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Michele’s Baked Ham with Orange Marmalade: A Holiday Classic

The scent of baked ham, glazed to a shimmering perfection, instantly transports me back to my grandmother’s kitchen. Every Christmas and Easter, that aroma would fill the air, a comforting promise of family gatherings and delicious feasting. I remember sneaking slivers of the crispy, caramelized edges while Grandma wasn’t looking, the sweet and tangy marmalade a perfect counterpoint to the savory ham. This recipe, inspired by her timeless technique, captures that very magic.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 25 minutes
Servings: 10-12
Dietary Type: None Specified

Ingredients

10 lbs smoked ham (bone-in, rump portion preferred, but not pre-cooked)
1 (13 ounce) jar orange marmalade
¼ cup stone ground mustard
1 tablespoon chopped fresh thyme

Equipment Needed

13 x 9-inch baking pan
Aluminum foil
Small bowl
Meat thermometer

Instructions

Begin by preheating your oven to 300°F (150°C).
Prepare the ham by wrapping it completely in aluminum foil. This will help retain moisture during the initial baking process.
Place the wrapped ham in a lightly greased 13 x 9-inch baking pan. This will prevent sticking and make cleanup easier.
Bake the ham for 2 hours. This slow baking allows the heat to penetrate deeply and evenly.
After 2 hours, remove the ham from the oven. Carefully unwrap the foil, pulling it down away from the ham rather than removing it completely. This creates a sort of foil “bowl” around the ham.
Now, prepare the ham for glazing. Using a sharp knife, carefully remove the skin and any excess fat.
Score the fat on the ham in a diamond pattern. This creates more surface area for the glaze to adhere to and allows the fat to render during the final baking, creating those irresistible crispy edges.
In a small bowl, stir together the orange marmalade, stone ground mustard, and chopped fresh thyme. The combination of sweet, tangy, and savory creates a complex and delicious glaze.
Spoon the marmalade mixture generously over the ham, ensuring it coats all surfaces, especially the scored fat.
Return the ham to the oven and bake for another 1 hour, basting it with the glaze every 15 minutes. Basting ensures an even coating and helps the glaze caramelize beautifully.
To ensure the ham is fully cooked, insert a meat thermometer into the thickest portion. It should register 140°F (60°C).
Once the ham reaches the correct temperature, remove it from the oven and let it stand for 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

Expert Tips & Tricks

Choosing the Right Ham: Opt for a bone-in, smoked ham that hasn’t been pre-cooked. A Smithfield brand ham, especially the rump portion, works wonderfully. The bone adds flavor and the rump cut often has a good fat-to-meat ratio.
Scoring Technique: When scoring the fat, be careful not to cut too deeply into the meat. You want to create a diamond pattern on the fat layer only.
Basting is Key: Don’t skip the basting step! It’s crucial for developing that beautiful, sticky glaze. If the glaze starts to darken too quickly, you can tent the ham loosely with foil to prevent burning.
Glaze Consistency: If you prefer a thinner glaze, you can add a tablespoon or two of orange juice to the marmalade mixture. Conversely, if you want a thicker glaze, simmer the marmalade mixture in a saucepan for a few minutes before applying it to the ham.
Make-Ahead Option: The ham can be baked and glazed a day in advance. Cool completely, then wrap tightly in foil and refrigerate. Reheat in a 300°F (150°C) oven until warmed through, about 30-45 minutes.

Serving & Storage Suggestions

Serve the baked ham warm, sliced thinly across the grain. It’s a stunning centerpiece for any holiday table. Garnish with fresh thyme sprigs and orange slices for an extra touch of elegance.

Leftover ham can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap individual slices tightly and freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then warm in a skillet or microwave. Leftover ham is also fantastic in sandwiches, salads, or omelets.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1020.9 kcal	N/A
Calories from Fat	477 g	47%
Total Fat	53 g	81%
Saturated Fat	17.6 g	88%
Cholesterol	312.4 mg	104%
Sodium	7934.7 mg	330%
Total Carbohydrate	31.2 g	10%
Dietary Fiber	0.5 g	1%
Sugars	22.3 g	89%
Protein	105.5 g	210%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice it Up: Add a pinch of ground cloves or cinnamon to the marmalade glaze for a warmer, more festive flavor.
Citrus Twist: Substitute the orange marmalade with grapefruit or lemon marmalade for a different citrusy note.
Maple Glaze: Replace the marmalade with maple syrup and a touch of Dijon mustard for a sweeter, more traditional glaze.
Herb Variations: Experiment with different herbs. Rosemary, sage, or a combination of herbs de Provence would all complement the ham beautifully.
Pineapple Glaze: For a tropical twist, use pineapple preserves or crushed pineapple in the glaze.
Honey Mustard Glaze: Substitute the orange marmalade with honey for a simple and delicious glaze. Add Dijon mustard and a splash of apple cider vinegar for extra flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-cooked ham for this recipe?

A: It is not recommended to use a pre-cooked ham for this recipe. The long baking time is designed for an uncooked ham, and a pre-cooked ham will likely become dry and tough.

Q: How do I know when the ham is fully cooked?

A: The best way to ensure the ham is fully cooked is to use a meat thermometer. Insert it into the thickest part of the ham, making sure it doesn’t touch the bone. The internal temperature should reach 140°F (60°C).

Q: Can I make the glaze ahead of time?

A: Yes, the glaze can be made a day or two in advance and stored in the refrigerator. Just bring it to room temperature before applying it to the ham.

Q: What can I do if the glaze starts to burn during the last hour of baking?

A: If the glaze starts to darken too quickly, tent the ham loosely with aluminum foil to prevent burning. This will allow the ham to continue cooking without the glaze becoming overly caramelized.

Q: What are some good side dishes to serve with baked ham?

A: Baked ham pairs well with a variety of side dishes, such as scalloped potatoes, green bean casserole, roasted vegetables, and a fresh salad.

Final Thoughts

This baked ham with orange marmalade is more than just a recipe; it’s a celebration of tradition, flavor, and shared moments. I encourage you to try it for your next holiday gathering or special occasion. Don’t be afraid to experiment with the glaze and make it your own. And most importantly, enjoy the process of creating a memorable meal for your loved ones. I am confident that you will love it!

Baked Ham With Orange Marmalade Recipe