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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

Simply Sundays
A tender and smoky spiralized ham glazed with sweet and tart orange marmalade, tangy and spicy Dijon mustard and brandy to finish it off
Prep Time 5 mins
Cook Time 2 hrs 30 mins
Glaze 10 mins
Course Main Course
Servings 8 servings


  • 10 pound precooked half spiral ham
  • 1 cup orange marmalade
  • ¼ cup Dijon mustard
  • ¼ cup brandy


  • 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 flambé.  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
Keyword Ham, Spiral ham