If you’ve ever worried about ending up with a dry, chewy ham or felt overwhelmed trying to get the perfect sweet crust on your spiral ham during holidays, you are going to enjoy how simple this glazed ham with marmalade is. A store-bought spiral ham, an oven bag, and a quick maple-orange marmalade glaze are all you need to get that glossy, caramelized crust that looks like it came straight from a magazine, without you hovering over the stove all afternoon.
You can make this easy marmalade glazed ham earlier in the day, warm it right before serving, and still have plenty left for sandwiches, casseroles, and soups all week long.
Glazed Ham with Marmalade Recipe
This orange marmalade glazed ham feels special without being fussy, thanks to simple cooking steps that create a glaze that caramelizes into a beautiful, glossy crust on every slice. It starts with a spiral-sliced ham, so it is simple to carve and perfect for serving a crowd. The oven bag and low temperature keep the meat juicy and tender instead of dry. It is an easy way to feed a crowd, bless your family, and make room around the table for one more chair. For more dependable meals that work for holidays, church gatherings, and everyday dinners, browse my other main dish recipes.
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Ham: Choose a fully cooked spiral-sliced bone-in ham from the grocery store and let it sit at room temperature before warming so the slices heat evenly and stay juicy.
- Maple syrup: Pick a real maple syrup with a rich flavor and let it simmer into the glaze so it thickens and clings to the outside of the ham.
- Orange marmalade: Use your favorite sweet orange marmalade and let it melt into the glaze so you get little bits of orange peel and bright citrus flavor in every bite.
- Butter: Use real butter (not margarine or spread) and melt it into the glaze so it adds a silky texture and rich, smooth finish.
- Mustard: Grab a smooth Dijon mustard and whisk it into the glaze.
- Black pepper: Use freshly ground pepper if you can.
- Cinnamon: Keep a warm ground cinnamon on hand and add a pinch to the glaze.
How To Make Glazed Ham with Marmalade
Prep and Warm Ham
Set your spiral ham on the counter for 45 minutes to let it lose the chill from the fridge, then place it cut side up in an oven bag. Tie the top so it fits snugly around the meat. Insert a Digital Meat Thermometer.
Set it on a rack in your roasting pan and cut four slits in the top of the bag. Slide the pan onto the lowest oven rack and cook the ham at 250 for about 1 and 1/2 hours, or until the center is hot and your thermometer reads 100 degrees.
Buy Now → Glaze the Ham
Add the maple syrup, orange marmalade, butter, Dijon, black pepper, and cinnamon to a small saucepan and cook until everything melts together and slightly thickens.
Carefully remove the pan from the oven and turn up the temperature to 350 degrees. Open the oven bag, brush the ham with glaze. Leave the bag open and return it to the oven for 10 minutes or until the outside looks sticky and glossy.
Serving
Move the ham to a cutting board, brush on more glaze, and loosely tent with foil so it can rest and stay moist.
Warm the remaining glaze over low heat with a little ham juice until pourable, then slice the ham and serve it with the sauce on the side.
Yes, you can use the maple orange glaze on a boneless or non-spiral ham. Just watch the timing, check doneness with a thermometer, and score the surface so the glaze can soak into the top layer.
You can chop it for breakfast casseroles or egg bakes, stir it into soups or Navy Bean Soup, or add it to pasta and cheesy casseroles. Thin slices work well in sandwiches, sliders, and in these Ham and Cheese Croissants with Honey Mustard.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: For a dairy-free option, simply replace the butter in the glaze with a neutral oil so the texture stays smooth. If you need a lower sugar version, use a reduced sugar marmalade and cut back a bit on the maple syrup, keeping enough sweetness to balance the salty ham.
Flavor Enhancements: Add a pinch of ginger or a little extra cinnamon if you want a deeper spice note.
Add-In Options: For a classic holiday look, you can press whole cloves into the scored fat layer before warming the ham. Fresh orange slices and sprigs of herbs around the platter make this easy marmalade glazed ham look extra special.
Simple Substitutions: If you do not have maple syrup, use honey or a mix of brown sugar and a splash of water or juice in the glaze. You can also swap Dijon for grainy mustard.
Tips for Recipe Success: Use an oven bag, a low temperature, and an instant-read thermometer so your glazed ham stays juicy, then add the glaze toward the end so it caramelizes instead of burning. You may also enjoy this Juicy Ham in the Crock Pot Recipe With Glaze when you need to free up oven space.
Hospitality Challenge
Host a relaxed potluck-style gathering in your home or church fellowship space and invite a small group, Sunday school class, or a mix of friends who might feel intimidated by formal entertaining. Let this easy marmalade glazed ham be your anchor dish, the warm, dependable centerpiece that allows others to bring simple sides like Easy Fuji Apple Panera Salad Copycat, Crock Pot Corn on the Cob: Southern Milk Bath, or desserts such as Effortless Cherry Dump Cake without pressure. Because the ham is make-ahead friendly, you can focus on greeting people instead of managing the oven. As dishes fill the table and laughter fills the room, notice how God uses shared contributions to build unity, ease nerves, and remind everyone that there is a place for them at His table.
More Delicious Pork Dishes from My Kitchen
- Pork and Sauerkraut Crock Pot Recipe with Apples
- Juicy Boneless Pan Fried Pork Chops
- Carolina Southern Pulled Pork Loin In A Slow Cooker
- Sticky-Tender Slow Cooker Baby Back Ribs
- Sticky Sauce Roast Pork Loin Crock Pot Recipe
Let this glazed ham with marmalade be the simple, beautiful centerpiece that brings everyone to the table and keeps them coming back for just one more slice. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Glazed Ham With Marmalade (Sticky Sweet Crusted)
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Ingredients
- 8 pounds spiral-sliced bone-in ham, this recipe works for a 7 to 10 pound ham
- 1 large oven bag
Maple-Orange Glaze
- ¾ cup maple syrup
- ½ cup orange marmalade
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
Instructions
Prepare the Ham
- Allow the ham to sit at room temperature for 45 minutes.8 pounds spiral-sliced bone-in ham
- Adjust the oven rack to the lowest position and heat the oven to 250 degrees Fahrenheit.
- Unwrap the ham and discard the plastic disk covering the bone.
- Place the ham in the oven bag, cut side up. Place it in a shallow baking pan. Gather the top tightly so it fits snugly, tie the bag with twine or twist tie, and trim excess bag.1 large oven bag
- Cut four small slits in the top of the bag with a paring knife. Place an oven thermometer in the ham or check the temperature with a handheld thermometer after cooking 1 hour and 15 minutes.
- Bake until the center registers 100 degrees Fahrenheit, about 1 to 1½ hours.
Make the Maple-Orange Glaze
- Combine all glaze ingredients in a small saucepan.¾ cup maple syrup, ½ cup orange marmalade, 2 tablespoons unsalted butter, 1 tablespoon Dijon mustard, 1 teaspoon ground black pepper, ¼ teaspoon ground cinnamon
- Cook over medium heat, stirring occasionally, until thick, syrupy, and reduced to one cup, about 5 to 10 minutes.
- Set aside.
Glaze the Ham
- Remove the ham from the oven and increase the oven temperature to 350 degrees Fahrenheit.
- Cut open the oven bag and roll back the sides to expose the ham.
- Brush the ham with one-third of the glaze and return to the oven until the glaze becomes sticky, about 10 minutes.
- Transfer the ham to a cutting board and brush with another third of the glaze.
- Let the ham rest, loosely tented with foil, for 15 minutes.
Finish the Sauce
- Heat the remaining third of the glaze with 4 to 6 tablespoons of ham juices until it forms a thick but fluid sauce.
- Carve the ham and serve, passing the sauce at the table.
Gina’s Notes and Tips
- Storage: Let the ham cool, then slice and store in airtight containers in the fridge for 3 to 4 days, or freeze slices and the ham bone (well wrapped) for up to 2 months.
- Reheating Slices: Place slices in a baking dish with a little glaze, water, or broth, cover with foil, and warm at 275°F until hot; for quick single portions, reheat gently in a covered skillet or microwave at 50% power.
- Reheating a Larger Piece: Set the ham in a baking dish with a bit of liquid, cover tightly with foil, and warm at 250 to 275°F until the center is hot, brushing with extra glaze near the end if you want to refresh the shine.
