Holiday Spiced Orange Glazed Ham

PREP 10 mins
COOK 2 hours
TOTAL 2 hrs 10 mins
Yields 5-7

INGREDIENTS :

  • 1 ready-to-eat, cooked ham, bone-in, shank end or butt end, around 8-10 pounds (or heavier, if you prefer)
  • 3 tablespoons maple syrup

For the rub

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne

For the glaze

  • 2 cups orange juice
  • 1/2 cup coconut aminos
  • 2 tablespoons maple syrup
  • 1/4 teaspoon fish sauce
  • zest of 1/2 an orange (about 1/2 tablespoon of zest)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder

For garnish

  • 4 navel oranges, cut in half

DIRECTIONS :

  1. Preheat oven to 325 degrees F. Place the ham in a roasting pan then rub the maple syrup all over the ham. Mix together the rub mixture then rub the spice mixture all over the ham, letting some of the rub drop between the slices. Cover with foil then place in the oven to cook for 1 hour and 30 minutes.
  2. When the ham has 30 minutes left to cook, place a large saute pan over medium heat and add in all the ingredients for the glaze. Whisk to combine then let reduce for 25-30 minutes, stirring every couple minutes to keep from sticking to the bottom. Once the mixture comes to a low boil and reduces by ⅓ (and coats the back of the spoon) remove from heat.
  3. When the ham is done cooking, remove the foil the use a brush to brush on half the orange glaze on top of the ham, covering the entire ham with the glaze.
  4. Increase oven heat to 400 degrees F, place a few toothpicks through the ham to keep from unfolding during the final baking, place the orange halves around the ham, then place in the oven to bake for 30 more minutes.
  5. Once ham has browned on the outside, take out of the oven then brush once more with the remaining glaze.
  6. Feel free to squeeze a splash of extra orange juice from the cooked oranges on top of the ham.

by

INGREDIENTS :

  • 1 ready-to-eat, cooked ham, bone-in, shank end or butt end, around 8-10 pounds (or heavier, if you prefer)
  • 3 tablespoons maple syrup

For the rub

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne

For the glaze

  • 2 cups orange juice
  • 1/2 cup coconut aminos
  • 2 tablespoons maple syrup
  • 1/4 teaspoon fish sauce
  • zest of 1/2 an orange (about 1/2 tablespoon of zest)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder

For garnish

  • 4 navel oranges, cut in half

DIRECTIONS :

  1. Preheat oven to 325 degrees F. Place the ham in a roasting pan then rub the maple syrup all over the ham. Mix together the rub mixture then rub the spice mixture all over the ham, letting some of the rub drop between the slices. Cover with foil then place in the oven to cook for 1 hour and 30 minutes.
  2. When the ham has 30 minutes left to cook, place a large saute pan over medium heat and add in all the ingredients for the glaze. Whisk to combine then let reduce for 25-30 minutes, stirring every couple minutes to keep from sticking to the bottom. Once the mixture comes to a low boil and reduces by ⅓ (and coats the back of the spoon) remove from heat.
  3. When the ham is done cooking, remove the foil the use a brush to brush on half the orange glaze on top of the ham, covering the entire ham with the glaze.
  4. Increase oven heat to 400 degrees F, place a few toothpicks through the ham to keep from unfolding during the final baking, place the orange halves around the ham, then place in the oven to bake for 30 more minutes.
  5. Once ham has browned on the outside, take out of the oven then brush once more with the remaining glaze.
  6. Feel free to squeeze a splash of extra orange juice from the cooked oranges on top of the ham.

by

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