Chef notes
Although honey-baked ham is usually served for Easter brunch, it makes a spectacular centerpiece for a winter holiday feast. This recipe is Carrie Parente’s favorite entrée to serve for any big gathering, like Christmas Eve or Christmas Day. Why do we love it? There's not a lot of prep, it feeds a big crowd and still tastes delicious when served warm or at room temperature. Here, a bone-in spiral sliced ham gets loads of flavor from fresh oranges and fresh thyme sprigs. Many recipes for traditional honey-baked hams use up to two cups of brown sugar or honey to sweeten the meat. By using juicy navel oranges, you'll still get a delightful sweetness but save a lot of extra calories.
When shopping for ham, think about the number of people you’ll be serving. Account for 1/3 pound of boneless ham per person or 1/2 pound of bone-in ham per person. Since this recipe calls for a 10-pound bone-in ham, it’ll serve about 5 to 6 people. If you’re hosting a larger crowd or want leftovers, purchase a larger ham and scale up the ingredients.
Technique Tip: Using a sharp knife, score a diamond pattern into the surface of the ham. First cut lines in one direction and then cut them in the other direction. Not only does this make the ham look even more beautiful, but it also allows the meat to fully absorb the flavor of the oranges, thyme, honey and Dijon mustard.
Swap Option: You can use a variety of mustards for the glaze such as spicy brown, whole grain or Dijon. Whole-grain mustard adds texture but is actually more mild in flavor compared to Dijon. Instead of honey, try light brown sugar, agave or pure maple syrup.
Ingredients
- 1 10-pound bone-in spiral sliced ham
- 3 navel oranges, divided
- 5 sprigs thyme
- 2 tablespoons fresh thyme leaves
- 1/4 cup honey
- 1/4 cup Dijon mustard
Preparation
1.Preheat the oven to 275 F.
2.Trim excess fat from ham, leaving about 1/4-inch layer to protect meat.
3.Place ham flat side down in shallow roasting pan. Add thyme and the zest and juice of one orange. Cover pan tightly with aluminum foil and bake for 2½ hours (approximately 15 minutes per pound).
4.Remove ham from oven and uncover. Increase oven temperature to 400 F.
5.To make the glaze, whisk together the zest and juice of two oranges, honey, Dijon mustard and thyme leaves in a medium-sized bowl. Brush glaze over top of ham. Bake, uncovered, for 10 minutes. Brush on more glaze and bake for another 10 minutes. Keep this up until the ham is glossy and caramelized, 20 to 30 minutes.
7.Remove ham from the oven and let sit for about 15 minutes before serving.
