Orange Glazed Ham

This Orange glazed ham is juicy, sticky, salty, sweet, and perfect for any special occasion — from Easter to Sunday dinner. It’s glazed with a mix of brown sugar, honey, orange juice, butter, and just a splash of bourbon (or vanilla, if you’re keeping it family-friendly). A little cinnamon, ginger, and clove give it a warm, cozy depth that makes the whole house smell like a holiday. The key is basting. Keep that ham covered in the good stuff.

If you love impressive holiday entrees, try my famous Roasted Cajun Turkey Recipe!

Why You’ll Love This Orange Glazed Ham

• Packed with flavor – Between the brown sugar, honey, orange juice, and warm spices, this glaze is truly something special.
• Tender & juicy – The ham roasts low and slow in a bath of broth and glaze so it stays moist and full of flavor.
• Perfect for holidays – This is the kind of recipe that feels like a celebration.
• Make-ahead friendly – Great served warm, room temp, or cold. Leftovers? Even better the next day.
• Easy, foolproof steps – No complicated techniques. Just glaze, baste, bake, and serve.

Ingredient’s You’ll Need

Full measurements in the recipe card below.

• Spiral Ham (bone-in, about 1 lb per person) – Spiral sliced is ideal so all that glaze soaks into every crevice.
• Chicken broth – Keeps the ham juicy as it bakes.
• Orange Juice – Brings brightness and balances out the sweetness.
• Brown Sugar – Adds that molasses depth and helps the glaze caramelize.
• Honey – Sticky, floral, and essential for a good ham glaze.
• Butter – Rounds out the glaze and gives it a rich finish.
• bourbon – Optional, but adds warm, vanilla-caramel notes. You can sub with vanilla extract.
• Oranges, sliced– For extra flavor and a pretty presentation.
• Ground allspice, cinnamon, ground ginger, and ground clove—these warm spices work together to give the glaze that holiday magic.

How to Make Orange Glazed Ham (Step-by-Step)

1. Preheat the oven.
Set your oven to 325°F and place your ham cut-side down in a large roasting pan. Pour the chicken broth around it and arrange the orange slices all over.

2. Make the glaze.
In a small saucepan over medium heat, combine orange juice, brown sugar, honey, butter, bourbon (or vanilla), and all your spices. Stir and simmer for about 5 minutes until it’s glossy and slightly thickened.

3. Glaze and roast.
Pour about half of the glaze over the ham. Cover loosely with foil and bake for 1.5 to 2 hours, basting every 30 minutes with the juices at the bottom of the pan.

4. Final glaze.
Remove the foil, pour the remaining glaze over the ham, and bake uncovered for another 20–30 minutes until the outside is sticky, golden, and caramelized.

5. Rest and serve.
Let the ham rest for 10–15 minutes before slicing. Spoon some of the glaze over the top before serving.

Tips & Tricks

• Use spiral-sliced ham – This helps the glaze soak all the way through and makes serving easier.
• Don’t skip the basting – Basting every 30 minutes helps lock in moisture and build up that beautiful sticky glaze.
• Use a roasting rack if you have one – It helps the heat circulate better, but placing the ham directly in the pan is fine too.
• Want extra glaze? – You can double the glaze and reduce it in a saucepan to drizzle over the sliced ham.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: You can freeze sliced ham for up to 2 months. Wrap tightly in foil and store in a freezer-safe bag or container.
• Reheating: Reheat in the oven at 300°F covered with foil, or microwave in short bursts with a splash of broth to keep it moist.

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