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 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 boys to 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 he always did nearly all of the cooking himself. Then, two summers 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 ham was 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 can substitute 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 glaze until 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?!
- 1 cup orange marmalade
- 2 tablespoons orange juice
- 1 tablespoon grated ginger root
- 2 tablespoons Dijon mustard
- 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.
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: