This Cranberry Orange Glazed Ham is sweet, tangy, juicy, and full of holiday flavor. The cranberry glaze gets glossy and sticky in the oven, while fresh orange keeps it bright. It looks fancy on the table, but the steps are very simple.
Servings: 12–16
Prep time: 15 minutes
Cook time: About 2 to 2 1/2 hours
Total time: About 2 hours 15 minutes to 2 hours 45 minutes
Why I Love This Recipe
Ham has always been one of those meals that makes the table feel special. I love putting a big glazed ham in the middle of the table and watching everyone reach for those shiny, caramelized slices.
Cranberry and orange are especially good with salty ham. Cranberry brings a sweet-tart flavor, while orange makes the glaze taste fresh instead of too heavy. As the ham bakes, the glaze gets thick and sticky and works its way between the spiral slices.
I also love that most of the work happens before the ham goes into the oven.
- The glaze uses simple ingredients.
- A spiral-cut ham is already sliced and easy to serve.
- Cranberry balances the salty, smoky ham.
- Orange adds fresh flavor without making the glaze sour.
- The glaze can be made ahead.
- It makes a beautiful centerpiece for a holiday meal.
What You’ll Need
- 1 fully cooked, bone-in spiral-sliced ham, 8 to 10 pounds
- 1 can (14 ounces) whole berry cranberry sauce
- 1/2 cup orange juice
- 1/2 cup packed brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup water, for the roasting pan
Recipe and Instructions
Step 1: Prep the Ham
Heat the oven to 325°F (163°C). Place the 1 fully cooked, bone-in spiral-sliced ham, 8 to 10 pounds, cut side down on a rack inside a large roasting pan. Pour 1/2 cup water into the bottom of the pan. Cover the ham and pan tightly with aluminum foil.
The water helps keep the roasting pan moist while the foil protects the ham from drying out.
Step 2: Start Baking the Ham
Place the covered ham in the 325°F (163°C) oven. Bake for about 1 hour 15 minutes to 1 hour 30 minutes before you begin glazing it.
Keep the ham covered during this first part of baking. Since the ham is already fully cooked, you are gently warming it instead of cooking it from raw.
Step 3: Make the Cranberry Orange Glaze
While the ham heats, add 1 can (14 ounces) whole berry cranberry sauce, 1/2 cup orange juice, 1/2 cup packed brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon finely grated orange zest, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves to a small saucepan.
Set it over medium heat. Whisk until the brown sugar dissolves and the ingredients are well mixed. Bring the glaze to a gentle simmer and cook for 5 to 8 minutes, stirring often, until slightly thickened.
Step 4: Add the First Layer of Glaze
After the ham has baked for 1 hour 15 minutes to 1 hour 30 minutes, carefully remove the foil.
Brush about 1/3 of the prepared cranberry orange glaze all over the warm ham. Gently brush a little glaze between the spiral slices without pulling them apart too much.
Return the ham to the oven uncovered for 15 minutes.
Step 5: Glaze It Again
After 15 minutes, brush another 1/3 of the prepared cranberry orange glaze over the ham. Return it to the oven, uncovered, for another 15 minutes.
The second coat builds the thick, glossy outside.
Step 6: Finish the Ham
Brush the ham with the remaining 1/3 of the cranberry orange glaze. Bake uncovered for another 10 to 15 minutes, or until the glaze is glossy and the ham is heated through.
For a commercially packaged fully cooked ham, aim for an internal temperature of 140°F (60°C), checking the thickest part without touching the bone. If your ham package gives different reheating directions, follow the package directions.
Step 7: Rest, Slice, and Serve
Remove the glazed ham from the oven and let it rest for 10 to 15 minutes. Transfer it to a large round white serving platter.
Follow the spiral cuts to separate the slices. Spoon any glaze left in the roasting pan over the slices before serving.
Why This Recipe Works (Quick Science)
Ham has plenty of salty and smoky flavor, so the sweet and tart glaze helps balance it.
- Brown sugar melts and helps the outside become sticky and caramelized.
- Cranberry sauce adds fruit, sweetness, tartness, and natural thickness.
- Orange juice and zest add acid and fresh citrus flavor, which cuts through the rich ham.
- Dijon mustard adds tang and keeps the glaze from tasting too sweet.
- Cinnamon and cloves bring warm spice without taking over.
- Several thin coats of glaze work better than one very thick coat. Each layer has time to become sticky before the next one goes on.
- Foil during the first part of baking helps limit moisture loss while the ham heats.
Pro Tips
- Check the weight of your ham. A larger ham will need more time.
- Do not add all the glaze at the beginning. The sugar can burn before the center of the ham is hot.
- Brush some glaze between the spiral slices, but do not pull them too far apart. Spreading the slices can make them dry faster.
- Use a meat thermometer instead of guessing when the ham is hot enough.
- Let the ham rest before serving. This also gives you time to finish the side dishes.
Tools You’ll Need
- Large roasting pan
- Roasting rack
- Aluminum foil
- Small saucepan
- Whisk
- Pastry brush
- Measuring cups
- Measuring spoons
- Fine zester
- Instant-read meat thermometer
- Carving knife
- Large round serving platter
Common Mistakes
- Overcooking the ham: A fully cooked ham only needs reheating. Too much oven time can make it dry.
- Glazing too early: Cranberry sauce and brown sugar contain plenty of sugar. Long exposure to heat can make the glaze burn.
- Skipping the foil: Keeping the ham covered during the first stage helps protect it from drying out.
- Touching the bone with the thermometer: This can give you a misleading temperature reading.
- Pulling the spiral slices apart: Opening them too much lets moisture escape.
- Skipping the rest: Give the ham 10 to 15 minutes before serving.
Substitutions and Variations
- Replace orange juice with apple juice for a softer fruit flavor.
- Use jellied cranberry sauce if you do not want cranberry pieces in the glaze.
- Swap Dijon mustard for whole-grain mustard.
- Replace brown sugar with maple syrup for a maple-cranberry flavor. Start with about 1/3 cup because maple syrup adds more liquid.
- Add a pinch of ground ginger for more warm spice.
- Add a little extra orange zest if you want a stronger citrus flavor.
Make-Ahead Tips
You can make the cranberry orange glaze up to 3 days ahead. Let it cool, cover it, and refrigerate it.
When you are ready to cook, gently warm the glaze until it is easy to brush. Do not glaze the ham days ahead because the surface can become wet while it sits.
What to Serve With Cranberry Orange Glazed Ham
This ham works well with classic comfort-food sides:
- Creamy mashed potatoes
- Scalloped potatoes
- Roasted sweet potatoes
- Green beans
- Roasted Brussels sprouts
- Glazed carrots
- Dinner rolls
- Cornbread
- Mac and cheese
- Simple green salad
- Extra cranberry sauce
Macros Information
Nutrition will change based on the brand of ham, how much glaze is eaten, and the size of each serving. For 1 of 14 servings, a reasonable estimate is:
- Calories: about 430
- Protein: about 38 g
- Carbohydrates: about 27 g
- Fat: about 18 g
- Sugar: about 23 g
- Sodium: about 1,900 mg
Ham can be very high in sodium, and brands vary a lot, so use the nutrition label on your ham if you need a more exact number.
Leftovers and Storage
Let leftover ham cool, then place it in an airtight container and refrigerate it within 2 hours.
- Refrigerator: Keep for 3 to 4 days.
- Freezer: Freeze portions in airtight freezer containers or freezer bags for about 1 to 2 months for best quality.
- Reheating: Warm only what you plan to eat. Add a spoonful of glaze or a splash of water and cover the ham while reheating so it stays moist.
- Leftover ideas: Use sliced or diced ham in sandwiches, scrambled eggs, omelets, soup, casseroles, pasta, or breakfast potatoes.
FAQ
Q: Is spiral ham already cooked?
A: Most spiral-sliced hams sold at grocery stores are fully cooked, but always check the package. This recipe is written for a fully cooked ham that only needs reheating.
Q: How do I keep spiral ham from drying out?
A: Keep it covered with foil during most of the reheating time. Add the glaze near the end and avoid heating the ham longer than needed.
Q: Can I make the glaze ahead of time?
A: Yes. Make it up to 3 days ahead and keep it covered in the refrigerator. Warm it gently before brushing it onto the ham.
Q: Can I use jellied cranberry sauce?
A: Yes. It will make a smoother glaze without whole cranberry pieces.
Q: Why do I glaze the ham three times?
A: Thin layers have time to thicken and stick to the ham. This gives you a glossy coating without putting a heavy layer of sugary glaze in the oven for too long.
Q: What temperature should a fully cooked ham reach?
A: For a commercially packaged fully cooked ham being reheated, 140°F (60°C) is a common target. Check the package directions too, since the producer may give specific heating instructions.
Q: How much ham should I plan per person?
A: For a bone-in ham, around 1/2 to 3/4 pound per person is a useful starting point, especially if you want leftovers.
Final Thoughts
Cranberry Orange Glazed Ham is a simple way to turn a classic ham into something extra special. You get salty, smoky ham under layers of sweet-tart cranberry glaze, with fresh orange and warm spices in every bite.
Give it time to heat gently, save the glaze for the end, and watch that beautiful shiny crust form. When you make it, leave a comment and share how it turned out, what you served with it, and any questions you have.