I know that Easter is still a little over a month away, but is it ever really too early to begin planning your Easter dinner? This Blood Orange Glazed Ham Recipe by my friend Kacey puts a new twist on that Easter dinner staple and is sure to please your family!
My parents have always made an Easter ham - they love that big, juicy holiday ham so much that instead of a Thanksgiving Turkey, they make a ham...and again for Christmas.
Basically, anytime my family gathers together to celebrate a holiday, my mom and dad make a ham as the main dish!
Blood Orange Glazed Ham
While my mom's recipe entails maraschino cherries, pineapple and loads of brown sugar, this is quite different but still yields a succulent, flavorful ham that your family is sure to enjoy!
Blood Orange Glazed Ham Recipe
Ingredients
one bone in ham, sized to your needs
4 blood oranges
½ cup brown sugar
½ cup water
Directions
Zest 1 entire blood orange into a small sauce pot.
Then juice that orange and two additional ones (juice from 3 total oranges) into the pot.
Over medium heat, whisk in the brown sugar.
Let reduce until you have a slightly thickened sauce that can be poured over the ham.
When it is ready, preheat your oven to 275 degrees.
Pour and then rub the glaze over the entire ham, then add the ½ cup of water to the bottom of the roasting dish. Place in the oven tented with tinfoil for roughly the first hour, then remove for the remainder of the time.
You’ll want to cook the ham to an ideal temperature of 150 degrees.
Our 6 pound ham took about 2 hours, plan on roughly 20 minutes per pound.
When the ham is done, let rest for about 20 minutes to help hold in the juices.
Slice the final blood orange into rounds and add to the ham and serving platter.
Blood Orange Glazed Ham
Ingredients
- 1 bone in ham sized to your needs
- 4 blood oranges
- ½ cup brown sugar
- ½ cup water
Instructions
- Zest 1 entire blood orange into a small sauce pot.
- Then juice that orange and two additional ones (juice from 3 total oranges) into the pot.
- Over medium heat, whisk in the brown sugar.
- Let reduce until you have a slightly thickened sauce that can be poured over the ham.
- When it is ready, preheat your oven to 275 degrees F.
- Pour and then rub the glaze over the entire ham, then add the ½ cup of water to the bottom of the roasting dish. Place in the oven tented with tinfoil for roughly the first hour, then remove for the remainder of the time.
- You’ll want to cook the ham to an ideal temperature of 150 degrees.
- Our 6 pound ham took about 2 hours, plan on roughly 20 minutes per pound.
- When the ham is done, let rest for about 20 minutes to help hold in the juices.
- Slice the final blood orange into rounds and add to
Stephanie says
This looks amazing!! Im going to pin this because I wasn't really planning to do much for Easter, but this actually looks like something that would make me want to get cooking for Easter!
Jenn says
I am glad we could inspire you! 🙂 Let me know how you like it if you do end up making it!
Yona Williams says
I LOVE blood oranges...the way they smell and taste...I would love to have a ham glazed with the orange. I bet it tastes amazing.
Heather S. says
This looks amazing! I am adding this to my to-try list! Yummy!
Tom Bellamy says
This looks yummy. Can't wait until Easter.
Tom Bellamy says
I commented on this post:
https://therebelchick.com/spin-easter-dinner-blood-orange-glazed-ham-recipe/#comment-61414
Carolyn says
This looks GORGEOUS. I love love love a sweet glaze on ham.
I have one totally unrelated question: where in the world did you find the beautiful curly typeface/font for the top picture? I'm designing a wedding invitation for a friend, and this would be PERFECT. Would you share?
Carolyn says
This looks GORGEOUS. I love sweet fruity glazes on ham.
I have a totally unrelated question though: where did you find the font/typeface you used for the top photo? I'm designing a wedding invitation for a friend of mine, and it would be PERFECT. Would you share?
Marisol says
Would it be possible to score the ham first before pouring the glaze over the ham, or is it unnecessary? Also do you keep reglazing it?