This orange glazed ham recipe starts with a fully cooked spiral ham and a quick glaze made with orange marmalade, honey and whole-grain mustard. The ham warms cut-side down over orange juice and water, tucked under foil for most of its time in the oven. Uncover it for the finish, and the glaze turns glossy and caramelized around the edges of the slices.

If I'm putting together a holiday meal, I want the main dish to leave me time to make the sides. That's what I like about a spiral ham. The slices are already cut, so I can brush a little glaze between them, tuck in a few thin orange slices and bring the whole thing to the table. It makes a pretty centerpiece for Easter, Christmas or a Sunday dinner with family. And if there's any left the next day, there are sliders in my future.

Why You'll Love This Orange Glazed Spiral Ham

Sweet, tangy glaze with a little bite. Marmalade and honey give the ham a sticky finish, while whole-grain mustard, rosemary and ginger keep the citrus flavor from tasting too sweet.
One oven temperature from start to finish. Bake at 325°F with the pan covered to hold in moisture, then remove the foil so the glaze can set and brown.
Easy to serve a crowd. A 7- to 10-pound bone-in spiral ham serves about 12 to 14, depending on portions and sides. The precut slices make serving easy, and the bone can go into a pot of soup later.

Ingredients for Orange Marmalade Glazed Ham

For the Ham

Fully cooked bone-in spiral ham. Look for a 7- to 10-pound ham labeled "fully cooked" or "ready to eat." Choose one in its original packaging from a USDA-inspected plant for the 140°F reheating target used in this recipe. Set aside the glaze packet if your ham comes with one. (Source: USDA spiral ham reheating guidance)
Orange juice and water. A cup of each goes in the bottom of the pan. The rack keeps the meat above the liquid while the foil traps steam. You'll use another three tablespoons of orange juice in the glaze. Pulp-free juice makes it easy to see when the glaze is evenly mixed.
Orange slices. Thin rounds or half-moons are optional. Tuck a few between the outer slices and set aside some fresh ones for the platter.

For the Honey Orange Glaze

Orange marmalade. Regular sweet orange marmalade works well here. Its peel adds little bursts of citrus and gives the glaze more body than orange juice alone.
Honey and light brown sugar. Honey gives the glaze its shine, and a tablespoon of brown sugar adds a mild molasses flavor.
Whole-grain mustard. The mustard seeds give the glaze a little texture and tang. Dijon is a practical swap if you prefer a smoother glaze.
Kosher salt, coarse ground black pepper, dried rosemary and ground ginger. These bring savory and gently spicy notes. Crush the dried rosemary between your fingers before adding it so it disperses more evenly.

Equipment for Baking a Spiral Ham

Use a deep roasting pan with a rack (paid link) that fits your ham and leaves room underneath for the liquid. A silicone basting brush (paid link) makes it easy to coat the surface and get a little glaze between the slices. Keep a small saucepan, whisk, heavy-duty foil and a spoon or baster nearby.

An instant-read meat thermometer (paid link) is the tool I'd keep right by the oven. Even two hams that weigh the same can warm at different speeds. Insert the probe into the thickest meat, away from the bone and any gaps between slices. (USDA food thermometer guidance)

How to Make Orange Glazed Ham

1. Set up the roasting pan. Heat the oven to 325°F and move a rack low enough to fit the ham and foil. Pour 1 cup orange juice and 1 cup water into the roasting pan. Set the roasting rack inside and place the ham flat cut-side down. Unwrap the ham when you're ready to prep it.

2. Warm the marmalade glaze. Add the marmalade, honey, 3 tablespoons orange juice, brown sugar, mustard, salt, pepper, rosemary and ginger to a small saucepan. Whisk over medium heat just until the mixture loosens and comes together. Take it off the heat before it simmers and divide it into three portions.

3. Brush on the first coat and cover. Brush one portion over the outside and between a few slices. If using oranges, gently tuck in a few thin pieces. Seal the pan tightly with foil and bake for 30 minutes. Open the foil away from you to let the steam escape, spoon pan juices over the ham, then reseal the foil and bake for another 30 minutes.

4. Check the temperature and glaze again. At about the one-hour mark, check the thickest part and brush on the second portion of glaze. Reseal the foil and continue warming until there are about 20 to 30 minutes left on the weight-based estimate below. Start the uncovered finish sooner if the thermometer shows the ham is already close to 140°F.

5. Finish uncovered. Brush on the final portion of glaze. If the ham is already at 140°F, take it out and serve after resting. Otherwise, return it to the 325°F oven uncovered. Baste lightly with the pan juices if it still needs time after 15 minutes. Check the temperature about every 15 minutes, or sooner if it's close to the target. Pull the ham when it reaches 140°F. Look for a glossy glaze and lightly browned edges.

6. Rest and serve. Let the ham rest for 10 minutes so it's easier to handle. Transfer it to a platter and run a sharp knife along the bone to release the spiral slices. Garnish with fresh orange slices if you like.

How Long to Bake a Fully Cooked Spiral Ham at 325°F

Use about 15 minutes per pound as a planning estimate for this recipe. The final uncovered time is included. Start checking the internal temperature at about one hour and let the thermometer guide you from there. The numbers below are estimates for scheduling the rest of the meal. (Source: FoodSafety.gov ham roasting chart)

Ham weight	Estimated oven time at 325°F
7 pounds	1 hour 45 minutes
8 pounds	2 hours
9 pounds	2 hours 15 minutes
10 pounds	2 hours 30 minutes

For a fully cooked spiral ham packaged in a USDA-inspected plant, the reheating target is 140°F. For a fully cooked ham repackaged outside the plant, or for leftovers you're reheating, use 165°F. (Source: USDA spiral ham reheating guidance)

Tips for Juicy Spiral Ham and a Glossy Glaze

Seal the foil around the pan rim. This is especially helpful with a spiral ham because the precut slices have more exposed surface. Use two sheets of foil if you need them to cover the pan.
Glaze a few slices at a time. Separate the outer edges just enough to get the brush between them. The slices should still sit snugly together.
Keep the orange slices thin. A few thin half-moons add color and citrus without wedging the spiral slices apart. Place the rest on the platter for serving.
Adjust the finish to your ham. If the edges are getting dark before the center is warm, loosely tent the ham with foil. If the glaze looks thin when you first brush it on, give the uncovered oven time a chance to set it. A light spoonful of drippings is plenty for the last baste.

What to Serve with Orange Glazed Ham

I like something crisp and a little tart on the table with this ham. My Waldorf salad has crunchy apples, celery and toasted walnuts, which are especially good alongside the sweet glaze. For an Easter or Christmas menu, add a warm potato side and something green. If you're setting out a brunch spread, pile the ham on a platter and serve it with soft rolls, mustard and a bowl of fresh fruit.

How to Store and Use Leftover Ham

Take the remaining slices off the bone and refrigerate them in shallow, airtight containers within 2 hours of taking the ham out of the oven, or within 1 hour if it's above 90°F. Use the refrigerated ham within 3 to 4 days. For the best quality, freeze meal-sized portions in freezer bags and use them within 1 to 2 months. Thaw them in the refrigerator. When reheating leftovers, warm them to 165°F. (Sources: USDA leftovers guidance · FoodSafety.gov cold storage chart)

Slip leftover slices into my baked ham and cheese sliders in place of deli ham. The sweet rolls and pimento cheese are a good match for the citrus glaze. Diced ham also works in scrambled eggs, a breakfast hash or a pot of beans. If you have a meaty ham bone, chill or freeze it with the leftovers and save it for soup.

Frequently Asked Questions

Can I Make Orange Marmalade Ham Glaze Ahead of Time?

Yes. Make it a day ahead, cool it and refrigerate it in a covered container. Gently warm it in a small saucepan just before baking so it's easy to brush over the ham.

Should I Cover a Spiral Ham When Baking It?

Cover the pan tightly for most of the bake. Uncover it for roughly the final 20 to 30 minutes, as the ham's temperature allows. That gives the last coat of marmalade glaze time to set and brown.

Can I Use Orange Juice Instead of Marmalade in the Glaze?

Stick with marmalade for this recipe. It gives the glaze enough body to cling to the slices. The orange juice in the glaze thins it just enough for brushing.

Can I Use a Fully Cooked Uncut Ham?

Yes. Brush the glaze on the outside and carve the ham after it rests. The timing chart above is for spiral ham, so use your package's reheating instructions for the cut you buy and check the temperature with a thermometer.

If this orange glazed ham makes it onto your holiday table, I'd love to hear what you served with it. Leave a rating and a comment below, or tag me on Instagram so I can see your holiday spread. @hipmamasplace