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Orange Glazed Christmas Ham

Orange glazed Christmas ham is roasted covered before a glossy orange, honey, and Dijon glaze is brushed on for a sweet, citrusy finish. The bone-in ham is roasted until it reaches 140°F, then rested before carving.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Resting 15 minutes
Total Time 2 hours 50 minutes
Servings: 14 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the ham
  • 1 bone-in shank half ham 8- to 10-pound, fully cooked, not spiral-sliced
  • 1 cup water
For the orange glaze
  • 0.5 cup orange juice
  • 1 tbsp orange zest finely grated
  • 0.75 cup light brown sugar packed
  • 0.25 cup honey
  • 2 tbsp Dijon mustard
  • 0.25 tsp ground cloves

Equipment

  • 1 16x13-inch roasting pan
  • 1 2-quart saucepan

Method
 

Prepare the ham
  1. Heat the oven to 325°F and position a rack in the lower third.
  2. Remove the ham’s packaging and any plastic bone guard, then place it cut side down in a 16x13-inch roasting pan and pour the water around it; cover the pan tightly with foil.
Make the orange glaze
  1. Combine the orange juice, orange zest, brown sugar, honey, Dijon mustard, and cloves in a 2-quart saucepan.
  2. Bring to a gentle simmer over medium heat, stirring, and cook for 8-10 minutes until glossy and lightly syrupy.
Bake and glaze
  1. Roast the ham covered for 1 1/2 hours, then check the temperature in the thickest part without touching the bone; continue roasting, checking every 15 minutes, until it reaches 110-115°F.
  2. Remove the foil and brush the ham with the glaze; roast uncovered, brushing with the remaining glaze every 10 minutes, until the thickest part reaches 140°F, about 25-40 minutes.
  3. Transfer the ham to a carving board and let it rest for 15 minutes before carving.

Notes

Use a thermometer in the thickest part of the ham without touching the bone for an accurate reading. Refrigerate leftovers for 3-4 days or freeze them; choose a lower-sodium ham if you want to reduce sodium.