Perfect Honey-Glazed Ham with Orange and Ginger

Ready in 2 hours 45 minutes · Serves 14-18 · Technique: Low-Temp Steam Bake and Basting · Storage: Refrigerator for 5 days.

Here in Austin, Texas, Thanksgiving and Christmas demand a showstopping centerpiece, and this Honey-Glazed Ham is my favorite way to achieve it without the stress of cooking a turkey. This recipe creates an impossibly juicy, tender spiral-cut ham by baking it low and slow in a steam bath, then coating it in a vibrant, fragrant glaze made with orange marmalade, fresh ginger, and thyme. It's the perfect balance of sweet, tangy, and savory, and it is a guaranteed holiday hero.

Jump to:

• The Perfect Holiday Centerpiece
• Why You'll Love This Recipe
• Ingredients
• How to Make Honey-Glazed Ham
• Common Mistakes to Avoid
• Tips and Tricks for Success
• Variations
• How to Serve
• Make Ahead and Storage
• Recipe Notes / What I Learned
• Nutrition Snapshot
• Honey-Glazed Ham
• FAQs

The Perfect Holiday Centerpiece

This recipe is foolproof because the ham is already fully cooked. Your job is simple: heat it through gently without drying it out, and apply a world-class, aromatic glaze. The low-and-slow bake with water in the pan creates a steam bath, which is essential for keeping the pre-sliced ham moist. The result is a glistening, aromatic, and tender main course that is surprisingly easy to execute.

Why You'll Love This Recipe

• Incredibly Juicy & Tender: The low-and-slow, covered steam-bake method prevents the spiral-cut ham from drying out.
• Vibrant Citrus-Ginger Glaze: The combination of orange marmalade, honey, and fresh grated ginger creates a fragrant, complex, and memorable flavor.
• Easy to Manage: Baking at a low 350°F means you have stable oven space for side dishes until the final basting stage.
• A True Showstopper: The citrus and thyme garnishes make this ham look magnificent on a holiday platter.

Ingredients

Here's what you'll need for this elegant holiday main.

For the Ham

• Ham: 1 (9- to 10-lb.) fully cooked bone-in spiral-cut half ham. The bone adds flavor!
• Water: For the steaming pan.

For the Honey-Ginger Glaze

• Citrus Base: 1 cup orange marmalade and orange blossom honey.
• Acid & Flavor: ¼ cup rice vinegar and 2 tsp. grated fresh ginger (this is non-negotiable for flavor!).
• Aromatics: 1 Tbsp. chopped fresh thyme.
• Seasoning: Kosher salt and black pepper.

For Garnish (Optional)

• Citrus: Sliced oranges, tangerines, and kumquats.
• Herbs: Fresh thyme sprigs.

How to Make Honey-Glazed Ham

Success lies in gentle heating and staged basting.

Step 1: Prepare Ham and Begin Steam Bake

First, let the ham stand at room temperature for 30 minutes. This prevents uneven heating. I line a large roasting pan with aluminum foil and place an ovenproof rack inside.

I preheat the oven to 350°F (175°C).

In a small bowl, I stir together the marmalade, honey, rice vinegar, thyme, ginger, salt, and pepper for the glaze.

I place the ham on the rack and brush ⅔ cup of the glaze all over the ham and deep into the spiral slices.

I turn the ham fat side down and pour 3 cups of water into the bottom of the roasting pan. I cover the pan tightly with foil and bake for 1 ½ hours.

Step 2: Baste and Continue Baking

I remove the ham from the oven and carefully discard the foil. I remove the ham from the rack and place it fat-side up. I baste the ham generously with the pan drippings collected in the bottom of the pan (this adds flavor and moisture). I then brush ⅓ cup of the remaining glaze over the ham and between the slices.

I return the ham to the oven and continue to bake at 350°F until a thermometer inserted into the thickest part registers 140°F (60°C). This will take about 30 to 40 minutes more.

Step 3: Final Glaze and Serve

During this final 30-40 minute period, I baste the ham with the pan drippings and brush with ⅓ cup of the glaze (the final portion) about every 10 minutes. This builds a thick, sticky, lacquered crust.

I remove the ham from the oven and let it rest for 20 to 30 minutes. This is crucial! As it rests, the pan juices will thicken. I slice and serve warm, drizzling the slices with the reserved, thickened pan juices.

Common Mistakes to Avoid

1. Skipping the Water/Foil: A spiral ham is lean and pre-sliced; it will dry out in a hot, dry oven. The foil and water are essential for creating a moist steam bath during the initial bake.
2. Not Glazing in Stages: If you apply all the thick glaze at once, it will just pool at the bottom. Applying it in three stages ensures a beautiful, lacquered crust that adheres to the meat.
3. Baking Cold Ham: The ham needs to come to room temperature for 30 minutes. Cooking a cold ham results in dry outer slices and cold centers.
4. Skipping the Rest: If you carve the ham immediately, the juices will run out onto the board. A 20-30 minute rest allows the juices to redistribute, guaranteeing a tender, moist slice.

Variations

• Spicy Citrus: Add ½ teaspoon of red pepper flakes or a dash of hot sauce (like Cholula or Tabasco) to the glaze mixture for a spicy-sweet kick.
• Different Citrus: Swap the orange marmalade for apricot preserves or use cranberry juice instead of water for the steam bath.
• Aromatic Steam: Add cinnamon sticks and whole cloves to the water in the roasting pan for a deeper, more traditional aroma.

How to Serve

This Honey-Glazed Ham is the definitive holiday centerpiece.

• Serve sliced alongside classic holiday sides like scalloped potatoes, mashed sweet potatoes, and green bean casserole.
• The leftovers are legendary! Use slices for sandwiches, ham-and-bean soup, or diced ham for omelets the next morning.

Make Ahead and Storage

• Make Ahead: The glaze can be mixed in a bowl and stored in the fridge for up to 3 days. The ham itself is best baked on the day you plan to serve it.
• Storage: Store leftover ham, tightly wrapped in foil or in an airtight container, in the refrigerator for up to 5 days.
• Freezing: Leftover ham freezes beautifully. Store slices in a freezer-safe bag (with a splash of pan juices) for up to 3 months.
• Reheating: Reheat slices gently in a 325°F (160°C) oven, covered with foil and a splash of broth, until just warmed through.

Nutrition Snapshot

Estimated Nutrition Per Serving (1/14th of ham): ~380 calories · 35g protein · 22g carbs · 15g fat (This is an approximation and can vary based on the specific ham and size of your serving.)

FAQs