Zesty Orange Marmalade-Glazed Ham Recipe: Ina Garten’s Magic

The aroma of a perfectly glazed roasted ham with orange marmalade fills the kitchen with warmth and anticipation.

Ina Garten’s orange marmalade-glazed ham recipe brings a delightful twist to a classic centerpiece dish.

Sweet and tangy notes dance across the succulent meat, creating a memorable dining experience.

The glaze caramelizes beautifully, lending a gorgeous golden sheen to the ham surface.

Each slice promises a burst of citrusy flavor that will make your guests swoon with delight.

Simple ingredients combine to create an elegant main course that feels both sophisticated and comforting.

This showstopping ham will undoubtedly become the star of your next gathering.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Calories: 390 kcal

Servings: 12

Ingredients in Ina Garten’s Orange Marmalade-Glazed Ham

• Ham: Succulent centerpiece that promises rich, tender meat with a delightful outer crust; choose a high-quality bone-in ham for maximum flavor and juiciness.

• Pineapple Juice, Port Wine: Tenderizing liquid that adds depth and moisture; select a fruity Port wine and fresh pineapple juice for optimal taste complexity.

• Orange Marmalade: Bright, citrusy base that provides sweet-tangy dimension; opt for a high-quality, chunky marmalade with visible orange peel bits.
• Brown Sugar: Caramelizing agent that creates a rich, glossy coating; choose dark brown sugar for deeper molasses undertones.
• Dijon Mustard: Sharp condiment that cuts through sweetness and adds robust flavor; select a smooth, strong French-style mustard.
• Chutney: Spiced condiment offering complexity and texture; pick a traditional mango or apple chutney with balanced sweet-savory notes.

• Buttermilk Biscuits: Soft, tender accompaniment that complements the ham's richness; homemade biscuits elevate the entire dining experience.

Tools for Roasting Ham Like Ina Garten

• Roasting Pan: Large, shallow pan for even heat distribution and catching drippings.
• Sharp Knife: Long blade for trimming and scoring ham fat precisely.
• Small Saucepan: Essential for making and heating the orange marmalade glaze.
• Whisk: Perfect for blending and smoothing out glaze ingredients.
• Basting Brush: Helps evenly spread glaze over ham during roasting.
• Cutting Board: Stable surface for slicing and preparing ham.
• Measuring Cups and Spoons: Ensure accurate ingredient measurements for glaze.

Follow Ina’s Instructions for Marmalade-Glazed Ham

• Room Temperature Preparation

Remove ham from refrigerator and let it sit for an hour to warm naturally. This helps ensure even cooking and tender meat texture.

• Fat Layer Styling

Using a sharp knife, carefully trim the dark outer surface while preserving the delicious fat layer. Create elegant diagonal diamond patterns across the surface without piercing the meat.

• Initial Roasting Stage

Position ham fat-side up in a shallow roasting pan. Pour pineapple juice over the meat and slide into a preheated oven set at 150°C. Roast for approximately 90 minutes, allowing flavors to develop slowly.

• Glaze Creation

Combine orange marmalade, brown sugar, Port wine, mustard, and chutney in a saucepan. Gently heat while whisking until ingredients meld together smoothly and sugar dissolves completely.

• Final Baking Process

Generously brush two-thirds of glaze over ham. Increase oven temperature to 160°C and continue baking. Periodically baste with remaining glaze until ham develops a gorgeous golden-brown exterior.

• Serving Moments

Let ham rest for 15 minutes to allow juices to redistribute. Slice with care and present alongside complementary chutney. Optional buttermilk biscuits make an excellent accompaniment.

Tips & Glaze Variations for Ina Garten’s Ham

• Smart Cooking Tips & Variations
• Opt for bone-in, fully cooked ham for maximum flavor and tender texture. Spiral-cut hams work wonderfully with this glaze, providing extra surface area for caramelization.
• Experiment with different wine varieties like Madeira or Sherry instead of Port. Add a pinch of ground cloves or cinnamon to the glaze for deeper, warming notes that complement the citrusy marmalade.
• Replace orange marmalade with apricot preserves for a sweeter twist. Dijon mustard can substitute whole-grain mustard, maintaining the tangy complexity of the original recipe.
• Brush glaze more frequently during the final roasting hour to create a luxurious, sticky caramelized exterior. Watch carefully to prevent burning, and tent with foil if the surface browns too quickly.
• Prepare the glaze up to three days in advance and store in the refrigerator. Let it come to room temperature before applying to the ham, ensuring smooth, even coating and saving precious cooking time.

Plate Your Glazed Ham

• Brunch Centerpiece Magic: Showcase this stunning orange marmalade-glazed ham as the star of your weekend brunch, surrounded by fluffy buttermilk biscuits and a bright, fresh fruit salad.
• Glaze-Dipping Delight: Serve extra chutney on the side for guests to drizzle over their ham slices, adding a tangy, sweet kick that complements the rich meat perfectly.
• Family-Style Feast: Present the ham on a large wooden cutting board with fresh rosemary sprigs, creating a rustic and inviting display that encourages family-style sharing and conversation.
• Leftover Love Hack: Transform remaining ham into delicious sandwiches, quiches, or diced additions to morning omelets for a tasty next-day meal that stretches your culinary creativity.

Prep Ahead & Store Ina Garten’s Ham with Ease

• Refrigerate Remnants Quickly: Store leftover ham in airtight containers within 2 hours of cooking to maintain freshness and prevent bacterial growth. Wrap tightly in aluminum foil or plastic wrap to seal in moisture.
• Extend Ham's Life: Refrigerated ham stays delicious for 3-4 days. Slice remaining meat and store in shallow containers for easy reheating and quick meal prep during the week.
• Smart Reheating Strategy: Warm ham gently at 165°F to prevent drying out. Add a splash of liquid like broth or orange juice to maintain tenderness when reheating individual portions in the microwave or oven.
• Freeze for Future Meals: Slice or chop ham and freeze in freezer-safe bags for up to 2 months. Label with date and contents for easy tracking. Thaw overnight in the refrigerator before using in sandwiches, salads, or casseroles.

Succulent Orange Marmalade-Glazed Ham Recipe

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4.8 from 28 reviews

• Total Time: 2 hours 30 minutes
• Yield: 12 1x

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Description

Ina Garten’s orange marmalade-glazed ham delivers a perfect balance of sweet and savory flavors for holiday gatherings. Rich glaze caramelizes beautifully, creating a memorable centerpiece you cannot wait to serve and share with family and friends.

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Ingredients

Scale 1x2x3x

• 1 (16 to 18-pound) bone-in smoked ham (not spiral-cut), such as Nodine’s Woodland whole bone-in ham
• 2 cups (473 mL) canned pineapple juice
• ½ cup (118 mL) ruby Port wine
• 8 oz (226 g) orange marmalade, such as Tiptree
• ⅔ cup (133 g) light brown sugar, lightly packed
• ½ cup (118 mL) Dijon mustard
• ¼ cup (59 mL) mango chutney, such as Stonewall Kitchen, plus extra for serving
• Buttermilk Biscuits, for serving (optional)

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Instructions

1. Preparation: Liberate the ham from its packaging and allow it to reach room temperature for one hour. Meticulously trim the exterior, preserving the fat layer. Craft an intricate diamond pattern across the surface without piercing the meat.
2. Initial Roasting: Heat the oven to 150°C / 300°F. Position the ham fat-side up in a roasting pan. Drench with pineapple juice and roast for 90 minutes, allowing deep flavor penetration and meat tenderization.
3. Glaze Creation: Combine marmalade, brown sugar, Port wine, Dijon mustard, and chutney in a saucepan. Gently heat, whisking until the mixture transforms into a silky, uniform glaze. Remove from heat and reserve.
4. Final Roasting: Lavishly coat the ham with two-thirds of the prepared glaze. Elevate the oven temperature to 160°C / 325°F. Continue roasting for an additional hour, repeatedly basting to develop a gloriously caramelized exterior.
5. Serving: Rest the ham for 15 minutes to redistribute internal juices. Carve into elegant slices. Present immediately alongside reserved chutney and optional buttermilk biscuits for a sublime dining experience.

Notes

• Temper for Perfection: Allow ham to rest at room temperature for 1 hour before cooking to ensure even heat distribution and tender meat.
• Scoring Technique: Create precise diagonal diamond patterns on fat surface without cutting into meat, which helps glaze penetration and beautiful presentation.
• Glaze Management: Apply glaze in stages, using two-thirds initially and reserving remaining for periodic basting to develop rich caramelization and deep flavor complexity.
• Resting is Crucial: Let ham rest 15 minutes after cooking to redistribute internal juices, guaranteeing moist and succulent slices for serving.

• Prep Time: 1 hour
• Cook Time: 1 hour 30 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 390
• Sugar: 27 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 0 g
• Protein: 18 g
• Cholesterol: 70 mg