Mary Berry Orange-Glazed Ham Recipe

This easy orange-glazed ham is sweet, juicy, and perfect for holidays or weekend dinners. The glaze is made with honey, brown sugar, and orange marmalade. It adds a shiny, flavorful layer that turns any ham into something special. Simple to prep and always a hit with the family.

Ingredients Needed:

• 1 fully cooked bone-in spiral ham 
• 1 cup packed brown sugar
• 1 cup honey
• 1/2 cup sweet orange marmalade

How To Make Orange-Glazed Ham Recipe?

1. Preheat the oven: set it to 175°C. Place the ham in a roasting pan or large baking dish.
2. Make the glaze: in a saucepan, mix brown sugar, honey, and orange marmalade over medium heat. Stir until smooth and melted.
3. Simmer the glaze: let it bubble gently for 2–3 minutes so it thickens slightly.
4. Glaze the ham: spoon half of the glaze over the ham. Bake uncovered for 1 hour.
5. Glaze again and finish baking: pour the rest of the glaze on top. Bake for another 15–30 minutes, until the ham is fully heated through (140°F inside).
6. Rest and serve: let it sit for a few minutes before slicing. Serve warm and enjoy.

Recipe Tips:

• Use a meat thermometer: don’t guess if the ham is ready. Use a thermometer and make sure the thickest part hits 60°C so it’s hot and safe to eat.
• Warm the glaze slowly: when making the glaze, keep the heat low to medium. Don’t let it burn. Once it bubbles, just simmer a bit so it thickens nicely.
• Glaze in two parts: don’t add all the glaze at once. Add half before baking, then the rest near the end. This gives a better flavor and sticky finish.
• Cover edges if they brown too fast: if the top or edges of your ham get too dark, loosely cover them with foil so they don’t burn before the inside is hot.
• Let the ham rest before slicing: after baking, rest the ham for 10–15 minutes. This helps the juices settle so the slices stay moist and tender.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover orange-glazed ham cool down to room temperature. Then, wrap it tightly in foil or place it in an airtight container. Keep it in the fridge for up to 4 days.
• Freeze: After the ham cools, slice it and wrap the pieces in plastic wrap or foil. Place them in a freezer-safe bag or container. You can freeze it for up to 2 months.
• Reheat: place the slices in a pan over low heat. Add a little water or glaze, cover with a lid, and warm for 4–5 minutes, flipping once.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 870mg
• Potassium: 350mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0g
• Sugars: 16g
• Protein: 24g

Try More Mary Berry Recipes:

• Mary Berry Turkey and Ham Pie Recipe
• Mary Berry Crème Brûlée Recipe

Mary Berry Orange-Glazed Ham Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

320

kcal

This easy orange-glazed ham is sweet, juicy, and perfect for holidays or weekend dinners. The glaze is made with honey, brown sugar, and orange marmalade. It adds a shiny, flavorful layer that turns any ham into something special. Simple to prep and always a hit with the family.

Ingredients

• 1 fully cooked bone-in spiral ham 

• 1 cup packed brown sugar

• 1 cup honey

• 1/2 cup sweet orange marmalade

Directions

• Preheat the oven: set it to 175°C. Place the ham in a roasting pan or large baking dish.
• Make the glaze: in a saucepan, mix brown sugar, honey, and orange marmalade over medium heat. Stir until smooth and melted.
• Simmer the glaze: let it bubble gently for 2–3 minutes so it thickens slightly.
• Glaze the ham: spoon half of the glaze over the ham. Bake uncovered for 1 hour.
• Glaze again and finish baking: pour the rest of the glaze on top. Bake for another 15–30 minutes, until the ham is fully heated through (140°F inside).
• Rest and serve: let it sit for a few minute

Notes

• Use a meat thermometer: don’t guess if the ham is ready. Use a thermometer and make sure the thickest part hits 60°C so it’s hot and safe to eat.
• Warm the glaze slowly: when making the glaze, keep the heat low to medium. Don’t let it burn. Once it bubbles, just simmer a bit so it thickens nicely.
• Glaze in two parts: don’t add all the glaze at once. Add half before baking, then the rest near the end. This gives a better flavor and sticky finish.
• Cover edges if they brown too fast: if the top or edges of your ham get too dark, loosely cover them with foil so they don’t burn before the inside is hot.
• Let the ham rest before slicing: after baking, rest the ham for 10–15 minutes. This helps the juices settle so the slices stay moist and tender.