This easy orange maple glazed ham is sweet, citrusy, and glossy in that people-think-you-worked-hard way but it’s mostly stirring and basting. Perfect for holidays, Sunday dinners, or when you grabbed an 8-pound spiral ham at Costco and need a no-stress win.
If you love cozy-sweet mains like this, you’ll also want my Mango Glazed ham for another foolproof option.
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This glaze came from a “what do we have?” moment — half a jar of orange marmalade, real maple syrup, and a spiral ham that basically cooks itself. I tested it once, then again, then suddenly it became the ham everyone asked about. Minimal effort. Maximum sticky edges.
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What Is Orange Maple Glazed Ham?
Orange maple glazed ham is a spiral-cut ham baked low and slow, then brushed with a glaze made from orange marmalade, maple syrup, lemon juice, butter, and a touch of cinnamon. The result? Sweet, tangy, buttery slices with caramelized edges and zero dryness.
It’s classic holiday ham without the fussy steps.
Why You’ll Love It
- Practically hands-off
- Sweet but balanced (not candy-sweet)
- Feeds a crowd with leftovers to spare
- Spiral ham = pre-sliced perfection
- Works for holidays or easy entertaining
Ingredients You’ll Need
- Spiral ham (8 pounds) – fully cooked, bone-in
- Orange marmalade – chunky bits = great texture
- Pure maple syrup – real stuff for depth
- Bourbon (optional) – adds warmth, totally skippable
- Fresh lemon juice – cuts the sweetness
- Butter – makes the glaze glossy
- Cinnamon – just a whisper of warmth
See recipe card for quantities.
Easy Swaps & Add-Ins
- No bourbon? Use apple juice or extra lemon juice.
- Want heat? Add a pinch of cayenne.
- No marmalade? Apricot preserves work great.
Quick Tips Before You Start
- Let the ham sit out 30 minutes before baking.
- Cover loosely with foil so it stays juicy.
- Save some glaze for the final blast. That’s where the magic happens.
How to Make Orange Maple Glazed Ham
- Step 1: Preheat oven to 325°F. Place ham cut-side down in a roasting pan.
- Step 2: Make the glaze: In a saucepan, combine marmalade, maple syrup, bourbon (if using), lemon juice, butter, and cinnamon. Simmer 5–7 minutes until smooth and glossy.
- Step 3:Brush generously over the ham. Cover loosely with foil.
- Step 4: Bake for about 1½–2 hours (roughly 15 minutes per pound), basting every 30 minutes.
- Step 3: Uncover for the last 20 minutes, brush with remaining glaze, and let it caramelize.
- Step 4: Rest 10 minutes. Serve warm and sticky.
Make-Ahead & Leftovers
- Glaze can be made 2 days ahead and refrigerated.
- Leftovers keep 4–5 days and reheat beautifully.
- Use extra ham for sandwiches, omelets, or ham fried rice.
Recipe Tips & Troubleshooting
- Too dark? Tent loosely with foil.
- Too sweet? Add more lemon juice.
- Dry edges? Baste more often and don’t overbake.
Recipe FAQs
Glaze in layers: add some during baking (so it flavors the ham), then save a thick coat for the last 15–20 minutes uncovered so it turns sticky instead of sliding off.
Spiral ham is already moist and smooth, so glaze can “skate.” Two fixes:
Simmer the glaze until it’s thicker and glossy (not watery).
Pat the outside of the ham dry before the first glaze layer.
Three rules:
Bake covered most of the time (foil tent).
Don’t overheat it — you’re warming, not “cooking.”
Add glaze/baste every 30 minutes to keep the surface protected.
Aim for 140°F in the thickest part (not touching bone). Spiral ham is pre-cooked — going much past that is how you get dry edges.
More Holiday Recipes
Looking for other recipes like this? Try these:
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Easy Orange Maple Glazed Ham
Equipment
- 1 Roasting rack depends on the size of your ham
- 1 thermometer
- Aluminum foil
- basting brush
Ingredients
- 8 lb spiral-cut ham fully cooked
- 1 cup orange marmalade
- ½ cup pure maple syrup
- 4 oz bourbon optional
- Juice of 1 lemon
- 2 tablespoons butter
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 325°F. Place the spiral ham cut-side down in a roasting pan.8 lb spiral-cut ham
- Make the glaze: In a small saucepan, combine orange marmalade, maple syrup, bourbon (if using), lemon juice, butter, and cinnamon. Simmer 5–7 minutes until smooth and glossy.1 cup orange marmalade, ½ cup pure maple syrup, 4 oz bourbon, Juice of 1 lemon, 2 tablespoons butter, ¼ teaspoon cinnamon
- Glaze the ham: Brush a generous layer of glaze over the ham. Cover loosely with foil.
- Bake for 15 minutes per pound, basting with glaze every 30 minutes.
- Finish uncovered: During the last 15–20 minutes, remove foil, brush with remaining glaze, and let the top caramelize.
- Remove from oven, rest 10 minutes, then serve warm.
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Notes
- Spiral hams are already cooked — you’re just warming and glazing, so don’t overbake.
- Reserve about ⅓ of the glaze for the final uncovered stage for the best sticky finish.
- If the glaze starts browning too quickly, tent loosely with foil.
- Leftovers keep well for 4–5 days and reheat best covered with foil.
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