Ina Garten Orange Marmalade–glazed Ham

Ina Garten’s Orange Marmalade–Glazed Ham is made with smoked ham, pineapple juice, orange marmalade, light brown sugar, ruby Port wine, Dijon mustard, and mango chutney. This delicious ham recipe creates a hearty dinner that takes about 3 hours to prepare and can serve up to 12 people.

This Orange Marmalade–Glazed Ham Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 1 (16 to 18-pound) bone-in smoked ham (not spiral-cut), such as Nodine’s Woodland whole bone-in ham
• 1 cup canned pineapple juice
• 8 ounces orange marmalade, such as Tiptree
• ⅔ cup light brown sugar, lightly packed
• ½ cup ruby Port wine
• ½ cup Dijon mustard
• ¼ cup mango chutney, such as Stonewall Kitchen, plus extra for serving
• Buttermilk Biscuits (this page), for serving (optional)

How To Make Orange Marmalade–glazed Ham?

1. Prepare the Ham: Allow the ham to stand at room temperature for one hour. Using a long, sharp knife, trim off most of the dark outer layer on the top of the ham, leaving all the fat intact. Score the fat in a diagonal diamond pattern without cutting into the meat.
2. Preheat and Begin Roasting: Preheat your oven to 150°C / 300°F. Place the ham fat-side up in a large, shallow roasting pan. Pour the pineapple juice over the ham and roast for 1 hour and 30 minutes.
3. Make the Glaze: While the ham is roasting, combine the marmalade, brown sugar, Port wine, mustard, and chutney in a small saucepan. Bring the mixture to a boil over low heat, whisking until the sugar has dissolved and the marmalade has melted. Set aside.
4. Glaze and Continue Roasting: Spoon two-thirds of the glaze over the ham. Increase the oven temperature to 160°C / 325°F and bake the ham for another hour, occasionally basting with the remaining glaze, until golden brown.
5. Serve: Allow the ham to rest for 15 minutes, then slice and serve hot or warm with the chutney and, if desired, with buttermilk biscuits.

Recipe Tips:

• Score the Fat Properly: Make sure to score the fat in a diamond pattern without cutting into the meat. This helps the glaze soak in and keeps the ham juicy and flavorful.
• Use Low Heat for the Glaze: When making the glaze, keep the heat low and whisk until the sugar fully dissolves and the marmalade melts smoothly. This prevents burning and creates a rich, even glaze.
• Baste Frequently for Best Flavor: After applying the first layer of glaze, baste the ham every 20–30 minutes with the remaining glaze. This keeps the ham moist and ensures a beautiful, caramelized crust.
• Let the Ham Rest Before Slicing: Allow the ham to rest for at least 15 minutes after baking. This helps the juices redistribute, making each slice tender and flavorful.
• Serve with Extra Chutney for Added Zing: The mango chutney adds a wonderful sweet and tangy contrast. Serve a little extra on the side to enhance each bite, especially if you’re pairing it with buttermilk biscuits.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Orange Marmalade–Glazed Ham cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Allow the ham to cool to room temperature before freezing. Wrap it well in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, move the ham to the refrigerator overnight before reheating.
• Reheat: Preheat the oven to 150°C / 300°F. Place the ham slices in a baking dish with a splash of water or broth, cover with foil to keep the moisture in, and heat for 10–15 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 slice (based on 15 servings)

• Calories: 300
• Total Fat: 12 g
• Saturated Fat: 4 g
• Cholesterol: 80 mg
• Sodium: 1500 mg
• Potassium: 350 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Sugars: 20 g
• Protein: 20 g

Try More Ina Garten Recipe:

• Ina Garten Lemon Linguine With Zucchini & Basil
• Ina Garten Weeknight Spaghettoni With Tomatoes & Pancetta
• Ina Garten One-pot Oven Risotto
• Ina Garten Overnight Mac & Cheese