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Orange Glazed Ham recipe

Orange Glazed Ham recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Ham
  • Roast ham

A very simple glazed ham that uses a mixture of fresh orange juice and honey. Perfect for Easter or Christmas.

43 people made this

IngredientsServes: 12

  • 1 (1-1.5) boneless cured ham joint
  • 1 tablespoon whole cloves
  • 150ml freshly squeezed orange juice
  • 175g honey

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4.
  2. Place ham in a shallow roasting tin, and stud ham with whole cloves. In a small bowl, mix orange juice with honey. Pour mixture evenly over ham. Tent ham with aluminium foil.
  3. Bake ham for 1 hour, basting occasionally.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (13)

by Suzanne

Everyone loved this. I combined the honey and orange juice and poured it over the ham and then let it cook. I didn't have any whole cloves, so I just ommitted them completely.-01 Feb 2008

by CHEF1011

i think it would be better if you reduced the honey and orange juice in a sauce pan before coating the ham it would give a better consistency and you would not need to baste the ham and score the rind of the ham allowing the honey and orange juice to got into the flesh of the ham-22 Dec 2004

by ALISONINONTARIO

This was pretty good but found it could have used more honey and more zip. Next time I will use this recipe but add Worchestershire sauce.-05 Oct 2005


Plan your meals, build your digital pantry, save recipes, and more!

  • 1 bone-in spiral-cut ham, (about 8 pounds)
  • 1 cup Kitchen Basics® Original Chicken Stock
  • 1 cup red pepper jelly
  • 2 teaspoons grated orange peel
  • 1 tablespoon orange juice
  • 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
  • 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
  • 1/4 teaspoon McCormick Gourmet™ Organic Ground Cloves

Key Products


Orange Marmalade Glazed Ham

As much as I love the combination of pineapples and ham (hello, favorite pizza toppings), I decided we need to branch out of the 70s and reinvent the centerpiece ham. It&rsquos time, folks. This Orange Marmalde Glazed ham is moving in.

For years we&rsquove been scoring patterns into our hams, poking them with cloves, donning them with pineapple slices and maraschino cherries and otherwise dressing them up in silly ways to make them worthy of centerpiece status. I kind of think that because hams are already cooked and we&rsquore essentially just slowly heating them up rather than actually cooking them, we feel some sort of obligation to put in additional effort in order to do this main course justice. Fine. I get it. I&rsquom on board with decorating them! I love to decorate. But, can we please move past the pineapples and cherries?

I&rsquom not going all modern on you, suggesting that you froth your ham or put it in an edible bubble. To me, modern is simple and new but carries with it a bit of the past. So, in a nutshell, that&rsquos how the idea of this orange marmalade glaze came to be.

A New Twist on the Centerpiece Ham

Old-fashioned, citrusy-sweet, orange marmalade mixed with dijon mustard for tang and butter for creaminess makes a super simple and delicious glaze and spread. Did you catch that the glaze is only four ingredients?! Modern simplicity right there. And oranges = a new and refreshing way to complement a savory, smokey ham.

The beauty of using orange marmalade is that you can justifiably lay your ham on top of a bed of orange slices and voila! You have just added that special centerpiece-worthy touch to your main course. Your family will ooh and ah over how lovely it looks and dinner becomes a little more special.

I love the way a ham can actually make a whole day feel special. It&rsquos the smell as it bakes&hellip setting the dinner table with the good plates, silverware and real glass <&ndash still a little scary in our house! The faces gathered round the table&hellip the buzz of excitement as the whole family hungrily awaits the main course of a home-cooked meal&hellip when the thermometer has finally reached the exact right spot, the warm gush of air that flows from oven to table&hellip the creak of the box opening to reveal a sharp carving knife and fork&hellip then watching the face of the person in charge of carving the ham to see if they remember how to do it because it&rsquos been awhile! And the seemingly-endless supply of ham that fills the plates of everyone and leaves leftovers for days. (Save that bone!)

Ham for the Holidays

We do our best to make the most of the special days around here. Easter is coming up mid-April, and for us that&rsquos a day we celebrate with extended family. The kids love the tradition of Easter basket and egg hunting, of course. The grown-ups enjoy the kids&rsquo sweet smiles and their innocent giggles, a break from another busy day, and a chance to reflect on life&rsquos miracles and joys. We recognize these special days are few and far between so putting in a little extra effort to prepare a meal that&rsquos not your typical weeknight dinner, doesn&rsquot feel like a chore if you put it into perspective. In fact, the ham&rsquos already cooked. So let&rsquos be honest, it&rsquos super easy to prepare! 🙂

I think we can all agree, nothing says family like a big, beautiful ham on the table. Just please do me a favor, put the pineapples down and try some oranges for a change.

Tips for Serving a Ham

Carving &ndash If you&rsquore not sure how to carve a whole (or semi-boneless ham in this case), don&rsquot worry. It&rsquos not that hard to carve a ham. If you&rsquore a bit rusty or never carved a ham before then check out my tutorial, How to Carve a Whole Ham. I break down how to carve a ham, step by step with photos and featured is the same Smith&rsquos semi-boneless ham used to make this recipe.

Creating a Bed of Orange Slices &ndash Try using a mandoline slicer to get your slices nice and smooth. It&rsquos not necessary, but as you can see if you look closely I did not use one and my husband lovingly pointed out that I should have, ha!

What I love about Smith&rsquos ham

Known for their natural-casing hot dogs, Smith&rsquos may not be top-of-mind when it comes to hams. But they certainly should be. Their hams are smoked for 12 hours over fresh-cut, sugar-maple hardwood embers (no liquid smoke) and cured with a brine recipe developed four generations ago, seasoned with only fresh, natural, never-frozen herbs and spices. Smith&rsquos hams are naturally moist, no water added, which makes the flavor really stand out. If your ham leaks a bunch of water when you open it, not a good sign!

Smith&rsquos hams do not come pre-cut or pre-glazed. This allows you to choose your own glaze and cut the ham as you are ready to eat it, better preserving its freshness and moisture. Smith&rsquos hams are also gluten-free. It&rsquos been said that a Smith&rsquos ham is the &ldquovery best ham you&rsquoll ever eat&rdquo and in my own opinion, I&rsquod have to agree. You get what you pay for when it comes to hams but be sure you&rsquore paying for quality ingredients and cooking methods and not gimmicky extras like spiral cuts or glazes.

Connect with Smith&rsquos on Facebook: facebook.com/smithshotdogs and on Instagram: instagram.com/smithshotdogs and visit the Smith&rsquos website to order your holiday ham. To get your ham before Easter, be sure to order by the 1 st week in April. If you&rsquore located in the tri-state area, you can finds Smith&rsquos hams at your local grocer or chain retailer. Visit the Smith&rsquos site site for a complete list of locations.

Making this ham for an upcoming holiday?

This recipe for orange marmalade glazed ham was featured on Sweet Little Blue Bird!


Chipotle- and orange-glazed ham

Sweet and spicy, this glazed ham is a perfect centerpiece for a holiday feast.

Place the orange juice in a saucepan over medium-high heat. Cook until the liquid is reduced by a third. Stir in the brown sugar and continue cooking, stirring constantly, until the sugar dissolves and the mixture is slightly syrupy.

Remove the mixture from the heat and stir in the chipotle and liqueur. Heat the oven to 350 degrees.

Cut the thick skin and excess fat off the ham, leaving about one-fourth inch of fat. Score in a crosshatch pattern. Place the ham on a rack in a shallow roasting pan. Brush some of the glaze evenly over the top. Place in the oven and pour water into the pan to a depth of about 1 inch. Bake 10 minutes per pound, basting every 15 minutes with the glaze.

Transfer the ham to a carving board and let it rest 15 minutes before slicing.

Return the remaining glaze to a saucepan, add the orange zest and bring to a boil and cook 1 minute. Serve on the side as a sauce.

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Pineapple-Orange Glazed Ham

Pineapple-Orange Glazed Ham is a traditional Holiday gathering entree your guests will love. While this main course is typically served for the holidays, it&rsquos actually perfect anytime and leftovers are easily integrated into delicious weeknight meals that will satisfy your whole family.

Better late than never is quickly becoming my new mantra lately. I feel myself always running at least two steps behind myself. So when my best friend texted and said she couldn&rsquot find my baked ham recipe on the blog, I felt like a complete heel. I totally thought I&rsquod published a baked ham recipe years ago &ndash but in that moment, neither of us could find it. Ugh.

So when my husband&rsquos employer gave us a coupon for a free ham, I knew I had to make it for the blog. And I totally intended to do it, but just again never got around to it. Christmas came and went, Easter flew by before I knew it. Then the week before Mother&rsquos day, I was shopping in my local grocery store and the perfect whole ham beckoned to me from its place in the cooler. Finally, my Pineapple-Orange Glazed Ham would make it onto the blog. Success.

Since hams come fully cooked, this recipe will work for any size ham, we simply calculate 20 minutes per pound for slowly warming the meat. Low and slow is the best way to keep from drying out the meat. I start by removing my ham from the packaging, removing any plastic discs or netting may be covering the ham and the bone. I then give it a quick rinse and then pat it dry with a tea towel or paper towels. Next, with a very sharp knife and a criss-cross pattern, I score the top of the meat to give it a diamond pattern. Inside each diamond, I place 1 whole clove. This for me is as much for flavor as it is presentation. I just love the flavor of clove in my baked ham. My Mom always dotted our baked hams with cloves and I love carrying on that tradition. If you do not care for cloves, you may omit them completely.

I place the meat on the roasting rack inside a large roasting pan and cover it with foil before placing it in the oven. I calculate 20-minutes per pound of meat. In this case, it&rsquos a 14-pound ham so this baby will need 280 minutes to be fully warm in the center that&rsquos about 4.5 hours. After half of the total roasting time has passed, I will uncover the meat and begin basting it every 20-30 minutes with layers of sticky pineapple-orange glaze.

So, while the ham is cooking, I start the glaze on the stovetop by adding brown sugar to the pan. I then add some apple cider vinegar to dial back on the sweetness a little.

Then I add my favorite breakfast beverage &ndash Pineapple Orange Juice.

Now simmer that on the stove until it reduces by half and the glaze thickens to where it will cover the back of your spoon. Once it&rsquos ready, remove from the heat and set aside for glazing. To glaze the ham, remove the ham from the oven and remove the foil. brush glaze all over the ham and then return the ham (still uncovered) to the oven for 20-30 minutes to caramelize. Repeat this process every 20 to 30 minutes until you reach the end of your baking time. If you have a smaller ham with a short baking time, shorten your time between coats of glaze to 10-20 minutes so you get several layers on before it&rsquos ready.

You may notice that the diamond pattern will look like it&rsquos not popping open. Once I started glazing the ham, I noticed them becoming more visible with each glaze layer. During the last 5-minutes of bake time, I turned the oven to broil to further caramelize the sauce for presentation.


Honey-Orange Glazed Ham

This is the ham I grew up with and cannot be replaced. The glaze is the real star of the show. It’s just … sigh … sweet and tangy and rich. So, so good.

Ingredients

  • ½ cups Honey
  • 1 cup Brown Sugar
  • ½ cups Orange Juice
  • 1 whole Fully Cooked Bone-in Half Shank Ham (6-7 Pounds)
  • Handful Of Whole Cloves

Preparation

In a small bowl, mix together the honey, brown sugar, and orange juice set aside.

Using a sharp knife, cut off the hard rind and some of the fat around the ham score the ham in a diamond pattern. Stud the ham with the cloves, placing them in the slits.

Place ham cut side down on a rack in a shallow pan. Drizzle 1/3 of the glaze over the ham, spreading evenly. Bake until an instant-read thermometer inserted into the thickest part reads 130º to 140ºF (approximately 1 3/4 to 2 hours depending on the weight of your ham). Drizzle the glaze 2 to 3 more times during the cooking process, spacing as evenly as you can, with the final drizzle during the last half hour.


Orange Glazed Ham

You don’t have to spend much on your holiday ham. Nowadays, ham cost a hefty amount of price and the size is just as big as a small ball.

In fact you can make your own homemade orange glazed ham at home. If you got plenty of time and your passion is cooking, why buy when you can make your own special one! All you have to do is to find a perfect leg ham for baking. Lets get into the details.

Orange Glazed Ham Recipe

Ingredients:

  • 1/2 leg ham about 2 to 3 kilos
  • 3 oranges, sliced thinly
  • 1 liter pulpy orange juice
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 1/2 tbsp. grated ginger

Cooking Procedure:

Score the Leg Ham:

  1. With a sharp small knife, slice and remove the rind of the ham by running a small sharp knife under the rind, around the edge of ham.
  2. Gently, lift the whole rind to separate. Leaving a fine thin line of fat, you need this fat to keep your shiny glaze presentation.
  3. Slice and slit the fat into diamond patterns (score) Transfer the ham in a large pan for roasting and set aside.

For the Glaze Sauce:

  1. In a saucepan, mix the fresh and pulpy orange juice, sugar and ginger. Toss in the sliced oranges and let it boil over medium to low heat for 3 to 5 minutes. Use a thong and one by one remove the slices of oranges. Set it aside for later use.
  2. Back to your orange sauce, continue to cook over low heat for an additional 10-15 minutes. (or until the glaze becomes thick in texture) stirring occasionally. Turn off heat.

How to bake the Leg Ham:

  1. Glaze your ham with some orange sauce and bake in preheated oven to 180ᵒ C for approximately 45 to 60 minutes. Make sure to brush ham with orange glaze every 10 minutes interval.
  2. Then, adjust oven temperature to 200ᵒC and continue to cook for another 15-20 minutes, brush ham with orange glaze every 5 minutes (your ham should look caramelize).
  3. In the last 5 minutes of baking your ham, pre-arrange the sliced oranges on top of the ham.
  4. Once done remove from oven, and garnish the sides with fresh slices of orange and cilantro herbs (wansoy).
  5. Serve hot or cold in slices. Enjoy!

Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.


While the ham is in the oven, let&rsquos prepare the glaze:

In a small saucepan add 4 tablespoons of unsalted butter and place it on the stove over medium-low heat. When the butter is melted add ½ cup orange juice and whisk to combine.

Then add fig preserve, ¼ cup light brown sugar, 1 tablespoon coarse ground mustard, and 1 tablespoon of the honey whisk to combine.

Add a teaspoon of cornstarch dissolved with a teaspoon of water and whisk constantly until the mixture is thick (about 3-5 minutes). Then, carefully remove from the stove and set aside.

Remove ham from the oven and the foil paper, then discard some of the remaining water. Next, Using a basting brush coat the ham with 1/3 of the glaze. Place the ham back into the oven and cook uncovered for an hour. The AROMA IS INCREDIBLE!

After an hour has passed check with a meat thermometer for an internal temperature of 140°F ( 60°C). Increase the oven temperature to 425°F ( 218.3°C) and brush some glaze on the ham and place it in the oven for 5 minutes while keeping an eye on it, so it doesn&rsquot burn.


Orange and Ginger Glazed Ham Recipe

Hams get steeply discounted after major holidays like Thanksgiving, Christmas, Easter. They keep for several months in the freezer, so it&rsquos smart to stock up when they&rsquore on sale. Defrost them in the refrigerator overnight (around 4-6 hours per pound), and any day can feel like a holiday.

You Need a Roasting Pan

For this recipe, you&rsquoll want to use a roasting pan without inserting the rack. A half-sheet cookie pan won&rsquot work, because you&rsquoll be adding water to the pan to help the ham stay moist. When the ham&rsquos juices and glaze join the water, it&rsquoll be too much for a small baking sheet to hold.

I use the larger of this two-pan stainless steel roasting pan set that comes with racks. I love using the larger one for hams and turkeys, and the smaller one for roasting a chicken. And it&rsquos that super shiny kind of stainless steel, so clean-up is a breeze. All that, for the price of one pan!

Boneless or Bone-In?

I prefer buying hams with the bone still in it. Pound for pound, they&rsquore cheaper, and they seem to come out juicier. Plus, you wind up with a ham bone you can use to make pork stock or add to a pot of beans or greens to give them a delicious flavor.

Storage

Once cooked, ham stays good in the refrigerator for 3 to 5 days. Be sure to slice any leftover ham off the bone the same day that you cook it, though. Wrap the leftovers tightly in plastic wrap, then again in foil &mdash or vacuum seal and freeze them for up to 5 months. Freeze the bone or use it right away.

Using Leftovers

The delicious leftovers from this Orange and Ginger Glazed Ham Recipe are excellent in sandwiches, mini-quiches, omelets, and wraps. Add them along with some sauteed bell peppers and onions to this Easy Baked Omelet for a Crowd, and you can feed holiday guests a delicious, affordable breakfast.

You can also swap the ham for the bacon in this easy Smoky Bacon and Bean Casserole, or add it to this Summer Squash and Smoked Sausage 15-Minute Skillet Meal.


Honey Orange Glazed Ham

For Easter, if you are having a ham, this is the easiest and best way to heat it. Hams are usually sold fully cooked (always read the label to be sure!) so all you have to do is bring it to 140°F. And test it with a food thermometer! So let’s get to the recipe for Honey Orange Glazed Ham.

Heating hams can be problematic. All of us have had ham that was tough and dry, which means it was not heated properly. The best ways to reheat ham are in the slow cooker, or wrapped in foil and heated in a 325°F oven (add a little water to the pan).

This recipe, which combines honey, orange juice, and mustard, is fabulously flavorful and delicious. And the ham is moist and completely tender, since the crockpot holds in moisture so the meat doesn’t dry out.

There’s just one caveat: make sure that your crockpot is large enough to hold the ham! There should be at least an inch of room on every side of the ham when it’s in the appliance and the cover is on.

Serve this fabulous ham with scalloped potatoes, a gelatin salad, some roasted asparagus, dinner rolls, and a wonderful lemon angel food cake for dessert.

Why this recipe works:

  • A slow cooker cooks food with low and gentle heat that is hot enough to kill any bacteria on the food. Food stays moist because the lid locks in steam.
  • You can serve fully cooked ham without reheating it, but most people choose to reheat it for best flavor.
  • You can use any type of glaze on this ham. Most contain some sort of sugar and acid to cut through the richness of the meat.
  • Serve the ham while it’s hot. It will cool down fast, but do your best.


Comments:

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