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Gallery Honey-Orange Baked Ham Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 whole smoked ham (14 to 18 pounds), bone in and rind on 1/2 cup honey 1/3 cup freshly squeezed orange juice 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 large onion, cut into 6 wedges 1 large orange, cut into 6 wedges 4 sprigs rosemary 1/2 cup cider vinegar 3 1/2 cups homemade or low-sodium canned chicken stock 3 tablespoons all-purpose flour Coarse salt and freshly ground pepper

Gallery Honey-Orange Baked Ham

Recipe Summary Servings: 10

Honey-Orange Baked Ham

Honey-Orange Baked Ham

Honey-Orange Baked Ham

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 whole smoked ham (14 to 18 pounds), bone in and rind on 1/2 cup honey 1/3 cup freshly squeezed orange juice 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 large onion, cut into 6 wedges 1 large orange, cut into 6 wedges 4 sprigs rosemary 1/2 cup cider vinegar 3 1/2 cups homemade or low-sodium canned chicken stock 3 tablespoons all-purpose flour Coarse salt and freshly ground pepper

Directions

Rinse ham with cool water; dry with paper towels. Let stand, uncovered, at room temperature 1 hour. Meanwhile, whisk together honey, orange juice, balsamic vinegar, and mustard; set aside.

Preheat oven to 300 degrees, with rack in lower third. Fit a roasting pan with a rack, and place ham, with the thicker rind on top, on rack. Scatter onion and orange wedges and rosemary around ham on rack. Transfer to oven, and cook 1 hour.

Remove pan from oven, and let ham cool slightly. Increase oven temperature to 350 degrees. Trim fat all over the ham to a layer of about 1/4 inch (it does not need to be perfectly even; the bottom will have less fat and more skin). Turn ham, bottom side down. Score fat on top of ham in a diamond pattern, each 1 to 2 inches, cutting about 1/4 to 1/2 inch through the fat and into meat. Baste with honey mixture. Add enough water to roasting pan to fill the bottom by about 1/4 inch.

Return ham to oven, and cook 1 hour more, basting often with remaining marinade (do not baste with pan juices). If necessary, add water to pan to keep juices from burning. Remove from oven; transfer ham to a serving platter; discard orange, onion, and rosemary. Let stand 30 minutes before carving ham.

Meanwhile, make gravy: Strain liquid from roasting pan into a liquid measuring cup or bowl, and skim off fat from surface with a large spoon. Place roasting pan over medium-high heat. Add cider vinegar, and simmer until most of the liquid has evaporated. Return defatted juices to pan along with 2 cups stock. Bring to a boil, and let simmer.

In a small bowl, whisk together remaining 1 1/2 cups stock and the flour; whisk into sauce. Continue simmering until liquid is reduced by half and slightly thickened. Season with salt and pepper. Serve hot with ham.

Reviews (3)

 Add Rating & Review     136 Ratings   5 star values:        25    4 star values:        26    3 star values:        48    2 star values:        30    1 star values:        7

Reviews (3)

Add Rating & Review     136 Ratings   5 star values:        25    4 star values:        26    3 star values:        48    2 star values:        30    1 star values:        7

Add Rating & Review

136 Ratings 5 star values: 25 4 star values: 26 3 star values: 48 2 star values: 30 1 star values: 7

136 Ratings 5 star values: 25 4 star values: 26 3 star values: 48 2 star values: 30 1 star values: 7

136 Ratings 5 star values: 25 4 star values: 26 3 star values: 48 2 star values: 30 1 star values: 7

  • 5 star values: 25 4 star values: 26 3 star values: 48 2 star values: 30 1 star values: 7

    Martha Stewart Member     Rating: 5 stars       12/21/2017   I read this recipe and we going to make it for New Years eve. I'm sure everyone in the family is going to nuts over it.  

Martha Stewart Member     Rating: 5 stars       04/11/2015   This recipe was very simple to make and very good to eat! I made the glaze and got the onion/orange mix the night before. It made a simple and easy recipe even easier. My family loved this ham and asked I make it every Easter.  

Martha Stewart Member     Rating: Unrated       11/22/2011   I can't wait to try this glaze on our Thanksgiving ham. I think my husband is actually more excited than me.Thank you Martha. Happy Thanksgiving from the Porters

    Martha Stewart Member

    Rating: 5 stars 12/21/2017

I read this recipe and we going to make it for New Years eve. I’m sure everyone in the family is going to nuts over it.

Rating: 5 stars

Rating: 5 stars 04/11/2015

This recipe was very simple to make and very good to eat! I made the glaze and got the onion/orange mix the night before. It made a simple and easy recipe even easier. My family loved this ham and asked I make it every Easter.

Rating: Unrated 11/22/2011

I can’t wait to try this glaze on our Thanksgiving ham. I think my husband is actually more excited than me.Thank you Martha. Happy Thanksgiving from the Porters

Rating: Unrated

All Reviews for Honey-Orange Baked Ham

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Honey-Orange Baked Ham

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest