Description
Fully cooked bone-in spiral ham baked over orange juice and water, brushed with a sweet-tangy marmalade glaze and finished uncovered until glossy.
Ingredients
Scale
Ham and roasting liquid
- 1 cup orange juice
- 1 cup water
- 1 fully cooked, bone-in spiral-cut ham, 7 to 10 pounds
- Thin orange slices, optional, for tucking between slices and garnishing
Orange marmalade glaze
- ⅔ cup orange marmalade
- ¼ cup honey
- 3 tablespoons orange juice
- 1 tablespoon light brown sugar
- 2 tablespoons whole-grain mustard
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon ground ginger
Instructions
- Preheat the oven to 325°F. Pour 1 cup orange juice and 1 cup water into a roasting pan. Set the rack in the pan and place the unwrapped ham on the rack, cut-side down.
- Combine the marmalade, honey, 3 tablespoons orange juice, brown sugar, mustard, salt, pepper, rosemary and ginger in a small saucepan. Whisk over medium heat until warm and combined. Remove from the heat before it simmers and divide the glaze into three portions.
- Brush the first portion over the ham and between a few slices. Tuck in thin orange slices if using. Cover the pan tightly with foil and bake for 30 minutes.
- Carefully uncover, baste with pan juices and reseal the foil. Bake 30 minutes more. Check the temperature in the thickest part away from the bone. Brush with the second portion of glaze and re-cover until there are about 20 to 30 minutes left on the weight-based estimate. Move to the next step sooner if the ham is close to 140°F.
- Brush with the last portion of glaze. If the ham is already at 140°F, remove it and rest before serving. Otherwise, bake uncovered. Baste lightly with pan juices after 15 minutes if the ham still needs time. Check about every 15 minutes, or sooner as it nears the target. Remove when it reaches 140°F.
- Let the ham rest for 10 minutes. Release the slices from the bone with a sharp knife and serve with fresh orange slices if desired.
Notes
- At 325°F, allow roughly 15 minutes per pound, including the uncovered finish. The thermometer determines when the ham is ready.
- The 140°F target is for a fully cooked ham packaged in a USDA-inspected plant. Reheat repackaged ham and leftovers to 165°F.
- Refrigerate leftover slices for up to 3 to 4 days. Freeze for 1 to 2 months for best quality.
- Prep Time: 20 minutes
- Cook Time: About 2 hours for an 8-pound ham + 10 minutes rest time
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: American