A tender, spiral-cut ham infused with fresh orange juice and finished with a sticky, zesty marmalade glaze.
Winter in Austin isn't just about tamales and chili; it is also prime citrus season, which is why I love moving away from the traditional cola or pineapple glazes for my holiday ham. This recipe embraces the brightness of fresh oranges and the bittersweet complexity of marmalade to cut through the rich, salty cure of the pork. There is something incredibly festive about pulling a glistening, golden-brown ham out of the oven, smelling of caramelized sugar and citrus zest. It is a showstopper that looks difficult but relies on a simple steaming technique to keep the meat impossibly moist while the sugars tack up into a perfect candy-like shell.
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The secret to a glaze that flavors the meat rather than just sitting on top is the "massage." You must physically separate the spiral slices with your fingers or a brush and push the initial layer of glaze deep between them. This ensures every single bite is seasoned, not just the outer edge.
A Bright Twist on the Holiday Classic
This recipe balances the deep molasses notes of dark brown sugar with bright, acidic orange juice, resulting in a main course that feels lighter and fresher than the standard holiday roast.
Why You'll Love This Recipe
- Vibrant Flavor Profile: The orange marmalade and fresh juice provide a zesty kick that balances the saltiness of the ham.
- Guaranteed Moisture: Braising the ham in orange juice under foil creates a steam bath, preventing the spiral slices from drying out.
- Sticky, Glossy Finish: The high sugar content in the jam and brown sugar creates a beautiful, lacquer-like crust.
- Beautiful Presentation: Garnished with fresh kumquats and blood orange slices, it looks like a magazine cover.
- Minimal Ingredients: It delivers complex flavor with just a handful of pantry staples and fresh fruit.
Ingredients
- 1 ½ cups packed dark brown sugar
- ¾ cup orange marmalade
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup fresh orange juice (from about 2 large oranges), divided
- 1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham half
- Assorted citrus (such as tangerines, blood oranges, and kumquats), for garnish
How to Make Brown Sugar-Citrus Glazed Ham
Step 1: Prepare the Glaze and Pan
Preheat your oven to 350°F. Line a large roasting pan with heavy-duty aluminum foil to make cleanup easier (the caramelized sugar can be tough to scrub). In a small bowl, stir together the packed dark brown sugar, orange marmalade, kosher salt, black pepper, and ½ cup of the fresh orange juice until well combined.
Step 2: Glaze the Interior
Place the ham sideways in the prepared pan so the slices are accessible. Brush the ham with ¼ cup of the glaze. Use your hands or the brush to gently separate the slices and push the glaze in between them. Turn the ham over and repeat this process with another ¼ cup of glaze on the other side. This internal seasoning is crucial.
Step 3: The Steam Roast
Turn the ham so it is cut-side down in the pan. Pour the remaining ½ cup of fresh orange juice into the bottom of the pan. Cover the ham tightly with aluminum foil, crimping the edges to the pan to trap the steam. Bake in the preheated oven for 1 ½ hours.
Step 4: Glaze and Caramelize
Remove the ham from the oven and discard the foil. Brush the surface evenly with ⅓ cup of the remaining glaze. Bake uncovered for 15 minutes. Remove lightly, brush with another ⅓ cup of glaze, and bake until a thermometer inserted into the thickest portion (not touching the bone) registers 140°F, about 15 minutes more.
Step 5: Finish and Serve
Remove the ham from the oven. Brush the final coat of remaining glaze over the top, along with some of the sticky pan drippings. Let the ham stand for 15 minutes to rest. Garnish the platter with fresh citrus slices and kumquats before carving.
Common Mistakes to Avoid
- Skipping the Foil Seal: If the foil isn't tight, the orange juice will evaporate, and the steam won't circulate, leading to dry meat.
- Using Boneless Ham: A bone-in ham has better flavor and structure. Boneless hams tend to dry out much faster with this method.
- Glazing Too Early: Don't put all the glaze on at the beginning. The sugar will burn during the long cook time. Layering it at the end builds the crust.
Tips and Tricks for Success
- Room Temperature is Best: Let the ham sit on the counter for 1-2 hours before cooking. This ensures even heating and reduces the time needed in the oven.
- Quality Marmalade: Use a marmalade with visible peel in it. Those little bits of candied rind add a wonderful texture to the final crust.
- Pan Juice Gold: Don't throw away the liquid in the bottom of the pan! It combines the pork drippings, orange juice, and melted sugar into an incredible sauce to drizzle over the slices.
- Thermometer Placement: Spiral hams can be tricky to temp. Insert the probe into the meat between the bone and the outer fat layer for accuracy.
Variations
- Spicy Citrus: Add a minced jalapeño or a teaspoon of red pepper flakes to the glaze for a "sweet heat" profile that is very popular here in Texas.
- Bourbon Spike: Stir 2 tablespoons of bourbon into the glaze mixture for a woody, vanilla depth.
- Grapefruit Twist: Substitute the orange juice and marmalade for ruby red grapefruit juice and grapefruit preserves for a more tart, sophisticated flavor.
How to Serve
This ham is rich and sweet, so it pairs well with savory, earthy sides. Garlic roasted green beans, cheesy grits, or a sharp mustard potato salad are excellent accompaniments. Serve any extra pan drippings in a gravy boat on the side.
Make Ahead and Storage
Make Ahead: The glaze can be mixed up to 3 days in advance and stored in the fridge. Storage: Leftover ham keeps well in the refrigerator for up to 5 days. Reheating: To reheat slices without drying them out, place them in a baking dish with a splash of water or juice, cover with foil, and warm at 300°F. Freezing: Save the bone! Freeze it to make split pea soup or beans later.
Recipe Notes / What I Learned
I found that placing the ham cut-side down for the initial steam helps keep the face of the ham from drying out. The juice bubbles up around the bottom, keeping the most vulnerable part of the meat moist.
Nutrition Snapshot
This recipe is high in protein and sodium (from the curing process), and the glaze adds a significant amount of sugar, so balance your plate with plenty of green vegetables.
Baked Ham With Brown Sugar-Citrus Glaze
Equipment
- Baking pan
- Heavy-duty aluminum foil
- Small bowl
- Pastry brush
- Meat thermometer
Ingredients
Group: Brown Sugar-Citrus Glaze
- 1 ½ cups packed dark brown sugar
- ¾ cup orange marmalade
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 cup fresh orange juice (from 2 large oranges), divided
Group: Ham & Garnish
- 1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham half
- ½ cup water for pan bottom
- Assorted citrus (such as tangerines, blood oranges, and kumquats) for garnish
Instructions
- Preheat oven to 350°F. Line a baking pan with heavy-duty aluminum foil. Stir together brown sugar, marmalade, salt, pepper, and ½ cup of the orange juice in a small bowl.
- Let ham stand at room temperature 30 minutes. Place ham sideways in prepared pan. Brush with ¼ cup of the brown sugar glaze, gently pushing glaze in between slices using your hands or a brush. Turn ham over, and repeat process with an additional ¼ cup of the glaze.
- Turn ham cut side down in pan. Pour remaining ½ cup orange juice into bottom of pan. Cover tightly with aluminum foil.
- Bake in preheated oven 1 ½ hours. Uncover ham, and brush evenly with ⅓ cup of the glaze. Bake an additional 15 minutes.
- Brush with an additional ⅓ cup of the glaze. Bake until a thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven. Brush ham with remaining glaze and pan drippings. Let stand 15 minutes. Garnish ham with whole and sliced citrus.
Notes
Nutrition
FAQs
Can I use store-bought orange juice?
You can, but fresh squeezed is infinitely better. The acidity in fresh juice helps tenderize the meat and cuts the sugar better than concentrate.
Do I need to cut the rind off?
Most spiral hams come trimmed, but if there is a thick rind, you can trim it down to ¼ inch fat layer to help the glaze adhere to the meat.
Why is my glaze runny?
The glaze thickens as it bakes and cools. If it seems runny in the bowl, don't worry-the heat of the oven will caramelize the sugars into a sticky coating.
