This simple Citrus & Maple Glazed Ham recipe is a treasured family recipe that creates the most perfect citrusy & smoky-sweet oven baked ham! The perfect holiday roast for Easter, Christmas, or any celebratory dinner.
- 1 8-10 pound Appleton Farms Hardwood Smoked Bone-In Ham
- 1/3 cup brown sugar
- 1/3 cup whole grain mustard (see Recipe Notes)
- 1 tablespoon pure maple syrup
- 1 orange, zested & juiced
- 2 oranges, thinly sliced
- whole cloves, for studding the ham
pineapple sauce (optional, for serving):
- Citrus & Maple Glazed Ham drippings, strained & skimmed of excess fat
- 1 20-ounce can crushed pineapple, drained
- 1 orange, zested
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground cinnamon
- kosher salt, to taste
- Preheat the oven to 325 degrees F.
- Mix the maple brown sugar ham glaze: Add the brown sugar, whole grain mustard, maple syrup & orange zest to a small bowl. Mix to combine; the glaze will have the consistency of a thick paste. Set aside.
- Prepare the ham for baking: Add the fresh squeezed orange juice to the bottom of an 8×12 baking dish, sprinkling in a couple of whole cloves. Set aside.
- Score the ham: Using a paring knife, score the ham with a set of lines, approximately 1-inch apart & approximately 1/4-inch deep. Rotate the ham 45 degrees, and score the ham with a second set of lines, approximately 1-inch apart & approximately 1/4-inch deep, creating a cross-hatch or diamond pattern of scorelines across the entire ham.
- Glaze the ham: Spoon half of the prepared glaze on the ham, using your hands to rub it over the entire surface of the ham.
- Stud the ham with oranges: Arrange the thinly sliced orange over the entire surface of the ham, using whole cloves to tack the oranges in place.
- Glaze the ham: Spoon the remaining maple glaze over the ham & orange slices, again using your hands to rub it over the entire surface of the ham.
- Transfer the ham to the prepared baking dish, covering with aluminum foil.
- Bake the ham until a thermometer inserted into the center of the ham registers 145 degrees F, about 15 minutes per pound (so, a 10 pound ham will bake for 150 minutes, or 2 hours 30 minutes). Halfway through the total bake time, remove the foil from the baking dish & use a baster to baste the liquid that accumulates at the bottom of the baking dish back over the surface of the ham. Return the ham to the oven (uncovered), basting every 15 minutes of the remaining baking time. With 30 minutes left in the total baking time, increase the heat to 375 degrees F to help the oranges caramelize.
- Rest & carve: Remove the ham from the oven & carefully transfer to a cutting board. Set aside to rest for 15 minutes before carving the ham into 1/4-1/2-inch thick slices as desired.
- Optional: Make the pineapple sauce: Meanwhile, as the ham rests, make the pineapple sauce. Carefully strain the ham drippings through a fine mesh sieve into a liquid measuring cup, using a spoon to remove any excess fat. You will need 1/2 cup of liquid for the pineapple sauce, so if you have a little less than 1/2 cup of drippings, simply add in some water (or broth/stock) into the liquid measuring cup to reach the 1/2 cup measure line. Transfer the drippings to a medium saucepan with the crushed pineapple, orange zest & mustard. Bring the mixture to a boil over medium-high heat. Reduce the heat to low & continue to simmer, stirring occasionally, until reduced slightly, 10-12 minutes. Transfer to a serving dish.
- Serve: Transfer the carved ham to a serving dish. Serve immediately, with pineapple sauce, as desired. Enjoy!
- Ingredients Notes:
- Ham: You can use a bone-in butt or shank portion for this maple glazed ham recipe! Shank portions make for an especially gorgeous presentation. I have a slight preference for the butt portions, as they’re a little meatier & a little easier to carve. Use whatever you love most!
- Will spiral-cut ham work? While especially convenient, I tested this recipe with spiral-cut and found it was much more susceptible to drying out. Go for the Appleton Farms Hardwood Smoked Bone-In Ham – it is beautiful to serve & stays totally juicy & tender through baking…all great things when it comes to a baked ham dinner!
- Mustard for the ham glaze: I opt for whole grain mustard. If you cannot find whole grain mustard, you can certainly swap it out with your mustard of choice (yellow, Dijon, brown, etc.). Because whole grain has a milder taste, start with just a couple tablespoons, taste & add more as desired.
- Storing leftovers: Half the fun of ham dinner is enjoying leftovers for a few days afterward! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat ham in the microwave or oven, or do like the Reillys and toss a slab or two in a skillet to caramelize for a hearty breakfast!
- Freezing instructions: Baked ham is also incredibly freezer-friendly. To freeze, transfer any leftover ham to a freezer-safe container. Freeze for up to 3 months. Thaw by refrigerating overnight. Reheat as described above.
- 20-Minute Meal Prep: This Citrus & Maple Glazed Ham can be prepared up to 3 days in advance. Mix the glaze & prepare the ham for baking according to Steps 2-3 of Recipe Directions. Store in the refrigerator until you’re ready to bake. Allow the ham to come up to room temperature for about 1 hour before proceeding with baking as detailed in Steps 4-5 of Recipe Directions.
Keywords: pork, gluten-free, dairy-free, Christmas recipes, Easter recipes, Sunday Supper recipes