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holiday glazed ham with marmalade in a white oval baking dish.
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5 from 1 vote

Holiday Glazed Ham with Marmalade

This holiday glazed ham with marmalade is juicy and sweet, with bright citrus notes and warm Caribbean spices. It’s so easy to make — all you need is a spiral-cut ham, orange marmalade and a few simple ingredients. Beginner friendly, perfect for Christmas, Easter or Thanksgiving!
Prep Time10 mins
Cook Time2 hrs 30 mins
Resting time15 mins
Total Time2 hrs 40 mins
Course: Main
Cuisine: Caribbean/Latin American, Holiday
Servings: 8
Calories: 1423kcal
Author: Crystal DaCruz

Equipment

  • roasting pan with rack
  • aluminum foil
  • baster
  • brush for glazing

Ingredients

  • 9 lb spiral cut ham bone-in
  • 2 cups pineapple juice
  • 2 cinnamon sticks
  • 10 whole cloves
  • 4 tablespoon butter
  • ½ cup orange marmalade
  • 3 tablespoon dark rum
  • ⅓ cup brown sugar dark or light
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice

Instructions

Preparing the ham

  • Preheat your oven to 275°F. Place the rack in the roasting pan and remove the ham from its packaging, making sure to discard the plastic disc from the ham's cut side. Place the ham on the rack, cut side facing down. Pat dry with paper towels.
  • Pour the pineapple juice over the ham and baste it a few times, letting the juice get in all the crevices. Add the cinnamon sticks and cloves to the bottom of the pan.
  • Cover the pan with foil and heat in the oven for 2 hours and 15 minutes — about 15 minutes per pound of ham.

Prepare the glaze

  • About 10 minutes before the ham is done, melt the butter over low heat in a small saucepan, then stir in the marmalade until smooth.
  • Add the brown sugar, rum, ginger, nutmeg, and allspice, stirring until combined. Continue to stir over low heat, letting the rum cook off and the glaze thicken slightly.

Glaze and finish roasting

  • Remove the ham from the oven (the internal temperature should register at 140°F using a probe thermometer). Baste the ham with the drippings from the bottom of the pan, then spread half of the glaze over the ham, gently working it into the crevices and between the slices.
  • Raise the oven temperature to 425°F and put the ham back in for 15 minutes. Cover the ham loosely with foil and let it rest while you reheat the remaining glaze on the stove. Brush the glaze over the ham before serving.

Notes

Roasting times by weight
  •  15 minutes per pound at 275°F will keep the ham from drying out.
  • The ham is done when it reaches an internal temperature of 140° F.
More helpful tips 
  • Remove the bone shield — this is a round plastic disc that's inserted into the bone at the bottom of the ham. Remove before prepping/heating the ham.
  • Heat the ham with the cut-side down to keep the moisture in — don't forget to cover the pan with foil during the first phase of cooking,
Carving spiral-cut ham
  1. Transfer the ham to a large cutting board, cut side down. Hold the bone steady with tongs (or your hand if the bone is cool).
  2. Using a sharp knife, position the blade parallel to the bone and carve straight down along the sides, letting the slices fall away from the bone.

Nutrition

Calories: 1423kcal | Carbohydrates: 31g | Protein: 110g | Fat: 91g | Saturated Fat: 34g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 42g | Trans Fat: 0.2g | Cholesterol: 331mg | Sodium: 6118mg | Potassium: 1567mg | Fiber: 1g | Sugar: 27g | Vitamin A: 194IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 5mg