Master Ham with a Marmalade Glaze

Master Ham with a Marmalade Glaze
  • Servings: Whole Ham Serves 15-20, Half Ham Serves 8-10
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 whole bone-in ham (14-18 lbs) or boneless ham (12-16 lbs) or 1 half bone-in ham (7-9 lbs) or one half boneless ham (6-8 lbs)
  • 2-4 cups liquid
  • 1 recipe Ham Glaze and Sauce or 1/2 recipe for a half ham (See individual Glaze/Sauce recipes)


Position a rack in the lower third of the oven so the ham does not touch the roof of the oven. Heat the oven to 325F.

Trim away any skin and external fat to a thickness of about 1/4-inch. Place ham fat side up and score the fat in a 2-inch diamond pattern over the top surface to a depth of about 1/4-inch.

Place ham in a roasting pan. Add liquid as instructed in the Glaze/Sauce recipe so that there is at least 1/4-inch covering the bottom of the pan. Insert into the oven. If using a continuous read digital meat thermometer (recommended) preset the temperature alarm to 120�F. Use 10 minutes per pound as an estimate of the minimum time to roast the ham but always use the actual internal temperature to judge doneness.

As the ham bakes, continue to add liquid so the bottom of the pan is covered with liquid to a depth of at least 1/4-inch. If not using a continuous-read meat thermometer begin monitoring the internal temperature after the minimal time you have calculated based on the 10 minute per pound formula. When the ham reaches 120F it is time to apply the glaze. If not yet at 120F, continue to check the ham every 15 minutes. To apply the glaze, remove the ham from the oven and turn the temperature to 425F. Add more liquid to the pan making sure there is now about 1/2-inch covering the bottom of the pan. Smear the glaze generously over the top surfaces of the ham using a large spoon or pastry brush. Insert pan back into the oven for 10-15 minutes or until the glaze bubbles and begins to darken.

Remove ham from oven and transfer to a carving board or large platter and let it rest for 20-40 minutes while you turn the pan juices into a sauce and finish cooking the meal. While the ham rests, its internal temperature will rise 5-10 degrees and the final internal temperature will reach 140F to 145F (the internal temperature of the ham will be about 130F-135F when you first remove it from the oven).

To make the various sauces, pour all of the pan juices into a 3-4 cup Pyrex measuring cup and place it in the freezer. When the fat congeals on the surface spoon it off and discard. Pour the pan juices into a 2-quart heavy saucepan and whisk in the remaining Glaze/Sauce ingredients called for in each recipe and bring to a boil. Taste the sauce to determine if the favors have concentrated to your liking. If not, continue to boil to concentrate the flavors to your taste, You may serve the sauce as is or if your prefer the sauce thicker, stir in the cornstarch and whisk for about 30 seconds to lightly thicken the sauce to the consistency of maple syrup. Set aside and keep warm.

Carve the ham and arrange slices on a platter. Pour sauce into a small serving bowl or gravy boat and let guests ladle a little over their portion of ham. Remind guests that this is a sauce and not a gravy and a little of this intensely flavored sauce goes a long way.

Click here for Marmalade Glaze/Sauce recipe.

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