Orange Honey Baked Ham
With Easter just around the corner, it’s time to start thinking about that all-important holiday table. If you’re looking to move beyond a plain glazed ham this year, we’ve found a total gem from the 1991 St. Mary’s Religious Education community cookbook.
This Orange Honey Baked Ham is the ultimate spring classic—the bright citrus and sweet honey glaze are a perfect match for an Easter brunch or dinner. Plus, the fresh orange sections make it look as beautiful as it tastes!
Ingredients
- 1 ham (6 to 10 lb.)
- Whole cloves (for studding)
- 1 (6 oz.) can frozen orange juice concentrate, thawed
- 1 3/4 c. water
- 1/2 c. honey
- 1 tsp. dry mustard
- 1 cinnamon stick
- 1/4 c. brown sugar
- 1/8 tsp. nutmeg
- 3 Tbsp. cornstarch
- 2 oranges, peeled and sectioned (seeded if necessary)
- Optional: a pinch of salt
Instructions
- Prep & Bake: Score the surface of your ham and stud it with the whole cloves. Bake at 350°F for 10 to 15 minutes per pound (or follow the directions on the ham’s wrapper).
- Make the Glaze: While the ham is in the oven, combine the orange juice concentrate, water, honey, dry mustard, salt, cinnamon stick, brown sugar, and nutmeg in a saucepan.
- Thicken: In a small bowl, blend the cornstarch with 1/4 cup of the juice mixture until smooth, then return it to the saucepan.
- Boil: Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Let it boil for 1 minute. Remove from heat and let it cool.
- Glaze the Ham: During the last 30 minutes of baking, brush the ham with a small amount of the sauce 2 or 3 times to create a beautiful, sticky crust.
- Serve: Add the fresh orange sections to the remaining sauce. Reheat the sauce and serve it on the side with your sliced ham.
Host Tip: To make your Easter table really pop, garnish the serving platter with fresh parsley or rosemary sprigs around the base of the ham. It’s a simple vintage touch that never goes out of style!
Wishing you a wonderful Easter holiday from all of us at WTRE!
