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Orange Glazed Spiral Sliced Ham

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1 (8 to 10 pound) spiral sliced ham
2 cups orange juice, divided
1 cup water
1/2 cup orange marmalade
1/3 cup brown sugar
1/4 cup Dijon mustard

Orange Glazed Spiral Sliced Ham

Salty and tender spiral sliced ham spiked with orange is roasted to perfection in this easy recipe.

  • Serves 10
  • Easy

About This Recipe

Orange Glazed Spiral Sliced Ham is a great choice for Christmas dinner or Easter. The orange adds a wonderful fresh taste and aroma to the classic entree.

Spiral sliced hams were first introduced in 1924 when Harry Hoenselaar build a machine that produced this item. But it didn’t come into widespread popularity until the 1980s. The ham is easy to serve because all you have to do is cut around the bone and the slices will separate. And the spiral slicing increases the ham’s flavor because the glaze and seasonings can get right into the center of the meat.

It can be tricky to heat up a spiral sliced ham, since the slices mean the ham is more exposed to air and can dry out fairly easily. There are a few tricks you can use. First, you  can heat the ham in a slow cooker. This is the method that produces the most moist results, since there is little to no evaporation and the liquid remains in the appliance with the ham. You can also put the ham, cut side down, in a pan and add some liquid, then cover tightly with foil and bake it.

Whatever method you choose, you will enjoy a delicious and classic holiday treat that everyone will enjoy. And because you will have lots of leftovers, you can prepare Ham and Scalloped Potatoes, Ham Filo Roll, and Ham Stuffed Manicotti in the days after Christmas!

How to make the best Orange Glazed Spiral Sliced Ham:

  • First, remember that the ham is fully cooked. All you have to do is reheat it, not cook it from raw.
  • Second, make sure you make enough of the glaze. If you are baking the ham, add more glaze about halfway through the cooking time.
  • Remember that sugar burns, so line the baking dish with parchment paper or foil for easier cleanup.
  • Cook the ham to 150°F for food safety reasons. And remember that you have to eat all of the ham or freeze it after four days.

Why this recipe works:

  • The sharp sweetness of orange is the perfect complement and contrast for the salty and rich ham. And the orange glaze helps keep the ham from drying out and adds a beautiful gloss.

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Preheat the oven to 350°F. Line a large baking dish with foil or parchment paper. Pour 1 cup orange juice and 1 cup water into the bottom of the pan and place the ham into the liquid, cut side down.


If the ham came with a glaze packet, you can discard it or add it to the orange juice mixture.


In a small skillet, combine the remaining 1 cup orange juice, orange marmalade, brown sugar, and Dijon mustard and heat until the marmalade melts. Spoon half of this mixture over the ham; set the rest aside.


Cover with heavy duty foil. Roast for 1 hour, then remove the foil. Add half of the remaining glaze and return to the oven; roast for another 1/2 hour.


Baste again with the remaining glaze; roast for another 15 minutes, then check the temperature. If it is 150°F, remove the ham from the oven and let stand for 20 minutes before serving. If it isn't quite there, roast for another 10 to 15 minutes, then check the temp again.


Slow cooker instructions

If you want to use a slow cooker, put the ham into the slow cooker cut side down. Mix the glaze and add to the ham. Pour 1 cup orange juice around the ham. Cover and cook on low for 4 to 6 hours or until the ham is 150°F.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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