There are a few things I have a pretty good handle on, culinarily speaking. Ham is one of them. I know how to make a ham! But the flavors of my glaze change with the season, and this one is perfect for Spring.
Pitcher | Copper Canisters | Marble Bowl | Ginger Jar | Vase | Gingham Napkin | Porcelain Bunny
Ham is already cooked through, so the low and slow method I use is as much about candying the outside as it is warming the inside. All while keeping the ham juicy and tender.
Only four ingredients for the glaze, but the flavor is out of this world and the perfect cap to your Easter table. Or, if you don't celebrate Easter - pick a random Tuesday and treat yourself!
Easter Ham with Orange Glaze
A sweet, juicy, tender, candied ham with very few ingredients and an easy, slow cook. It's perfect, y'all.
Ingredients
- 1 ham half or whole. uncut/not spiraled
For the glaze
- 1 cup orange marmalade
- 1/4 cup honey
- 1/4 cup coarse grain dijon mustard
- 1 1/4 cup chicken stock unsalted
Extras
- more chicken stock as needed
Instructions
- Preheat oven to 300, on the convection setting. Cut all the skin off the ham and trim most of the fat. Score along the outside, with cuts 1 inch apart. Set in a roasting pan.
- Whisk together the glaze ingredients and pour over the ham. Loosely cover the ham and put in the oven for 3 hours.
- Uncover after three hours, turn the temperature down to 225 and turn off the convection mode. Add more chicken stock to the pan (about 1 cup, to thin out the glaze) and baste the ham. Put back in the oven.
- Cook the ham for at least 3-4 more hours, up to 6, basting every 30 minutes and adding more stock to the pan as needed to thin the glaze. Too thin and it will burn. Carve and serve warm.
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First made this ham for Easter and I've made it multiple times since! Simple and easy recipe that always gets so many compliments. It's moist and flavorful, and the glaze can easily be used to make a tasty gravy.
Love to hear it!
I made this for our Easter lunch and it was a hit! I was afraid it would dry out but it didn’t. I received a lot of compliments and questions where to buy this ham. Thank you for sharing the recipe. It will now be a staple at our Easter lunches.
Hi , your ham sounds delicious! I was wondering what if all you have is salted broth ? How would I adjust ? Thx and a very Happy Easter ! ✝️💟
Chris, I’m worried that 6 hours will dry out my ham …
It's all about basting and low heat!
Chris,
Your notes indicate the ham is already cooked; I assume you are using a smoked ham, not a fresh ham, is this correct?
Can this be made a day in advance, and if so, how would you reheat when ready to eat? Also, will a non convection oven be ok?
I have several fresh (raw) ham roasts in my freezer and I struggle to find the right recipes since they’re much less common than typical hams that just need to be warmed. This glaze was PERFECT for it. Since it was a raw/uncooked ham roast, I changed the cooking temp/time to 2 hours in a covered Dutch oven at 350 degrees. This will be my new go-to recipe!
Hi! I really struggle as a cook for my family but this sounds DELICIOUS. Where does one get a quality ham? I don’t even know where to begin finding this. Thank you for sharing!
This recipe seems super accessible; I might’ve drooled reading it! Thank you so much for sharing it.
What are your favorite sides dishes that complement this particular glaze?
What happens if I do this to a spiral cut ham??? 😬
Looks delish!
This sounds delish! What would you tweak if you don’t have convection? We have convection in our smart oven but I’m not sure if that’s big enough, and our built-ins ovens don’t have convection.
Curious - how would I adjust the cook temp and time if I don't have a convection setting?
Adjust the temp up by 25 degrees!
This looks wonderful. A question, what if you don’t have convection? Seems like it might work with regular oven setting? Adjust the temperature?
Adjust the temp up by 25 degrees!
This looks amazing! Is there an option to make ahead and reheat? If I want to do an afternoon meal and still go to church that morning? Also, any instructions if your oven does not have a convection setting?
Chris, I've already purchased my spiral sliced ham but would like to try this. How would you suggest I edit your recipe for the best results? Thanks in advance,
For spiral cut drop the temp 25 degrees and cover loosely after each baste!