Glazed Ham
Glazed Ham is one of those recipes that instantly makes any meal feel like a celebration. Whether it’s Christmas dinner, Easter brunch, Thanksgiving, or a Sunday family gathering, a beautifully glazed ham always steals the show. This version is coated in a sweet and savory orange marmalade glaze with hints of Dijon, ginger, soy sauce, and chili oil that caramelizes into a glossy finish while keeping every slice tender and juicy.
The best part? It looks impressive enough for a holiday table, but it’s surprisingly easy to make. With just a handful of ingredients and very little hands-on work, you’ll have a centerpiece that tastes as incredible as it looks.
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The Holiday Recipe Everyone Always Asks For
I don’t know about your family, but in ours, the ham always gets more attention than the turkey.
Maybe it’s because everyone knows what’s coming.
That first slice with the sticky glaze.
The crispy caramelized edges.
The sweet citrus aroma filling the kitchen before anyone even sits down to eat.
Then somehow, before dinner is over, people are already asking if there will be leftovers for sandwiches the next day.
That’s exactly why I love this glaze.
Instead of the traditional brown sugar glaze that everyone expects, this one leans into bright citrus flavors with orange marmalade, a little Dijon for balance, soy sauce for richness, and just enough ginger to make every bite taste layered instead of overly sweet.
It’s one of those recipes that feels elegant enough for a holiday dinner but is honestly easy enough to make any time you find a spiral ham on sale.
And if you’re lucky enough to have leftovers? I almost think they’re better the next day.
Why You’ll Love This Glazed Ham
- Sweet, savory, and perfectly balanced glaze
- Beautiful caramelized finish Juicy, tender slices every time
- Simple ingredients with big flavor
- Perfect for Easter, Christmas, Thanksgiving, or Sunday dinner Great for feeding a crowd Easy enough for beginner cooks Leftovers are incredible for sandwiches, soups, casseroles, and breakfast
Ingredients Needed To Make Glazed Ham
- Spiral Ham: A fully cooked spiral-cut ham makes serving easy while allowing the glaze to soak between every slice. Bone-in ham stays especially juicy and flavorful.
- Orange Marmalade: The star of the glaze. Marmalade provides sweetness along with bright citrus flavor that caramelizes beautifully as the ham bakes.
- Ground Ginger: Adds a warm spice that pairs naturally with both the orange marmalade and the savory ham.
- Chili Oil: Just enough to add depth and a subtle warmth without making the glaze spicy.
- Soy Sauce: Balances the sweetness with rich umami flavor while helping deepen the glaze’s color.
- Caramelized Onion Vinegar: Adds a slight tang that keeps the glaze from becoming overly sweet. If you can’t find it, balsamic vinegar is an excellent substitute.
- Dijon Mustard: Gives the glaze complexity while cutting through the richness of the ham.
- Kosher Salt: Just a pinch helps tie all of the flavors together.
Why This Recipe Works
- Many glazed ham recipes rely almost entirely on brown sugar, which can create a glaze that’s overly sweet without much depth. This recipe balances sweetness with savory ingredients, creating layers of flavor in every bite.
- The orange marmalade provides both sweetness and citrus, while the Dijon mustard and soy sauce add richness and complexity. Ginger enhances the warm holiday flavors, and the chili oil contributes just enough subtle heat to keep the glaze interesting without overpowering the ham.
- Because the glaze is simmered before brushing it onto the ham, it thickens slightly and clings beautifully to every slice instead of simply running off into the pan.
- As the ham warms in the oven, the glaze caramelizes around the edges while the spiral cuts allow flavor to work its way between each slice. The result is a ham that’s glossy, juicy, and packed with sweet and savory flavor from the first slice to the last.
Choosing the Best Ham
One of the questions I get most often is what kind of ham works best for glazing.
- For this recipe, I recommend a fully cooked, bone-in spiral ham whenever possible. Since it’s already cooked, your goal isn’t to cook the meat again but to gently warm it while allowing the glaze to caramelize.
- Bone-in hams tend to stay juicier during baking, and the spiral cuts make serving effortless while giving the glaze plenty of places to settle between each slice.
- If your ham isn’t spiral cut, don’t worry. Simply score the surface in a shallow diamond pattern before glazing. This not only creates that classic holiday presentation but also helps the glaze cling to the outside as it bakes.
How To Make Citrus Glazed Ham
Preparation
- Preheat the oven to 350 degrees.
- If the ham is not spiral cut, create a lattice design on the top.
- Place the ham in a roasting pan.
Make The Glaze
- In a stockpot, combine all the ingredients (minus the ham), mix until combined.
- Cook over medium heat until the mixture thickens. Roughly, 10 minutes.
Glazing
- Glaze the ham with 1/3 to 1/2 of the cooked mixture.
- Place the ham in the oven and bake for 30 to 60 minutes, until the ham is warmed through.
- Remove from the oven and enjoy with the remaining glaze.
What to Serve with Glazed Ham
A holiday ham pairs beautifully with so many classic side dishes. Some of my favorite pairings include:
- Funeral Potatoes
- Creamy Mashed Potatoes
- Twice Baked Potato Casserole
- Homemade Dinner Rolls
- Macaroni and Cheese
- Honey Glazed Carrots
- Cheddar Broccoli Cauliflower Carrot Gratin
- Classic Pecan Pie or Pumpkin Pie for dessert
These sides create a complete holiday meal that’s perfect for Easter, Christmas, Thanksgiving, or any special family gathering.
Tips for the Best Glazed Ham
- These simple tips will help you end up with a juicy ham and a beautifully caramelized glaze every time.
- Start with a fully cooked ham. Since most spiral hams are already cooked, your goal is to gently warm the meat instead of cooking it from scratch. This keeps it juicy and tender.
- Don’t skip simmering the glaze. Cooking the glaze for several minutes helps it thicken so it clings to the ham instead of sliding off.
- Brush the glaze between the slices. One of the biggest advantages of a spiral-cut ham is that the glaze can seep into every layer, giving each slice incredible flavor.
- Cover while baking. Loosely tent the ham with foil during most of the baking time to keep it from drying out.
- Finish uncovered. Remove the foil during the last 10 to 15 minutes so the glaze can caramelize and become glossy.
- Use a meat thermometer. Since the ham is already cooked, you’re simply warming it to an internal temperature of 140°F.
- Save extra glaze for serving. Reserve some of the glaze before brushing it onto the ham. Warm it just before serving and spoon it over each slice for even more flavor.
Variations & Substitutions
This glaze is incredibly versatile and easy to customize.
- Orange marmalade gives this ham its signature flavor, but apricot preserves, peach preserves, or pineapple preserves are all delicious alternatives.
- If you don’t have caramelized onion vinegar, balsamic vinegar or apple cider vinegar both work beautifully.
- Fresh rosemary or thyme adds an earthy flavor that pairs wonderfully with the citrus glaze.
- For a richer glaze, stir in a few tablespoons of brown sugar or maple syrup while the glaze simmers.
- If you enjoy a little heat, increase the chili oil slightly or add a pinch of crushed red pepper flakes.
- Stone-ground mustard or whole grain mustard both provide a delicious variation.
Storage & Freezing
- Leftover glazed ham is just as delicious the next day and stores beautifully.
- Store leftover ham in an airtight container in the refrigerator for up to 4 days.
- Store any extra glaze separately and gently reheat it before serving.
- Ham freezes exceptionally well.
- Slice the cooled ham into portions, wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers for up to 2 months.
- For best results, freeze some of the extra glaze separately and brush it over the ham after reheating.
Leftover Ham Ideas
One of the best things about making a glazed ham is having leftovers.
Use leftover ham for:
- Breakfast casseroles
- Ham and cheese sliders
- Ham fried rice
- Split pea soup
- Ham and potato soup
- Omelets
- Quiche
- Pasta dishes
- Chef salads
- Ham sandwiches
- Sometimes I buy a larger ham just so I have enough leftovers for several easy meals throughout the week.
Troubleshooting
- Why is my ham dry? The most common reason is overheating it. Remember, a spiral ham is already fully cooked. You’re only warming it until it reaches 140°F, not cooking it again.
- Why isn’t my glaze sticking? If the glaze seems thin, let it simmer a few minutes longer. As it reduces, it thickens and coats the ham much better.
- Can I make the glaze ahead of time? Absolutely. The glaze can be prepared up to 3 days ahead and stored in the refrigerator. Simply warm it over low heat before brushing it onto the ham.
- Should I cover the ham while baking? Yes. Covering the ham with foil for most of the baking time helps retain moisture. Remove the foil during the last 10 to 15 minutes to allow the glaze to caramelize.
- How much ham should I buy per person? For a bone-in spiral ham, plan on about ½ to ¾ pound per person. If you want plenty of leftovers for sandwiches and soups, closer to 1 pound per person is a great estimate.
- Can I use this glaze on other meats? Definitely. This orange marmalade glaze is fantastic on pork tenderloin, pork chops, grilled chicken, roasted turkey breast, and even salmon. It’s one of those versatile sauces you’ll want to keep on hand long after the holidays are over.
Glazed Ham
Equipment
- roasting pan
- Measuring cups/spoons
- Stockpot
Ingredients
- 1 ham 2-3lbs
- 1 cup orange marmalade (can substitute apricot)
- 1 tsp ground ginger
- 1 tsp chili oil
- 2 tbsp soy sauce
- 1 tbsp caramelized onion vinegar
- 2 tsp dijon mustard
- pinch of salt
Instructions
Preparation
- Preheat the oven to 350 degrees.
- If the ham is not spiral cut, create a lattice design on the top.
- Place the ham in a roasting pan.
Make The Glaze
- In a stockpot, combined all the ingredients, mix until combined
- Cook over medium heat until the mixture thickens.
Glazing The Ham
- Glaze the ham with 1/3 to 1/2 mixture.
- Place the ham in the oven for 30 to 60 minutes.
- Remove from the oven and enjoy with the rest of the glaze.
Notes
- Use a fully cooked spiral ham for the easiest preparation.
- Reserve some glaze for serving instead of brushing it all onto the ham.
- Simmering the glaze helps it cling to the ham.
- Cover while baking to prevent the ham from drying out.
- Leftover ham freezes beautifully and is perfect for soups, sandwiches, and casseroles.
Nutrition
Frequently Asked Questions
For this recipe, I recommend a fully cooked, bone-in spiral ham. Spiral-cut hams are already sliced, making them easy to serve while allowing the glaze to coat every layer. Bone-in hams also tend to stay juicier and have more flavor than boneless varieties.
No. Fully cooked hams only need to be reheated. Bake the ham until it reaches an internal temperature of 140°F. Overcooking is one of the quickest ways to dry it out, so using a meat thermometer is the best way to ensure perfectly juicy slices.
Absolutely! The glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Warm it gently on the stovetop or in the microwave before brushing it over the ham.
Yes, and I highly recommend it. Brushing on a layer of glaze before baking gives the ham incredible flavor, while adding another layer during the final 15 minutes helps create that beautiful glossy finish. Serve the remaining glaze on the side so everyone can drizzle on a little extra.
Definitely. Use a sharp knife to score the surface of the ham in a shallow diamond pattern about ¼-inch deep. This not only creates a beautiful presentation but also helps the glaze cling to the outside while baking.
If you don’t have orange marmalade, apricot preserves, peach preserves, pineapple preserves, or even orange preserves all work well. Each gives the glaze a slightly different flavor while still creating that sticky caramelized finish.
Yes! This recipe has just a hint of warmth from the chili oil, but if you enjoy more heat, add extra chili oil or a pinch of crushed red pepper flakes to the glaze while it simmers.
For a bone-in spiral ham, plan on about ½ to ¾ pound per person. If you want leftovers for sandwiches, soups, casseroles, or breakfast the next day, I recommend planning for closer to 1 pound per person.
Cover the ham loosely with aluminum foil while it bakes and only uncover it during the last 10 to 15 minutes to caramelize the glaze. Since the ham is already fully cooked, you’re simply warming it, not cooking it again.
Yes. Let the ham cool completely, then slice and wrap it tightly in plastic wrap followed by aluminum foil or place it in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Place sliced ham in a baking dish with a few tablespoons of water or leftover glaze. Cover tightly with foil and warm in a 325°F oven until heated through. This helps prevent the ham from drying out.
