This recipe started as an experiment to brighten up the usual holiday ham. I wanted something with a citrus punch and a hint of warmth from spices, not just sweetness. It turned into a festive ritual I look forward to every year. The best part is how the glaze turns into a glossy, aromatic crust—an unexpected delight.
Why This Glaze Keeps Me Coming Back
The citrus and spice combination makes each bite vibrate with flavor. It’s a recipe I tweak every year, adding a splash of bourbon or extra zest, but the core always delivers. The smell alone—warm cinnamon, sharp orange—fills the house and sparks nostalgia. It’s not just a glaze; it’s part of the holiday rhythm.
Breaking Down the Ingredients for Your Glaze
- Orange juice and zest: Bright, citrusy base that cuts through the richness—use fresh for best flavor or bottled if in a pinch.
- Ginger: Freshly grated for a fiery kick, or dried if you prefer milder heat—adds a zing that balances sweetness.
- Cinnamon: Warm, woody aroma—ground or stick, but ground blends more evenly into the glaze.
- Honey or maple syrup: Adds sticky sweetness; opt for real honey for depth or maple for a smoky note.
- Brown sugar: Rich and molasses-y; use light or dark depending on how deep you want the flavor.
- Cloves: Intensely aromatic, a little goes a long way—consider whole cloves for infusion, then remove.
- Mustard (optional): A touch of tang to balance the sweet and spice—Dijon or whole-grain works.
Tools You’ll Need for Glazing Perfection
- Large roasting pan: Holds the ham and catches drippings.
- Pastry brush: For applying the glaze evenly.
- Meat thermometer: Checks interior temperature.
- Sharp knife: Scoring the ham surface.
- Small saucepan: Simmering and reducing the glaze.
Step-by-Step: Glazing Your Christmas Ham with Citrus & Spice
Step 1: Preheat your oven to 160°C (320°F).
Step 2: Score the ham in a diamond pattern, about 1/4 inch deep.
Step 3: Mix your glaze ingredients: orange juice, ginger, cinnamon, and a splash of honey.
Step 4: Brush the glaze generously over the ham, especially in the scores.
Step 5: Bake for 1.5 to 2 hours, basting every 20 minutes and glazing in the last 30 minutes.
Citrus-Spice Glazed Holiday Ham
Equipment
- Large roasting pan
- Pastry Brush
- Meat thermometer
- Sharp Knife
- Small Saucepan
Ingredients
- 1 whole bone-in ham pre-cooked, about 8-10 pounds
- 1 cup orange juice freshly squeezed or bottled
- 2 inch orange zest from one orange
- 1 inch fresh ginger about 1 tablespoon grated
- 1 teaspoon ground cinnamon
- 2 tablespoons honey or maple syrup
- 1/4 cup brown sugar light or dark
- 1/2 teaspoon ground cloves
- 1 teaspoon mustard Dijon or whole-grain, optional
Instructions
- Preheat your oven to 160°C (320°F) and place the ham in a large roasting pan, scoring its surface in a diamond pattern about 1/4 inch deep.
- In a small saucepan, combine orange juice, grated ginger, ground cinnamon, honey, brown sugar, cloves, and mustard. Bring to a simmer over medium heat, stirring until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Pour a third of the warm glaze over the ham, making sure to brush it into the scored crevices for maximum flavor and coverage.
- Place the ham in the oven and bake for 1.5 hours, basting with more glaze every 20 minutes. Keep an eye on the glaze; it should bubble and begin to caramelize around the edges.
- During the last 30 minutes, apply another generous coat of glaze, allowing it to form a shiny, aromatic crust as it bakes.
- Use a meat thermometer to check that the internal temperature reaches about 60°C (140°F), then remove the ham from the oven and let it rest for 10 minutes before carving.
- Slice the ham and serve, allowing the glossy, spicy-sweet glaze to shine on each piece. Enjoy the vibrant flavors and festive aroma!
Notes
Nutrition
Cooking Checks & Tips for the Perfect Glazed Ham
- The glaze should caramelize around the edges but not burn. Watch for a deep amber color.
- The ham’s internal temp should reach about 60°C (140°F) before resting.
- The juices should run clear when you pierce the thickest part of the ham.
- The glaze will look thick and shiny when done, with a slight crackle as it cools.
Common Mistakes & How to Fix Them
- Burnt glaze from high heat.? IF THE GLAZE BURNS, reduce oven temperature or cover with foil.
- Dry, tough meat.? IF THE HAM DRIES OUT, baste more often or cover with foil.
- Runny, watery glaze.? IF THE GLAZE IS TOO RUNNY, simmer longer to thicken.
- Undercooked interior.? IF THE HAM IS UNDERDONE, keep baking and check temp again.
This glaze isn’t just sweet and sticky; it’s bright with citrus and warm with spice, making your holiday centerpiece sparkle a bit more. The process is straightforward, but the flavor punch is real. Feel free to tweak the spices or citrus to match your mood or what’s in the pantry. Just remember, a well-glazed ham is a party on its own.
