Glazed Ham

A Sweet and Savory Celebration: Perfect Easter Glazed Ham

This recipe, perfect for both bone-in and boneless preparations, captures the essence of spring with its bright, citrus-infused glaze. The sweet and tangy harmony of orange and lemon zest, coupled with a hint of spice, envelopes the ham in a glaze that is as delightful to the palate as spring is to the senses. Whether you opt for the tradition and presentation of a bone-in ham or the ease and convenience of a boneless selection, this dish promises to be a centerpiece that beckons everyone to the table.

With each scored cut infused with the rich, zesty glaze, our Citrus Glazed Ham becomes not just a meal, but a celebration of the season’s bounty. As you gather with loved ones, let this ham be a testament to the joy and renewal that spring brings. From our Basil & Salt kitchen to yours, here’s to sharing meals, making memories, and savoring the flavors that only spring can bring.

Classic Glazed Ham

Ingredients

For the Ham

1 whole ham (bone-in or boneless, about 8-10 pounds)
Whole cloves (optional, for studding the ham if desired)

For the Citrus Glaze

1 cup orange juice (freshly squeezed is best)
1/2 cup lemon juice (freshly squeezed)
1/2 cup honey or brown sugar
1/4 cup Dijon mustard
1 tablespoon orange zest
1 tablespoon lemon zest
2 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Instructions

Preparing the Ham

Preheat your oven to 325°F (163°C). If you have a convection oven, reduce the temperature by 25 degrees.
Prepare the ham: If using a bone-in ham, ensure it fits in your roasting pan. For both bone-in and boneless hams, score the top of the ham in a diamond pattern. Make shallow cuts about 1/4-inch deep and 1 inch apart. If you like, stud the intersections of the cuts with cloves for added flavor and a classic appearance.
Place the ham in the roasting pan: Put the ham on a rack in the roasting pan. Add about 1 cup of water to the bottom of the pan to prevent the ham from drying out.

Making the Citrus Glaze

Combine the glaze ingredients in a small saucepan over medium heat: orange juice, lemon juice, honey or brown sugar, Dijon mustard, orange zest, lemon zest, minced garlic, ground ginger, cinnamon, and cloves.
Simmer the glaze for 10-15 minutes or until it thickens slightly, stirring occasionally.

Glazing and Baking the Ham

Brush the ham with the glaze: Approximately 30 minutes into the cooking time, start brushing the ham with the citrus glaze. Continue to brush the ham with the glaze every 20 minutes.
Bake until done: The total cooking time will depend on the size and type of your ham. A general guideline is about 15 minutes per pound for a bone-in ham and a bit less for boneless. The ham is done when it reaches an internal temperature of 140°F (60°C) as measured with a meat thermometer.
Let the ham rest: Once done, let the ham rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the ham, making it moist and flavorful.

Serving

Slice and serve: Cut the ham into thin slices, taking care to cut around the bone if using a bone-in ham. Arrange the slices on a platter and serve warm.
Garnish (optional): For a festive touch, garnish the platter with additional orange and lemon slices or wedges.

Serving

Slice and serve: Cut the ham into thin slices, taking care to cut around the bone if using a bone-in ham. Arrange the slices on a platter and serve warm.

Garnish (optional): For a festive touch, garnish the platter with additional orange and lemon slices or wedges.