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ham recipe


  • Author: Amy
  • Prep Time: 30 Minutes
  • Cook Time: 3-4 Hours
  • Total Time: 4 1/2 hours
  • Yield: 8-10 servings 1x


This orange honey glazed ham has a natural sweetness and added spices for a perfect sweet and savory balance.



For the ham

  • 1 large ham 
  • A small jar of whole cloves

For the glaze

  • 1 cup of juice from a fresh-squeezed orange
  • 1/2 cup honey
  • 1/2 cup Worcestershire sauce
  • 1 tbsp spicy mustard or ground mustard powder
  • 1 tsp horseradish
  • 5 cloves pressed or diced garlic
  • 1 tbsp diced thyme leaves
  • 1 tbsp ground cloves
  • 1 tsp salt
  • 1 tsp pepper



  • Take the ham out of the brine or out of the fridge about an hour before preparing to let it warm to room temperature.
  • While the ham is warming to room temperature prepare the glaze.
  • OPTIONAL: In a small saucepan, add all glaze ingredients. Bring the mixture to a boil on high while stirring. Once the mixture reaches a boil, reduce heat to medium-high and continue to boil, stirring occasionally for a 5-7 minutes or until it reduces a little and thickens. Remove from heat and let it cool.
  • If you choose not to reduce the glaze simply whisk it up and let it sit while ham is warming.
  • Once the ham is warmed to room temperature, brush it with glaze and top it with orange slices.
  • Place the ham on a rack in a roasting pan, add about 1 cup of water to the bottom of the roasting pan, cover with foil, and place in the oven at 250 degrees F. 
  • Continue to monitor ham while it cooks brushing it with glaze every 30 to 60 minutes or so.
  • When the ham is almost at temperature, increase oven temperature to 375 degrees F and place the ham back in the oven for the remaining hour to finish cooking.
  • A pre-cooked ham is done when it reaches 145 degrees F, a fresh ham is done when it reaches 160-170 degrees F.
  • When ham reaches temperature remove it from the oven and let it rest for a few minutes.



  • Scoring or cutting the ham is optional. You can leave the fat layer on, cover, brush with glaze while cooking, then cut it once it’s done cooking. 
  • If you don’t have a roasting pan with a rack simply place the ham in a regular roasting pan or deep oven-safe dish that the ham fits in and reduce the amount of water added.
  • Typically you want to heat the ham for 20-30 minutes per pound. Always follow packaging label instructions. I slow cook it at a low temperature and increase the temperature for the last hour of cooking.
  • See the post above for tips on how to brine.
  • A pre-cooked ham is considered done when the inside reaches 140 degrees F. A raw/fresh ham is considered done when it reaches 170 degrees F.