Best Orange Glazed Ham Recipes

HONEY-ORANGE GLAZED HAM

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired.
• Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

ORANGE MARMALADE GLAZED HAM

Steps:

• Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
• Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.

ORANGE GLAZED HAM

Steps:

• Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.
• Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

ORANGE-GLAZED HAM STEAKS

Steps:

• In a small bowl, combine the marmalade, syrup, orange juice and chili powder., Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until heated through, brushing occasionally with marmalade mixture.

ORANGE-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

MAPLE ORANGE BOURBON GLAZED HAM

Steps:

• Preheat the oven to 375 degrees F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
• Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
• Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.

BOURBON, PINEAPPLE AND ORANGE GLAZED HOLIDAY HAM

Steps:

• Preheat oven to 325°F.
• Using a sharp knife, score the ham into a diamond pattern about 1/4-inch deep and 1-inch apart.
• Stud the ham with whole cloves in the center of each diamond.
• Place ham fat side up in a shallow roasting pan (for easy clean-up line pan with aluminum foil, or use a heavy-duty disposable aluminum pan).
• Bake ham for 2 1/2 hours.
• Meanwhile, stir together the brown sugar, bourbon, orange marmalade, crushed pineapple, and prepared mustard. Heat to boiling over medium-high heat, stirring until sugar has dissolved.
• Remove ham from the oven.
• Spoon half of the glaze/sauce over the ham.
• Decorate ham with pineapple rings, using a few toothpicks to hold ring in place. Place a cherry in the center of each ring, and attach it with a toothpick.
• Return ham to the oven and bake for another 20 to 30 minutes.
• Transfer ham to a platter and allow to rest for 10 minutes before carving (be sure to remove all toothpicks).
• Pass the remaining sauce at the table.

APPLE-ORANGE GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Trim fat; score surface of ham, making diamond shapes 1/4 in. deep. Add cider and orange juice to pan. Loosely cover ham with foil; bake 1 hour. , Combine remaining ingredients; brush some over ham. Bake, uncovered, 50-60 minutes longer or until a thermometer reads 140° and ham is heated through, brushing occasionally with glaze. Let stand 15 minutes before slicing. Serve with remaining glaze.

MARMALADE-GLAZED HAM WITH SWEET ORANGE-TEA SAUCE

Steps:

• Make ham:
• Position rack in center of oven and preheat to 325°F. Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120°F., about 3 hours 45 minutes.
• Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425°F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 cups water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off top of pan juices. Reserve pan juices.
• Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize, about 20 minutes. Let ham stand 30 minutes.
• Meanwhile, prepare sauce:
• Bring 2 cups water to boil in heavy medium saucepan. Add tea bags. Remove from heat; cover and let steep 10 minutes. Discard tea bags. Add 2 cups chicken broth, 1 cup orange juice and 3 tablespoons orange marmalade to tea. Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in 1 tablespoon Dijon mustard and reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper. Carve ham and serve with sauce and Pineapple-Mint Relish.

GLAZED HAM WITH SHERRY-ORANGE DIJON SAUCE

Steps:

• Preheat oven to 350 degrees F. Place ham in a roasting pan. In a small bowl, stir together 1/2 cup brown sugar and 2 tablespoons sherry cooking wine. Brush half the glaze over the ham. Roast ham uncovered approximately 20 minutes per pound or until internal temperature is 160 degrees F. See ham wrapper for precise cooking time and temperature; directions may vary. Brush remaining glaze over ham halfway through cooking time.
• For Sherry-Orange Dijon Sauce, combine 1/2 cup brown sugar, cornstarch, cloves and nutmeg in a 1-quart saucepan. Stir to remove lumps. Stir in mustard until mixture is a smooth paste. Gradually stir in sherry cooking wine and orange juice. Add raisins.
• Cook sauce over medium-high heat, stirring frequently, until mixture boils. Reduce heat and boil gently 3 to 5 minutes. Serve sauce with sliced ham.

BAKED ORANGE-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 1 hour. , In a small saucepan, combine the brown sugar, whiskey, orange zest, allspice and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. , Brush some of the sauce over ham. Bake, uncovered, 20 minutes longer or until a thermometer reads 140°, brushing twice with sauce.

BROWN SUGAR-ORANGE GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound.
• Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes.
• Remove the ham from the oven. Increase the oven temperature to 375 degrees F.
• Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired.

SPICED POMEGRANATE AND ORANGE GLAZED HAM

Steps:

• Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4-6 minutes or until syrupy.
• Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized.
• Serve the ham with the remaining glaze.

NONA'S ORANGE-GLAZED EASTER HAM

Steps:

• Place ham in a large pot and cover with water. Soak 8 hours to overnight to remove salt.
• Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
• Mix orange juice, brown sugar, and dry mustard together in a small bowl.
• Drain ham and pat dry. Place in the prepared roasting pan. Score the outside of the ham in a diagonal pattern and coat with orange juice mixture. Insert cloves at cross marks.
• Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Let sit for 20 to 30 minutes before carving.

ORANGE DIJON-GLAZED HAM

Steps:

• Mix all ingredients except ham; set aside.
• Bake ham as directed on package, brushing with glaze for the last 30 min. of the baking time. Cut into slices to serve.

ORANGE GLAZED HAM WITH BABY CARROTS

Steps:

• Preheat the oven to 300 degrees F.
• Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
• For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
• Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.

SLOW-COOKER PINEAPPLE-ORANGE GLAZED HAM

Steps:

• Place ham in 3 1/2 to 5-quart slow cooker. Drain pineapple liquid from can into slow cooker; refrigerate pineapple. In small bowl, combine brown sugar, 1 tablespoon of the marmalade and mustard; mix well. Spread over ham.
• Cover; cook on Low setting for 6 to 8 hours.
• About 5 minutes before serving, remove ham from slow cooker; place on cutting board. Cut off enough ham to make 2 cups cubed; cover and refrigerate for Ham and Broccoli Soup p.29. Cover remaining ham to keep warm.
• In small microwave-safe bowl, combine pineapple and remaining 2 tablespoons orange marmalade; mix well. Microwave on High for 1 1/4 to 1 1/2 minutes or until thoroughly heated, stirring once halfway through cooking. Cut ham into slices. Serve ham with pineapple mixture.

ORANGE HONEY & DIJON GLAZED HAM

Steps:

• 1. Preheat oven according to directions on ham. 2. Stud with the whole cloves about 1 - 2 inch spacing. Place ham in roasting pan. 3. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, ground cloves, and Dijon mustard. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. 4. Brush glaze over ham, and bake according to directions on ham in the preheated oven. Baste ham every 10 minutes with the honey glaze. During the last 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

MAPLE ORANGE GLAZED HAM

Steps:

• Prepare the ham; Heat oven to 325 degrees F. Trim the skin and the fat to a 1/4 inch layer on the ham. Score the fat in a diamond pattern (using a sharp knife). Insert a whole clove into each cross-hatch, pat the mustard over the top and sides of the ham, and sprinkle with the brown sugar. Pour the maple syrup and chicken broth into a 12 x l7 inch roasting pan. Add the ham. Bake, basting every 30 minutes, for 1 1/2 hours. Add the bourbon, orange juice, and thyme to the pan. Sprinkle the ham with the maple sugar, if desired. Bake basting after 15 minutes, for 30 minutes and remove from the oven.
• Prepare the sauce: Strain the pan juices and skim the fat off the top. Add the orange zest and salt, and boil for about 10 minutes. Serve hot with the ham.

CRANBERRY-ORANGE GLAZED HAM

Steps:

• Slice skin from ham. Score fat on ham in a diamond design and stud with cloves. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325°F for 3 to 3 1/2 hours.
• Combine 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour, mustard, and butter in a saucepan, mixing well. Bring to a boil, and cook 1 minute.
• Coat exposed portion of ham with remaining sugar. Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed. Place cherry half on each pick.
• Pour hot cranberry mixture over ham;bake an additional 1 hour or until thermometer reads 140°F, basting ham with pan juices twice.