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.