Ina Garten Orange Marmalade–Glazed Ham

Ina Garten orange marmalade–glazed ham is an easy dinner party recipe she landed on after testing every cut from spiral to bone-in. A glaze of pineapple juice, Port wine, brown sugar, and mango chutney makes this simple recipe for entertaining a hands-off showstopper.

Score the fat in a diamond pattern without cutting into the meat itself. The scored surface traps the sticky glaze, which caramelizes into a golden crust as the oven climbs from 300 to 325 degrees.

Source: Go-To Dinners (2022)

Ina Garten Orange Marmalade–Glazed Ham

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

20

minutes

Cooking time

2

hours 

30

minutes

Calories

550

kcal

A bone-in smoked ham roasted low and slow, then brushed with a warm, sticky glaze of marmalade, Port, and chutney that turns golden brown and tangy in the last hour.

Ingredients

• 1 (16 to 18-pound) bone-in smoked ham (not spiral-cut), such as Nodine’s Woodland whole bone-in ham
  

• 1 cup canned pineapple juice
  

• 8 ounces orange marmalade, such as Tiptree
  

• ⅔ cup light brown sugar, lightly packed
  

• ½ cup ruby Port wine
  

• ½ cup Dijon mustard
  

• ¼ cup mango chutney, such as Stonewall Kitchen, plus extra for serving
  

• Buttermilk Biscuits, for serving (optional)

Directions

• Temper and score: Allow the ham to stand at room temperature for one hour. With a long, sharp knife, cut off most of the dark outer layer on top of the ham, leaving all the fat. Score the fat diagonally in a diamond pattern without cutting down to the meat.
• Roast: Meanwhile, preheat the oven to 300 degrees. Place the ham fat side up in a large, shallow roasting pan. Pour the pineapple juice over the ham and roast for 1 hour and 30 minutes.
• Make the glaze: Meanwhile, prepare the glaze. Combine the marmalade, brown sugar, Port, mustard, and chutney in a small saucepan. Bring to a boil over low heat, whisking to combine the ingredients, until the sugar has dissolved and the marmalade is melted. Set aside.
• Glaze and finish: Spoon two thirds of the glaze over the ham. Raise the oven temperature to 325 degrees. Bake the ham for one hour, basting occasionally with the remaining glaze, until golden brown. Allow to rest for 15 minutes, slice, and serve hot or warm with the chutney and, if desired, with the biscuits.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of ham?

A bone-in smoked ham works best here because it holds up during the long roast and the fat takes the glaze well. Avoid spiral-cut hams, since the pre-sliced surface dries out before the glaze has time to caramelize. If you cannot find Nodine’s brand, any quality bone-in smoked ham from your butcher will do.

How long does leftover glazed ham keep?

Wrap sliced ham tightly and refrigerate for up to five days. It reheats well in a 300-degree oven covered with foil, or you can eat it cold in sandwiches.

Can I make the glaze ahead of time?

You can make the glaze a day or two in advance and store it covered in the fridge. Warm it gently on the stove before spooning it over the ham, because the marmalade thickens when cold and will not coat the surface evenly.

What is the biggest mistake people make with glazed ham?

Putting the glaze on too early. If you glaze the ham at the start of roasting, the sugar burns during the long cook and you end up with a bitter crust instead of a sticky one. This recipe glazes in the last hour so the surface caramelizes without burning.

What is the best way to use leftover ham?

Dice it and toss it into soups, baked mac and cheese, or scrambled eggs for a smoky, salty bite. Cold sliced ham also makes a solid sandwich with mustard and pickles.