Marmalade glazed ham is the perfect main course for your next holiday meal. Spiral sliced ham is coated in a sweet and tangy orange marmalade glaze with a hint of cinnamon.
Recipe summary
Flavor: Spiral sliced ham is coated in glaze made of sweet maple syrup, citrusy marmalade, tangy dijon mustard, and warm cinnamon.
Yield: 10 or more servings
Great for: Any holiday meal. Easter, Thanksgiving, Christmas.
Serve with: Gruyere Potatoes Au Gratin or Creamy Baked Mac and Cheese
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Ingredients and substitutions
- Ham - For this recipe, you'll need one 8-10 pound cured, bone-in, spiral-sliced ham. This recipe will also work with an unsliced ham, but a spiral sliced ham will save you a lot of time and effort. See the FAQ below for a full rundown on different types of ham and the benefits of each.
- Orange marmalade - Can be substituted with a similar flavor of jam or preserves, like apricot or pineapple jam.
- Maple syrup - Can be substituted with honey or brown sugar.
- Cinnamon - Adds a warm, cozy flavor to the glaze.
- Dijon mustard - Adds tangy, savory flavor.
Types of ham
Cured or smoked: Choose either a cured or smoked ham for this recipe. Most hams at your local grocery store are cured or smoked. Both of these hams are fully cooked and ready to eat. We're simply heating them back up in the oven.
Sliced or unsliced: I recommend buying a spiral sliced ham because it cuts down on time and effort. Spiral sliced hams do have a reputation of drying out more easily. However, if you follow the recipe, cover with foil, and remove your ham at the recommended temperature, this won't be an issue.
Bone-in or boneless: I recommend using a bone-in ham. Bone-in hams are generally more flavorful and moist. This is also the most common type of ham you'll find at the grocery store. While the bone can be harder to cut around when serving, it's the only downside.
How to make glazed ham
- Allow your ham to set at room temperature for two hours before beginning. Place ham in your roasting pan. If using a rack, add water to the bottom of the pan to prevent drippings from burning in the oven.
- Insert a meat thermometer into the thickest part of the ham (without hitting bone).
- During the last 30 minutes of baking, remove ham from oven and baste with half of the prepared glaze.
- Remove ham from oven once it reaches 140F in the center. Baste with remaining glaze.
Tips and tricks
Bring ham to room temperature - While the oven preheats, take the ham out of the refrigerator and allow it to start warming up on the counter top. This helps cut down on roasting time in the oven.
Use a meat thermometer - Use a meat thermometer to prevent your ham from drying out from overcooking. I used an oven-safe probe thermometer like this one: ThermoPro Stainless Steel Meat Thermometer
Wait to add the glaze - Wait until the last 30 minutes or so of roasting to add the glaze. It can burn if brushed on too early due to the sugar content.
Frequently asked questions
An 8-10 pound bone-in ham will fit into a 9x13 pan, a small (14 inch) roasting pan, or a medium (16 inch) roasting pan. Choose a pan with at least 3-inch tall sides. I recommend wrapping your pan in foil before adding the ham to minimize cleanup afterwards.
For a bone-in ham, prepare ¾ pound of ham per person attending.
It is always best to err on the side of caution and buy a slightly larger ham than you think you'll need. Ham makes an excellent leftover and extras can be sent home with your guests!
I recommend basting your ham during the last 30 minutes of cooking. I don't recommend starting with glaze because it contains sugar and can burn if it spends too long in the oven.
Here are a few of my favorite sides to serve with ham:
- Creamy stovetop mac and cheese
- Southern sweet potato casserole
- Skillet cornbread
- Cheesy broccoli
- Southern cornbread dressing
- Green beans and onions
- Maple bacon brussels sprouts
- Dill scalloped potatoes
Recommended
📖 Recipe
Marmalade Glazed Ham
Ingredients
- 8-10 pound cured, bone-in, spiral sliced ham
- ½ cup orange marmalade
- ¼ cup maple syrup
- 2 tablespoons dijon mustard
- 1 teaspoon ground cinnamon
Instructions
- Remove ham from refrigerator and allow to set at room temperature for 2 hours.
- Preheat oven to 325℉. Remove all packaging from ham and discard. Place ham, flat/cut side down, onto the rack of a roasting pan (or directly into a lined 9x13 baking pan). If using a roasting pan with a rack, pour one cup of water into the bottom of the roasting pan to prevent drippings from burning.
- Cover pan with foil and roast until ham reaches an internal temperature of 140 degrees Fahrenheit when a digital thermometer is inserted into the thickest part of the ham, about 12-15 minutes per pound of ham.
- Meanwhile, add marmalade, maple syrup, dijon mustard, and cinnamon to a bowl. Stir to combine.
- In the last 30 minutes of roasting, remove ham from oven and baste with half of glaze mixture. Lightly tent with foil and return to oven. 10 minutes before ham is done, remove from oven and baste with remaining glaze. Return ham to the oven, uncovered.
- Allow ham to rest for 10 minutes before serving.
Equipment Recommendations
Notes
- How much ham do I need per person?: Plan to serve about ¾ pound of bone-in ham to each person attending.
- Storage: Leftover cooked ham will keep for 3-4 days in a sealed container in the refrigerator, or for 1-2 months in the freezer.
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