This Candied Citrus Glazed Holiday Ham is your perfect festive centerpiece. With its sweet and tangy glaze, it transforms a classic roast into something truly special. Get ready to wow your guests with minimal effort.
The heart of this recipe is the ham. A fully cooked, bone-in ham provides richness and structure, while the bone adds flavor during roasting. The orange marmalade contributes a sweet, citrusy base that pairs beautifully with the savory ham. Honey and brown sugar enhance the sweetness and help achieve that sticky, caramelized exterior. A touch of Dijon mustard adds a tangy, complex flavor, while apple cider vinegar cuts through the sweetness for balance. The warm spices — cinnamon, cloves, ginger, and nutmeg — give the glaze a festive, aromatic quality. Finally, orange slices add a decorative, fruity touch.
This ham pairs beautifully with creamy mashed potatoes and roasted Brussels sprouts. For a lighter side, consider a crisp green salad with a citrus vinaigrette. A glass of chilled white wine or a light sparkling cider makes for a perfect beverage accompaniment.
First, preheat your oven to 325°F. This ensures your ham cooks evenly without drying out. Now, take your ham and score the surface in a diamond pattern — this not only looks pretty but helps the glaze penetrate deeper. Next, stud the ham with whole cloves. This is where you get that aromatic hint that makes the ham smell divine as it cooks.
In a small saucepan over low heat, combine the orange marmalade, honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, ginger, and nutmeg. Stir until everything is smooth and heated through. You don't want it to boil, just nicely melded together.
Place your ham in a roasting pan and pour half of the glaze over it, making sure you cover all sides. Arrange the orange slices on top. Cover the ham loosely with foil and pop it into your preheated oven. Let it bake for about 1.5 hours.
Remove the foil, baste the ham with the remaining glaze, and return it to the oven. Bake for another 30 minutes, or until the glaze is caramelized and a meat thermometer reads 140°F. Let the ham rest for 10 minutes before slicing it up. This resting period lets the juices redistribute, keeping your ham moist.
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