Ham Recipes for Easter Dinner: Orange-Glazed Ham

This Easter ham is a fully cooked, bone-in spiral ham warmed gently under foil, then brushed with a glossy orange, brown sugar, and Dijon glaze. It makes an easy centerpiece because the ham is already cooked, the glaze takes only a few minutes to prepare, and the slices are ready to serve with classic holiday sides.

Ingredients

1 bone-in, fully cooked spiral ham, 8 to 9 lb (3.6 to 4.1 kg), preferably labeled for reheating
1 cup packed light or dark brown sugar (200 g)
1/2 cup orange juice (120 ml)
2 tablespoons Dijon mustard (30 g)
2 tablespoons unsalted butter (28 g)
1 tablespoon apple cider vinegar (15 ml)
1 teaspoon finely grated orange zest (about 2 g)
1/4 teaspoon ground cloves (about 0.5 g)
1/4 teaspoon freshly ground black pepper (about 0.5 g)
1 cup water for the roasting pan (240 ml)

Instructions

Prepare the oven and pan. Set a rack in the lower third of the oven and heat it to 325°F (163°C). Remove the ham from its packaging and take out any plastic or paper disk covering the bone, if present. Keep the slices attached to the bone. Set the ham cut side down in a sturdy roasting pan, and pour the measured water into the bottom of the pan. The water creates a little steam and helps keep drippings from scorching; it should not cover the ham.
Make the glaze. In a small saucepan, stir together the brown sugar, orange juice, Dijon mustard, butter, vinegar, orange zest, cloves, and pepper. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves and the butter melts. Simmer for 5 to 7 minutes, stirring often, until the glaze looks slightly syrupy. It will thicken more as it cools. Set it aside while you prepare the ham. If it becomes too thick to brush later, warm it over low heat with a teaspoon of water.
Warm the ham covered. Cover the roasting pan tightly with foil, taking care not to press the foil down onto the ham. Bake for 1 hour 30 minutes. The purpose at this stage is to warm the already-cooked meat evenly, not to brown it. Keep the foil on so the exposed edges of the spiral slices are less likely to dry out. Oven temperatures and ham shapes vary, so treat the time as a guide and use a thermometer rather than relying on the clock alone.
Glaze and finish. Remove the foil and brush about half of the glaze over the surface, working a little between the outer slices without pulling the spiral apart. Bake uncovered for 10 minutes, brush on the remaining glaze, and bake for another 10 minutes. Check the temperature by inserting an instant-read thermometer into the thickest part of the ham without touching the bone. For a fully cooked ham bearing the USDA inspection mark, USDA guidance allows reheating to 140°F (60°C); follow the package directions if they specify a different method or temperature. If it has not reached the package’s target, tent it loosely with foil and continue heating in 10-minute increments. If using a fresh, uncooked ham instead, cook whole pork to the USDA FSIS safe minimum of 145°F (63°C) and let it rest for 3 minutes; that is a different product and needs a different cooking schedule.
Rest, then serve. Transfer the pan from the oven and let the ham rest for 15 minutes before serving. This gives the juices time to settle and makes the spiral easier to portion. Spoon a little of the warm pan glaze over the top if desired, then separate the slices along their natural cut lines. Serve the remaining glaze alongside so guests can add more at the table.

Tips

Check the label before buying. This method is for a fully cooked ham that needs reheating. A ham labeled “cook before eating” is not interchangeable; use its package instructions and the temperature for uncooked pork. Ham weight, shape, and starting temperature all affect how quickly it warms.
Keep the foil snug during the first bake. Spiral-cut ham has many exposed edges, which can dry out if left uncovered for the full heating time. Avoid adding extra liquid over the meat; the small amount of water in the pan is there to create steam and protect the drippings.
Watch the glaze near the end. Brown sugar can darken quickly, so brush it on only for the final 20 minutes. If the glaze seems to be browning too fast, loosely cover the ham with foil while it finishes warming.
Adjust the flavor without losing balance. If you do not have Dijon, use smooth yellow mustard; the glaze will taste milder and less sharp. For a brighter finish, add another teaspoon of orange zest, but avoid adding much more juice or the glaze may stay thin. Ground cloves are optional, though even a small amount gives the ham a familiar warm spice note.

Serving Suggestions

Serve the ham warm on a platter with the remaining orange glaze in a small bowl. Because the meat is sweet-savory and rich, pair it with sides that bring contrast: roasted asparagus or green beans, a crisp salad with a tangy vinaigrette, or glazed carrots if you want a more traditional holiday plate. Scalloped potatoes, mashed potatoes, and dinner rolls are filling companions that make good use of the pan juices and glaze.

For an Easter buffet, arrange the slices slightly overlapping rather than stacking them tightly; that makes it easy for guests to take a portion without pulling apart the whole roast. Put out a serving fork and a small spoon for the glaze, and keep the ham on the table only while serving. Refrigerate perishable leftovers within 2 hours. If serving a large gathering, set out a smaller platter and replenish it from the covered ham as needed so the whole roast is not sitting at room temperature for an extended period.

Variations

Honey-orange glaze: Replace 1/4 cup (50 g) of the brown sugar with 1/4 cup (85 g) honey. Honey makes the glaze a little softer and more floral, and it can brown quickly, so check the ham frequently during the uncovered finish.

Maple and mustard: Swap 2 tablespoons (30 g) of the brown sugar for 2 tablespoons (30 ml) pure maple syrup. The result is less molasses-like and has a gentle maple note. Keep the Dijon and vinegar to balance the extra sweetness.

Pineapple version: Use 1/2 cup (120 ml) pineapple juice instead of orange juice and leave out the orange zest. This gives the glaze a fruitier, sweeter profile. Add a teaspoon of vinegar if you want a sharper counterpoint, and still brush the glaze on only near the end so its sugars do not scorch.

More savory finish: Reduce the brown sugar to 3/4 cup (150 g) and add 1 teaspoon finely chopped fresh rosemary (about 1 g). The herb makes the glaze more savory and aromatic. Chop it finely so it sticks to the ham rather than falling off in large pieces.

No spiral-cut ham: A fully cooked, unsliced bone-in ham can also work. Score its surface in a shallow diamond pattern, warm it covered, and brush the glaze over the outside for the final 20 minutes. It may need a different amount of time because its shape and weight differ, so check the center temperature and the package instructions instead of assuming the spiral-ham timing will apply.

Storage and Reheating

Remove leftover ham from the bone and refrigerate it in a shallow, covered container within 2 hours of serving. Store the glaze separately if possible. Cooked ham keeps for 3 to 4 days in the refrigerator. For longer storage, freeze portions in airtight freezer-safe packaging; for best texture, use them within about 1 to 2 months. Thaw frozen ham in the refrigerator rather than on the counter.

Reheat sliced leftovers in a covered oven-safe dish with a spoonful of water or reserved glaze, in a 300°F (149°C) oven, until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Thin portions can also be warmed in a covered skillet over low heat with a splash of water, turning them once and checking the temperature. Heat only the amount you plan to serve, since repeated warming can make the slices dry and tough. Leftover ham is also useful cold in sandwiches, omelets, or salads, as long as it has been stored safely.

Frequently Asked Questions

Can I make the glaze ahead?
Yes. Make it up to 3 days ahead, cool it, and refrigerate it in a covered container. Warm it gently in a saucepan before brushing so it is easy to spread. If it has thickened in the refrigerator, stir in a teaspoon of water at a time until it loosens.

Should I rinse the ham before baking?
No. Rinsing a ready-to-eat ham is unnecessary and can spread raw-meat juices around the sink and nearby surfaces. Remove the packaging, place the ham in the roasting pan, and wash your hands and any utensils that touched the packaging.

Can I prepare this ham the day before Easter dinner?
For the best texture, warm and glaze it shortly before serving. You can make the glaze ahead and set up the roasting pan in advance, but keep the ham refrigerated until it is time to bake. If you must cook it early, refrigerate it promptly after serving and reheat portions to 165°F (74°C); reheating a whole spiral ham can dry the cut edges.

What if the ham is not at the target temperature when the glaze is browned?
Loosely cover it with foil to slow further browning and continue baking in 10-minute increments. Check the thickest part again without touching the bone. Follow the ham’s package directions, since the suitable reheating temperature can depend on how it was processed and labeled.

Can I use a boneless ham?
Yes, if it is fully cooked and intended for reheating. A boneless ham may warm faster than the 8- to 9-pound bone-in spiral ham in this recipe, and its shape affects the timing. Start checking early, use the package directions, and apply the glaze for the final 20 minutes rather than relying on the stated oven time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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