Orange Glazed Spiral Ham

There is nothing quite like the elegance and comforting aroma of an orange glazed spiral ham roasting in the oven. This easy-to-follow method brings together the tang of fresh oranges, savory herbs, and a sticky sweet glaze—making it a centerpiece worthy of any holiday gathering. Most of the hands-on time is just tucking fresh aromatics between the ham slices and whisking up a golden glaze while your kitchen fills with irresistible scents. It is a recipe that has become a staple at every family Christmas, and I am always amazed at how it impresses guests without much effort on my part.

Ingredients

• Spiral Sliced Ham: choose a bone in ham around ten pounds to serve a crowd and deliver the best texture Look for one labeled as smoked or cured and avoid overly salty country hams
• Navel Orange: pick a large and juicy orange for the freshest zest and plenty of sliced rounds No need to peel
• Fresh Garlic: select big unblemished cloves they will infuse the meat with subtle savory notes as the ham bakes
• Rosemary: buy a bunch of vibrant green sprigs for their piney aroma Thyme also works for a gentler touch
• Orange Marmalade: get the best brand you can find since it is the foundation for your glaze it brings both zest and body
• Dijon or Whole Grain Mustard: a grownup tang that rounds out the sweet flavors opt for creamy Dijon or try grainy for something different even a spicy yellow will work in a pinch
• Honey and Brown Sugar: a little of each gives a depth of sweetness Try to use local honey and dark brown sugar for the richest flavor

Step-by-Step Instructions

Prep the Ham:

Place a rack in your roasting pan and line with foil for easy cleanup Carefully nestle the ham on the rack Cut side down Gently fan open the spiral slices and tuck orange wedges fresh rosemary and whole garlic cloves throughout the interior This lets the flavors soak deeply into the meat

Start Baking:

Heat your oven to three hundred twenty five degrees F Slide the pan into the center of the oven and bake for about one hour and forty five minutes Foil tent the ham to lock in moisture Occasionally baste with pan juices to keep the meat succulent

Make the Orange Glaze:

Just before the ham finishes its first bake combine orange marmalade honey brown sugar Dijon mustard fresh orange juice and zest in a small saucepan Set over medium low heat Stir constantly until the mixture is bubbly and smooth and the sugar is fully dissolved This step brings all your glaze flavors together

Glaze and Finish:

Once the base baking time is done uncover the ham and generously paint on the glossy orange glaze all over the exterior Use a basting brush for every nook and cranny Return to oven Uncovered for about forty five more minutes Baste once or twice with more glaze until sticky and caramelized

Rest and Slice:

Remove the finished ham and let it stand under a loose foil tent for fifteen minutes so the juices settle and the glaze sets Using a sharp knife slice around the bone to serve juicy pieces with a little bit of orange and rosemary tucked in each bite

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Rosemary brings a holiday warmth you just cannot get from dried herbs I always sneak an extra sprig or two and it transports me straight to family meals by the fireplace The year my kids first helped tuck in the oranges was when this recipe truly became a tradition for us

Storage Tips

Keep leftover ham in an airtight container in the fridge and it will stay tender and fresh for up to four days If you want to save it longer slice the meat off the bone and freeze in portions with a little glaze to keep it moist The ham bone itself makes an amazing base for bean soup which is my winter weekend go to

Ingredient Substitutions

No rosemary Use fresh thyme or flat leaf parsley If you are out of oranges you can substitute tangerines or even pineapples for a different citrus kick If sensitive to sugar try using half the brown sugar and more honey or use a good sugar free marmalade

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Serving Suggestions

The orange glazed ham pairs perfectly with sharp cheesy mashed potatoes bright sautéed green beans and crunchy green salads On holidays I try to add a sweet potato casserole or classic macaroni and cheese to balance all the flavors

Cultural and Holiday Notes

The method of studding hams with fruit and herbs goes back centuries in both European and Southern American cooking Traditionally a glazed ham was meant to signal generosity and celebration At our table it has simply become a way to gather everyone together and start the laughter before the meal even begins

Frequently Asked Questions

→ What type of ham is best for this method?

Use a fully cooked, spiral-sliced bone-in ham labeled smoked or cured for best flavor and easy serving.

→ How much time do I need per pound to bake the ham?

Plan on 20 minutes per pound at 325°F to heat the ham evenly, adjusting for larger or smaller cuts as needed.

→ Which oranges are recommended?

Fresh navel oranges add a sweet, tangy flavor and can be used both for zest and juice in the glaze.

→ Can I substitute the glaze ingredients?

Yes, try different mustards, all honey or all brown sugar. Apples may also be used for a seasonal twist.

→ How do I keep the ham moist?

Cover ham with foil for the first half of baking, then uncover to allow the glaze to set and caramelize beautifully.

→ What can I do with leftovers?

Use leftover ham and bone in bean soup, casseroles, or enjoy in sandwiches the next day.