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.
A beautiful glazed spiral ham is the centerpiece of any holiday meal. From Thanksgiving to Easter, ham is sure to be the family's favorite choice for your next gathering.
Buying a spiral sliced ham makes this recipe easier than ever to make and serve. There's very little prep work involved! While your ham roasts in the oven, you'll prepare a simple, no cook glaze.
Orange marmalade adds a fresh and bright citrus flavor to your ham. Combined with comforting flavors like maple syrup, tangy dijon mustard, and a hint of warm cinnamon, this glaze will be your new favorite!
Serve this marmalade glazed ham at Thanksgiving in lieu of turkey, or for Christmas or Easter paired with a few of your favorite side dishes. I recommend a batch of creamy baked mac and cheese!
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.
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 - To prevent your ham from drying out from overcooking, use a meat thermometer. 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. Since the glaze contains sugar, it can burn if added at the beginning.
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!
- Fresh, cured, or smoked: Most hams you'll find at the store will be cured or smoked. A smoked ham will have a smoky flavor, so keep this in mind. Both of these hams are fully cooked and ready to eat - we're simply heating them back up in the oven. For this recipe, choose either a cured or smoked ham. Fresh hams are uncooked, raw ham, and not as easy to find. You may need to visit your local butcher to obtain one, and they take longer to cook.
- Sliced or unsliced: I always 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: For this recipe, I highly 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. The bone can be harder to cut around when serving, which is the only downside.
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.
Marmalade Glazed Ham
- 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
- Remove ham from refrigerator and allow to set at room temperature for 2 hours.
- Preheat oven to 325 degrees Fahrenheit. 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.
- Plan to serve about ¾ pound of bone-in ham to each person attending.
- Leftover cooked ham will keep for 3-4 days in a sealed container in the refrigerator, or for 1-2 months in the freezer.