Ham Baked with Orange Glaze for Gravy
Elevate your holiday feast with this delectable **Ham Baked with Orange Glaze for Gravy** recipe—a showstopping centerpiece that's as easy to prepare as it is delicious. This bone-in, fully cooked ham is baked to perfection, basted with a luxurious blend of orange juice, honey, brown sugar, Dijon mustard, and a hint of ground cloves. The sweet, citrusy glaze caramelizes beautifully, creating a stunning golden crust. Plus, the drippings are transformed into a velvety orange-infused gravy, perfect for drizzling over tender slices of ham. With minimal prep time and a straightforward roasting process, this dish is ideal for bringing loved ones together around the dinner table. Whether it's for Easter, Christmas, or a special Sunday dinner, this recipe delivers both flavor and elegance, making every bite unforgettable.
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Recipe Information
Ingredients
- 8 lbs Bone-in fully cooked ham
- 1 cup Orange juice
- 0.5 cup Brown sugar
- 3 tbsp Honey
- 2 tbsp Dijon mustard
- 0.25 tsp Ground cloves
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1 cup Water or chicken stock
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 325°F (165°C).
Place the ham cut side down in a roasting pan. Use a sharp knife to score the surface of the ham in a diamond pattern, being careful not to cut too deep.
In a medium saucepan over medium heat, combine the orange juice, brown sugar, honey, Dijon mustard, and ground cloves. Stir until the mixture is smooth and thickened slightly, about 5 minutes.
Pour half of the orange glaze over the ham, making sure to coat evenly. Reserve the remaining glaze for basting.
Cover the ham loosely with aluminum foil and bake for 2 to 2.5 hours, or about 15 minutes per pound. Baste the ham every 30 minutes with the reserved glaze.
During the last 30 minutes of cooking, remove the foil and let the ham bake uncovered to caramelize the glaze.
Once the ham is fully heated through (internal temperature should reach 140°F / 60°C), remove it from the oven and transfer it to a serving platter. Cover loosely with foil and let it rest for 15 minutes before carving.
To make the gravy, pour the pan drippings into a heatproof measuring cup. Skim off the fat, reserving about 2 tablespoons.
Heat a small saucepan over medium heat and add the reserved fat. Stir in the butter and flour, whisking constantly to make a roux. Cook for 1-2 minutes until golden.
Gradually whisk in the water or chicken stock and any remaining orange glaze. Continue whisking until the mixture thickens into a smooth gravy, about 5 minutes. Season with salt and pepper as needed.
Serve the sliced ham with the orange-infused gravy on the side. Enjoy!
Nutrition Facts
Calories |
6167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2239 mg | 746% | |
| Sodium | 44854 mg | 1950% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 196.4 g | ||
| Protein | 766.2 g | 1532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 10415 mg | 222% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
