Ham is my favorite entrée to serve for any big gathering. There is not a lot of prep, it feeds a big crowd and is great served warm or at room temperature. This recipe is delicious because the ham gets loads of flavor from the orange and thyme. Many recipes for traditional honey-baked hams use up to two cups of brown sugar or honey to sweeten the meat. By using juicy oranges, you'll still get a delightful sweetness but save a lot of extra calories.
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.
Swap option: You can use a variety of mustards for the glaze such as spicy brown, whole grain or Dijon. Instead of honey try brown sugar or maple syrup.
- One 10-pound bone-in spiral sliced ham
- 3 navel oranges, divided
- 5 sprigs thyme
- 2 tablespoons thyme leaves
- 1/4 cup honey
- 1/4 cup Dijon mustard
1. Preheat 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. Zest and juice one orange into roasting pan and add 5 sprigs of thyme. 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. For the glaze, combine zest and juice of remaining two oranges, honey, Dijon mustard and thyme leaves.
6. 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 it is glossy and caramelized, about 20-30 minutes total.
7. Remove ham from the oven and let sit for 15 minutes before serving.