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Ingredients
- 8 to 10 lb fully cooked bone-in spiral-cut ham
- 1 cup orange marmalade
- 0.5 cup packed light brown sugar
- 0.25 cup fresh orange juice (or store-bought)
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground ginger
- 1 medium orange, sliced into rounds for garnish
Before you start
Equipment You'll Need
- Large roasting pan with rack (at least 3 inches deep)
- Aluminum foil
- Small saucepan
- Basting brush or spoon
- Instant-read meat thermometer
- Cutting board
- Sharp carving knife or electric knife
- Serving platter
Safety Tips & Important Notes
Follow these for best results and safety.
- Always use an instant-read thermometer to confirm the ham has reached an internal temperature of 140°F (60°C) before serving — do not rely on cooking time alone.
- Avoid opening the oven frequently during the covered cooking phase, as this releases heat and extends cooking time.
- If the glaze starts to darken too quickly during the uncovered phase, loosely tent a piece of foil over the ham to prevent burning.
- Spiral-cut hams are ideal for beginners because they are pre-sliced, making serving easy and ensuring the glaze seeps into every layer.
- Do not substitute a raw or uncooked ham in this recipe — this recipe is designed for a fully cooked ham that only needs to be reheated.
Instructions
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Remove the ham from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature, which helps it heat more evenly.
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Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.
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In a small saucepan over medium heat, combine the orange marmalade, brown sugar, orange juice, Dijon mustard, cinnamon, cloves, and ginger. Stir continuously until the sugar dissolves and the glaze is smooth, about 3 to 4 minutes. Remove from heat and set aside.
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Place the ham flat-side down in a large roasting pan. If your ham came with a plastic disk covering the bone, remove and discard it. Pour 0.5 cup of water into the bottom of the roasting pan to prevent drippings from burning.
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Brush approximately one-third of the glaze generously all over the surface of the ham, making sure to work it between the spiral-cut slices.
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Cover the roasting pan tightly with aluminum foil and bake for about 15 minutes per pound, or until the internal temperature of the ham reaches 140°F (60°C). For an 8 to 10 lb ham, this will take approximately 2 to 2.5 hours.
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During the last 30 minutes of cooking, remove the foil and brush the ham with another one-third of the glaze. Return the ham to the oven uncovered.
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At the 15-minute mark of the uncovered cooking time, brush the ham with the remaining glaze and continue baking until the surface is caramelized and deeply golden brown.
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Remove the ham from the oven and let it rest uncovered for 15 minutes before carving. This allows the juices to redistribute throughout the meat.
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Transfer the ham to a serving platter, garnish with fresh orange slices, and serve with any pan drippings spooned over the top.
Chef's notes
Leftover ham can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
The pan drippings mixed with the glaze make an excellent sauce — simply skim off excess fat and serve alongside the ham.
This recipe pairs well with mashed potatoes, roasted vegetables, dinner rolls, and green bean casserole.
The glaze can be made up to 3 days in advance and stored in the refrigerator — gently reheat before using.
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