I came up with the glaze for this ham using ingredients on hand and it's the best I've ever tasted. If you have any glaze left over, you can add it to the pan drippings with a little flour or cornstarch and make a nice sauce to accompany the meat. Use the bone and ham trimmings to make soup afterwards.

Recipe Summary

prep:
15 mins
cook:
2 hrs 45 mins
total:
3 hrs
Servings:
20
Yield:
1 (10 pound) ham
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.

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  • In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

  • Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Nutrition Facts

511 calories; protein 38.8g 78% DV; carbohydrates 19.4g 6% DV; fat 30.1g 46% DV; cholesterol 111.3mg 37% DV; sodium 2171.8mg 87% DV. Full Nutrition

Reviews (645)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2003
Great recipe! I fixed this as part of a buffet for a Superbowl party, and it looked, smelled, and tasted wonderful. (Sadly, I can only assume it tasted wonderful because everyone raved about how good it was... but by the time I finished in the kitchen and got my plate - it was already gone, so I only got a few little scraps!) For ease of preparation, I fixed a fruit salad with it, and used the drained juice from the canned pineapple, and substituted 1/3 cup of orange juice because I forgot to buy an orange. It was much easier to make than other recipes I have used - yet tasted like it had taken a ton of effort. I normally use more complex recipes from the major cooking magazines that can require dozens of spices and ingredients, as I love to experiment with flavors and love gourmet food, so I was leary of how simple this was... but with a very limited budget and limited prep time for this party, I decided to try this one - and was VERY pleased. It looked delicious on the table, and it was the first to disappear on the buffet - I will be throwing away my other ham recipes, and sticking with this one. Read More
(449)

Most helpful critical review

Rating: 2 stars
01/02/2006
I didn't care too much for this. The orange flavor was too overpowering and I didn't even use the full amount! If I were to make it again I'd probably just leave out the zest and only use the orange juice. I might also cut back on the dijon mustard - maybe 1 tbsp instead of 2. Read More
(29)
901 Ratings
  • 5 star values: 712
  • 4 star values: 147
  • 3 star values: 33
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
12/13/2003
Great recipe! I fixed this as part of a buffet for a Superbowl party, and it looked, smelled, and tasted wonderful. (Sadly, I can only assume it tasted wonderful because everyone raved about how good it was... but by the time I finished in the kitchen and got my plate - it was already gone, so I only got a few little scraps!) For ease of preparation, I fixed a fruit salad with it, and used the drained juice from the canned pineapple, and substituted 1/3 cup of orange juice because I forgot to buy an orange. It was much easier to make than other recipes I have used - yet tasted like it had taken a ton of effort. I normally use more complex recipes from the major cooking magazines that can require dozens of spices and ingredients, as I love to experiment with flavors and love gourmet food, so I was leary of how simple this was... but with a very limited budget and limited prep time for this party, I decided to try this one - and was VERY pleased. It looked delicious on the table, and it was the first to disappear on the buffet - I will be throwing away my other ham recipes, and sticking with this one. Read More
(449)
Rating: 5 stars
11/29/2006
I made this for Thanksgiving and it was an absolute HIT!! I do not eat Ham but I fed this to about 10 diffrent people and they All said it was fantstic! Instead of cooking it they way they did I made the glaze, put the ham and glaze in a bag, shook it up reall good and baked it in the bag for about 3hrs. Alot easier then basting every 10 min.s. Read More
(343)
Rating: 5 stars
02/11/2004
This was wonderful, I will be using this glaze on my ham from now on. I added pineapple rings and cherry's for the last 30 minutes and brushed the glaze over them, it candied and made for a wonderful garnish. Wonderful flavor. Read More
(223)
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Rating: 5 stars
01/03/2011
I put the ham in a roaster pan and poured 1 cup of water inside the pan as the ham instructions stated. It also said to cover the ham with foil, so I covered it with foil ONLY for 1st hour but I won't be doing that again because the outside of the ham started to get crispy too soon, so next time I'll cover the ham in the last 35mins of baking instead. Other than that, I followed the recipe as stated and was quite satisfied with the results. I think I'm going to add 1 1/2 - 2cups of water inside the roasting pan because that water gets the ham moist and it serves as a "dip" when you glaze the ham. Any glaze that falls down to the bottom of the pan, falls into that water and it is delicious! Once the ham is done and you are ready to serve the ham slices, dip the slices of ham into that glazed water mixture at the bottom of the pan. It makes the ham so moist and you get to taste the glaze a bit more. Read More
(177)
Rating: 5 stars
12/15/2003
Excellent! My only variation of the recipe was that I spiked the ham with whole cloves and so I left out the ground cloves. From now on I will always use this recipe for my holiday hams. Read More
(113)
Rating: 5 stars
02/11/2004
This recipe is just incredible! I have gotten so many compliments.... my husband even volunteered me to make this for his work party at Christmas! The first time I made it I stuck exactly to the recipe and it was very good. I made some changes the last time because of the ingredients I had on hand, and it still came out wonderfully. I added more pineapple juice and used both golden and dark brown sugars. I also added some cinnamon, onion and garlic powder. Don't be afraid to play with this recipe... it's very versatile! Read More
(107)
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Rating: 5 stars
05/08/2013
I used an inexpensive 8 lb ham & trimmed off any really thick areas of fat. Diamond scored the outside. Placed the ham cut side down in a heavy disposable roasting pan with 1/2 bottle of Honey Brown Ale. Studded the ham with whole cloves vs using ground in glaze. Used 1/4 C real maple syrup vs honey & reduced brn sugar by 1/4C. I used orange juice (I had orange zest on hand) & reduced glaze down a bit longer. I heavily brushed glaze on initially prior to my tradition of toothpicking fresh pineapple rings on. Loosely tented ham w/foil for 1st 2 hours @300 degrees. Uncovered, then 'spooned' glaze on every 15 minutes for another hour at 325. The BEST ham and my company thought it was DELICIOUS! Moist, tender and using an electric knife makes slicing a breeze. Spiral sliced ham won't be going in my cart again, LOL. I didn't deviate too much from recipe and it's so easy. Tip: You can bake ham earlier in day, let it rest (loosely covered) for 30 minutes. At this point I slice & pile on oven safe platter, spoon on some drippings, cover tightly and re-heat about 15 minutes before serving. Makes my life in the kitchen easier with the sides, etc. needing the oven space...just a mention :) Read More
(90)
Rating: 5 stars
02/09/2004
Very yummy! I made this for a surprise 50th birthday party and got many compliments! I used light brown sugar (didn't have dark on hand) and wrapped the ham in foil while baking so it didn't dry out. Otherwise I followed the recipe as stated. This is a great and easy recipe! Read More
(71)
Rating: 5 stars
12/17/2007
Excellent recipe Elisa! Like others suggested I doubled the glaze but kept the cloves at a minimum. I had no trouble with the glaze burning on the bottom of the pan but maybe that was because the instructions on my spiral ham suggested it be cooked at 250 degrees. I ended up adding cornstarch/water to the rest which made a delicious sauce. Thank you so much and no more packets for me! Read More
(68)
Rating: 2 stars
01/02/2006
I didn't care too much for this. The orange flavor was too overpowering and I didn't even use the full amount! If I were to make it again I'd probably just leave out the zest and only use the orange juice. I might also cut back on the dijon mustard - maybe 1 tbsp instead of 2. Read More
(29)