This Orange Brown Sugar Glazed Ham is so deliciously sweet and citrus-y! Ditch the glaze packet and make your own orange brown sugar glaze from scratch!

Orange Brown Sugar Glazed Ham l

Like most homes on Easter we did the whole ham dinner thing. I made these delicious baked beans and equally delicious, loaded twice baked potatoes and it was good, reeeeal good. I’m excited to share with you the glaze I use on my ham. It’s sweet and sticky with a hint of orange. I love it and I think you’ll like it too!

In my few years of life I’ve learned three crucial things when it comes to ham-making.

1.Don’t forget to remove the bone cap/plug thingie. As it’s definitely not a good idea to roast it. (I’ve done it. Twice.)

2.Instant thermometer. Unless you like uneven warm ham?

3. Lifting a ham out of roasting yourself could lead to it ending up on the floor. Always enlist someone who is stronger than you. (Thank you Pat!)

Luckily for my family, I’ve got it down. I think. 😉

To Make This Orange Brown Sugar Glazed Ham You Will Need:

  • 1 (6-10 pound) fully cooked ham (I like a bone-in, spiral)
  • water
  • dark brown sugar
  • pineapple juice
  • dried mustard
  • orange zest

This bone-in spiral ham is 9 pounds. I like spiral ham because the glaze gets in those cracks and crevices, but you use what you like. Just place it in a deep-sided roasting pan cut side facing down.

Add 1 cup of water into the pan. You’ll eventually cover the pan with foil, so the water kind of steams and keeps the ham moist.

If you have an oven-safe thermometer seriously use it. Slide it into the thickest and deepest part. So many times I follow the package directions and when I go to slice-n-serve the center is cold. Also don’t forget to remove that plastic bone guard thing {see list above}.

Cover every square inch with foil and bake at 325º about 15-20 minutes per pound, or until the internal temp reads 130-135 degrees.

Meanwhile make the glaze.

I’ve tried this with using the juice from the orange and I’ve tried it with the pineapple juice. The oj makes it too orangie if-you-know-what-I-mean, so I prefer the pineapple juice. Now, I’ve run into the problem where I did not want to buy a giant can of pineapple juice just for 3 measly tablespoons.

So what I do is this:

M grocery store sells fresh slices of pineapple. So I but that, puree it in my food processor and then strain out the juice discarding the pulp. It sounds time consuming, but unless you have other uses for that huge can of pineapple then I’d say it’s worth your time.

Measure 1/2 cup of packed dark brown sugar.

Add that and 1 tablespoon dried mustard into a measuring cup or bowl.

Add 1 teaspoon of the orange zest.

And then add in 3 tablespoons of the pineapple juice.

Next, give it a good stir.


And then set it aside until the ham is almost ready.

Orange Brown Sugar Glazed Ham l

Once the ham reaches a 130-135° internal temp, remove it from the oven and crank up the heat to 425°. Remove (by spoon or one of those sucker-up gadgets that never work for me) and drain all the cooking liquid and juices. Go get that glaze and slather it all up and down with a basting brush. Be sure to lift up the layers and get it up in there too. Once the oven is at 425° pop it in and let the glaze do it’s thang for about 20-25 minutes.

Orange Brown Sugar Glazed Ham l

Next remove the orange brown sugar glazed ham to a carving board with some serious skill and muscle power (see above list). It should be falling apart and the glaze all shiny and sticky-like. Take your knife and run it along the bone and serve it up.

Orange Brown Sugar Glazed Ham l

Looking at these photos has me all excited for the leftover orange brown sugar glazed ham!

Enjoy! And if you give this Orange Brown Sugar Glazed Ham recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Orange Brown Sugar Glazed Ham l

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Yield: 12 servings

Orange, Brown Sugar Glazed Ham

Ditch the packet and make your ham glaze yourself! It's sweet and sticky with a hint of orange.


  • 6 to 10 pound fully cooked ham, like a bone-in spiral ham
  • 1 cup water
  • 1/2 cup dark brown sugar
  • 3 tablespoons pineapple juice
  • 1 tablespoon dried mustard
  • 1 teaspoon orange zest


  • Preheat your oven to 325°.
  • Place the ham "face-down" in a deep roasting pan. Add in a cup of water. Insert an oven-safe thermometer and cover the entire pan with aluminum foil.
  • Place ham in oven and bake until the thermometer reads 130-135 degrees. Combine the brown sugar, pineapple juice, zest and dried mustard. Stir to combine. If it's a little thick add a tablespoon of water to thin it out. Set aside.
  • Remove ham and crank the oven temp up to 425 degrees. Discard any accumulating juices in the pan. Brush the glaze all over the ham and return it to the oven to bake for 20-25 more minutes. Let the ham rest for 10-15 minutes covered in foil before slicing off of the bone.
Serving: 1g, Calories: 591kcal, Carbohydrates: 10g, Protein: 49g, Fat: 38g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Cholesterol: 141mg, Sodium: 2696mg, Potassium: 670mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 2mg