Baked ham with spiced orange glaze is the secret to serving a superbly moist ham flavoured with orange juice, mustard, marmalade, cinnamon and star anise. It’s a knockout main course to serve for a feast at Easter, Thanksgiving or Christmas.
Don’t be daunted by the thought of baking a whole ham as it’s easy, spectacular and makes a sensational centerpiece, and can be prepared ahead of time. What’s not to like.
At a Glance This Is What You Need To Make Baked Ham with Spiced Orange Glaze
Light Soy Sauce
Whole Cloves (optional)
Spiced Orange Glaze
The best glazes for a glorious golden baked ham contain either brown sugar, honey or maple syrup. The saltiness of the ham juices release into the sweetness of the glaze complementing the glazes flavour.
To make the glaze we start off mixing all the glaze ingredients together in a medium sized saucepan and bring it to a boil then reduce to a rolling simmer for about 15-20 minutes. During this time the glaze starts to reduce and become a little syrupy. At this point remove a cup and a half of the glaze and pop that into a pan to reduce further till you have a thickish syrupy consistency.
This delicious glaze becomes the sauce to serve with your ham. As we like to have a lot of glaze to serve we make double the recipe quantity as invariably when we do ham were serving up for a family and friends feast and it’s hard to know how much glaze each guest will serve themselves, and there’s nothing worse than running out of glaze!
The glaze can be prepared up to 5 days ahead and refrigerated.
How Much Ham to buy
If like us you bake the ham as the only main meat protein you will need to allow 120-225g (1/4-1/2 pound) per person without the bone, and 225-350g (1/2-3/4 pound) per person with the bone in.
Invariably after you spent a few days shopping, cooking and serving your guests its always great to have some cold leftover ham for whipping up a quick ham sandwich, or tossing some through your scrambled eggs or pasta salad.
Removing the rind
Removing the rind is easily done. Watch our video below to see how this is done. You simply require a small sharp knife to cut through the rind firstly by running the knife around the bottom of the shank. Next up run the knife all the way around the rind. Using your fingers lift the rind by inserting your fingers between the rind and the fat and run your fingers across the fat under the rind. The rind easily separates from the fat and you just keep running your fingers across the fat till the rind lifts off.
Scoring the Fat
Scoring the fat allows the glorious glaze to seep into the meat and as the fat slightly renders the fat juices seep into the glaze adding a wonderful salty ham flavour into the glaze.
WATCHPOINT: Only slice the fat layer about 3/4 of the way through or the ‘diamonds’ of fat may fall off when baked.
Storing the Ham
Leftover ham on the bone is best stored in a calico, or cotton ham bag as the fabric allows the ham to breathe rather than go all sweaty if wrapped in plastic. If you don’t have a ham bag you can use a pillow case or a couple of tea towels.
Either way you soak the fabric in a little cold water (about 4 cups) along with 2 tablespoons of white or brown vinegar. Wring out the excess water and place the ham in the bag and store on the bottom shelf of the refrigerator as it’s the coldest part.
Re-soak the bag every few days or when the fabric has dried out.
Watch How To Make Baked Ham with Spiced Orange Glaze
Piggy in the Middle
Jen’s son Dan got us this glorious cooked smoked ham from ‘Piggy in the Middle’ at Kilkivan in Queensland, Australia. Piggy in the Middle is the collaboration of two hardworking families dedicated to producing produce that has been ethically raised in a natural, chemical free environment.
They’re passionate about their land and livestock that are free range and pasture raised. The animals are free to forage and behave instinctively, in a natural stress-free habitat and the results are sensational. Ham that is moist and full of incredible smoky flavour.
Click here to visit their website.
Check Out Another Glorious Baked Ham Recipe
Festive pineapple glazed ham is another example of how a few simple ingredients can create the most wonderful glaze. You’ll be amazed how pineapple juice, sweet sherry, brown sugar, dijon mustard and powdered cloves combine to make this delicious sweet, sticky glaze that pairs beautifully with ham.
Don’t forget to make the candied sweet potatoes as they are always a hit and never fail to get lots of glowing reviews.
The original recipe was by the then doyenne of Australian cooking, Joan Campbell, who was food editor for Vogue publications and cookbooks.
What’s your favourite glaze for a baked ham? We would love to hear from you in the comments below when you make this delicious Baked Ham with Spiced Orange Glaze.
Baked ham with spiced orange glaze is the secret to serving a superbly moist ham flavoured with orange juice, mustard, marmalade, cinnamon and star anise. It's a knockout main course to serve for any festive occasion
spiced orange glaze
- 6 fat cloves of garlic, minced
- 1 cup orange marmalade
- 1/2 cup dijon mustard
- 1 cup light brown sugar, packed
- 1 tablespoon light soy sauce
- 2 cinnamon quills
- 3 star anise
- 2 tablespoons orange zest
- 3 cups fresh orange juice
- optional - 4-6 fresh oranges peeled and thinly sliced - see notes
- optional - cloves to place in the centre of each slice of orange
- 7 1/2 kg fully cooked ham on the bone (16.5 pounds)
spiced orange glaze
preparing and baking the ham
- preheat oven to 150c (300f) on bake, not fan
- remove skin from ham (watch video above if you're not sure how to do this)
- use a sharp knife to score ham in a diamond pattern only slicing about 3/4 of the way through the fat (see video)
- wrap shank in a little baking paper then cover paper with foil
- place ham in a large baking dish
- place in the oven for 15 minutes
- remove tray from oven and brush with reduced glaze and return to oven for 15 minutes
- remove from oven and pour all of the remaining glaze over and around the ham
- baste every 15 minutes for 2 1/2 hours till fat is golden and sticky
- remove from oven
- pour glaze from baking dish into a medium pot and heat when ready to serve
- optional - garnish with thin slices of fresh orange with a clove placed in the centre of each slice
- serve and enjoy!
* we doubled the glaze quantitiies because we like to have a lot of sauce to pour over our ham
*we garnished our glazed ham with slices of fresh oranges studded with a clove, but this is completely optional