The Easiest, Most Flavorful Glazed Ham You’ll Ever Make

I’ll never forget my first Easter dinner away from home. I was in college, homesick, and craving the familiar comfort of my mom’s glazed ham. The aroma of cloves, the sweet-sticky glaze, the perfectly carved slices… it was more than just food; it was a memory. Determined to recreate that feeling, I stumbled upon this incredibly simple, yet utterly delicious, three-ingredient glaze. That year, and every Easter since, this ham has been a centerpiece of my holiday table, filling my home with warmth and reminding me that even the simplest recipes can hold the most treasured memories.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 5 minutes
• Servings: 8
• Dietary Type: Gluten-Free (check mustard ingredients)

Ingredients

• 6-7 lb cooked, bone-in ham
• 1 cup orange marmalade
• 2 tablespoons whole grain mustard (or Dijon mustard)

Equipment Needed

• Roasting pan
• Saucepan
• Sharp knife
• Aluminum foil (optional)

Instructions

1. Preheat your oven to 325°F (160°C). Place the ham in a roasting pan.
2. Optional step: To prevent the exposed side of the ham from drying out during baking, loosely cover it with aluminum foil.
3. Bake the ham for 1 hour and 30 minutes.
4. While the ham is baking, prepare the glaze. Towards the end of the baking time, carefully skim off any pan juices from the roasting pan, allowing the fat to rise to the top. Aim for about ¼ cup of the skimmed pan juices.
5. In a saucepan, combine the skimmed pan juices (approximately ¼ cup), 1 cup of orange marmalade, and 2 tablespoons of whole grain mustard (or Dijon mustard).
6. Heat the mixture over medium heat, bringing it to a gentle boil. Let it boil for a couple of minutes, stirring constantly, until the glaze reduces slightly and thickens.
7. After the initial 1 hour and 30 minutes of baking time, remove the ham from the oven. If you used foil, remove it at this point.
8. Using a sharp knife, score the fatty outer skin of the ham in a diamond pattern, making cuts about ¼ inch deep. This allows the glaze to penetrate and infuse the meat with flavor.
9. Generously baste the ham with the reduced glaze, ensuring it coats the entire surface, especially in the scored diamond patterns.
10. Return the ham to the oven and continue baking for an additional 30 minutes (total baking time will be 2 hours). Baste the ham with the remaining glaze a couple more times during this final baking period, every 10-15 minutes, to build up a beautiful, flavorful crust.
11. Remove the ham from the oven and let it rest for 10-15 minutes before carving.
12. Slice the ham and serve with any remaining glaze.

Expert Tips & Tricks

• Don’t skip the scoring! Scoring the ham allows the glaze to penetrate the meat, resulting in a deeper, more complex flavor.
• Basting is key: Basting frequently during the last 30 minutes of baking creates a luscious, glossy glaze.
• Watch the sugar: Orange marmalade contains a good amount of sugar, so keep an eye on the ham during the final 30 minutes to prevent the glaze from burning. If it starts to darken too quickly, you can loosely tent the ham with foil.
• Mustard choice matters: Whole grain mustard adds a wonderful texture and subtle tang, while Dijon mustard provides a smoother, sharper flavor. Choose your favorite or experiment to find your perfect match.
• Pan Juice Boost: Adding the skimmed pan juices to the glaze amplifies the ham flavor. But if you don’t have enough pan drippings, or they are too salty, feel free to substitute with chicken broth or even water.

Serving & Storage Suggestions

Serve the glazed ham warm, sliced thinly or thickly, according to your preference. It’s delicious alongside classic holiday sides like mashed potatoes, green bean casserole, roasted vegetables, or a fresh salad.

Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, slice the ham and freeze it in freezer-safe bags or containers for up to 2-3 months.

To reheat, warm the ham gently in the oven at 300°F (150°C) until heated through. You can also reheat individual slices in the microwave, but be careful not to overcook them, as they can become dry. Add a little extra glaze when reheating for added moisture and flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	725 kcal	36%
Total Fat	27g	41%
Saturated Fat	7g	35%
Cholesterol	177mg	59%
Sodium	7309mg	304%
Total Carbohydrate	37g	12%
Dietary Fiber	6g	25%
Sugars	26g	102%
Protein	84g	168%

Variations & Substitutions

• Spice it up: Add a pinch of ground cloves, cinnamon, or ginger to the glaze for a warming, festive flavor.
• Citrus twist: Substitute the orange marmalade with apricot jam or pineapple preserves for a different fruity flavor.
• Maple-Mustard Glaze: Replace the marmalade with maple syrup for a richer, more caramel-like glaze.
• Brown Sugar Glaze: Swap the marmalade for brown sugar and a splash of apple cider vinegar.
• Herbaceous Ham: Add fresh herbs like rosemary or thyme to the glaze for a savory twist.

FAQs (Frequently Asked Questions)

Q: Can I use a spiral-cut ham for this recipe?

A: Yes, you can, but be extra careful not to let the ham dry out. Reduce the initial baking time by about 30 minutes and tent it with foil for most of the baking period. Baste frequently to keep it moist.

Q: What if I don’t have pan juices to add to the glaze?

A: No problem! Substitute with chicken broth, apple juice, or even water. It will still be delicious.

Q: Can I make the glaze ahead of time?

A: Absolutely! The glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.

Q: How do I prevent the glaze from burning?

A: Keep a close eye on the ham during the final 30 minutes of baking. If the glaze starts to darken too quickly, loosely tent the ham with foil. You can also lower the oven temperature slightly.

Q: What’s the best way to carve a bone-in ham?

A: Place the ham on a cutting board with the shank end facing you. Make a few vertical cuts down to the bone along one side. Then, run your knife along the bone to release the slices. Repeat on the other side.

Final Thoughts

This glazed ham is more than just a recipe; it’s a symbol of warmth, comfort, and shared moments. Its simplicity is its genius, allowing the natural flavors of the ham to shine through, enhanced by the bright citrus and tangy mustard. I encourage you to try this recipe and experience the magic of transforming just three ingredients into a truly unforgettable dish. Whether it’s for a holiday gathering, a special occasion, or simply a delicious Sunday dinner, this glazed ham is sure to become a family favorite. Don’t be afraid to experiment with variations and make it your own. Share your creations and feedback – I’d love to hear how it turns out! Consider pairing this ham with a crisp Riesling or a hoppy IPA to complement the sweet and savory flavors. Happy cooking!