Best Cranberry Orange Glazed Ham – Holiday Dinner

I still remember the first holiday ham I made. I was 23, terrified, and my oven had a mind of its own. The ham came out dry, the glaze slid off like a bad toupee, and my grandma politely asked if we had any ketchup. That was the last time I didn't have a plan. Since then, I've perfected a foolproof method that gives you a glossy, sweet-tangy crust, a juicy interior, and a sauce you'll want to drizzle on everything from mashed potatoes to leftover sandwiches.

This Cranberry Orange Glazed Ham is a showstopper, but it's actually forgiving. You don't need a culinary degree—just a little patience and a good thermometer. The glaze has that perfect balance of tart cranberry and bright orange, with a hint of warm spices. It’s sweet but not cloying, and it caramelizes into the most beautiful mahogany crust. Whether it's for Christmas, Easter, or just a Sunday dinner that deserves a little extra love, this ham is your new best friend.

So grab a spiral-cut ham (or a bone-in one if you're feeling brave), and let's make some memories. I promise, this one will have everyone asking for seconds—and the recipe.

About the Ingredients

1 (8-10 lb / 3.6-4.5 kg) spiral-cut bone-in ham

Spiral-cut is easiest for serving, but you can use a whole bone-in ham. If using a whole ham, just score the surface in a diamond pattern. Look for a ham that's not pre-glazed so you can control the flavor.

1 cup (240 ml) whole berry cranberry sauce

Use canned or homemade. If you prefer a smoother glaze, blend it briefly. You can also substitute with jellied cranberry sauce, but whole berry adds nice texture.

1/2 cup (120 ml) orange juice, freshly squeezed

Fresh orange juice makes a big difference, but bottled works in a pinch. You can also use 1/4 cup of orange liqueur like Grand Marnier for an adult twist.

1/2 cup (120 ml) honey

Honey adds floral sweetness and helps the glaze caramelize. You can substitute with maple syrup or brown sugar dissolved in a little water.

1/4 cup (60 ml) Dijon mustard

Dijon adds a subtle tang that balances the sweetness. If you don't have Dijon, use whole grain mustard or 2 tablespoons of yellow mustard plus a splash of vinegar.

1 tablespoon (6 g) orange zest

Zest the orange before juicing. Make sure to avoid the white pith, which is bitter. You can also use lemon zest if you're out of oranges.

1 teaspoon ground cinnamon

Cinnamon adds warmth. Feel free to use a pinch of cloves or nutmeg instead, but don't overdo it.

1/2 teaspoon ground cloves

Cloves are potent, so a little goes a long way. You can skip them if you prefer a milder flavor, or use a pinch of allspice.

Tips & Tricks

• Let the ham sit at room temperature for 30 minutes before baking – this helps it cook more evenly and stay juicy.
• Use a meat thermometer to check doneness; insert it into the thickest part without touching the bone. You're aiming for 140°F (60°C) when done.
• Don't baste too often – every 20 minutes is plenty. Opening the oven lets heat escape and slows cooking.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 325°F (165°C). Place the ham in a roasting pan, cut side down. If it's not spiral-cut, score the surface in a diamond pattern. Cover the ham loosely with foil and bake for 1 hour to start warming it through.

2. Make the Glaze

While the ham warms, combine the cranberry sauce, orange juice, honey, Dijon mustard, orange zest, cinnamon, and cloves in a small saucepan. Bring to a simmer over medium heat, then reduce heat and let it gently bubble for 5-7 minutes until slightly thickened. You'll see it coat the back of a spoon.

3. Glaze and Bake

After the first hour, remove the ham from the oven and brush a generous layer of the glaze all over the surface. Return to the oven, uncovered, and continue baking, basting with more glaze every 20 minutes, for about 1 to 1.5 hours more, until the internal temperature reaches 140°F (60°C) and the glaze is sticky and caramelized.

4. Caramelize the Crust

For an extra glossy crust, in the last 15 minutes of baking, switch the oven to broil and watch it closely. Broil for 2-4 minutes until the glaze is bubbly and dark golden brown in spots. Keep an eye on it – it can burn quickly.

5. Rest and Serve

Once done, remove the ham from the oven and let it rest for 15-20 minutes under a loose tent of foil. This allows the juices to settle. Then transfer to a cutting board, carve, and serve with extra glaze on the side.

Delicious Variations

Bourbon-Brown Sugar

Swap the honey for 1/2 cup packed brown sugar and add 2 tablespoons bourbon to the glaze. Skip the cloves.

Spicy Pineapple

Replace the orange juice with pineapple juice and add 1/2 teaspoon red pepper flakes for a sweet-heat kick.

Maple-Mustard

Use maple syrup instead of honey and add 1 extra tablespoon of Dijon. Omit the cinnamon and cloves for a simpler flavor.

How to Store Cranberry Orange Glazed Ham

Frequently Asked Questions

I hope this Cranberry Orange Glazed Ham becomes a beloved tradition at your table. If you try it, tag me on social media – I'd love to see your beautiful creation! And remember, you're doing better than you think.

Cranberry Orange Glazed Ham

Juicy, caramelized ham with a tangy cranberry-orange glaze – the perfect centerpiece for your festive table.

★★★★½ 4.8 (187 ratings)

15 minPrep time150 minCook time12Servings380 kcalCalories

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🧂 Ingredients

• 1 (8-10 lb / 3.6-4.5 kg) spiral-cut bone-in ham
• 1 cup (240 ml) whole berry cranberry sauce
• 1/2 cup (120 ml) orange juice, freshly squeezed
• 1/2 cup (120 ml) honey
• 1/4 cup (60 ml) Dijon mustard
• 1 tablespoon (6 g) orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 325°F (165°C). Place the ham in a roasting pan, cut side down. If it's not spiral-cut, score the surface in a diamond pattern. Cover the ham loosely with foil and bake for 1 hour to start warming it through.
2. 2Make the Glaze — While the ham warms, combine the cranberry sauce, orange juice, honey, Dijon mustard, orange zest, cinnamon, and cloves in a small saucepan. Bring to a simmer over medium heat, then reduce heat and let it gently bubble for 5-7 minutes until slightly thickened. You'll see it coat the back of a spoon.
3. 3Glaze and Bake — After the first hour, remove the ham from the oven and brush a generous layer of the glaze all over the surface. Return to the oven, uncovered, and continue baking, basting with more glaze every 20 minutes, for about 1 to 1.5 hours more, until the internal temperature reaches 140°F (60°C) and the glaze is sticky and caramelized.
4. 4Caramelize the Crust — For an extra glossy crust, in the last 15 minutes of baking, switch the oven to broil and watch it closely. Broil for 2-4 minutes until the glaze is bubbly and dark golden brown in spots. Keep an eye on it – it can burn quickly.
5. 5Rest and Serve — Once done, remove the ham from the oven and let it rest for 15-20 minutes under a loose tent of foil. This allows the juices to settle. Then transfer to a cutting board, carve, and serve with extra glaze on the side.

👨‍🍳 Chef's Note: If your glaze starts to get too thick while baking, thin it with a splash of orange juice. The ham is forgiving, so don't stress – you've got this.

Servings: 12

Cuisine: American

Course: Main Dish

Nutrition (per serving): 380 kcal · 28g protein · 18g carbs · 18g fat

Written by Sofia Ramirez
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.