Maple Orange Glazed Smoked Ham
November 3, 2026 • 0 comments
Our smoked ham is boneless, naturally cured, and cold smoked. Cold smoking gives it the flavor but does not cook it through, so it goes in the oven like a roast and comes out when the thermometer reads 145 degrees. The glaze goes on in the last hour, a layer at a time, until the outside is dark and sticky. We served ours with potato salad.
- Prep Time:
- Cook Time:
- Servings: About 2 per pound of ham
Ingredients
- (1, thawed) Smoked Ham
- (6 oz) Pineapple juice
- (1/2 cup) Orange marmalade
- (1/2 cup) Maple syrup
- (2 tbsp) Apple cider vinegar
- (2 tbsp) Spicy brown mustard
- (1 tsp) Ground cinnamon
- (1/2 tsp) Ground cloves
Directions
- Thaw the ham in the refrigerator before cooking.
- Preheat the oven to 300 degrees.
- Set the ham on the rack in the roasting pan and cover it with the lid or foil. Bake for about 90 minutes.
- While the ham bakes, make the glaze. Whisk the pineapple juice, marmalade, maple syrup, apple cider vinegar, mustard, cinnamon, and cloves together in a small saucepan. Simmer over low heat for about 20 minutes, stirring now and then, until it starts to thicken. Leave it on low while you glaze. It keeps thickening over the hour, so the last coats go on stickier than the first.
- After 90 minutes, lift the lid and brush the ham with glaze, then put the lid back on. Keep baking, brushing on more glaze every 10 to 15 minutes, for about another hour.
- Start checking the temperature in the thickest part of the ham. It is done at 145 degrees. A larger ham will take longer, so go by the thermometer, not the clock.
- Move the ham to a sheet pan, cover it loosely with foil, and let it rest for 20 minutes.
- Slice and serve.
Equipment
- Roasting pan with a rack and a lid (or foil)
- Small saucepan and a whisk
- Basting brush
- Meat thermometer
- Sheet pan and foil for resting
Notes
- Why 145 degrees: our ham is cold smoked, which means it is not fully cooked when you buy it. Heat it to an internal temperature of 145 degrees before serving.
- Sizing: plan on about half a pound per person.
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