Spiced Marmalade Glazed Ham is the ultimate holiday showstopper! Let me share the deets on the most incredible holiday ham recipe that’s become my family’s absolute obsession. This isn’t just another ham – it’s a flavor-packed, show-stopping centerpiece that’ll have everyone at your table talking.
The Story Behind the Perfectly Glazed Ham
Once upon a time, holiday cooking terrified me. There were so many components, so many courses, and so many details. Every dish represented another opportunity for me to mess up. Cooking a ham seemed like a culinary Mount Everest – intimidating and impossible. Fast forward to today, and after years of trial and error, I’ve streamlined my menus, have come up with tried and true recipes, I prep tons of stuff before the big meal, and have come up with main courses that are easy but still spectacular. I’ve created this recipe, which is so foolproof, even kitchen newbies can nail it every single time. A ham glazed with marmalade is delicious but a ham glazed in spiced marmalade is a whole new ball game.
The Magical Glaze: A Flavor Explosion
This isn’t your grandmother’s boring ham glaze. We’re talking about a mind-blowing combination that’ll make taste buds dance:
- Rich brown sugar
- Tangy apple cider
- Fresh orange juice
- Zesty orange marmalade
- A splash of bourbon (because why not?)
- Dijon mustard with attitude
- Warm, exotic spices like nutmeg and cinnamon
The result? A caramelized exterior that’s crispy, sweet, tangy, and absolutely irresistible. This glazed ham with marmalade and spices is going to be your new favorite go to recipe when entertaining a crowd. And talk about a flavor punch…bourbon glazed ham has a depth of flavor that is rich with caramel notes. It’s not boozy at all…just a couple of tablespoons to make the dish sing.
Step-by-Step Preparation for Spiced Marmalade Glazed Ham
- Remove ham from the refrigerator at least an 1 hour before cooking. Room temperature ham will cook faster and evenly in the oven. I always use a pre-cooked, spiralized ham. It makes preparing this soooo easy and the precut ham gives lots of nooks and crannies for the glaze to seep into. It also makes it easier to serve. I use a bone-in ham. The bone just adds so much flavor to the meat. It also helps keep the meat moist.
- Preheat the oven to 350° degrees F. (No cold opens please!)
- Prepare glaze by whisking ingredients in a small pot over medium low heat. It needs at least 25 minutes to thicken up. You’ll use a pastry brush to brush the ham with the glaze.
- Bake, lower heat when instructed, and glaze repeatedly, letting that glaze get sweet and crusty.
- Let the ham rest before slicing and serving. You want those juices to stay in the meat.
Frequently Asked Questions about making Marmalade Glazed Ham
A: I like a fully cooked bone-in spiral ham. It makes for easy serving and the pre-cut slices allows the glaze to penetrate beautifully.
Perfect Pairings: Side Dishes
Complement your ham with incredible sides. Since I whip out this baby on holidays all year long, depending on the season, I like to serve what’s in season. For Easter, I might serve roasted asparagus and roasted rosemary and garlic baby potatoes. If I’m serving for Christmas, I love plain baked sweet potatoes & cinnamon honey butter for two, or my whipped roasted garlic sweet potatoes and my acorn squash, feta, pomegranate & cinnamon glaze. Other great sides could include
Leftover Magic: Creative Ham Recipes
Don’t let a single bite go to waste! Here are delicious ways to transform your leftover ham: Breakfast & Brunch Creations:- Egg, Veggie, Ham & Cheese Casserole
- Eggs Benedict with Blender Hollandaise & Waffles(substitute leftover ham for the Canadian Ham)
- Ham and Cheese Brioche Muffins
- Belgian Endive and Ham Gratin (Endives au Jambon)
- Ham, Jarlsberg, Pineapple & Basil Quesadilla
- Individual Calzones – The Original “Hot Pockets”
- Pineapple Shrimp Bowls(substitute leftover ham for Canadian Bacon)
Storage and Freezing Tips
Refrigeration:
- Store in airtight container
- Keeps 3-4 days
- Reheat room temperature ham in the oven (275 degrees F.) for 10 minutes (no longer) to maintain moisture. Don’t put cold ham right in the oven. Let it come to room temperature so it doesn’t need a lot of oven time and won’t dry out. I put the ham in a baking dish and cover with foil. That will keep the steam in the dish and help keep it moist.
Freezing:
- Wrap in plastic wrap, then aluminum foil
- Freeze up to 2 months
- Thaw overnight in refrigerator
- Reheat at 275°F, covered
Pro Tips for Ham Perfection
– Always let ham rest before slicing – Use a sharp chef’s knife for clean cuts – Use the leftover ham bone, for future soups – Brush with extra glaze when serving. Final Thoughts: This Spiced Marmalade Glazed Ham isn’t just a meal – it’s a celebration. Whether it’s Christmas, Easter, or a random Sunday, this recipe transforms an ordinary dinner into an extraordinary experience.
Cook with love, eat with joy, and create memories around the table!
Enjoy!
Did you like this recipe? Please leave a comment and rating below. I’d love to hear how you made this recipe your own.
Looking for other main entrees to WOW your guests or to serve as a centerpiece at your next family dinner? Try some of my favorites:
Garlic and Shallot Standing Rib Roast with Horseradish Cream
Pomegranate Balsamic Braised Short Ribs
Spiced Marmalade Glazed Ham
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (7- to 8-pound) spiral-cut ham (bone-in)
- 1 Cup orange juice
- 1/4 Cup apple cider
- 1/2 Cup marmalade
- 1/2 Cup packed light brown sugar
- 3 Tbsp. unsalted butter
- 2 Tbsp. bourbon
- 2 Tbsp. Dijon mustard
- 1/2 Tsp. fresh ground black pepper
- 1/2 Tsp. ground nutmeg
- 1/2 Tsp. ground cloves
- 1/2 Tsp. ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Place ham, cut side down, on a foil lined baking sheet. Let stand at room temperature for 30 - 60 minutes.
- Bring orange juice, apple cider, marmalade, brown sugar, butter, bourbon, mustard, pepper, nutmeg, cloves, and cinnamon to a boil in a small saucepan over medium-high heat on the stove. Reduce heat to medium-low; simmer, whisking to break up the mustard and blend all the ingredients, until reduced to about 3/4 cup, about 25 minutes. The mixture should be a nice thick glaze. (And your house will smell amazing!)
- While your glaze is cooking, cover the ham with foil and bake for 30 minutes.
- Uncover the ham and brush the marmalade glaze evenly over ham, allowing glaze to slide down the sides and to get in between the slices. (YUM) Lower the oven temperature to 275 degrees F. Cover the pan tightly with tin foil and bake in the oven for another 30 minutes. Uncover and baste again with a nice thick coat of the glaze. Put back in the oven uncovered for another 30 - 45 minutes, basting with the remaining glaze every 10 minutes. You should have about 1/4 - 1/2 cup of the glaze left in the pot.
- Using a thermometer, test the internal temperature. You want to be sure it is about 140 degrees F. While the ham is completely cooked, you'll want to be sure it is heated all the way through. Place the cooked ham on a cutting board and cover with foil. Let sit 20 minutes.
- I add the drippings from the bottom of the baking pan into the pot with the remaining glaze. Stir to mix. Bring the drippings and glaze mixture to a boil over medium heat on the stove. Cook, stirring occasionally, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour drippings evenly over ham or serve in a gravy boat on the side. The joy of this recipe is that you can serve the ham warm or at room temperature. It works great on a buffet too.
- Slice the ham and serve or place the cooked ham on a buffet and let everyone slice their own portions. Enjoy.
