An orange cranberry glazed ham is a traditional main course that balances salty, sweet, and tart flavors. It starts with an uncooked, cured ham that simmers in a fragrant broth of brown sugar, cloves, and orange peel. This gentle cooking method tenderizes the meat and tempers the saltiness of the cure.
After the stovetop simmer, the ham is trimmed, scored, and coated in a sticky mixture of cranberry sauce, maple syrup, and dry mustard. A quick roast in a hot oven caramelizes the edges. The leftover glaze reduces into a thick sauce for serving. It takes a few hours from start to finish, but most of that time is completely hands-off.
Why You’ll Love Orange Cranberry Glazed Ham
- Simmering the ham before baking ensures the meat is thoroughly cooked and tender without drying out in the oven.
- Scoring the fat in a diamond pattern allows the sticky cranberry glaze to seep into the meat and caramelize.
- Dividing the glaze keeps raw meat juices out of the portion served as a side sauce.
Orange Cranberry Glazed Ham Ingredients
- Uncooked, cured ham: Look for an unsmoked, uncooked ham, sometimes labeled as a fresh cured ham. If you buy a fully cooked ham, you will need to adjust the cooking time.
- Cranberry sauce: Whole berry or chunky cranberry sauce provides texture. Smooth jelly will work but lacks the visual appeal of the whole berries.
- Orange: You will use the peel for the simmering liquid and the zest for a fresh garnish at the end. Wash the skin thoroughly before peeling.
- Maple syrup: Real maple syrup offers a deep, earthy sweetness. Honey is an easy substitution if you have it on hand.
- Dry mustard powder: This adds a sharp, subtle heat that cuts through the sweetness of the syrup and fruit.
Exact quantities are in the recipe card below.
How to Make Orange Cranberry Glazed Ham
Step 1: Simmer the ham
Place the meat in a large pot with water, brown sugar, orange peel, and cloves. Simmer gently until the internal temperature reaches a safe minimum of 145°F (63°C). This process takes about two and a half hours.
Step 2: Prepare the glaze
Mix the chunky cranberry sauce with maple syrup and dry mustard. Split the mixture into two bowls. This gives you one bowl for basting and one for a clean, food-safe serving sauce.
Step 3: Score and bake
Trim the skin off the cooled ham and score the fat. Brush it with the glaze and bake in a hot oven until caramelized. Baste the meat a few times along the way for an even coating.
Step 4: Reduce the sauce
Simmer the untouched portion of the glaze on the stove until it thickens into a syrup. Garnish the rested ham with fresh orange zest and serve the sauce alongside.
Storage Tips for Orange Cranberry Glazed Ham
Keep leftover ham in an airtight container in the refrigerator for up to 4 days. You can also freeze slices for up to 3 months. Reheat gently in a warm oven or microwave until hot.
Expert Tips for Orange Cranberry Glazed Ham
- Pork must reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest for food safety. This recipe simmers the meat well past that point to ensure tenderness.
- If you are using a pre-cooked ham, skip the boiling step and follow the package directions for heating, applying the glaze during the last 25 minutes of baking.
- Save the cooking liquid. It makes a flavorful base for bean soups and stews.
What to Serve with Orange Cranberry Glazed Ham?
Serve this ham with mashed potatoes, roasted Brussels sprouts, or a simple green salad dressed with vinaigrette.
Orange Cranberry Glazed Ham Recipe FAQs
Can I use a fully cooked city ham for this recipe?
Yes. Skip the boiling step entirely. Warm the ham in the oven according to the package directions, and apply the cranberry glaze during the final 30 minutes of baking.
Why do I need to score the ham?
Scoring cuts through the layer of fat, allowing the heat to render it efficiently. It also gives the sweet glaze a place to settle and adhere during roasting.
What if my ham is larger or smaller than 5 pounds?
Adjust the simmering time. A good rule of thumb is to simmer the ham for about 35 minutes per pound, ensuring the center reaches at least 145°F (63°C).
Orange Cranberry Glazed Ham
Ingredients
- 1 uncooked cured ham, about 5 lbs / 2.2 kg
- 4 tablespoons dark brown sugar
- 1 large orange
- 1 teaspoon whole cloves
- 2 cups whole berry cranberry sauce 500 g
- 1/2 cup maple syrup 120 ml
- 2 teaspoons dry mustard powder
Instructions
- Place the ham in a large stockpot and cover it completely with cold water.
- Peel long strips of zest from half of the orange. Add the orange zest strips, brown sugar, and whole cloves to the pot.
- Bring the water to a simmer over medium heat. Skim off any foam that rises to the top. Reduce the heat to low, cover partially, and simmer for about 2.5 hours. Turn the ham occasionally if it is not fully submerged. Cook until a meat thermometer reads at least 145°F (63°C).
- Carefully remove the ham from the liquid and let it cool on a cutting board for 10 minutes. Preheat the oven to 425°F (220°C). Line a large roasting pan with aluminum foil.
- In a medium bowl, stir together the cranberry sauce, maple syrup, and dry mustard powder. Divide this mixture evenly into two bowls.
- Trim the tough skin off the ham, leaving an even layer of fat. Score the fat in a diamond pattern using a sharp knife. Transfer the ham to the prepared roasting pan.
- Brush half of the glaze from the first bowl over the ham. Bake for 25 minutes, brushing the ham with the remaining glaze from that same bowl every 10 minutes.
- While the ham bakes, pour the glaze from the second bowl into a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until thick and syrupy. Zest the remaining half of the orange.
- Remove the ham from the oven and let it rest for at least 3 minutes. Sprinkle the fresh orange zest over the top, slice, and serve with the reduced cranberry syrup on the side.
