I made this Orange Glazed Christmas Ham Recipe last December, and my kitchen smelled like a holiday candle for hours. The glaze uses only honey, brown sugar, and orange marmalade, so it felt almost too easy to be true. It baked into a sticky, shiny crust with little crackly edges that I could not stop picking at.

The meat stayed juicy and tender, and my family went back for seconds before I even sat down. If you want a simple Christmas ham recipe with orange, this is the one I will keep making every year.

Cooking Time

Here is how the timing works, so you can plan your Christmas Day without any stress. Most of the time is hands-off, which leaves you free to finish the sides.

Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Ingredients

This list is short, and that is the beauty of it. Every item has a clear job, so nothing is wasted.

1 fully cooked bone-in spiral ham (6 to 8 pounds): Buy it fully cooked, so you are only reheating and glazing.
1 cup packed brown sugar: Press it firmly into the cup for deep caramel flavor and a glossy crust.
1 cup honey: Adds stickiness and a soft, floral sweetness.
1/2 cup sweet orange marmalade: Brings bright citrus flavor and helps the glaze cling to the meat.

Note: serves several, about 10 people.

Equipment You Need

You do not need fancy tools for this ham. Most of these are already in your kitchen.

Shallow roasting pan or baking dish: Holds the ham and catches the drippings.
Medium saucepan: Used to melt and simmer the glaze.
Wooden spoon: Keep the glaze stirred so the sugar does not scorch.
Large spoon: Helps you drizzle the glaze evenly over the ham.
Instant-read meat thermometer: Tells you exactly when the ham is heated through.
Aluminum foil: Wraps leftover slices for reheating and freezing.

How to Make an Orange Glazed Christmas Ham Recipe?

This recipe moves in a few easy stages. You make a quick glaze, spoon it over in two rounds, and let the oven do the rest. I will walk you through each stage the way I do it in my own kitchen.

Heat the Oven and Prepare the Ham

Preheat your oven to 350°F. Place the ham in a shallow roasting pan or baking dish. I set it cut side down so the slices stay moist as it heats.

Combine the Glaze Ingredients

Add the brown sugar, honey, and orange marmalade to a saucepan. Set it over medium heat. The mixture looks thick at first, but it loosens up quickly as it warms.

Simmer Until Glossy

Stir the glaze until everything is smooth and combined. Keep stirring until it comes to a boil. Let it simmer for two to three minutes, and then take it off the heat.

Spoon Half the Glaze Over the Ham

Pour about half of the warm glaze over the ham. Spoon it slowly so it drips between the spiral slices. I like to tilt the pan a little so the sweet syrup reaches every layer.

Bake the Ham Uncovered

Slide the pan into the oven and bake the ham uncovered for one hour. Do not cover it with foil, because the glaze needs open air to turn sticky. Your kitchen will start to smell amazing around the halfway mark.

Add the Remaining Glaze

After the first hour, spoon the rest of the glaze over the ham. Scoop up any syrup that pooled in the pan and baste it on top. This second coat is what gives you that deep, lacquered finish.

Bake Until Heated Through

Return the ham to the oven for another 15 to 30 minutes. You are looking for an internal temperature of 140°F. A larger ham, closer to eight pounds, may need a little extra time, so check with a thermometer.

Slice and Serve

Move the ham to a board or platter and let it sit for a few minutes. Cut around the center bone in a circular motion to free as many slices as you can. Then trim the slices to the size you like and serve them warm.

Additional Tips for Making This Recipe Better

A few small habits made a big difference when I tested this ham. These are the things I now do every single time.

I always use a thermometer instead of guessing. It keeps the ham juicy and takes the worry out of the last stretch.
I stir the glaze the whole time it heats. Brown sugar can catch on the bottom of the pan if you walk away.
I buy a fully cooked spiral ham because it is the fastest and easiest option. The glaze works on any type of ham, though.
I save every drop of leftover glaze. It is wonderful brushed onto warm slices the next day.
I keep the ham bone in the freezer. It makes a rich, flavorful soup later.
I use California navel oranges when they are in season and add a little fresh zest on top. It makes the citrus flavor pop.

Common Mistakes to Avoid

Ham is forgiving, but a few slips can leave you with a dry or burnt result. I have made most of these myself, so learn from my kitchen mishaps.

I once covered the ham the whole time, and the glaze never caramelized. Bake it uncovered for that sticky crust.
I skipped stirring once, and the sugar stuck to the pan. Stir until it simmers and keep the heat at medium.
I overbaked a ham because I trusted the clock. Check for 140°F instead of relying on time alone.
I poured all the glaze on at the start. Splitting it into two rounds gives a thicker, shinier coat.
I tossed the ham bone after dinner. Save it, because it makes a fantastic soup.

How to Serve Orange Glazed Christmas Ham

A glazed ham already looks like a centerpiece, so a little styling goes a long way. Here are my favorite ways to make it shine on the table.

Set the whole ham on a large wooden board or white platter, and fan a few slices in front of it.
Tuck fresh orange slices and rosemary sprigs around the ham for color and a festive look.
Spoon a little warm glaze over the slices right before serving for extra shine.
Pair it with crockpot potatoes, classic green bean casserole, and homemade Hawaiian rolls.
Add a bright salad of California oranges and greens to cut through the richness.
Pour a chilled Sonoma Chardonnay or a light Pinot Noir for the adults. It reminds me of Christmas road trips up the California coast.

Variations

This glaze is easy to change, so you can adapt it to your pantry or your guests. These are a few swaps I like.

No marmalade: Use orange jam or orange juice concentrate instead. The concentrate is thick and syrupy, so it works better than plain juice.
Spiced orange glazed ham: Stir in a pinch of cinnamon and ground cloves while the glaze simmers.
Tangy glaze: Whisk in a spoonful of Dijon mustard for a ham glaze with orange juice and mustard flavor.
Less sugar: Cut the brown sugar slightly and use a sugar-free marmalade. The crust will be a little lighter.
Extra citrus: Add fresh orange zest to the saucepan for a stronger orange aroma.
Dairy-free: This recipe is already dairy-free, so no changes are needed.

Nutritional Information

Here is a quick look at what one serving contains. These numbers are approximate and will change with the size of your ham.

Calories: 632 kcal
Protein: 51 g
Carbohydrates: 60 g
Fat: 21 g

Make Ahead and Storage

Planning ahead makes Christmas dinner so much calmer. Here is how I handle leftovers and prep.

Make Ahead

You can mix the glaze a day early and keep it in a covered container in the fridge. Warm it gently on the stove before spooning it over the ham. That saves you a few minutes on the big day.

Storage

Cover the baked ham well and store it in the refrigerator for up to five days. Extra glaze keeps in an airtight container for up to one week. Leftover ham tastes great cold or warm.

Reheating

Reheat slices instead of the whole ham so they stay moist. Wrap the slices in aluminum foil and warm them in a 275°F oven. A spoonful of leftover glaze on top brings back the shine.

Freezing

Wrap the slices in foil and place them in freezer-safe bags. They keep well for up to three months. Thaw them in the refrigerator overnight before reheating.

Why You’ll Love This Recipe?

There are plenty of ham recipes out there, but this one earns its spot for a few good reasons. Here is why I think you will make it again and again.

Only three glaze ingredients: Honey, brown sugar, and orange marmalade are all you need. The short list keeps shopping simple and the cost low.
Beginner friendly: A holiday ham used to feel intimidating to me, but this one is nearly foolproof. You stir, spoon, and bake.
Sweet and bright flavor: The honey and orange balance each other beautifully. The glaze turns sticky and caramelized in the oven.
Great for busy holidays: Because the ham is mostly hands-off, you can focus on the sides. It leaves room on your counter and in your schedule.
Flexible and easy to customize: Swap the marmalade, add warm spices, or stir in mustard. You can make it your own with what you have.

FAQs

Can I use this glaze on any type of ham?

Yes, the glaze works on any size or type of ham. I use a bone-in spiral ham because it is quick and easy to cook.

What can I use instead of orange marmalade?

Orange jam or orange juice concentrate both work well. The concentrate is thicker than juice, so it makes a better glaze.

How do I know when the ham is done?

Use a meat thermometer and look for 140°F in the thickest part. A larger ham may need a few extra minutes.

Can I make a spiced orange glazed ham?

Absolutely. Add a little cinnamon and ground cloves to the glaze as it simmers for a warm, spiced flavor.

Is this similar to an Ina Garten orange glazed ham?

Many people search for Ina Garten’s version, and both rely on citrus and a sweet glaze. This recipe is my own simple take, with just three ingredients and easy steps.