Orange Maple Syrup Glazed Ham Recipe
Whether you are looking for the best glazed Christmas ham or a baked ham recipe for Easter, you will love this yummy Baked ham recipe! This orange glazed ham is super flavorful, moist, easy-to-make, and picture perfect! This just may be the best Christmas ham ever!
Servings 10 people
Ingredients
- 10 lb bone-in ham
- 30 whole cloves optional for studding
- 2 whole oranges cut into quarters
- 1 cup water
Orange Maple Ham Glaze
- 3/4 cup maple syrup (or honey)
- 3/4 cup brown sugar
- 3 Tablespoons prepared dijon mustard
- 3/4 teaspoons ground cinnamon
- 1/2 teaspoon allspice
Instructions
- Take the ham out of fridge 30 minutes prior to cooking so it can come to room temperature. This prevents the meat from seizing and becoming tough. Preheat the oven to 320°F . Arrange the oven shelf on the lower third so the ham will be sitting in the center of the oven.
- Make the Orange Maple Ham Glaze by mixing the maple syrup, brown sugar, Dijon mustard, cinnamon, and all spice until well combined.
- Remove the ham rind (aka skin) by running a small knife around bone handle, down each side of the ham, and under the rind on the cut face. Now slide your fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife as needed to slice off any residual rind. Lightly cut 1" diamonds across the fat surface of the ham, avoiding cutting into the meat. Optional: Make it extra pretty by inserting a clove in the intersection of the cross of each diamond on the surface
- Place the ham in a large baking dish. Now squeeze the juice of 1 orange, cut into quarters, over the ham. Then place the orange pieces along with the remaining but orange into the baking dish around the ham. Brush half the glaze all over the surface and cut face of the ham. Don't worry about glazing the underside as the glaze drips down into pan. Finally pour the 1 cup of water in the bottom of the baking dish and place the ham in the oven.
- Bake the ham for 1.5 – 2 hours, basting very generously every 30 minuteswith the remaining glaze and juices in the bottom of the pan until sticky andgolden. HINT:Use foil patches to protect bits that brown faster than others
- Allow the cooked ham to rest for at about 20 minutes beforeserving to allow the meat to soak juices and be extra moist. Baste generouslyagain before serving because as the glaze in the pan cools it thickens, whichmeans it "paints" the ham even better.