A richly caramelized spiral ham glazed with orange marmalade. There are bits of orange rind clinging to the ham which is on a fruit and leaf patterned platter

Marmalade & Dijon Glazed Ham

A tender and smoky spiralized ham glazed with sweet and tart orange marmalade, tangy and spicy Dijon mustard and brandy to finish it off

Ham comes in a multitude of varieties… canned ham, fresh ham and one of the most popular is the spiral ham for its great flavor and ease of cooking

What is a spiral ham?


Basically a spiral ham is is a precooked ham portion, that can be a a quarter, half or whole ham that has been sliced in a consistent spiral fashion before packaging, which makes it very easy to just heat and serve

We are not a big fan of the premade glaze that typically comes with the ham.  It’s mainly made of sugar and not very flavorful

Time to fix that with a simple glaze that will make all the difference and bring your ham to a whole new level!

Let’s start with the ham

We have a 10 pound precooked half spiral ham

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Preheat your oven to 325 F

Place the ham in a roasting pan cut side down

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Tightly and completely cover the pan in tinfoil

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We like to poke a digital thermometer into the thickest part of the ham to keep track of it as it is heating up

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Cook for 2 to 2 1/2 hours to allow the internal temp to get to 165 F

While the ham is cooking let’s work on the glaze

Here is where we take this to the next level

We will need 1 cup of orange marmalade, 1/4 cup of Dijon mustard and 1/4 cup of brandy

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Add the marmalade to a saucepan with the mustard

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Whisk over medium heat until combined

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Next add in the brandy

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Carefully ignite the brandy and flambe

Whisk until the flames die down

The brandy will add a nice caramel note to the sauce

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Set the sauce aside to slightly cool and thicken

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Once the ham has reached the desired temperature remove it from the oven

Turn the oven up to 425 F

Remove the tinfoil from the ham and start brushing on the glaze

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Be generous with the glaze and if possible get some between the slices of ham

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Place the ham back in the oven uncovered and cook 10-12 minutes allowing the glaze to thicken and caramelize

Remove the ham from the oven and allow it to rest for 20 minutes before serving

To serve use a long knife to cut around the center bone then remove the slices to a platter

Time to dig in!!!

Note:  Not sure what to do with the leftover ham and bone?  Click on our link for a great next day recipe!!

Potlikker Soup

A richly caramelized spiral ham glazed with orange marmalade. There are bits of orange rind clinging to the ham which is on a fruit and leaf patterned platter

Enjoy!!!

Simply Sundays! ~ Marmalade & Dijon Glazed Ham

  • Difficulty: Easy
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Ingredients

10 pound precooked half spiral ham

1 cup of orange marmalade

1/4 cup of Dijon mustard

1/4 cup of brandy

Directions

Preheat oven to 325 F.  Place the ham in a roasting pan cut side down.  Tightly and completely cover the pan in tinfoil

Poke a digital thermometer into the thickest part of the ham to keep track of it as it is heating up.  Cook for 2 to 2 1/2 hours to allow the internal temp to get to 165 F

Add 1 cup of marmalade to a saucepan along with 1/4 cup of dijon mustard.  Whisk over medium heat until combined.  Add in 1/4 cup of brandy.  Carefully ignite the brandy and flambe.  Whisk until the flames die down.  Set the sauce aside to slightly cool and thicken

Once the ham has reached the desired temperature remove it from the oven.  Turn the oven up to 425 F.  Remove the tinfoil from the ham and start brushing on the glaze.  Be generous with the glaze and if possible get some between the slices of ham

Place the ham back in the oven uncovered and cook 10-12 minutes allowing the glaze to thicken and caramelize.  Remove the ham from the oven and allow it to rest for 20 minutes before serving.  To serve use a long knife to cut around the center bone then remove the slices to a platter and serve

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

OXO Good Grips Flat Wire Whisk

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