Signing you in…

Baked Ham with Orange Glaze and Pan Gravy

Baked Ham with Orange Glaze and Pan Gravy

A fully cooked bone-in ham is gently baked under a glossy orange, honey, and mustard glaze, then served with a savory citrus pan gravy. The sweet-tart glaze balances the saltiness of the ham and makes an elegant centerpiece for dinner or a holiday meal.

Prep: 20 min · Cook: 120 min · Total: 140 min · Serves: 8

Ingredients

  • 6 lb fully cooked bone-in half ham (skin removed, fat cap scored)
  • 0.5 tsp black pepper (freshly ground)
  • 0.25 tsp ground cloves
  • 2 tbsp fresh parsley (chopped, for serving)
  • 2 tbsp dijon mustard
  • 1.5 cups low-sodium chicken broth (divided)
  • 1 tbsp orange zest (finely grated)
  • 2 tbsp water (cold)
  • 0.33 cup honey
  • 1 tbsp apple cider vinegar
  • 2 tbsp cornstarch
  • 1.5 cups orange juice (freshly squeezed, divided)

Instructions

  1. Position a rack in the lower third of the oven and heat the oven to 325°F (163°C) for at least 15 minutes so the temperature is steady before the ham goes in.
  2. Pat the fully cooked bone-in half ham dry with paper towels on a rimmed cutting board, keep it separate from ready-to-eat foods, and wash your hands, knife, board, and counter after handling the pork packaging and juices.
  3. Use a sharp chef's knife to score the fat cap of the ham in a 1-inch diamond pattern, cutting about 1/4 inch deep so the glaze can cling without cutting deeply into the meat.
  4. Set the ham cut-side down on a rack in a large roasting pan, pour 1 cup of the low-sodium chicken broth and 1/2 cup of the orange juice into the bottom of the pan, and cover the pan tightly with foil to keep the meat moist.
  5. Bake the covered ham at 325°F (163°C) for 75 minutes, until the ham is heated through around the edges and the pan liquid is gently steaming but not dry; add a splash of water if the pan looks dry.
  6. While the ham bakes, combine the remaining 1 cup orange juice, orange zest, honey, Dijon mustard, apple cider vinegar, ground cloves, and black pepper in a small saucepan over medium heat.
  7. Simmer the glaze, stirring with a silicone spatula, for 8 to 10 minutes until it is glossy, lightly thickened, and reduced to about 1 cup; lower the heat if it bubbles aggressively.
  8. Remove the roasting pan from the oven, carefully uncover the ham away from your face to avoid steam, and brush the top and sides with about half of the warm orange glaze using a clean pastry brush.
  9. Return the ham to the oven uncovered and bake at 325°F (163°C) for 25 to 35 minutes, brushing with the remaining glaze every 10 minutes, until the surface is shiny and caramelized and an instant-read thermometer inserted into the thickest meaty part away from the bone reads at least 140°F (60°C) for a USDA-inspected fully cooked ham.
  10. Transfer the ham to a clean carving board, tent it loosely with foil, and let it rest for 15 minutes so the juices settle before slicing.
  11. Pour the roasting pan juices through a fine-mesh strainer into a 2-quart saucepan, skim off excess fat with a spoon, and add enough of the remaining 1/2 cup low-sodium chicken broth to make about 2 cups liquid.
  12. Bring the strained pan liquid to a simmer over medium heat for 3 to 4 minutes, scraping in any browned juices from the roasting pan if needed, until the gravy base tastes savory and lightly citrusy.
  13. Whisk the cornstarch with the cold water in a small bowl until smooth, then slowly whisk the slurry into the simmering pan liquid and cook for 1 to 2 minutes until the gravy turns glossy and lightly coats the back of a spoon.
  14. Slice the rested ham across the grain with a carving knife into 1/4-inch slices, arrange it on a warm platter, spoon over a little orange pan gravy, and sprinkle with chopped parsley before serving the remaining gravy on the side.

Nutrition (per serving)

  • Calories: 548
  • Protein: 47 g
  • Fat: 30 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Sugar: 20 g
  • Sodium: 2670 mg

More Recipes