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Glazed Ham by Tessie's Table.

Glazed Ham

This Glazed Ham with honey, orange marmalade, and Dijon mustard is sweet, savory, and perfect for any special occasion. Easy and delicious!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 10
Calories 620 kcal

Equipment

  • Roasting pan
  • Aluminum foil
  • Small saucepan
  • Whisk
  • Basting brush
  • Meat thermometer

Ingredients
  

  • 1 fully cooked bone-in ham about 8-10 pounds
  • 1 cup orange marmalade
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • Salt and pepper, to taste Optional

Optional Vegetables for Roasting

  • 1 lb rainbow carrots, whole

Instructions
 

Bake the ham in two stages: an initial bake at 325°F to warm the ham through, followed by a final bake at 400°F to caramelize the glaze. The total baking time will be about 15 minutes per pound, or approximately 2 hours for an 8-pound ham. Here's how to do it:

  • Preheat the oven to 325°F. Line a roasting pan with aluminum foil and drizzle it with olive oil.
  • Place the ham flat-side down in the pan. If your ham is not spirial-cut, score the surface in a diamond pattern.
  • Cover the ham loosely with foil and bake for 1 1/2 hours, basting occasionally with any juices that collect in the pan.
  • Bake the ham for 15 minutes per pound (approximately 1 1/2 hours for an 8-pound ham), basting occasionally with any juices that collect in the bottom of the pan.

If Adding Carrots Follow this Step:

  • After 30-45 minutes of baking, remove the foil.
  • Toss the carrots with olive oil in a bowl and arrange them around the ham in the pan.
  • Place the foil back over the pan. They’ll roast perfectly in the pan juices as the ham cooks for the remaing time.
  • ****Avoid adding salt and pepper at this stage to prevent over-seasoning, as the ham will release salty juices.****

Prepare the Glaze:

  • While the ham is baking, combine the orange marmalade, honey, brown sugar, and Dijon mustard in a small saucepan. Whisk over medium heat until smooth and slightly thickened. Set aside half of the glaze for later.

Begin the Final Bake:

  • After the first 1 1/2 hours, remove the foil from the ham and generously brush half of the glaze over the surface. Stir the carrots to coat them in the pan juices. Increase the oven temperature to 400°F.
  • Return the ham to the oven and bake for another 30 minutes, basting with the reserved glaze every 10-15 minutes. Stir the carrots occasionally to ensure even caramelization.
  • Check the internal temperature of the ham with a meat thermometer; it should read 140°F. Remove the ham from the oven and let it rest for 15 minutes before slicing.

Crisp Up the Carrots:

  • If you prefer crispier roasted carrots, carefully remove the pan juices and return the carrots to the oven while the ham rests for 15 minutes. Let them roast at 400°F until they reach your desired crispiness.

Serving:

  • If you have any leftover glaze, warm it up and drizzle it over the ham just before serving.

Nutrition

Calories: 620kcalCarbohydrates: 30gProtein: 44gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 127mgSodium: 2454mgPotassium: 608mgFiber: 0.2gSugar: 28gVitamin A: 15IUVitamin C: 1mgCalcium: 30mgIron: 2mg
Keyword Easter, Family Meals, Holidays
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