Orange Dijon Glazed Ham
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 40 mins
-
Servings
20
-
Calories
992 kcal
-
Course
Main Course
-
Cuisine
American
Orange Dijon Glazed Ham
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Orange Dijon Glazed Ham - Succulent spiral ham is brushed with a sweet and tangy orange dijon glaze, then roasted until perfection.
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Ingredients
- 1 fully cooked ham I used Hormel Cure 81 bone-in ham Cherrywood flavor
Orange Dijon Glaze
- ½ cup orange marmalade
- 2 Tablespoon Dijon mustard
- Juice of 1 orange
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Instructions
- Heat oven to 275 F. Let ham rest to room temperature. Mix marmalade, dijon mustard and orange juice in a small bowl.
- Place ham face-down in a foil-lined roasting pan. Brush on some of the glaze.
- Add 1 cup water to the pan. Cover the baking pan securely with foil or cover with roasting pan lid.
- Bake according to package directions (I cooked mine for 12 minutes per pound) until the ham is warm, or until the internal temperature of the ham is about 120-130 F, brushing on more glaze halfway through the baking time.
- Cover with aluminum foil and let rest for 15 minutes before serving. Serve ham with remaining glaze to drizzle over slices.
Nutrition Information
Show Details
Calories
992kcal
(50%)
Carbohydrates
5g
(2%)
Protein
86g
(172%)
Fat
67g
(103%)
Saturated Fat
23g
(115%)
Cholesterol
248mg
(83%)
Sodium
4769mg
(199%)
Potassium
1149mg
(33%)
Sugar
4g
(8%)
Vitamin A
5IU
(0%)
Vitamin C
0.4mg
(0%)
Calcium
32mg
(3%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 992 kcal
% Daily Value*
| Calories | 992kcal | 50% |
| Carbohydrates | 5g | 2% |
| Protein | 86g | 172% |
| Fat | 67g | 103% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 248mg | 83% |
| Sodium | 4769mg | 199% |
| Potassium | 1149mg | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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