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Honey and Orange Glazed Roast Ham recipe

Honey and Orange Glazed Roast Ham recipe

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

I modified this recipe from an old cookbook dated 1890. It's a roast ham recipe that is as delicious today as it was back then!

223 people made this

IngredientsServes: 8

  • 1 (2 to 3kg) smoked ham
  • 4 tablespoons whole cloves
  • 250ml pineapple juice
  • 150g dark brown soft sugar
  • 125ml honey
  • 2 oranges, juiced

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat the oven to 170 C / Gas mark 3.
  2. Place the ham in a roasting tin and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
  3. Bake the ham uncovered for 1 hour in the preheated oven.

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Reviews & ratingsAverage global rating:(209)

Reviews in English (154)

by lindsy

I have made this ham 2 times and I will again on Easter. It is absolutely wonderful. My favorite type of ham to use is a Sugardale spiral sliced ham. Best flavor and always super tender and moist. I read most of the reviews and I see that everyone seems to be having the same problem. No ones glaze seems to thicken. I have always made more glaze than called for. I use about half when I first put the ham in the oven. I put the rest in a large pyrex measuring cup and allow to cool on the counter while the ham cooks. It DOES thicken as it sits and cools. And it WILL glaze the ham if you just continue to baste it about every 20-30 minutes. But overall it is an amazing recipe and I had never made a ham before in my life and my first one was the best!-20 Mar 2008

by M. Nelson

I was looking for something simple and the others were all to much for making a ham for 4. This recipe turned out great and really helpful.-03 Mar 2006

by aggiesgirl1945

So delicious! Ever since I found this recipe, it is the only ham recipe that I've used. I make the glaze in the microwave, then pour it over the ham in a roasting bag. I then cook per package instructions. So tender and juicy, and the glaze tastes great as a gravy for mashed potatoes or over a ham sandwich maade from leftovers.-29 Jan 2007

The Meatwave

If you want to get real deep with the Meatwave, I'd tell you it all started with ham at the age of four. It was at that fateful time that my parents decided to start keeping kosher and deprive me of my favorite food of all time&mdashham! I vowed once leaving home, I would never again bound myself to a diet based on religion, mainly because I wanted to eat pork to my heart's content, but also because it was hard to reconcile what was supposed to be positive force in life being one that kept me from achieving a more pure happiness. So it went, once going to college I shunned kashrut and when I got into cooking, you could say my draw to all things smoked hog could have been linked to both an exercise in freedom and making up for lost time. While this blog has been more of a forum for slow smoked ribs, pork shoulders, and the like, sweet city ham will always be my first porcine love, and this orange-honey glazed ham is a representation of that adoration.

City ham is a fickle beast&mdashon one hand it almost always comes fully cooked, so it should be easy peasy to prepare right, but if not gently brought up to just the right temperature, it can quickly become dry, robbing it of its full potential. Starting out with a quality product is the first step to success, and I've become quite fond of the hams outputted by Burger's Smokehouse, which have always been super moist with a more intense, sweet hammy flavor than other brands I've used in the past.

The extreme sugary sweetness of the glaze has been part of the draw for me as well, and when using less quality products, also helped improve the overall flavor. But since the meat from a Burger's ham is so good in its own right, I wanted to try to make a glaze that would do more in adding a final complexity to the flavor than merely creating a sugary shell.

I started the recipe out with freshly squeezed orange juice that was simmered with honey, whole grain mustard, and orange zest until thick and syrupy. Upon first taste, it was good, but I felt it was lacking at least a little of the normal sugary quality and some savoriness, so added in light brown sugar and soy sauce to make up for those failings. Now it was sweet, but not sickeningly so (as a lot of glazes normally are), with the orange and mustard really giving the sauce a profile I have not tasted on a city ham previously.

With the glaze in order, I ventured forth in an attempt to heat this ham perfectly. I have admittedly only achieved what I consider perfection once before, and it was when I followed the directions laid out in recipe I found in Cook's Illustrated. Their method takes every precaution to slowly bring the ham up to temperature without drying it out. The first step was to remove the chill from the ham by soaking it in hot tap water, with the ham still in its original packaging, for an hour and a half, changing the water halfway through.

Next was the use of an oven bag during the cook. I honestly had never heard of these things before this recipe, but there they were at the grocery, next to the plastic storage bags, wraps, and foils, where I guess these high temperature resistant bags have sat for many, many years without me ever noticing. The bag here will create a moist environment for the ham to roast in and speeds up the cook, adding protection against drying out.

The last piece of the equation is a low heat, and what delivers a low heat better than a smoker (well, an oven, but that was filled with a turkey when I cooked this ham over Thanksgiving).

Since the ham is already cooked, it won't absorb any additional smoke, so there's no real advantage to using the smoker here except it can hold a steady 225-250°F temperature and allows for cooking outside if space in the oven is otherwise unavailable.

I employed my handy BBQ Guru Cyber Q to keep my smoker running low and slow and also allow me to keep a close eye on the internal temperature, making sure I moved on the next step once the meat hit 100°F. This happened rather quickly for me, as my extra hot tap water had risen the temperature to almost 80°F already, but it would normally take one to one and half hours under normal conditions.

Once the meat hit the set temperature, I removed the oven bag, brushed on the glaze, covered, and let the ham cook another 15 minutes. Then I repeated the glaze application and continued cooking until the meat temp rose to 120°F.

Then all that was left to for me do was remove the ham, let it rest for 15 minutes, and slice and serve.

And here was my holiday plate, filled to brim with delectable delights, but none were quite as good as that ham, in my opinion. The meat was moist and sweet, with an deep and excellent porcine flavor. The glaze was not the sugar coating I was used to, but instead added a complexity of citrus and honey flavor to the edge, with the mustard seeds adding little pockets of pungency that really shook things up from the norm. It was a grand success in every respect, and made the holiday all the more joyous for me, standing as an affirmation that pork equates to personal happiness, which in turn, fuels the Meatwave.

Published on Thu Apr 13, 2017 by Joshua Bousel

Orange-honey Glazed Ham

  • Yield 12 to 16 servings
  • Prep 20 Minutes
  • Inactive 1 Hour 30 Minutes
  • Cook 1 Hour 30 Minutes
  • Total 3 Hours 20 Minutes


  • For the Glaze
  • 2/3 cup orange juice
  • 2/3 cup honey
  • 1/2 cup whole-grain mustard
  • 1/4 cup light brown sugar
  • 1 tablespoon orange zest
  • 1 teaspoon soy sauce
  • 1 spiral sliced city ham, shank end, 6 to 8 pounds
  • 1 large oven bag


  1. To make the glaze: Whisk together orange juice, honey, mustard, brown sugar, orange zest, and soy sauce in a small saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until thickened to a syrupy consistency, 20 to 30 minutes. Remove from heat and set aside.
  2. Place ham, in original plastic packaging, in a large container and cover with hot tap water. Let sit for 45 minutes. Drain water, recover with hot tap water, and let sit for an additional 45 minutes. Drain water and remove ham from packaging. Place ham in an oven bag and tie close with bag fitting snugly around ham. Trim excess plastic from top of bag and cut 4 slits in bag around the top of ham with a paring knife. Place ham on a baking sheet, cut side down.
  3. Fire up smoker or grill to 225°F. Place ham in smoker, cover, and cook until an instant read thermometer registers 100°F when inserted into thickest part of ham,1 to 1 1/2 hours.
  4. Unwrap ham and brush liberally with glaze. Cover and continue to cook for 15 minutes. Brush ham with glaze a second time, cover, and continue to cook until an instant read thermometer registers 120°F when inserted into thickest portion of ham, about 15 minutes more. Remove ham from smoker, let rest for 15 minutes, then serve.

Cooking method adapted from Cook's Illustrated

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Anuj Agarwal Hi Josh

My name is Anuj Agarwal. I'm Founder of Feedspot.

I would like to personally congratulate you as your blog The Meatwave has been selected by our panelist as one of the Top 50 Meat Blogs on the web.

I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 50 Meat Blogs on the internet and I'm honored to have you as part of this!

Also, you have the honor of displaying the badge on your blog.

Anuj Posted Thu, Apr 20 2017 2:14AM

ufoma henry
A lot of device users makes use of the internet. Posted Mon, Sep 11 2017 6:14PM

Melanie Marko Amazing! Thank you, bbq’d some Bartlett pears in the bag! This recipe made the evening. My neighbors all enjoyed as well- great hit for Thanksgiving Dinner Posted Thu, Nov 26 2020 11:00PM

Josh @Melanie Marko Great to hear! Happy Thanksgiving! Posted Fri, Nov 27 2020 3:04PM

Orange and Honey Glazed Ham (AIP/Paleo)

For almost every major holiday meal in our family my sister, Samantha, always asks if we can have ham. She loves it so much that her New Year’s resolution two years ago was, and I kid you not, “to eat more ham”. If that doesn’t say love, I don’t know what does. So, this year I decided to experiment with a new recipe to try for our big Christmas dinner.

A lot of standard store bought ham comes either pre-glazed or with a glaze packet that contains all kinds of refined sugars and preservatives. Yuck! So I decided to make my own glaze recipe instead, packed with all the warming and reminiscent flavors of the holidays. When you think of Christmas, what do you smell? Maybe it’s warm cookies straight from the oven or mulled wine simmering away on the stove. For me, I think of oranges, clove, and cinnamon. There is something so comforting about that smell that just makes me want to cozy up in front of a fireplace! So what better way to enjoy a Christmas feast than with a big ham packed with my favorite holiday flavors.

Since the majority of store bought hams are fully-cooked, this recipe is so easy to make and the glaze can be made ahead of time so it’s ready to brush on as soon as the ham is done cooking. While I made this recipe with a specific holiday in mind, it is well suited for any time of the year.

A Quick Note on Cured Meats: The primary difference between cured and uncured meats is that uncured meats use natural substances, such as celery powder, to preserve the meat as opposed to chemicals and additives found in cured meats.


1. Begin by peeling and roughly chopping the carrot and celery. Then, cut the bulb of garlic in half leaving the skin on and half and peel the onion.

2. Place each of the vegetables into a large saucepan. The saucepan must be big enough to hold the gammon joint.

3. Then, add the water into the pan (make sure its enough to fully submerge the gammon) followed by the rind of lemon and orange, parsley, bay leaf, cinnamon stick, star anise, coriander seeds, black peppercorns and finally the gammon joint.

4. Place the saucepan on high heat and bring to the boil. Once boiling, turn the heat down and gently simmer until the gammon is cooked. Cook the gammon 20 minutes for every 500g/1lb. Mine weighed 1kg so I cooked it for 40 minutes. Some scum will form on the surface so simply skim it off using a ladle.

5. For the glaze, place the honey into a mixing bowl along with the juice of two oranges and the juice of one lemon and whisk together.

6. Once the gammon is cooked, take it from the pan and remove the string. Next, cut away the skin leaving a good layer of fat on the ham.

7. Score the fat on an angle using a paring knife to fashion a diamond pattern and place in a hot oven at 180°C or 350°F for 15 minutes.

8. After 15 minutes, remove from the oven and stud with cloves by pushing them into the fat.

9. Using a ladle, pour the glaze over the ham and return into the oven. Check back every 5-10 minutes and baste by spooning the glaze from the bottom of the roasting tray over the ham. Repeat this 3-4 times until the ham is golden, sticky and delicious. This will only take 20-30 minutes.

10. Rest the ham before carving. I would recommend resting it for at least half the amount of time it took to cook overall. For example, mine took 40 minutes cooking in the pan, plus 30 minutes in the oven, therefore I rested it for 35 minutes before carving.

  • Transform the glaze into a honey mustard glaze by whisking in a tablespoon of dijon mustard or wholegrain mustard for texture.
  • Tie the gammon with butchers twine to help hold its shape during cooking. Your butcher can do this for you.
  • Keep the cooking liquor. It’s fantastic for soups, casseroles and for braising. You could even try cooking your sprouts in it, yum! Freeze it if not using straight away.

I hope you enjoyed my Honey and Orange Glazed Ham Recipe.

You can find more of my Good Day Recipes and Bad Day Recipes or my Recipe Cards Here

Find out everything there is to know about the History of a Classic Christmas Ham Tradition

Glazed Ham

So, let us get started with glazing a fully cooked ham. Depending on the type of glaze, the glazing process does happen during cooking but not usually through the entire cooking process. The glaze will be introduced towards the end of the cooking time.

Cooks Note: You want to start with a room temperature ham so bring it out of the refrigerator for an hour before cooking.


  • 6 oz Frozen Orange Juice Concentrate, thawed
  • 1/2 c Honey
  • 2 tsp Brown Sugar

Step 1: Place your ham in a roasting pan with 1/4 cup of water. Cover with foil.

Step 2: Preheat your oven according to the instructions that come with your ham. In this case 275ºF.

Step 3: Calculate cooking time. This will depend on the size of your ham. Recommended cooking times will generally be between 15 to 20 minutes per pound.

My ham is ten pounds so it will need to be in the oven for two and a half hours. Place it into the oven and let it do it&rsquos thing until you get to the last 45 minutes of cooking time. That is where we are going to waive from the oven temperature and begin our glazing.

Step 4: Mix your glaze &ndash the orange juice concentrate, honey and brown sugar. When you reach the last 45 minutes of cooking time, increase the oven temperature to 350°F. Remove the foil from the ham, it&rsquos no longer needed. Apply a layer of glaze and return to the oven. Every 10-15 minutes apply another coat of glaze until the cooking time ends.

Southern Ham Recipes

Ham is best served at room temperature. It&rsquos a personal choice weather to place the entire ham on a platter or to go ahead and carve it for the platter. I prefer to carve it to make it easier for serving. I&rsquom not fond of struggling with a turkey or ham, maybe getting burned a time or two in front of guests. I take care of this before hand so it&rsquos ready to go.

Oh, I wanted to share one of my favorite serving pieces. This is the platter I serve the Easter meat on but you can&rsquot see any of the design once the food has been added.

Southern Honey Baked Ham Recipe

Best Easter Ham

Preheat the oven to 200°C (bottom/top heat).

Wash and pat the meat dry. Truss if necessary.

Mix together the honey, lemon juice, orange marmalade, thyme, ginger and cayenne pepper to make the marinade.

Heat the oil in a roasting pan and brown the meat well on all sides. Pour in the broth and brush the roast with a little of the glaze.

Put the roast in the preheated oven and roast for about 90 minutes - basting frequently with the marinade.

Wash the potatoes and cook in boiling water for 20 minutes until done. Drain and allow the excess moisture to evaporate.

Trim the mushrooms and rub them gently with paper towel.

Peel the onions. Add them along with the mushrooms and potatoes to the roast the last 15 minutes of cooking.

Slice the roast. Arrange the meat along with the vegetables on a platter. Serve garnished with thyme.

  • 5 to 6 pound fully cooked ham
  • 1/4 cup whole cloves
  • 1/2 cup dark corn syrup
  • 1/8 teaspoon ground cardamom
  • 1 cup honey
  • 2/3 cup butter
  • 1/3 cup brown sugar
  • 1/4 cup orange juice
  • 1/8 teaspoon white pepper

Preheat oven to 325 F. Place ham cut side down in a foil-lined roasting pan.

Using a sharp knife, score the surface of the ham in a diamond pattern. Place the whole cloves in the scored intersections.

Combine corn syrup, cardamom, honey, butter, brown sugar, orange juice, and pepper in the top half of a double boiler, and heat until the butter melts and mixture is smooth, stirring occasionally. Keep this glaze in the top of a double boiler, over hot water, while the ham is baking.

Brush glaze over ham, then cover with foil. Bake for 1 hour and 15 minutes, basting ham every 10 to 15 minutes with the warm honey glaze.

During the last 5 minutes of baking time, remove the foil and turn on broiler to caramelize the glaze. Watch the ham carefully during the broiling time! Remove ham from oven, cover with foil, and let sit for 10 minutes before serving.

Serve the pan juices on the side to drizzle over each slice of ham. This will keep each slice of ham moist while it's being served.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

How to Score a Ham

The main things you will want to know are how many lines to create when scoring and how deep to cut. We prefer a ‘tight’ score, which is slicing through the meat about every inch. However, you could also do a larger grid pattern by making a diagonal slice through the same every couple of inches. Start on the side and slice all the way along the ham length-wise.

The first time I scored a ham I cut about an inch deep. My thought process was that the glaze would have more opportunity to seem into the cracks and the ham would be even moister. This was not the case! I recommend only cutting about 1/3-inch deep. Again, if you are roasting a spiral ham, there is no need to score it.


Preheat oven to 325°F. Place the ham on its side in roasting pan. Mix honey, brown sugar and spices in small bowl until well blended. If mixture is too thick, microwave on HIGH 30 seconds to 1 minute or until smooth, stirring after 30 seconds. Brush 1/2 of the honey mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.

Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining honey mixture. Bake 45 minutes longer. Serve ham with pan drippings.

Tips on How to Cook a Ham in the Oven:
•Fully cooked ready-to-eat ham, whether it's bone-in, boneless or even spiral cut, can be served cold or warmed.
•If you're wondering how long to bake a ham, we suggest about 10 to 12 minutes per pound in a 325°F oven. For a fully cooked (ready to eat) ham, heat until internal temperature reaches 145°F. For a fresh ham that must be cooked before serving, heat until internal temperature reaches 165°F.
•Place ham in a roasting pan and bake in the lower half of the oven, covered with foil to retain moisture. To keep ham juicy, you can add about 1 cup of water, stock, or even apple juice to the pan.
•Before heating, brush ham with your favorite glaze—use only half and save the rest for basting during last 30 to 45 minutes of baking.
•Not sure how much ham to buy to feed the family? Go with about 3/4 pound per person for a bone-in ham, or 1/2 pound per person for boneless.

Recipe Summary

  • 1/2 cup clover or orange-blossom honey
  • 1 tablespoon finely grated orange zest, plus 2 tablespoons fresh juice
  • 1 tablespoon finely grated fresh ginger
  • 1/2 teaspoon ground cloves
  • Freshly ground pepper
  • 1 smoked bone-in spiral half ham (about 8 pounds we love D'Artagnan Berkshire Pork's for a special occasion)

Preheat oven to 325°F with a rack in lower third. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Place on a rimmed baking sheet or in a small roasting pan.

Bake 1 hour. Unwrap, leaving foil under ham to catch juices. Brush with some of the glaze continue baking, uncovered, basting with more glaze every 15 minutes, until heated through, 45 minutes to 1 hour more. Brush with remaining glaze let cool slightly. Serve warm.

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