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Celebration Spiced Baked Ham With Orange and Marmalade Glaze

The scent alone takes me back. It’s Christmas Eve at my grandmother’s house, the air thick with anticipation and the mingled aromas of pine needles, simmering spices, and, most powerfully, a ham just like this one. Grandma, a whirlwind in her apron, would pull it from the oven, its glazed surface shimmering like amber, the scent of oranges and cloves promising a feast to remember. This isn’t just a recipe; it’s a fragrant memory, a tangible link to family and tradition, and a dish I’m thrilled to share with you.

Recipe Overview

Prep Time: 25 hours 50 minutes (includes soaking time)
Cook Time: 1 hour 50 minutes
Total Time: 27 hours 40 minutes
Servings: 6
Yield: 1 Ham Joint
Dietary Type: Varies based on ham type (may not be gluten-free, dairy-free etc., check ham ingredients)

Ingredients

3 lbs ham joint
1 pint cider (optional)
Water
1 large onion, peeled and cut in half
2 large carrots, peeled and cut into large chunks
10 cloves
10 black peppercorns
2 bay leaves

For the Finish and Glaze:

4-6 tablespoons marmalade (high fruit ratio is recommended)
1 large orange or 1 medium orange, sliced thinly (clementines or tangerines can also be used)
2 tablespoons demerara sugar or 2 tablespoons soft brown sugar
Wooden cocktail sticks

Equipment Needed

Large saucepan
Ovenproof dish
Oven

Instructions

If the ham or gammon needs soaking (particularly if smoked or heavily brined), place it in a large container filled with cold, clean water and soak in the refrigerator overnight or for up to 24 hours. This helps to remove excess salt.
Place the ham joint in a roomy saucepan. Make sure there’s ample space to accommodate the liquids, vegetables, and spices.
Stick 5 cloves into each half of the onion.
Pour in the cider (if using). If not using cider, simply use water. Then top up with water until the liquids just cover the ham.
Add the onion halves (studded with cloves), carrots, bay leaves, and black peppercorns to the saucepan.
Bring the mixture to a boil over high heat. As soon as it starts to boil, reduce the heat to a rolling simmer. Use a spoon to remove any scum that rises to the surface of the liquid; this is a normal occurrence.
Cook at a gentle simmer for 20 minutes per pound of ham, plus an extra 20 minutes. Therefore, for a 3 lb ham, the cooking time will be 1 hour and 20 minutes.
Take the saucepan off the heat and allow the ham to cool slightly in the cooking liquid.
Remove the onions (discard the cloves), black peppercorns, and bay leaves from the saucepan. Discard them.
Allow the ham to cool completely in its cooking liquid. At this stage, the ham can be stored in the cooking liquor in a cool place (refrigerator) for up to 48 hours before baking.
Before baking, remove the ham from the stock and set it aside. Skim off any fat that has risen to the surface of the stock. This is easier to do once the stock is cold.
Take out the carrots and onions from the stock and chop them up finely. Add them back to the stock.
The stock can be frozen now for later use, or kept in the refrigerator for about 3-4 days before being cooked and used as a base for soups or stews (especially ham and pea soup!).
Preheat the oven to 200°C/400°F/Gas Mark 6.
If the ham has any skin, peel it off and discard it. Trim any excess fat off the joint as well, leaving a thin layer.
Take an ovenproof dish large enough to comfortably hold the ham. Use wooden cocktail sticks to skewer the sliced oranges all over the surface of the ham, securing the slices in place.
Spoon the marmalade evenly over the ham, coating it well. Then, sprinkle the sugar (either demerara or soft brown) over the oranges, patting it down firmly so it adheres.
Bake in the preheated oven for between 30 and 45 minutes for a 3 lb ham, or until the glaze is sticky, glossy, and the oranges are slightly caramelized. Watch it carefully to prevent burning.
Serve slices of the ham with some of the marmalade glaze spooned over the top. Garnish with a fresh slice of orange. Be extremely careful to remove all the wooden cocktail sticks before serving!
You can create extra glaze by heating up some additional marmalade with a little water or cider in a small saucepan. Serve the extra glaze in a gravy boat alongside the ham.
This ham is wonderful served with boiled or mashed potatoes, steamed greens, or red cabbage. It also pairs beautifully with sauerkraut.

Expert Tips & Tricks

For an even richer flavor, consider adding a splash of bourbon or whiskey to the marmalade glaze during the last 15 minutes of baking.
If the glaze starts to brown too quickly, tent the ham loosely with foil to prevent burning.
Don’t discard the ham stock! It’s liquid gold for soups, stews, and risotto. Freeze it in portions for later use.
Letting the ham rest for about 15-20 minutes after baking allows the juices to redistribute, resulting in a more tender and flavorful ham.
Make sure to use good quality marmalade with a high fruit ratio for the best flavor and texture in the glaze.

Serving & Storage Suggestions

This Celebration Spiced Baked Ham makes a stunning centerpiece for any festive meal. Carve the ham into thin slices and arrange them artfully on a platter. Drizzle with the extra marmalade glaze and garnish with fresh orange slices for a beautiful presentation.

Leftover ham should be cooled completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 5-7 days. For longer storage, the ham can be frozen for up to 2-3 months. To reheat, thaw the ham in the refrigerator overnight and then warm it gently in the oven or microwave until heated through.

Nutritional Information

(Please note that these are estimates and may vary based on specific ingredients used)

Nutrient	Amount per Serving	% Daily Value
Calories	680 kcal	N/A
Total Fat	47g	72%
Saturated Fat	16.3g	81%
Cholesterol	158.8mg	52%
Sodium	2848.4mg	118%
Total Carbohydrate	25.7g	8%
Dietary Fiber	1.9g	7%
Sugars	17.2g	N/A
Protein	37.7g	75%

Variations & Substitutions

Spicier Glaze: Add a pinch of cayenne pepper or a dash of hot sauce to the marmalade glaze for a subtle kick.
Maple Glaze: Substitute maple syrup for the demerara sugar in the glaze for a sweeter, more caramel-like flavor.
Different Citrus: Use grapefruit or blood oranges instead of regular oranges for a different citrusy note.
Pineapple Glaze: Replace the orange marmalade with pineapple preserves for a tropical twist. You can also decorate the ham with pineapple slices instead of orange slices.
Herb-Infused Ham: Add fresh herbs like rosemary or thyme to the boiling liquid for a more savory flavor.

FAQs (Frequently Asked Questions)

Q: Do I really need to soak the ham?
A: Soaking is crucial if your ham is heavily brined or smoked, as it removes excess salt. If you’re unsure, taste a small piece of the raw ham; if it’s very salty, soak it.

Q: Can I cook this ham in a slow cooker?
A: Yes, you can! After the initial boiling, transfer the ham to a slow cooker and cook on low for 6-8 hours, or until tender. Then, glaze and bake as directed.

Q: What if my marmalade is too thick to spread easily?
A: Gently warm the marmalade in a small saucepan over low heat, adding a tablespoon or two of water or cider, until it reaches a more spreadable consistency.

Q: Can I use a bone-in ham for this recipe?
A: Absolutely! Just be sure to adjust the cooking time accordingly. A bone-in ham will generally take longer to cook. Use a meat thermometer to ensure it reaches an internal temperature of 145°F.

Q: How can I prevent the oranges from burning during baking?
A: If you notice the oranges are browning too quickly, loosely tent the ham with foil during the last 15-20 minutes of baking.

Final Thoughts

This Celebration Spiced Baked Ham is more than just a dish; it’s an experience. From the simmering spices to the glistening glaze, every step is infused with flavor and tradition. I encourage you to try this recipe, make it your own, and share it with loved ones. Whether it becomes a centerpiece for your holiday table or a comforting meal on a chilly evening, I hope it brings you as much joy as it has brought me and my family for years. Don’t hesitate to experiment with different glazes and garnishes to create your own signature version. And please, share your feedback – I’d love to hear how it turned out! Why not pair it with a crisp apple cider or a robust red wine for the ultimate festive feast?

Celebration Spiced Baked Ham With Orange and Marmalade Glaze Recipe