Orange Rosemary Glazed Ham

This Orange Rosemary Glazed Ham is a modern twist on a classic favorite. The bright citrus, aromatic rosemary, and subtle heat from the cayenne pepper gives the ham a delightful flavor. This dish is sure to impress your guests. The vibrant flavors and elegant presentation of this glazed ham will become the star of your holiday table. 

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Orange Rosemary Glazed Ham

Cook Time4 hours hrs

Servings: 20 Servings

Author: Rose Thicket Farms

Ingredients

• 1 (10-12 pound) spiral cut precooked ham
• 1 cup fresh squeezed orange juice about 3 large oranges
• 1 cup packed dark brown sugar
• 2 Tbs Dijon mustard
• 1/4 cup honey
• 3/4 tsp dried rosemary
• 1/2 Tbs garlic powder
• 1/2 tsp cayenne
• 1 tsp orange zest

Garnish

• 2 small oranges
• 4-5 sprigs fresh rosemary
• 4 dried red peppers

Instructions

• Preheat oven to 250 degrees.
• Unwrap the ham. Remove and discard the plastic disc.
• Place the ham in a baking dish.
• Cut 1/4 in deep slashes about 1/2 inch apart crosscut.
• Pour orange juice over the top of the ham.
• Make sure there’s about an inch of liquid in the bottom of the dish. If more is needed, add water.
• Cover with aluminum foil.
• Cook for 20 minutes. While it’s cooking make the glaze by mixing together dark brown sugar, Dijon mustard, honey, rosemary, garlic powder, cayenne, and zested orange.
• Remove the ham and spread the glaze evenly over the surface and cover. Cook for an additional 20 minutes. Repeat the process until the internal temperature reaches 100 degrees and remove from the oven.
• Keep the ham covered until it registers 115-120 degrees (about 30-40).
• Uncover and transfer to a carving board to slice and serve.

Notes

Be sure to read the labels for gluten-free. 

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Orange Rosemary Glazed Ham is a delightful dish that is perfect for any festive occasion. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Gluten-Free Dark Chocolate Tart recipe here.