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.
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.
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
- 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.