Easy Glazed Easter Ham (Brown Sugar & Orange Glaze)

Easy Glazed Easter Ham (Brown Sugar & Orange Glaze)

A simple, show‑stopping Easter ham recipe using a fully cooked bone‑in ham brushed with a sticky brown sugar, orange marmalade, and Dijon mustard glaze, scored for deep flavor penetration, baked low and slow, then finished at high heat for a beautifully caramelized crust that makes the perfect holiday centerpiece.

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Prep Time: 18

Cook Time: 2 30

Total Time: 3

Course: Main Course

Cuisine: American, holiday

Keyword: bone in ham recipe, brown sugar, Easter ham, Easter ham recipe, easy glazed ham, glazed ham, holiday ham

Servings: servings

Calories: 350kcal

Author: Tanya

Ingredients

The Ham
1 bone‑in fully cooked ham (6–9 lb / 2.7–4 kg); spiral cut or whole
20 –24 whole cloves optional, for crosshatch diamonds
Brown Sugar Orange Glaze
1 cup 200 g brown sugar (light or dark; dark for deeper molasses flavor)
¼ cup 80 g orange marmalade
2 tbsp Dijon mustard or whole‑grain mustard
¼ cup 60 ml orange juice (or pineapple juice)
2 tbsp honey or maple syrup as 1:1 substitute
1 tbsp apple cider vinegar
¼ tsp ground cinnamon or ginger optional, for warmth
Pinch of red pepper flakes optional, for a subtle kick

Instructions

Bring Ham to Room Temperature
Remove ham from the fridge 45–60 minutes before baking so it cooks evenly.
Preheat oven to 325°F (165°C).
Score the Ham
Place ham fat‑side up on a rack in a roasting pan.
Using a sharp knife, make shallow diagonal cuts about ½‑inch deep across the surface.
Turn the ham and repeat cuts in the opposite direction to create a crosshatch diamond pattern.
If desired, press a whole clove into the center of each diamond.
First Bake (Low and Slow)
For spiral‑cut ham: wrap tightly in foil to prevent drying.
For whole bone‑in ham: cover loosely with foil.
Bake at 325°F (165°C) until internal temperature reaches 130°F (54°C) in the thickest part, away from the bone.
See timing guide below.
Make the Glaze
While ham bakes, combine brown sugar, orange marmalade, Dijon mustard, orange juice, honey, apple cider vinegar, and cinnamon/red pepper (if using) in a small saucepan over medium heat.
Stir 3–5 minutes until sugar dissolves and glaze thickens slightly.
Set aside; keep warm.
Apply Glaze and Caramelize
Remove foil; increase oven to 425°F (220°C).
Brush a generous layer of warm glaze all over the outside of the ham.
Return to oven uncovered; bake 10–15 minutes more.
Brush with glaze 1–2 more times during this stage for a thicker, stickier crust.
Ham is done when internal temperature reaches 140°F (60°C) and glaze is deep golden and caramelized.
Rest, Carve, and Serve
Transfer ham to a cutting board; tent loosely with foil and rest 15–20 minutes.
Carve and arrange on a platter; drizzle any remaining warm glaze or pan drippings over slices.
Serve with classic Easter sides.
Cooking Time Guide
Ham Type Weight Oven Temp Time Per Pound Final Temp
Bone‑In, Fully Cooked 6–8 lb 325°F 12–15 min/lb 140°F
Boneless, Fully Cooked 3–5 lb 325°F 18–20 min/lb 140°F
Spiral Cut, Fully Cooked 7–9 lb 325°F 12–15 min/lb 140°F
(Always use a probe thermometer for accuracy; oven times are an estimate.)

Notes

Don't add glaze too early: High sugar content can burn; only glaze in the last 15–20 minutes.

Spiral ham tip: Keep wrapped in foil for most of the bake so it doesn't dry out; unwrap only to glaze.

Glaze variations:

Tangy: Dijon + apple cider vinegar + a little less sugar.

Fruity: Orange marmalade + ginger + a splash of pineapple juice.

Classic sweet: Honey + brown sugar only.

Extra‑thick glaze: Simmer longer on the stovetop before applying so it coats and sticks better.

Use the ham bone: After the meal, refrigerate the ham bone and use it within 2–3 days to make split pea soup or ham and bean soup.

Nutrition

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