foil. Remove any wrapping or plastic pieces in the ham and place it flat, cut side down, in the pan.
Step 2. Completely cover the ham tightly with foil and bake for 12-15 minutes per pound, until the ham reaches 140 degrees Fahrenheit when checked with a meat thermometer not touching the bone.
Step 3. In a small sauce pan, melt the butter and whisk together the marmalade, brown sugar, Dijon mustard, orange juice, and vinegar with the butter. Bring to a boil, stirring occasionally.
Step 4. 20 minutes before the ham finishes cooking, turn the oven temperature up to 425 degrees Fahrenheit. Remove the ham from the oven, remove the foil, and baste the ham with the marmalade glaze, brushing into the edges of the slices a little to fully cover. Cook the ham uncovered for 10 minutes, then baste again and cook an additional 10 minutes. Remove the ham from the oven and cover it loosely with foil. Let the ham sit to allow the juices to redistribute for 15-20 minutes, then cut into slices and serve.
Tips
I have a large roasting pan with a rack I use for cooking large hams or turkeys. I highly recommend using a rack; it raises the meat above the pan to ensure even cooking and browning and prevents the meat from getting soggy on the bottom. I bought mine years ago, but this pan with a rack is exactly what I use, with handles on the sides to help lift heavier pans from the oven. If you don’t have a large roasting pan with a rack, you can use a baking sheet with a wire rack on top (like a cooking rack). I often do this when I am baking chicken wings or skin-on chicken because I want the bottom of the chicken to stay crispy and cook evenly.
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Frequently Asked Questions
| How to store ham? |
| To store leftovers, refrigerate within two hours of cooking in an airtight container in the fridge for 3-5 days. You can freeze leftover ham for 1-2 months. An unopened spiral-cut ham will last in the fridge for 3-5 days before cooking. A whole ham that has not been sliced can last a few days longer before cooking. |
| What to serve with Marmalade Glazed Ham? |
| There are many popular side dishes for ham, including mashed potatoes, scalloped potatoes, baked potatoes, green beans, carrots, asparagus, deviled eggs, muffins, rolls or biscuits, fruit salad, jello salad, or green salad. |
| How to reheat Marmalade Glazed Ham? |
| To reheat ham without drying it out, place ham slices in an oven-proof dish, add a little water or leftover glaze, and cover with foil. Reheat at 325 degrees Fahrenheit for about 10 minutes per pound. To microwave, cover ham slices with a damp paper towel and heat for 30-60 seconds or until heated through. |
Marmalade Glazed Ham
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servings10
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minutesIngredients
1 8-10 pound spiral sliced precooked bone-in ham
1 cup orange marmalade
1 cup brown sugar
⅓ cup Dijon mustard
¼ cup freshly squeezed orange juice
4 tablespoons butter
1 tablespoon apple cider or red wine
vinegar
Directions
- Preheat the oven to 325 degrees Fahrenheit.
- Line a large roasting pan with a rack with foil. Remove any wrapping or plastic pieces in the ham and place it flat, cut side down, in the pan.
- Completely cover the ham tightly with foil and bake for 12-15 minutes per pound, until the ham reaches 140 degrees Fahrenheit when checked with a meat thermometer not touching the bone.
- In a small sauce pan, melt the butter and whisk together the marmalade, brown sugar, Dijon mustard, orange juice, and vinegar with the butter. Bring to a boil, stirring occasionally.
- 20 minutes before the ham finishes cooking, turn the oven temperature up to 425 degrees Fahrenheit. Remove the ham from the oven, remove the foil, and baste the ham with the marmalade glaze, brushing into the edges of the slices a little to fully cover. Cook the ham uncovered for 10 minutes, then baste again and cook an additional 10 minutes.
- Remove the ham from the oven and cover it loosely with foil. Let the ham sit to allow the juices to redistribute for 15-20 minutes, then cut into slices and serve.
Notes
- Precooked hams need to be heated to 140 degrees Fahrenheit for safe eating. For spiral-sliced bone-in hams, cook your ham at 325 degrees Fahrenheit for 12-15 minutes per pound. Be careful not to overcook the ham, or it can be dry.
- Be sure to place your ham cut side down in the pan (remove any plastic in the ham and wrapping first) and completely cover tightly with aluminum foil to keep the ham moist when cooking. I like to line the bottom of my pan with foil to help with cleanup.
- It’s important to let the ham rest for 15-20 minutes after baking, loosely covered with foil, to allow the juices to redistribute for a moist, evenly juicy, and tender ham.
I love making ham. This looks fantastic. Bookmarked.
Thanks Eva! We love this marinade with the ham. I appreciate the great feedback!
That glaze sounds amazing! I can’t wait to try it, perfect for holiday meals!
Thank you so much! It really makes a holiday ham special. Thanks for the great feedback, I hope you like it as much as we do!
What a fantastic recipe, I bet it must be delicious!
Thanks for the great feedback Abi! The marmalade adds great flavor, we really love this ham. Thanks for taking the time to stop by and leave a review!