Name: Sweet and Spicy Glazed Ham with Orange Zest for Christmas Day Dinner
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 servings
Ingredients: 1 (8–10 lb) fully cooked bone-in ham; 1 cup brown sugar; ½ cup honey; ¼ cup Dijon mustard; 2 Tbsp sriracha or chili sauce; Zest of 2 oranges; ¼ cup fresh orange juice; 1 tsp ground cloves; 1 tsp ground cinnamon

Love this recipe? Save it to Pinterest before you forget!

The first Christmas I spent away from home, I was determined to recreate my grandmother's legendary holiday ham. After three failed attempts and a very smoky kitchen, I realized her secret wasn't just in the ingredients—it was in the way she transformed a simple ham into something magical with layers of sweet, spicy, and citrusy flavors. This sweet and spicy glazed ham with orange zest has become my own tradition, bringing that same magic to my table every Christmas. The combination of brown sugar's caramel sweetness, chipotle's gentle heat, and bright orange zest creates a glaze that's nothing short of spectacular. Your kitchen will fill with the most incredible aroma, and your guests will be asking for the recipe before dinner is even over.

Why You'll Love This Sweet and Spicy Glazed Ham with Orange Zest for Christmas Day Dinner

Perfect Balance: The sweet brown sugar caramelizes beautifully while the chipotle adds just enough heat to keep things interesting without overwhelming the palate.
Make-Ahead Magic: Most of the work can be done the day before, leaving you free to enjoy Christmas morning with your family.
Impressive Presentation: The glossy, ruby-colored glaze creates a stunning centerpiece that will have everyone reaching for their cameras.
Leftover Heaven: This ham tastes even better the next day in sandwiches, soups, or simply reheated with eggs.
Beginner-Friendly: Despite its impressive appearance, this recipe is surprisingly forgiving and perfect for first-time holiday hosts.
Customizable Heat: Easily adjust the spice level to please everyone from kids to heat-seekers.
Orange Zest Brilliance: The fresh orange zest cuts through the richness and adds a bright, festive note that screams holiday.

Ingredient Breakdown

Ingredients for sweet and spicy glazed ham with orange zest for christmas day dinner

Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavors. The star is, of course, a high-quality bone-in ham—we prefer a 7-9 pound fully cooked ham for the best texture and presentation. The bone adds incredible flavor and makes for a beautiful presentation. Dark brown sugar provides deep molasses notes that create that gorgeous caramelized exterior, while the chipotle peppers in adobo sauce bring a smoky, spicy complexity that elevates this beyond ordinary holiday ham.

Fresh orange zest is absolutely essential here—please don't substitute with dried orange peel. The oils in fresh zest provide a bright, aromatic quality that cuts through the richness of the ham and balances the sweetness. We use a combination of orange juice and zest to layer the citrus flavor throughout. The Dijon mustard adds a tangy depth that helps balance the sweetness, while a touch of ground cloves provides that classic holiday warmth that makes everyone think of Christmas.

Don't skip the fresh thyme—it might seem like an afterthought, but the herbaceous notes add another layer of complexity that makes people wonder what your secret ingredient is. The glaze ingredients are simple pantry staples, but together they create something truly magical that will have your guests asking for the recipe.

Step-by-Step Instructions

Total Time: 4 hours 30 minutes (including resting) | Prep Time: 30 minutes | Cook Time: 3-4 hours | Serves: 12-15 people

Step 1: Prep and Score the Ham

Remove your ham from the refrigerator 2 hours before cooking to bring it to room temperature—this ensures even cooking. Preheat your oven to 325°F. Place the ham cut-side down in a large roasting pan fitted with a rack. Using a sharp knife, score the fat in a crosshatch pattern, cutting about 1/4-inch deep in 1-inch intervals. Be careful not to cut into the meat itself. This scoring allows the glaze to penetrate and creates those beautiful caramelized edges.

Pro tip: If your ham has a tough outer skin, trim some of it away, leaving about 1/4-inch of fat for the best texture.

Step 2: Create the Initial Glaze Base

In a medium saucepan over medium heat, combine 1 cup dark brown sugar, 1/2 cup honey, 1/4 cup orange juice, 2 tablespoons Dijon mustard, 1 tablespoon orange zest, 1 minced chipotle pepper in adobo, 1 teaspoon adobo sauce, 1/2 teaspoon ground cloves, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt. Bring to a gentle simmer, stirring constantly until the sugar dissolves and the mixture is smooth, about 3-4 minutes. Remove from heat and let cool for 5 minutes.

The glaze should coat the back of a spoon but still be pourable. If it's too thick, add a tablespoon of orange juice.

Step 3: First Bake and Basting

Pour 1 cup of water into the bottom of the roasting pan to prevent drippings from burning. Cover the ham loosely with foil, ensuring it doesn't touch the scored surface. Bake for 1 hour 30 minutes. After this time, remove the foil and brush the ham with about 1/3 of the glaze, making sure to get it into all the score marks. Return to oven uncovered.

The water in the pan creates steam that keeps the ham moist while the uncovered portion begins to develop that beautiful caramelized exterior.

Step 4: Building the Glaze Layers

Continue baking, brushing with glaze every 30 minutes, until the internal temperature reaches 140°F (about 1.5-2 more hours). The final 30 minutes are crucial—this is when the magic happens. Increase the oven temperature to 400°F, brush with the remaining glaze, and watch as it transforms into a glossy, caramelized coating. The sugars will bubble and darken, creating that restaurant-quality finish.

Don't walk away during the final glazing! The high sugar content means it can go from perfect to burnt quickly.

Step 5: Rest and Serve

Remove the ham from oven and tent loosely with foil. Let rest for 30 minutes—this is non-negotiable! The resting period allows the juices to redistribute, ensuring every slice is moist and flavorful. The internal temperature will continue to rise slightly, reaching the perfect 145°F. Carve by slicing parallel to the bone, then cut along the bone to release the slices.

Save the bone for split pea soup—it's liquid gold for future meals!

Expert Tips & Tricks

Temperature is Everything

Invest in a good instant-read thermometer. The difference between 140°F and 150°F is the difference between juicy and dry ham. Check the temperature in the thickest part, away from the bone.

Make-Ahead Magic

The glaze can be made up to 5 days ahead and stored in the refrigerator. Bring to room temperature before using, and give it a good whisk to reincorporate any separated ingredients.

Spice Level Control

For a milder version, use just the adobo sauce without the actual chipotle peppers. For heat lovers, add an extra pepper. You can also serve additional adobo sauce on the side for those who want more kick.

Orange Zest Hack

Zest your oranges before juicing them—it's much easier. Store extra zest in the freezer for up to 3 months. It's perfect for adding to muffins, cocktails, or other recipes.

Pineapple Juice Swap

If you run out of orange juice, pineapple juice makes an excellent substitute. It adds a tropical note that pairs beautifully with the chipotle and brown sugar.

Leftover Transformation

Chop leftover ham and mix with cream cheese, green onions, and a touch of the glaze for an incredible spread for crackers or bagels. It might be even better than the original ham!

Common Mistakes & Troubleshooting

Don't Let These Happen to You!

Overcooking: This is the #1 ham killer. Remember, your ham is already cooked—you're just heating it through and developing the glaze. Stop at 140°F!
Skipping the Rest: I know it smells amazing, but cutting into hot ham means all those precious juices will run out onto the board instead of staying in the meat.
Glazing Too Early: Adding glaze in the first hour will just burn it. Wait until the ham has heated through before beginning the glazing process.

Problem: The glaze is burning before the ham is heated through.

Solution: Lower the oven temperature to 300°F and cover the ham with foil. The lower temperature will give the interior time to heat without over-caramelizing the exterior.

Problem: The glaze is too thin and running off.

Solution: Simmer it a bit longer to reduce, or add a tablespoon of cornstarch mixed with cold water. Whisk constantly as you add it to prevent lumps.

Variations & Substitutions

Maple-Bourbon Version

Replace the honey with pure maple syrup and add 2 tablespoons of bourbon to the glaze. The bourbon cooks off, leaving behind a rich, complex flavor that pairs beautifully with the orange zest.

Asian-Inspired Twist

Substitute the Dijon with hoisin sauce, add 1 tablespoon of fresh ginger, and replace half the orange juice with rice vinegar. Finish with sesame seeds and green onions.

Kid-Friendly Version

Omit the chipotle entirely and replace with 1/2 teaspoon of smoked paprika for a hint of smokiness without the heat. Kids love the sweet glaze!

Storage & Freezing

Leftover ham is a gift that keeps on giving! Store sliced ham in an airtight container with some of the pan juices to keep it moist. It will keep in the refrigerator for up to 5 days. For longer storage, wrap individual portions tightly in plastic wrap, then in foil, and freeze for up to 3 months. The glaze can be frozen separately in ice cube trays for perfect portion sizes.

To reheat, wrap ham slices in foil with a splash of chicken broth or orange juice, and warm in a 275°F oven for about 15 minutes. Microwaving works in a pinch, but the oven method preserves the texture better. Frozen ham is perfect for adding to soups, quiches, or fried rice—no need to thaw first!

Frequently Asked Questions

Look for a bone-in, fully cooked ham labeled "ham with natural juices" rather than "ham and water product." The bone adds flavor and makes a beautiful presentation. A 7-9 pound ham serves 12-15 people generously. Spiral-cut hams work too, but they tend to dry out more easily, so reduce cooking time and baste more frequently.

While you can heat a ham in a slow cooker, you won't achieve the same caramelized glaze. For best results, use the oven method. However, you can keep the ham warm in a slow cooker after glazing—just wrap it in foil and set to warm. Add a bit of the pan juices to keep it moist.

Since your ham is already cooked, you're heating it to serving temperature, not cooking it. Use an instant-read thermometer inserted in the thickest part (not touching bone) and remove from oven at 140°F. The temperature will rise to 145°F during resting. This ensures juicy, tender slices every time.

Absolutely! You can score the ham and make the glaze up to 3 days ahead. Store the glaze in an airtight container in the refrigerator. On Christmas day, bring everything to room temperature before starting the cooking process. This actually helps the ham cook more evenly.

This ham pairs beautifully with traditional sides like creamy mashed potatoes, roasted Brussels sprouts with bacon, and honey-glazed carrots. The sweet and spicy glaze also complements cornbread dressing and cranberry sauce. Don't forget the rolls for making mini sandwiches with the leftovers!