Orange And Ginger Glazed Ham Recipe

This post may contain affiliate links that won’t change your price but will share some commission.

A delicious combination of a sweet and spicy glaze slathered over smoky ham. Serve it at your next holiday meal for a low-fuss entree that tastes gourmet.

A roasted orange and ginger glazed ham served on an oval platter with vegetables

It’s incredibly easy and takes just five minutes to make the glaze. We often grill this Orange and Ginger Glazed Ham on the holidays while my perfect, juicy turkey bakes in the oven. Since most of the cooking time is inactive, it’s an excellent meal to serve at any time of year.

Orange and Ginger Glazed Ham Recipe

Hams get steeply discounted after major holidays like Thanksgiving, Christmas, Easter. They keep for several months in the freezer, so it’s smart to stock up when they’re on sale. Defrost them in the refrigerator overnight (around 4-6 hours per pound), and any day can feel like a holiday.

You Need a Roasting Pan

For this recipe, you’ll want to use a roasting pan without inserting the rack. A half-sheet cookie pan won’t work, because you’ll be adding water to the pan to help the ham stay moist. When the ham’s juices and glaze join the water, it’ll be too much for a small baking sheet to hold.

I use the larger of this two-pan stainless steel roasting pan set that comes with racks. I love using the larger one for hams and turkeys, and the smaller one for roasting a chicken. And it’s that super shiny kind of stainless steel, so clean-up is a breeze. All that, for the price of one pan!

Boneless or Bone-In?

I prefer buying hams with the bone still in it. Pound for pound, they’re cheaper, and they seem to come out juicier. Plus, you wind up with a ham bone you can use to make pork stock or add to a pot of beans or greens to give them a delicious flavor.


Once cooked, ham stays good in the refrigerator for 3 to 5 days. Be sure to slice any leftover ham off the bone the same day that you cook it, though. Wrap the leftovers tightly in plastic wrap, then again in foil — or vacuum seal and freeze them for up to 5 months. Freeze the bone or use it right away.

Using Leftovers

The delicious leftovers from this Orange and Ginger Glazed Ham Recipe are excellent in sandwiches, mini-quiches, omelets, and wraps. Add them along with some sauteed bell peppers and onions to this Easy Baked Omelet for a Crowd, and you can feed holiday guests a delicious, affordable breakfast.

You can also swap the ham for the bacon in this easy Smoky Bacon and Bean Casserole, or add it to this Summer Squash and Smoked Sausage 15-Minute Skillet Meal.

Orange and Ginger Glazed Ham

Slather the easy, sweet and spicy glaze over your Christmas ham for a tender, juicy dinner that tastes gourmet.
Course Main Course
Cuisine American
Keyword dinner, easy, holidays, pork
Prep Time 5 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 20 mins
Makes 12 people
Calories 103kcal
Created by Katie Berry


  • Roasting pan


  • 1 4 lb. bone-in ham - fully cooked
  • Whole cloves - optional


  • 1 cup light brown sugar - packed
  • ½ cup grainy mustard
  • ¼ cup honey
  • ¼ cup fresh orange juice
  • 2 Tsp. grated orange zest
  • 1 Tsp. ground ginger


  • To bake: Preheat the oven to 325° F / 165° C / gas mark 3. Line a shallow roasting pan with foil and place the ham in it, cut side down. 
    To grill: Preheat the grill. Lightly grease the bottom of a foil pan and place the ham in it, cut side down.
  • Using a paring knife, score the ham’s fat (not the meat) in a diamond-shaped pattern. This helps the flavor soak through to the meat and provides a decorative look. Insert whole cloves into the center of the diamonds if desired. 
  • In a small saucepan, combine the glaze ingredients and bring to a boil over medium heat. Remove from heat and set aside. 
  • Add 1/2 cup of water to the roasting pan and cover the pan and ham tightly with foil, crimping tightly at the pan's edges. Bake (or grill over indirect heat) for 30 minutes.
  • Remove the foil covering and baste the ham with the glaze. Resume baking or grilling. Baste every 10 minutes until the ham has reached an internal temperature of 140°F / 60°C (approximately 30 minutes). Allow the ham to rest at room temperature for 10 minutes before serving.


Serving: 5oz | Calories: 103kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 58mg | Fiber: 1g | Sugar: 24g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

More How-Tos:

Comment Policy

Comments are moderated. It may take up to 72 hours for moderated comments to appear. I welcome and encourage questions and discussion. However, I will not approve comments that are off-topic, repetitive, or contain hateful or threatening language, advertising or spam. Comments asking for information already covered in the article will not be approved.

Comments may be removed in the future if the information they contain or seek becomes outdated or gets incorporated within the article itself.


  1. Lina Bickel says:

    I am looking forward to your marathon cooking gameplan!  Until then, I will enjoy your recipes and this one sounds delicious.  I am taking a break from eating meat (trying out a vegetarian lifestyle for a  month or so) but my hubby will always be a meat-eater and he will love this.

    1. Katie Berry says:

      How’s the meat-free thing going? Didn’t you mention going all-out vegan, or is it just vegetarian? I’m coming off from a meat-free break (which just about made my husband and son riot), and have been craving ham like mad for some reason. This one was nice because I got to grill it outdoors while making everything else, so it was like having a second oven. Well… maybe a third oven. It was SO hot outside that I just about melted every time I went out to check on the ham!

      I should have that game plan posted in a couple of weeks. It wouldn’t make any sense until the recipes are up, and I don’t want to post them until I’ve defrosted and baked/grilled/sauteed the meal and taken pictures of the finished product. (Until then, it just looks like frozen food. Hahaha.)

    2. Lina Bickel says:

      I’m taking it day by day–I am eliminating all meat and so far no eggs or cheese (or other dairy)…but for me, I think if this sticks I’ll find myself in the lacto-ovo group. 

    3. Katie Berry says:

       Wow, that’s some serious self-control! I don’t know that I could live in a world without nachos. 😉

  2. RedOakLane says:

    I never thought to do ham on the grill…sounds interesting.  i have a ham in the freezer…hmmm…..

    1. Katie Berry says:

      The grill gives it a nice smoky flavor, especially if you add some soaked wood chips toward the end.

  3. Wow! This is indeed an easy to do recipe. thanks a lot for sharing. I will surely try this one.

  4. travelingmama says:

    Sounds delicious! And a great idea to make meals ahead! I may have to get a new freezer, though. We have one of those tiny three drawer European style freezers! 🙂

    1. Katie Berry says:

      I’ve actually been wanting one of those freezers! I have a side-by-side refrigerator/freezer, and it gets full so quickly. I have to freeze food in flat freezer bags (try saying that four times fast), then turn it vertically so I can cram that freezer full.

Leave a Reply
Comments are moderated. Your comment is pending moderator approval.

Your email address will not be published. Required fields are marked *

Recipe Rating