Orange Jelly Glazed Ham

If you ask me, a good glazed ham is the star of any holiday table.

This sweet and savory centerpiece brings families together with its glossy jelly coating and tender, juicy meat. The simple glaze creates a beautiful shine while adding just the right amount of sweetness.

It’s made by brushing your ham with your favorite jelly and letting the oven work its magic. Apple or apricot jelly works great, but grape jelly is my go-to for that classic flavor everyone loves.

It’s a foolproof recipe that feeds a crowd and always gets compliments, perfect for Easter, Christmas, or any special gathering.

What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a bone-in fully cooked ham from your grocery store – these are sometimes called “ready-to-eat” hams and just need reheating. Spiral-cut hams work great because the glaze can get into all those little crevices, but a whole ham that you score yourself will also turn out beautifully. Stay away from fresh or cured hams that require full cooking, as those need much longer cooking times and different preparation methods. Most grocery stores carry several brands of fully cooked hams, and any of them will work perfectly for this jelly-glazed recipe.

Options for Substitutions

This glazed ham recipe is pretty forgiving when it comes to swaps:

• Red pepper jelly: If you can’t find red pepper jelly, apricot preserves or peach jam work great and give you that sweet-tangy flavor. You can also use grape jelly mixed with a pinch of red pepper flakes for some heat.
• White wine: No wine on hand? Chicken stock works perfectly, or you can use apple juice for a slightly sweeter base that pairs nicely with ham.
• Orange juice and zest: Fresh orange is best, but bottled orange juice works fine. If you don’t have oranges, try pineapple juice for a tropical twist, or even apple juice with a squeeze of lemon.
• Ground ginger: Fresh grated ginger (about 1 teaspoon) can replace ground ginger for a more intense flavor, or you can skip it entirely if you’re not a ginger fan.
• Bone-in ham: A boneless ham works too, though it might cook a bit faster. Just keep an eye on the internal temperature and reduce cooking time by about 15-20 minutes.

Watch Out for These Mistakes While Cooking

The biggest mistake when glazing ham is applying the glaze too early, which causes it to burn and turn bitter before the ham is properly heated through – wait until the last 30-45 minutes of cooking time to start brushing on that sweet jelly mixture.

Another common error is not scoring the fat properly in a diamond pattern about 1/4 inch deep, which prevents the glaze from penetrating and can cause the fat to render unevenly.

To avoid a watery glaze that slides right off, make sure to reduce the jelly mixture on the stovetop until it’s thick enough to coat the back of a spoon, and don’t forget to tent your ham with foil if the glaze starts browning too quickly.

For the best flavor, baste the ham every 15 minutes during the glazing period and let it rest for 10-15 minutes before carving to keep all those juices locked in.

What to Serve With Jelly Glazed Ham?

This sweet and savory ham pairs beautifully with classic holiday sides like creamy mashed potatoes and roasted vegetables such as carrots, Brussels sprouts, or green beans. The fruity glaze works especially well with dishes that have a bit of tang, so consider serving it alongside cranberry sauce or a fresh spinach salad with dried cranberries and pecans. For a more casual meal, try slicing the leftover ham for sandwiches on dinner rolls with a bit of mustard, or serve it with mac and cheese for a comforting weeknight dinner. Don’t forget some warm dinner rolls or cornbread to round out the meal!

Storage Instructions

Refrigerate: Your glazed ham will keep beautifully in the fridge for up to 5 days when wrapped tightly in foil or stored in an airtight container. The jelly glaze actually helps keep the meat moist, so leftovers taste great for sandwiches, breakfast hash, or soup throughout the week.

Freeze: You can freeze leftover ham in portions for up to 3 months. I like to slice it first and freeze in meal-sized portions in freezer bags – this makes it super easy to grab just what you need for recipes later. The glaze might look a bit different after thawing, but the flavor stays delicious.

Warm Up: To serve leftover ham, you can eat it cold straight from the fridge or gently warm it in the oven at 325°F until heated through. If you’re using frozen ham, let it thaw in the fridge overnight first. A quick zap in the microwave works too for smaller portions.

Preparation Time	15-20 minutes
Cooking Time	2-2.5 hours
Total Time	2.25-2.75 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4700
• Protein: 530-580 g
• Fat: 220-260 g
• Carbohydrates: 80-100 g

Ingredients

For the ham:

• 1 bone-in cooked ham (9-10 lb)

For the glaze:

• 1/4 tsp ground cinnamon
• 1/4 cup orange juice
• 1 jar red pepper jelly (I like Stonewall Kitchen brand for its vibrant color)
• 3/4 cup white wine (a dry white wine like Sauvignon Blanc works well)
• 2 tbsp grated orange peel (about 1 large orange)
• 1/4 tsp ground ginger

Step 1: Prepare and Bake the Ham

• 1 bone-in fully cooked ham (9 to 10 lb)

Preheat your oven to 325°F (163°C).

Remove the ham from its wrapping and discard the packaging along with any seasoning packet.

Place the ham, cut side down, in a roasting pan.

Trim off any excess fat to prevent excessive greasiness.

Cover the ham tightly with foil to retain moisture during baking.

Transfer the pan to the oven and cook for 1 hour and 30 minutes.

Step 2: Prepare the Red Pepper-Orange Glaze

• 3/4 cup white wine or chicken stock
• 1 jar (8 oz) red pepper jelly
• 2 tbsp grated orange peel
• 1/4 cup orange juice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger

While the ham is baking, prepare the glaze.

In a small saucepot, combine the white wine (or chicken stock), red pepper jelly, grated orange peel, orange juice, ground cinnamon, and ground ginger.

Bring the mixture to a boil over medium heat, then reduce to a simmer.

Cook the glaze, stirring occasionally, until it has reduced by half and is thick and glossy.

I like to use fresh orange peel for a vibrant, fresh aroma.

Step 3: Glaze and Finish the Ham

• Glaze from Step 2
• Baked ham from Step 1

After the ham has baked for 1 hour and 30 minutes, remove the foil from the pan.

Baste the ham generously with the prepared glaze, ensuring it is well coated.

Return the ham to the oven, uncovered, and bake for an additional 15 minutes.

Baste the ham with more glaze and continue baking for a final 15 minutes.

The exterior should become caramelized and glossy.

Step 4: Rest, Slice, and Serve the Ham

Remove the ham from the oven and let it rest for 15 minutes to allow the juices to redistribute.

Slice the ham from the bone and arrange the slices on a serving platter.

Spoon any remaining pan drippings and leftover glaze over the slices for added flavor.

I find letting the ham rest keeps the meat juicy and makes it easier to carve.