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Thisbeautifully caramelized ham with a delicious Orange Marmalade Ginger Ham Glaze is perfect forEaster, Christmas, or even Sunday Supper. Everyone raves about this recipe!
Orange Marmalade Ginger Ham Glaze
My husband and I have lived next door to his parents for most of our married life.
Our children were fortunate to have their grandparents in their everyday lives. They could just run next door to see Mimi and Jiddu. My in-laws added a beautiful play house to their yard for the kids…they all had fun playing there, but our daughter in particular really loved it. My father-in-law took the boysto Yankees and UConn games. Our daughter cooked with both her Mimi and Jiddu, and now is a fantastic cook as a result. They came to many of our kids’ soccer games growing up. It’s been a blessing to have them so close by.
We were also the beneficiaries of many delicious home cooked meals. Both my mother-in-law and father-in-law were amazing cooks. I find myself judging restaurant meals on the basis of whether I can get a better meal next door. Most of the time, my in-laws win. They’ve been my cooking inspiration, and they are a hard act to follow.
We spent most of the holidays over the years next door. My father-in-law really loved to host, and and healways did nearly allof the cooking himself. Then, twosummers ago, we lost my father-in-law to cancer. We miss him terribly. And, as much as we all love to cook, family dinners are just not the same without him in the kitchen.
Before his passing, I could probably count on one hand the number of times I have cooked a ham. Sad, I know. But as I said, cooking for the holidays was my father-in-law’s thing.
This year, I’ve made several hams. My father-in-law left a lot of great recipes behind for us (several of which I have shared with you), but a glaze for hamwas not one of them. But I’ve made this ham glaze a number of times now, and I am quite happy with it. It has also passed the family test.We spent Christmas with my sister-in-law’s family in Colorado this year, and I tried out my ham glaze recipe on them too. It was a big hit, so I’m sharing it with you all now!
This ham glaze recipe is very easy to make…simply mix together your orange marmalade, orange juice, freshly grated ginger, and Dijon mustard and it’s ready to go. You cansubstitute apricot preserves for the orange marmalade if you’d like…the flavor combination is still wonderful.
I’ll give you a few tips on cooking your ham though. I’ve had the best results when I put my ham on a rack in a roasting pan with a little water underneath and covered my entire pan with tin foil. Because sugar burns easily, you don’t want to add your glazeuntil the last twenty minutes or so of cooking. At that point you’ll want to remove the tin foil for the rest of the time your ham is in the oven. I use a silicone pastry brush to apply the glaze to the ham.
Ready to glaze a ham?!
Orange Marmalade Ginger Ham Glaze (+ ham cooking tips)
Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes
This beautifully caramelized ham with a delicious Orange Marmalade Ginger Ham Glaze is perfect for Easter, Christmas, or even Sunday Supper. Everyone raves about this glaze recipe!
Ingredients
- 1 cup orange marmalade
- 2 tablespoons orange juice
- 1 tablespoon grated ginger root
- 2 tablespoons Dijon mustard
Instructions
- Preheat your oven to 325 degrees.
- Combine all ingredients for the glaze; mix well.
- Place your ham on a baking rack, add a little water to the bottom and cover the entire pan with tin foil.
- Follow package instructions for cooking your ham. Your cooking time will vary based on the cut and type of ham.
- Brush glaze on your ham during the last 20 minutes of baking. Return your ham to the oven and continue baking, this time with no tin foil.
- When ham is done (internal temperature information is in the notes), remove from oven, cover, and allow to rest for 15-20 minutes before carving.
Notes
Allot about a cup of glaze per each 8-10 lbs of ham.
For uncooked hams, the internal temperature should reach 160 degrees to be considered done. If your ham was already fully cooked, the temperature should reach 140 degrees.
Don’t forget to save your ham bone! You can make a wonderful Ham Bone Soup with it. If you don’t have time to do it within a day or so, freeze your ham bone until you are ready.
If you have leftover ham, here are some other recipe ideas for you:
- Creamy Pasta with Ham and Peas
FAQs
If you don't have any OJ on hand or simply don't want to use it, you can replace it with orange concentrate or orange extract combined with water. If you have an allergy and don't want to use orange at all, you can always try replacing it with apple cider, pineapple juice, or even apple cider vinegar.
How far in advance can you glaze a ham? ›
Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required. On the day of, baste and bake!
How often should you glaze a ham? ›
About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.
Do you serve glazed ham hot or cold? ›
A ham on the bone is phenomenal served cold, but at Christmas time a lot of people love to glaze their ham and serve it hot. The process of glazing your ham merely warms the ham through and bakes on the glaze. It creates a lovely caramelised, darkened glaze over the fat on the top of your Christmas ham.
What can I use instead of orange marmalade glaze? ›
Apricot Jam: A Sweet Alternative
When used as a glaze for roasted meats, apricot jam adds a delicious caramelized sweetness that complements the savory flavors. The tangy undertones of the jam help to balance out the richness of the meat, creating a harmonious combination of flavors.
What is orange glaze made of? ›
Gather all ingredients. Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest. Whisk until smooth, adding more juice as necessary.
Do I cover ham when I glaze it? ›
Brush ham all over with ⅓ Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds). Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.
Do you glaze a ham covered or uncovered? ›
Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.
Does ham glaze need to be cooked? ›
The thing with glazed ham is that it doesn't actually need to be cooked because it's already cooked. It's just about getting that glaze just right! Cool for 2 – 3 hours on the counter until you can barely feel warmth when you hover your hand over the surface.
Can you overcook a glazed ham? ›
Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.
1/4 - 1/3 lb. per serving of boneless ham. 1/3 - 1/2 lb. of meat per serving of bone-in ham.
How to keep a ham moist? ›
Bake and Baste Ham
Bake in the oven 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times during the cooking time with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures the ham will stay moist.
Should I cut the skin off my ham? ›
(The rind will stop the ham from drying out.) Score the fat in a diamond pattern, about 1cm deep. Take care not to cut through to the meat – the fat shrinks during cooking, so a deep cut may expose the meat and spoil the appearance of the ham.
What can I use instead of orange juice in a meat recipe? ›
In savory recipes or with hearty meat dishes, either chicken broth or beef broth can serve as a replacement for orange juice.
What can I substitute for orange juice in a recipe? ›
THE BEST ORANGE JUICE SUBSTITUTE
Some common options are lemon, lime, or grapefruit juice which have a similar tangy and acidic flavor and can be used in marinades, dressings, sauces, etc. Orange zest or extract can also provide a similar citrus flavor without the acidity.
What juice keeps ham moist? ›
Apple juice is a common ingredient used to keep a pre-cooked ham tender, moist and juicy. The sweet and tart taste of the juice enhances the flavor of your ham, too.
What can I use instead of lemon or orange juice? ›
Lime or orange juice: use equal amounts to replace lemon juice in almost any recipe with no changes needed. Vinegar: use half the amount of vinegar to replace lemon juice and replace the remaining liquid with water if needed. White wine: only for cooking, use an equal amount of dry white wine to replace lemon juice.
