Name: Orange Glazed Ham - Perfect Easy Holiday Recipe
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 1 Fully Cooked Ham (Spiral Cut Or Uncut (8–10 lb)); Yellow Mustard; BBQ Pork Rub Of Choice; 1 C Orange Juice; 1/2 C White Sugar; 3 TBSP Honey; 2 TBSP Orange Marmalade; 2 TBSP Dijon Mustard; 1 TBSP Apple Cider Vinegar; 1 tsp Orange Zest; 1/2 tsp Paprika; 1/8 tsp Turmeric; Pinch Salt

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I have always loved a good glazed ham, but once I started making them on the smoker, it was hard to go back to the oven. This orange glazed ham has become one of my go-to recipes any time I want something that feels special without being complicated. The smoke gives it depth, the citrus keeps it bright, and the glaze sets up just sticky enough to make every slice worth going back for.

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Close-up of a orange glazed ham, spiral-cut ham resting on a wire rack, with a shiny caramelized surface and visible grill marks. The background is slightly blurred, focusing attention on the delicious, juicy meat.

What I like most about this orange glazed ham is that it does not rely on being overly sweet to impress. You still get that classic glazed ham vibe, but the orange and Dijon bring balance instead of sugar overload. It is the kind of dish that looks like you put in a ton of effort, even though the process is very straightforward. Orange glazed ham will be your new favorite.

A tray with ingredients for a recipe, including a jar of orange marmalade, fresh orange, Tropicana orange juice bottles, Dijon mustard, honey, spices in small bowls, sugar, and a pink Himalayan salt grinder.

Why You Will Love It

This orange glazed ham hits on all the things I want in a crowd-friendly recipe. It has bold flavor, it holds well on the smoker, and it gives you a lot of flexibility with timing. Since you are starting with a fully cooked ham, the focus is all about layering flavor instead of stressing over doneness.

A close-up of a saucepan filled with bubbling golden liquid, being stirred with a red silicone spatula. The kitchen background is slightly blurred.

The mustard binder and BBQ rub build a savory foundation for the orange glazed ham that plays really well with the smoke. Once the orange glaze goes on, everything comes together with a glossy finish that seeps into the slices instead of just sitting on the outside. Whether this orange glazed ham is for a holiday meal or a big family dinner, it always delivers.

A large, glazed ham sits on a wire rack inside a smoker, covered in a shiny sauce. A red brush is being used to spread more glaze over the ham. Foil lines the smoker’s bottom for easy cleanup.

Ingredients And Tools

You do not need a long ingredient list to make this orange glazed ham work. A fully cooked ham is the base, and spiral cut or uncut both work just fine here. Yellow mustard acts as a simple binder, and any BBQ pork rub you already like will get the job done.

A large, spiral-cut ham coated with seasoning is smoking on a grill. The ham sits on a wire rack above a foil-lined tray, with a meat thermometer inserted into the top.

We can't have an orange glazed ham without the orange glaze - let's make it! The orange glaze is where the personality comes in. Orange juice, white sugar, honey, and marmalade give you sweetness with real citrus flavor instead of that artificial taste. Dijon mustard and apple cider vinegar balance everything out, while orange zest and a few spices round out the finish.

A gloved hand holds a slice of glazed ham with honey dripping from it, in front of a whole ham resting on a foil-covered rack. The person wears a dark sweatshirt featuring a bold graphic design.

As far as tools go, a smoker set up for indirect heat and a reliable meat thermometer are the most important. A stainless steel saucepan is worth using for the glaze since the acidic ingredients can react with other cookware and dull the flavor.

How To Make The Orange Glazed Ham

Prep
Start by preheating your smoker to 250°F and letting it settle into a steady temperature. While the smoker is warming up, remove the ham from the packaging and pat it dry with paper towels. A light coat of yellow mustard goes on next, just enough to help the seasoning stick without overpowering the ham.

Season the ham generously on all sides with your BBQ pork rub. This is a large cut of meat, so do not be shy with the seasoning. If you are using a spiral ham, make sure to work the rub into the outer edges where the slices open up.

Cook
Place the ham directly on the smoker grates, cut side down if it is spiral sliced. Insert a meat thermometer into the thickest part of the ham and let it smoke until it reaches an internal temperature of 145°F. This is where the ham really picks up that smoky flavor.

A glazed, spiral-cut ham sits on a wire rack covered with foil. The ham is shiny and caramelized, with visible slices and a rich, golden-brown color. The background is blurred wood paneling.

While the ham is cooking, start the orange glaze. Add the orange juice, sugar, honey, marmalade, Dijon mustard, and apple cider vinegar to a stainless steel saucepan and bring it to a gentle simmer over medium heat. Let it cook for 10 to 12 minutes, stirring occasionally, until it thickens slightly, then remove it from the heat and stir in the orange zest, paprika, turmeric, and salt.

Serve
Once the ham reaches 145°F, brush on a generous layer of the orange glaze, making sure to get into the slices if you are using a spiral ham. Return the ham to the smoker and continue cooking until it reaches 165°F internal temperature.

A glazed, spiral-cut ham sits on a wire rack covered with foil, glistening with caramelized glaze. The background shows blurred wooden panels, suggesting an outdoor setting.

Brush on a second heavy layer of glaze and let the ham cook for another 10 to 15 minutes so the glaze can set. Remove the ham from the smoker and let it rest for about 10 minutes before slicing. Right before serving, drizzle a little warm glaze over the top for extra shine and flavor.

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