Glazed Ham With Marmalade (Sticky Sweet Crusted)

A sliced glazed ham on a white platter, garnished with fresh parsley and orange slices, with a small bowl of sauce on the side. The platter sits on a beige cloth.

Glazed Ham With Marmalade (Sticky Sweet Crusted)

This glazed ham with marmalade starts with a spiral-sliced ham warmed low and slow in an oven bag, then finished with a maple orange marmalade glaze. It’s simple enough for busy holidays, make-ahead friendly, and perfect for feeding family, small group, or church guests with plenty of leftovers.

Course Dinner

Cuisine American

Keyword ham, oven-baked

Prep Time 20

Cook Time 1 45

Total Time 2 5

Servings servings

Calories 560

Author Gina Dickson

Equipment

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.

Notes

Storage & Reheating

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.

Nutrition