Brown Sugar Orange Glazed Spiral Ham

Photo from The Chunky
Chef

There are two things that I've never cooked in all my years of cooking for myself; meatloaf and ham. No reason really, other than ham isn't a go to for me for holiday meals. 

With being a bit out of it this year, I relied heavily on family and friends to help make Christmas dinner. Janet already had a ham, so she's bringing that, along with scalloped potatoes and an appetizer. Oh and the pie/cookies for dessert. 

For my part, I'm doing a broccoli salad (easy to make) and I wanted to try this glaze. Super easy to throw together and it sounds delicious.

The ham turned out so good. I can't really say I tasted much of the glaze, but there was a hint of orange every now and then. 

Brown Sugar Orange Glazed Spiral Ham

Recipe from The Chunky Chef

Serves 12

8 – 10 lb. bone-in fully cooked spiral-sliced ham

1 cup lightly packed light brown sugar

1/2 cup balsamic vinegar

1/2 cup orange juice

1/2 cup orange marmalade

3 Tbsp Dijon mustard

Preheat

Preheat oven to 325°F and lightly grease a 9×13" baking dish, or roasting pan.

Place ham in the baking dish, with the large and flat side down (you can cook it on it's side if you prefer it that way).

Make glaze

In a small saucepan, add brown sugar, balsamic vinegar, orange juice, orange marmalade and dijon mustard.

Whisk to combine, and heat over MED heat until simmering. Cook, stirring often, for 2 minutes. Set aside, off the heat.

Glaze and first bake

Spoon about half of the glaze over the top of the ham. Cover loosely with foil, and bake in the preheated oven for 40 minutes.

Baste and second bake

After 40 minutes, uncover the ham and baste with a bit more of the glaze, recover with the foil, then return to the oven for another 20 minutes.

Baste and final bake

Uncover the ham and discard the foil. Baste with the rest of the glaze, and return to the oven, uncovered, and bake the final 20 minutes.

Optional broil

If you'd like extra caramelized edges, feel free to broil for a few minutes to really get the glaze nice and sticky. Just be sure to watch closely so the ham doesn't burn.

Rest and serve

Allow the ham to rest at room temperature for 5-10 minutes. Baste with some of the juices from the pan if desired, then serve warm.