Juicy oven roasted Rosemary Citrus Glazed Ham slathered in a sweet and savory rosemary citrus glaze! Perfect for your holiday meal!
I adore holidays. Each for a different reason – although, let’s be honest, those reasons often revolve around food. St. Patty’s Day is in just a few days and I am very very excited because my favorite color is green and hello, St. Patty’s Day is all about green things. We are attending not one, but two parties for this beloved green holiday.
We take our Irish heritage seriously in this house.
But after this holiday is over, it’s on to EASTER! The thing about Easter is that it is like a Spring Thanksgiving I feel like. I always prefer ham to turkey so my mother makes ham and turkey for Thanksgiving, but for Easter it’s 100% all about that juicy ham.
And the potatoes. And the green beans. And the raspberry jello.
But mostly about the ham and this year a brand new crazy-good glazed ham recipe is my Easter gift to you. I absolutely love this glaze because it’s got a little bit of everything a good glaze should – a little tang + a little sweet + a little savory. Mmmmm. so. darn. good.
Best Glazed Ham
- 5 pounds large hickory smoked ham
- ¾ cup honey - runny, warmed if needed
- ½ cup brown sugar
- ¼ cup dijon mustard
- ⅓ cup fresh-squeezed orange juice - from 1 ½-2
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh rosemary or thyme
- 2 teaspoons ground coriander
- 1 teaspoon salt
- In a medium saucepan whisk together the honey, brown sugar, mustard, orange juice, herbs, coriander, and salt. Bring to a boil over medium-high heat, reduce to low and simmer for 6-8 minutes while you proceed with the next step.
- Preheat oven to 375 degrees F. Place the ham in a large roasting pan. Pour the glaze mixture over the ham being sure to cover as much of the ham surface as possible.
- Loosely tent with foil and bake for 60 minutes in preheated oven.
- Remove the ham from the oven and increase the oven temperature to 425 degrees. Remove foil tent and brush the ham with sauce from the bottom of the pan.
- Return ham to the oven (uncovered) and cook for an additional 30-45 minutes, basting the ham with more sauce every 10-15 minutes or so.
- Remove the ham from the oven and allow to rest for 20 minutes before carving (this is important to keep your ham moist and not dried out!) Serve any additional sauce from the pan alongside the warm ham. Enjoy!