Orange Glazed Ham
Orange Glazed Ham is the perfect centerpiece for holiday dinners. Our orange marmalade glaze adds a sticky, sweet flavor to the smoky ham.
We double smoke our ham on the Big Green Egg using hickory chunks to add extra smoke flavor and the glaze gets extra sticky and delicious. We also love this Grilled Pineapple Glazed Ham to feed a crowd.
We enjoy grilled ham throughout the year, not just for the holidays. It’s great to cook over the weekend to have leftovers for sandwiches and easy dinners for the week.
Ingredients Needed
- Bone-in Half Ham
- Orange Marmalade
- Worcestershire Sauce
- Dijon Mustard
- Apple Cider Vinegar
- Brown Sugar
- Granulated Garlic
- Onion Powder
- Smoked Paprika
- Kosher Salt
- Fresh Ground Pepper
Step By Step Directions
Make the orange glaze in a pan by adding orange marmalade, Worcestershire sauce, dijon mustard, apple cider vinegar, brown sugar, garlic, onion, paprika, salt and pepper.
Cook over medium heat, whisking until mixture is well combined and mixture comes to a low boil. Lower to simmer, cooking 5 minutes. Pour into a jar and set aside. Cover and refrigerate if making ahead.
Prepare a grill fire to 250°. Hickory or pecan will add additional smoke flavor.
Remove ham from packaging and pat dry with paper towels.
Place the ham, cut side down on a rimmed baking sheet.
Score the ham by making 1 inch deep slices across the entire ham about 1 inch apart. Turn the ham and make slices in the other direction, creating a crosshatch pattern.
Brush orange glaze over the ham, pulling the slices apart to get the glaze down into the cuts of the ham.
Cook ham over indirect fire with the grill closed for one hour.
Brush ham with another layer of glaze.
Close the grill and continue to cook about another hour our until internal temperature reaches 145° using a digital meat thermometer.
Remove from grill and rest for 15 – 20 minutes.
Slice ham and serve immediately or at room temperature.
How to Store and Reheat
Leftover ham can be wrapped in several layers of plastic wrap or store in a zip top bag in the refrigerator up to 4 days. For longer storage, use a vacuum sealer and refrigerate up to 7 days or freeze up to 3 months. The ham bone can be stored separately for beans or soup.
Reheat sliced ham in a skillet coated with olive oil over medium heat, turning after 2 minutes, to warm both sides.
How Much Ham Per Person
With a bone-in ham, we figure about ¾ pound per person. An average half ham will serve 10 people.
Best Side Dishes for Ham
- Southern Potato Salad is an easy make ahead side dish that is delicious with smoky ham.
- Grilled Creamed Corn has so much flavor and is made with plenty of cheese and crispy bacon.
- Potatoes Au Gratin are easy to make on the grill and this creamy casserole is a favorite for holiday ham dinners.
- Coleslaw is a quick and easy side dish that can be made ahead of your ham dinner and is always a favorite.
This Orange Glazed Ham is tender, juicy and full of amazing flavors making it the ultimate center piece for Easter, Thanksgiving or Christmas dinner.
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Orange Glazed Ham
Ingredients
- 1 bone-in half ham
- 18 oz Orange Marmalade
- 3 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons dijon mustard
- ¼ cup brown sugar
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare a grill fire to 250° using hickory or pecan for smoke flavor.
- Make the orange glaze in a pan by adding orange marmalade, Worcestershire sauce, dijon mustard, apple cider vinegar, brown sugar, garlic, onion, paprika, salt and pepper.
- Cook over medium heat, whisking until mixture is well combined and mixture comes to a low boil. Lower to simmer, cooking 5 minutes. Pour into a jar and set aside. Cover and refrigerate if making ahead.
- Remove ham from packaging and pat dry with paper towels.
- Place the ham, cut side down on a rimmed baking sheet.
- Score the ham by making 1 inch deep slices across the entire ham about 1 inch apart. Turn the ham and make slices in the other direction, creating a crosshatch pattern.
- Brush orange glaze over the ham, pulling the slices apart to get the glaze down into the cuts of the ham.
- Cook ham over indirect fire with the grill closed for one hour.
- Brush ham with another layer of glaze.
- Close the grill and continue to cook about another hour our until internal temperature reaches 145° using a digital meat thermometer.
- Remove from grill and rest for 15 – 20 minutes.
- Slice ham and serve immediately or at room temperature.
Notes
Nutrition
