This Orange and Ginger Glazed Ham recipe is something I find myself in the middle of eating then wonder why I don’t make it more often.
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
Stock up on Sale!
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.
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 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
- 1 4-5 lb. bone-in ham fully cooked
- Whole cloves optional
- 1 cup light brown sugar packed
- ½ cup grainy prepared 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 baking 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.
- Place the ham in the baking pan. Add 1/2 cup of water and cover the pan tightly with foil, crimping tightly at the 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 over indirect heat). 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.