Create a showstopping centerpiece with this Maple Orange Glazed Ham recipe, perfect for holiday dinners or springtime feasts. Infuse your ham with the rich sweetness of pure maple syrup and the bright, zesty flavor of fresh orange zest. Brush on a sticky maple orange glaze that caramelizes beautifully as the ham roasts. Enhance every bite with a balance of sweet, savory, and citrusy notes. Serve this flavorful glazed ham with your favorite sides for a memorable and delicious meal. Make sure to save the bone with a little meat on it to make my Canadian Split Pea Soup recipe!
Roast a turkey with the same flavors by making my Maple Orange Turkey Roast recipe. Use maple is sweeter recipes like my Maple Croissant Bake or keep it savory with my Maple BBQ Hasselback Kielbasa Bites and Roasted Sweet Potato and Aubergine Salad with Tahini Dressing recipes!
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Ingredients
Find below the list of ingredients I used to make my Maple Orange Glazed Ham, using a Hickory Smoked Ham Butt.
- Hickory Smoked Ham (Butt Portion)
- Brown Sugar
- Maple Syrup
- Dijon Mustard
- Fresh Orange (Zest and Juice)
See recipe card for quantities.
How Long to Cook a Smoked Ham
? If the ham is fully cooked (most store-bought hams):
- Oven temp: 325°F (163°C)
- Time: 15 minutes per pound
- Goal: Heat to 140°F (60°C)
? Example: 10 lb ham = about 2.5 hours
? If the ham is not fully cooked (check the label):
- Oven temp: 325°F (163°C)
- Time: 20–25 minutes per pound
- Goal: Cook to 145°F (63°C)
? Example: 10 lb ham = about 3.5 to 4 hours
Tip: Add glaze during the last 30–40 minutes. Let the ham rest 10–15 minutes before slicing.
Prepare the Recipe Elements
Preheat your oven to 325F. Make sure to have the rack positioned in the middle position and removing any rack over it so that your ham can fit.
- Combine in a small bowl, the brown sugar, maple syrup, Dijon mustard, and orange zest. Whisk the ingredients until smooth and set aside.
- Remove the smoked ham from its packaging. Remember to read any instructions given on the package of your particular ham. Use a sharp knife to gently remove any extra rind that might be present on the ham, trying to leave the fat layer and meat intact.
How to Cook a Smoked Ham
- Place the ham butt flat side down, into a large enough baking dish. Notice that I used a 9"x13" baking dish, but you can use a small roaster with a lid. Use a sharp knife to make shallow cuts (about ¼ inch deep) in the fat of the ham, creating a diamond or crisscross pattern all around the ham. Brush half of the glaze all over the ham butt.
- If using a baking dish, wrap the dish, over the ham, tightly with foil. Alternatively, place the lid on the roaster pan. Place the glazed ham in the preheated 325F oven. Cook until 30-40 minutes prior to the calculated cooking time for the size of your ham.
5. Remove foil from the ham 40 minutes before the end of the cooking time. Turn the oven temperature up to 400F. Brush on the other half of the glazing mixture. Return the ham, uncovered, for 30-40 minutes, basting the ham half way through.
6. Remove the Maple Orange Glazed Ham from the oven. Baste the ham as it comes out of the oven. Squeeze the juice from the zested orange over the cooked ham for a burst of citrus flavor. Let the ham rest for 15-20 minutes before slicing into it.
Check out this great recipe for Ham Gravy by Cook the Story, to transform all those delicious juices at the bottom of the baking dish into a perfect gravy!
Storage
Cool the freshly cooked Maple Orange Glazed Ham to room temperature within two hours of cooking. Slice or portion the ham for easier storage and quicker reheating. Transfer the pieces to airtight containers or wrap them tightly in foil or plastic wrap. Refrigerate the ham for up to 2–3 days to keep it fresh. Freeze any extra portions for up to 2 months for best quality. Add a bit of pan juice or glaze to help keep the ham moist during storage.
Recipe
Maple Orange Glazed Ham
Ingredients
- 1 10 LB fully cooked, bone in ham (butt portion) see notes
- ½ cup Maple Syrup
- ½ cup Brown Sugar
- 2 tablespoon Dijon Mustard
- 1 large Orange
Instructions
- Preheat your oven to 325F. Make sure to have the rack positioned in the middle position and removing any rack over it so that your ham can fit.
- Combine in a small bowl, the brown sugar, maple syrup, Dijon mustard, and orange zest. Whisk the ingredients until smooth and set aside.½ cup Maple Syrup , ½ cup Brown Sugar , 2 tablespoon Dijon Mustard, 1 large Orange
- Remove the smoked ham from its packaging. Remember to read any instructions given on the package of your particular ham. Use a sharp knife to gently remove any extra rind that might be present on the ham, trying to leave the fat layer and meat intact.1 10 LB fully cooked, bone in ham (butt portion)
- Place the ham butt flat side down, into a large enough baking dish. Notice that I used a 9"x13" baking dish, but you can use a small roaster with a lid.
- Use a sharp knife to make shallow cuts (about ¼ inch deep) in the fat of the ham, creating a diamond or crisscross pattern all around the ham. Brush half of the glaze all over the ham butt.
- If using a baking dish, wrap the dish, over the ham, tightly with foil. Alternatively, place the lid on the roaster pan. Place the glazed ham in the preheated 325F oven. Cook until 30-40 minutes prior to the calculated cooking time for the size of your ham, see notes.
- Remove foil from the ham 40 minutes before the end of the cooking time. Turn the oven temperature up to 400F.
- Brush on the other half of the glazing mixture. Return the ham, uncovered, for 30-40 minutes, basting the ham half way through.
- Remove the Maple Orange Glazed Ham from the oven. Baste the ham as it comes out of the oven. Squeeze the juice from the zested orange over the cooked ham for a burst of citrus flavor. Let the ham rest for 15-20 minutes before slicing into it.
Video
Notes
How Long to Cook a Smoked Ham
? If the ham is fully cooked (most store-bought hams):- Oven temp: 325°F (163°C)
- Time: 15 minutes per pound
- Goal: Heat to 140°F (60°C)
? If the ham is not fully cooked (check the label):
- Oven temp: 325°F (163°C)
- Time: 20–25 minutes per pound
- Goal: Cook to 145°F (63°C)
