A succulent ham baked with a glossy glaze made from oranges, honey, cloves, and warming spices. Perfect for carving at the holiday table and serving with both sweet and savory sides.
[cooked-sharing]
Yields12 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
1bone-in fully cooked ham (8–10 lbs / 3.5–4.5 kg)
Whole cloves (about 30–40, for studding)
For the spiced orange glaze
1cupfreshly squeezed orange juice (about 2 large oranges)
Zest of 1 orange
½cuphoney
½cupbrown sugar
2tbspDijon mustard
1cinnamon stick
3star anise
½tspground ginger
¼tspground nutmeg
Pinch of cayenne pepper (optional, for a little warmth)
Prepare the ham
1
Preheat oven to 325°F (165°C).
Place ham on a rack in a large roasting pan.
With a sharp knife, score the skin and fat in a criss-cross diamond pattern (about 1 inch apart).
Insert a whole clove into the center of each diamond.
Make the glaze
2
In a saucepan, combine orange juice, zest, honey, brown sugar, mustard, cinnamon stick, star anise, ginger, nutmeg, and cayenne (if using).
Bring to a simmer over medium heat, stirring until sugar dissolves.
Simmer for 10 minutes, until glaze is syrupy. Remove cinnamon stick and star anise before using.
Bake & glaze the ham
3
Cover ham loosely with foil and bake for 1½ hours.
Remove foil, brush ham generously with glaze, and return to oven.
Continue baking, brushing with glaze every 20 minutes, until the ham is glossy, caramelized, and heated through (30–45 minutes more).
Internal temperature should reach 140°F (60°C).
Rest & serve
4
Remove ham from oven and let rest for 15 minutes before carving.
Slice and serve with extra glaze drizzled on top.
Serving Suggestions
5
Perfect with scalloped potatoes, roasted root vegetables, or Brussels sprouts with pancetta.
Leftovers make excellent sandwiches or ham & cheese breakfast bakes.
Pairs beautifully with a Riesling, Gewürztraminer, or sparkling wine.
Tips & Variations
6
Make-ahead glaze: Glaze can be prepared up to 3 days in advance and stored in the fridge. Warm before using.
Pineapple twist: Add a splash of pineapple juice to the glaze for a tropical-sweet touch.
Smaller ham: For a 4–6 lb ham, reduce cook time to about 1.5 hours total.
Extra festive finish: Garnish with fresh orange slices and star anise pods before serving.
Ingredients
1bone-in fully cooked ham (8–10 lbs / 3.5–4.5 kg)
Whole cloves (about 30–40, for studding)
For the spiced orange glaze
1cupfreshly squeezed orange juice (about 2 large oranges)
Zest of 1 orange
½cuphoney
½cupbrown sugar
2tbspDijon mustard
1cinnamon stick
3star anise
½tspground ginger
¼tspground nutmeg
Pinch of cayenne pepper (optional, for a little warmth)
Directions
Prepare the ham
1
Preheat oven to 325°F (165°C).
Place ham on a rack in a large roasting pan.
With a sharp knife, score the skin and fat in a criss-cross diamond pattern (about 1 inch apart).
Insert a whole clove into the center of each diamond.
Make the glaze
2
In a saucepan, combine orange juice, zest, honey, brown sugar, mustard, cinnamon stick, star anise, ginger, nutmeg, and cayenne (if using).
Bring to a simmer over medium heat, stirring until sugar dissolves.
Simmer for 10 minutes, until glaze is syrupy. Remove cinnamon stick and star anise before using.
Bake & glaze the ham
3
Cover ham loosely with foil and bake for 1½ hours.
Remove foil, brush ham generously with glaze, and return to oven.
Continue baking, brushing with glaze every 20 minutes, until the ham is glossy, caramelized, and heated through (30–45 minutes more).
Internal temperature should reach 140°F (60°C).
Rest & serve
4
Remove ham from oven and let rest for 15 minutes before carving.
Slice and serve with extra glaze drizzled on top.
Serving Suggestions
5
Perfect with scalloped potatoes, roasted root vegetables, or Brussels sprouts with pancetta.
Leftovers make excellent sandwiches or ham & cheese breakfast bakes.
Pairs beautifully with a Riesling, Gewürztraminer, or sparkling wine.
Tips & Variations
6
Make-ahead glaze: Glaze can be prepared up to 3 days in advance and stored in the fridge. Warm before using.
Pineapple twist: Add a splash of pineapple juice to the glaze for a tropical-sweet touch.
Smaller ham: For a 4–6 lb ham, reduce cook time to about 1.5 hours total.
Extra festive finish: Garnish with fresh orange slices and star anise pods before serving.
