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Thisbeautifully caramelized ham with a delicious Orange Marmalade Ginger Ham Glaze is perfect forEaster, Christmas, or even Sunday Supper. Everyone raves about this recipe!
Orange Marmalade Ginger Ham Glaze
My husband and I have lived next door to his parents for most of our married life.
Our children were fortunate to have their grandparents in their everyday lives. They could just run next door to see Mimi and Jiddu. My in-laws added a beautiful play house to their yard for the kids…they all had fun playing there, but our daughter in particular really loved it. My father-in-law took the boysto Yankees and UConn games. Our daughter cooked with both her Mimi and Jiddu, and now is a fantastic cook as a result. They came to many of our kids’ soccer games growing up. It’s been a blessing to have them so close by.
We were also the beneficiaries of many delicious home cooked meals. Both my mother-in-law and father-in-law were amazing cooks. I find myself judging restaurant meals on the basis of whether I can get a better meal next door. Most of the time, my in-laws win. They’ve been my cooking inspiration, and they are a hard act to follow.
We spent most of the holidays over the years next door. My father-in-law really loved to host, and and healways did nearly allof the cooking himself. Then, twosummers ago, we lost my father-in-law to cancer. We miss him terribly. And, as much as we all love to cook, family dinners are just not the same without him in the kitchen.
Before his passing, I could probably count on one hand the number of times I have cooked a ham. Sad, I know. But as I said, cooking for the holidays was my father-in-law’s thing.
This year, I’ve made several hams. My father-in-law left a lot of great recipes behind for us (several of which I have shared with you), but a glaze for hamwas not one of them. But I’ve made this ham glaze a number of times now, and I am quite happy with it. It has also passed the family test.We spent Christmas with my sister-in-law’s family in Colorado this year, and I tried out my ham glaze recipe on them too. It was a big hit, so I’m sharing it with you all now!
This ham glaze recipe is very easy to make…simply mix together your orange marmalade, orange juice, freshly grated ginger, and Dijon mustard and it’s ready to go. You cansubstitute apricot preserves for the orange marmalade if you’d like…the flavor combination is still wonderful.
I’ll give you a few tips on cooking your ham though. I’ve had the best results when I put my ham on a rack in a roasting pan with a little water underneath and covered my entire pan with tin foil. Because sugar burns easily, you don’t want to add your glazeuntil the last twenty minutes or so of cooking. At that point you’ll want to remove the tin foil for the rest of the time your ham is in the oven. I use a silicone pastry brush to apply the glaze to the ham.
Ready to glaze a ham?!
Orange Marmalade Ginger Ham Glaze (+ ham cooking tips)
Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes
This beautifully caramelized ham with a delicious Orange Marmalade Ginger Ham Glaze is perfect for Easter, Christmas, or even Sunday Supper. Everyone raves about this glaze recipe!
Ingredients
- 1 cup orange marmalade
- 2 tablespoons orange juice
- 1 tablespoon grated ginger root
- 2 tablespoons Dijon mustard
Instructions
- Preheat your oven to 325 degrees.
- Combine all ingredients for the glaze; mix well.
- Place your ham on a baking rack, add a little water to the bottom and cover the entire pan with tin foil.
- Follow package instructions for cooking your ham. Your cooking time will vary based on the cut and type of ham.
- Brush glaze on your ham during the last 20 minutes of baking. Return your ham to the oven and continue baking, this time with no tin foil.
- When ham is done (internal temperature information is in the notes), remove from oven, cover, and allow to rest for 15-20 minutes before carving.
Notes
Allot about a cup of glaze per each 8-10 lbs of ham.
For uncooked hams, the internal temperature should reach 160 degrees to be considered done. If your ham was already fully cooked, the temperature should reach 140 degrees.
Don’t forget to save your ham bone! You can make a wonderful Ham Bone Soup with it. If you don’t have time to do it within a day or so, freeze your ham bone until you are ready.
If you have leftover ham, here are some other recipe ideas for you:
- Creamy Pasta with Ham and Peas
FAQs
If you don't have any OJ on hand or simply don't want to use it, you can replace it with orange concentrate or orange extract combined with water. If you have an allergy and don't want to use orange at all, you can always try replacing it with apple cider, pineapple juice, or even apple cider vinegar.
How far in advance can you glaze a ham? ›
If you want to prepare ahead then just bake on the day: Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required. On the day of, baste and bake!
How often should you glaze a ham? ›
About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.
Do you serve glazed ham hot or cold? ›
A ham on the bone is phenomenal served cold, but at Christmas time a lot of people love to glaze their ham and serve it hot. The process of glazing your ham merely warms the ham through and bakes on the glaze. It creates a lovely caramelised, darkened glaze over the fat on the top of your Christmas ham.
What can I use instead of orange marmalade glaze? ›
When I don't have orange marmalade, I've found that the best substitutes are orange jam or orange juice concentrate. Pro tip: concentrate has a thicker, more syrupy consistency that works better than orange juice when making a ham glaze.
What juice keeps ham moist? ›
How to Prepare the Most Tender, Juicy Ham With Apple Juice or Pineapple | Livestrong.com. If you want to prepare pre-cooked ham so it's tender, juicy and flavor, the key is in the glaze. Here's how to bake the best ham with apple juice or pineapple.
Do I cover ham when I glaze it? ›
Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.
Do you glaze a ham covered or uncovered? ›
Cover with foil. Bake 2 to 2½ hours or until browned and heated through (140°F). For the last 45 minutes of cooking, uncover and spoon glaze over ham (if you're using a glaze).
Does ham glaze need to be cooked? ›
The thing with glazed ham is that it doesn't actually need to be cooked because it's already cooked. It's just about getting that glaze just right! Cool for 2 – 3 hours on the counter until you can barely feel warmth when you hover your hand over the surface.
What is the secret to good ham? ›
What to Know Before You Bake
- Cook it low and slow. This ensures that the meat doesn't dry out as your ham spends at least a couple hours in the oven. ...
- Create a steamy environment. ...
- Finish it with glaze. ...
- Don't crank the heat. ...
- Be careful to not overcook it (yup, that's a thing).
Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.
How many pounds of ham do I need for 10 people? ›
That means for a 10-person Easter dinner, you'll need a bone-in ham that weighs between 7.5-10 pounds or a 5-pound boneless ham. If you're serving country ham, though, you'll need way less of it. Although it is delicious, the saltiness will prevent people from heaping it on their plates.
Is ham good for you to eat? ›
It's rich in protein and several beneficial nutrients. However, regularly eating processed meats like ham may increase your risk of certain cancers. Thus, it's best to limit your intake and stick to fresh, less processed types of ham as part of a balanced diet.
Is glazing a ham worth it? ›
It's more for visual than flavour – needs to be removed before serving. EXCESS FAT: If you want a beautiful glossy, caramelised ham, you have to leave fat on. But there is quite a thick layer of fat on most hams and it does not melt (render) when baked.
What can I use instead of orange juice in a meat recipe? ›
If you are trying to replicate the sweetness of orange juice, pineapple is a great go-to juice replacement. Pineapple juice will also provide a tropical twist to chicken, pork, seafood, or just about any other type of meat for marinating or glazing.
What can you use instead of orange juice? ›
Best Substitutes for Orange Juice in Cooking
- Orange concentrate. Orange concentrate is a concentrated form of freshly squeezed orange juice. ...
- Apple juice. ...
- Pineapple juice. ...
- Grapefruit juice. ...
- Orange extract (for baking) ...
- Apple cider vinegar (for marinades) ...
- Meyer lemon juice. ...
- Orange liqueur.
THE BEST ORANGE JUICE SUBSTITUTE
Some common options are lemon, lime, or grapefruit juice which have a similar tangy and acidic flavor and can be used in marinades, dressings, sauces, etc. Orange zest or extract can also provide a similar citrus flavor without the acidity.
What can I use to thicken ham glaze? ›
Add 1-2 tablespoons (15-30 g) of cornstarch to the water. Portion out the cornstarch using a dry measuring cup or measuring spoon that's clearly labelled. Shake in the chalky powder a little at a time, using your free hand to gently stir the mixture with a fork or whisk as you do so.
