Oven-Baked Ham with Brown Sugar Citrus Glaze

Oven-baked ham is a ready-to-eat, bone-in smoked ham gently warmed under foil, then brushed with a sweet-tangy glaze of brown sugar, orange, honey, and Dijon mustard. It makes a practical centerpiece for a holiday meal or Sunday dinner, and the covered bake helps keep the meat moist while the glaze turns glossy at the end.

Ingredients

1 fully cooked, bone-in smoked ham, 7 to 8 lb (3.2 to 3.6 kg), preferably unsliced and not spiral-cut
1 cup packed light or dark brown sugar (200 g)
½ cup orange juice (120 ml)
¼ cup honey (85 g)
2 tablespoons Dijon mustard (30 g)
2 tablespoons unsalted butter (28 g)
1 tablespoon apple cider vinegar (15 ml)
½ teaspoon ground cinnamon (about 1.3 g)
¼ teaspoon ground cloves (about 0.5 g)
1 cup water for the roasting pan (240 ml)
20 whole cloves, optional, for decorating (about 1 g)
¼ teaspoon freshly ground black pepper, optional (about 0.5 g)

Instructions

Check the label and prepare the ham. Confirm that the ham is fully cooked and note any reheating directions on its package. Remove all packaging, including any plastic disk or netting, and keep the ham’s natural outer rind or fat in place. If the ham has a thick layer of fat, trim it to about ¼ inch (6 mm), taking care not to cut into the meat. Set the ham on the counter while the oven heats; do not leave it out for more than two hours.
Heat the oven and set up the pan. Place a rack in the lower third of the oven and preheat to 325°F (163°C). Set the ham cut-side down on a rack in a roasting pan. Pour 1 cup (240 ml) of water into the bottom of the pan, not over the ham. Cover the pan tightly with foil so steam stays inside and the exposed surface does not dry out.
Warm the ham gently. Bake, covered, for 1 hour 30 minutes. This is an estimate for a 7- to 8-pound ham, not a substitute for checking the center with a food thermometer. If the package gives different heating directions, follow those directions. For a fully cooked ham packaged in a USDA-inspected plant, USDA FSIS guidance is to reheat it to 140°F (60°C); for other fully cooked ham, reheat it to 165°F (74°C). Insert the thermometer into the thickest part without touching the bone, and continue baking in 10-minute increments if the applicable target has not been reached.
Make the glaze while the ham warms. Put the brown sugar, orange juice, honey, Dijon, butter, vinegar, cinnamon, ground cloves, and optional pepper in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the butter melts and the sugar dissolves. Simmer for about 5 minutes, stirring frequently, until the glaze is smooth and lightly thickened. Take it off the heat; it will thicken further as it cools. If it becomes too thick to brush, stir in orange juice 1 teaspoon (5 ml) at a time.
Glaze the ham. When the ham has about 25 minutes left in the oven, remove the foil. If you want a traditional studded look, make shallow diagonal cuts through the fat in a diamond pattern and place a whole clove at some of the intersections. Avoid cutting deeply into the meat. Brush about half the glaze over the ham, including the sides. Return it to the oven uncovered for 15 minutes.
Finish and rest. Brush on the remaining glaze and bake for about 10 more minutes, watching closely so the sugars do not scorch. The ham is ready when it has reached the appropriate reheating temperature from step 3 and the glaze looks shiny and lightly caramelized. Transfer it to a carving board and rest for 15 minutes before slicing. If the glaze in the pan is dark or burnt, do not pour it over the slices; serve any clean glaze from the saucepan instead.
Carve and serve. Cut around the bone to release large sections, then slice across the grain into portions about ¼ inch (6 mm) thick. Arrange the slices on a warmed platter and spoon a little of the unburnt pan juice or reserved glaze over them. Keep the rest of the glaze on the side so guests can choose how much sweetness they want.

Tips

Use the right ham for this timing. This method is written for a fully cooked, bone-in ham. A spiral-cut ham heats faster and can dry out more easily, so follow its package directions and start checking its temperature early. A ham labeled cook-before-eating needs a different cooking plan; do not treat it as ready-to-eat.
Let the thermometer guide you. Ham shape, starting temperature, and oven accuracy all affect heating time. Check the thickest area without letting the probe touch the bone, and use the temperature guidance on the package and in step 3 rather than relying only on minutes per pound.
Keep the glaze from burning. Sugar browns quickly, which is why the ham is covered for most of the bake and glazed only near the end. If the surface is darkening too quickly, loosely tent it with foil. Keep the glaze at a gentle simmer; a hard boil can make it overly thick and sticky.
Adjust the sweet-tart balance. For less sweetness, reduce the honey to 2 tablespoons (42 g) and add 1 extra teaspoon (5 ml) of vinegar. Maple syrup can replace the honey, giving the glaze a mild maple note. If Dijon is unavailable, use smooth yellow mustard; the flavor will be milder and less sharp.

Serving Suggestions

Serve the ham hot as the main dish, with the glaze in a small pitcher or bowl. Roasted potatoes, mashed potatoes, or buttered noodles are useful sides because they pair well with the sweet-savory juices. Add a green vegetable such as green beans, roasted Brussels sprouts, or broccoli, plus a crisp salad or tangy slaw to balance the richness. Warm rolls or biscuits make it easy to turn leftover slices into sandwiches.

For a larger meal, place the carved ham on a platter with the bone set alongside it for presentation, and offer mustard, pickles, or a sharp chutney at the table. Keep serving portions modest if the meal includes several sides; a bone-in ham is substantial, and the slices can be replenished from the kitchen. Avoid leaving the platter at room temperature for more than two hours. Set out a smaller amount and refill it from safely stored ham as needed.

Variations

Use a different citrus: Replace the orange juice with pineapple juice or apple juice in the same quantity. Pineapple makes the glaze fruitier and sweeter, while apple juice gives it a softer, rounder flavor. Keep the vinegar so the glaze still has some acidity. You can also add 1 teaspoon (5 ml) of finely grated orange zest for a stronger citrus aroma.

Add a little heat: Stir ¼ teaspoon (about 0.5 g) of cayenne or 1 teaspoon (5 ml) of hot sauce into the glaze. Start small, taste the warm glaze, and add more only if you want a noticeable kick. For a smoky note, use smoked paprika instead of cayenne; it adds warmth without much heat.

Make it less sweet or more savory: Use ½ cup brown sugar (100 g), 2 tablespoons honey (42 g), and 2 tablespoons Dijon (30 g), keeping the other glaze ingredients the same. The result is sharper and less candy-like, with the mustard more prominent. If the reduced-sugar glaze seems thin, simmer it for a few additional minutes before brushing it on.

Choose a fresh ham only with a different cooking plan: Fresh ham is an uncured pork leg, unlike the cured, smoked ham used in this recipe. It will taste more like a pork roast and will not have the familiar cured-ham flavor. It can be roasted and glazed, but it needs its own timing and temperature checks; for a whole cut of fresh pork, USDA FSIS specifies a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Do not use the ready-to-eat reheating target or timing above for raw fresh ham.

Storage and Reheating

Refrigerate leftover ham within 2 hours of serving. Remove the meat from the bone if that makes it easier to store, then pack it in shallow, airtight containers with a little pan juice to help limit drying. Keep the ham refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. Store extra glaze separately in a covered container and use it within the same period. If you do not expect to eat the leftovers in that time, freeze them in meal-sized portions; for best quality, use frozen ham within about 2 months.

To reheat a serving, place slices in a covered oven-safe dish with a spoonful of water, broth, or pan juice and warm at 325°F (163°C) until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Check with a food thermometer rather than judging by appearance. A microwave also works: cover the slices, heat in short intervals, and turn or rearrange them so they warm evenly, checking that the center reaches 165°F (74°C). Reheat only the amount you plan to eat, because repeated heating can dry the meat.

Frequently Asked Questions

Should I rinse the ham before baking?
No. Rinsing does not improve the ham and can splash raw or ready-to-eat meat juices around the sink. Remove the packaging, pat the surface dry if it is wet, and put the ham directly in the roasting pan. Check the label for any instructions about removing a net or other covering.

Do I need to score the ham?
No, scoring is optional. Shallow cuts in the outer fat help the glaze settle into a decorative pattern, but they are not necessary for flavor. If you score it, cut only through the fat and avoid deep cuts into the meat, where juices can escape. A spiral-cut ham already has slices and should not be scored.

Can I bake the ham the day before?
For the juiciest slices, warm and glaze it shortly before serving. If you need to prepare ahead, bake it, carve it, and refrigerate it within 2 hours in shallow covered containers. Reheat the portions to 165°F (74°C) before serving, adding a little liquid and covering the dish to reduce drying. The glaze can be made ahead and refrigerated separately.

What if the ham reaches its target temperature before the glaze is finished?
Remove the foil, brush on the glaze, and return the ham to the oven briefly to set the surface, checking often. Do not keep heating it for the full estimated time once it has reached the package-appropriate temperature; an extra-long bake can dry it out. If needed, warm the glaze separately and spoon it over the carved ham instead.

Can I use a spiral-cut ham with this glaze?
Yes, but follow the package’s heating directions because spiral-cut hams are already sliced and may need less time. Keep the slices together in the pan, cover them tightly for most of the heating, and brush glaze over the outside near the end. Use a thermometer in a thick section of meat, avoiding the bone, and use the relevant reheating temperature described above.

What can I do with the ham bone?
Refrigerate the bone within 2 hours if you plan to use it soon, and use it within 3 to 4 days. It can add savory flavor to a pot of beans, lentils, or split-pea soup. If you will not use it promptly, freeze it in a sealed, freezer-safe bag. Remove any remaining meat from the bone before using it in a recipe and reheat the finished leftovers to 165°F (74°C).

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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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