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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
Prepare at least one cup of glaze per five to 10 pounds of ham. To glaze the ham, pull the roasting pan out of the oven and place it on a cooling rack; make sure to close the oven door so heat doesn't escape. Using a basting brush or spoon, coat the ham with the glaze, then return it to the oven.
Does ham glaze go on before cooking? ›
The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
What is honeybaked ham glaze made of? ›
Heat the honey, corn syrup, and butter in a double boiler to make the glaze. Brush the glaze over the ham and bake in a foil-lined pan for about 1 hour and 15 minutes, brushing every 15 minutes or so with the glaze. Broil the ham for a few minutes before removing it from the oven.
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 do you use the glaze packet that comes with the ham? ›
Whether you heat your spiral ham in the slow cooker or oven, all you have to do is open the glaze packet and apply it 30 minutes before your ham is finished cooking. By the time it's ready to serve, you'll have a satiny-glazed ham without any of the time or effort it takes to make a ham glaze.
How do you cook with a glaze? ›
Apply it at the very end of cooking process, as prolonged cooking can cause the high sugar content to burn and become bitter. When grilling or broiling, brush the glaze with a pastry brush, or when cooking in a pan, pour the glaze in, allow it to simmer and reduce until it becomes sticky in the pan.
How do you get glaze to stick to ham? ›
Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. Be generous and slather it on thickly – aim to use it all by the end of the cook time.
Should you cook a ham covered or uncovered? ›
If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.
How do you heat a fully cooked ham with glaze? ›
Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished. It's difficult to grill a whole or half ham because the method uses such dry high heat.
Why does Honey Baked Ham taste so good? ›
First, our Honey Baked Ham products start with a rigorous selection process, then the meat is smoked for up to 24 hours with our special blend of hardwood chips. The result is that every rich and flavorful bite, and every slice, is fall-apart-in-your-mouth perfect. There's something about that sweet, crunchy glaze.
We recommend that you do not heat Honey Baked Hams® - they are made to enjoy right from the refrigerator. If you prefer your meat warmed, gently heat on low heat 275°F for 10 min per pound only by the slice, do not heat the entire ham. Heating may cause the meat to dry out and lose flavor.
What can you use instead of honey in ham glaze? ›
Best honey substitutes
- Raw sugar. Raw sugar doesn't go through the same bleaching process as refined white sugar. ...
- Brown sugar. Most brown sugar is just a mixture of white sugar and molasses. ...
- Maple syrup. Maple syrup comes from (surprise, surprise) maple trees. ...
- Molasses. ...
- Agave syrup. ...
- Corn syrup. ...
- Barley malt syrup. ...
- Date paste.
Place ham, flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Bake approximately 13 to 18 minutes per pound until heated through. Remove ham from oven. Glaze as directed below or let stand, covered, 10 minutes before serving.
Why is my ham rubbery? ›
You'll notice the top of the ham is covered in rind (the bottom will be partially covered.) The rind is not edible. It's thick and rubbery and even when cooked, it turns leathery. There are a couple way to go about removing the rind and when.
Why is my boiled ham tough? ›
Go easy when simmering
If you're boiling it, the ham becomes quite tough and tight, so you want it on a gentle simmer, really around 85 degrees – no hotter than that. You want slow cooking as that helps to keep it moist.
Do you put foil back on after glazing ham? ›
Remove foil from the ham and brush the glaze onto it. Make sure you get a nice even coating on the top and sides. Place ham back into the oven at 425°F for 10 minutes. Remove the ham from the oven and rest for 10 minutes before slicing.
How much water do you add to a ham glaze packet? ›
Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.
