Description
This Orange Glazed Ham recipe features a tender, bone-in spiral ham infused with a sweet and tangy glaze made from orange juice, lemon-lime soda, and brown sugar. Slow-baked to perfection, this flavorful ham is perfect for holiday dinners or special family gatherings, offering a juicy, caramelized exterior and a moist, savory interior.
Ingredients
Scale
Ham
- 1 8-10 pounds bone-in spiral ham
Glaze
- 1/3 cup orange juice
- 6 ounces lemon-lime soda (or ginger ale)
- 6 Tbsp brown sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (162°C) and prepare a baking sheet by spraying it with non-stick cooking spray to prevent sticking.
- Prepare Ham: Place the spiral cut ham onto the prepared baking sheet. Pour the orange juice and lemon-lime soda evenly over the ham to infuse it with moisture and flavor.
- Apply Brown Sugar: Sprinkle the brown sugar generously over the ham, ensuring it gets into the spiral cuts to enhance the sweetness throughout the meat.
- Bake Covered: Cover the ham loosely with foil or a roasting lid and bake it in the preheated oven for 15 minutes per pound, approximately 2 hours total, allowing the glaze to soak in and the ham to heat through.
- Glaze and Final Bake: After 2 hours, remove the cover and baste the ham with the juices collected at the bottom of the pan. Bake uncovered for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C), letting the glaze caramelize and form a beautiful crust.
- Rest the Ham: Remove the ham from the oven and let it rest for several minutes to allow the juices to redistribute, ensuring moist and tender slices.
- Serve: Slice the ham and serve with your favorite sides such as mashed potatoes and steamed vegetables. Enjoy this delicious, glazed spiral ham!
Notes
- For best flavor, use a bone-in spiral ham as it stays juicier during baking.
- Lemon-lime soda can be substituted with ginger ale for a slightly different sweetness and spice.
- Check the internal temperature with a meat thermometer to avoid overcooking.
- Covering the ham during most of the cooking prevents it from drying out.
- Resting the ham before slicing helps retain juices and improves texture.
