This Citrus Cranberry Ham recipe is the best way to prepare a juicy, fully cooked bone-in ham for a holiday dinner. A 5- to 7-pound ham is gently reheated at 325°F under foil, then brushed with a sweet-tart glaze made from whole-berry cranberry sauce, orange marmalade, orange juice, brown sugar, Dijon mustard, and fresh orange zest.
The finished ham has tender slices, caramelized edges, and a bright cranberry-orange flavor that balances the natural savoriness of the pork. Because the glaze is applied mostly during the final 25 to 30 minutes, it develops a glossy finish without scorching, while the covered roasting time helps the ham stay moist.
Jump to RecipeWhy You’ll Love This Recipe
This ham brings together the flavors people look forward to at a special gathering: savory pork, ruby-red cranberries, fragrant orange, warm brown sugar, and a subtle mustard tang. The glaze is thick enough to cling to the ham but loose enough to spoon over every serving.
It is also a practical centerpiece. Since the ham is already fully cooked, the goal is to warm it gently rather than cook it from raw, making the thermometer and the covered roasting pan your most useful tools.
The bone-in cut makes an impressive presentation and gives you beautifully shaped slices. Leftovers are just as welcome the next day in sandwiches, omelets, or a comforting dish such as this ham and potato quiche.
Ingredients You’ll Need
For eight servings, choose one fully cooked bone-in ham weighing about 5 to 7 pounds. A spiral-sliced ham may be substituted, but take care when brushing the glaze between the slices so the meat remains moist.
- Ham: One fully cooked bone-in ham, about 5 to 7 pounds.
- Cranberry sauce: A 14-ounce can of whole-berry cranberry sauce provides fruitiness, color, and body.
- Citrus: Orange marmalade, orange juice, and one tablespoon of grated orange zest create a layered orange flavor.
- Sweetener: One-quarter cup packed light brown sugar rounds out the tart cranberries.
- Savory balance: Dijon mustard keeps the glaze from tasting flat or overly sweet.
- Warm spice: One-quarter teaspoon ground cloves is optional, but it adds a classic holiday note.
- Acid: One tablespoon of cider vinegar or lemon juice is optional when you prefer a brighter, sharper finish.
Use fresh orange zest if possible. Grate only the colorful outer skin, avoiding the white pith beneath it, which can add bitterness.
How to Make It Step-by-Step
Step 1: Heat the oven to 325°F and prepare a shallow roasting pan with a rack. Set the ham cut-side down on the rack, add a little water to the pan, and cover the ham loosely with foil. The water adds gentle moisture to the oven environment, while the foil protects the surface during the longer reheating period.
Step 2: Add the cranberry sauce, orange marmalade, orange juice, brown sugar, Dijon mustard, orange zest, and optional cloves to a saucepan. Bring the mixture to a gentle simmer over medium-low heat and cook for about 5 minutes, stirring until the ingredients become smooth and glossy. Stir in cider vinegar or lemon juice if you want more acidity in the finished glaze.
Step 3: Bake the covered ham for approximately 12 to 15 minutes per pound. For a 5- to 7-pound ham, the typical baking window is about 1 1/2 to 2 hours, although the exact time depends on the ham’s shape and starting temperature. Use a thermometer and look for 140°F in the center rather than relying only on the clock.
Step 4: Remove the foil during the final 25 to 30 minutes of baking. Brush the ham generously with the cranberry-citrus glaze, then return it to the oven uncovered. Brush it once or twice more as it finishes so the exterior becomes shiny and richly colored without allowing the sugars to scorch.
Step 5: If the ham is spiral-sliced, gently work some glaze between the slices during the final glazing stage. This distributes the citrus and cranberry flavor throughout the ham while the outside develops a beautiful lacquered appearance.
Step 6: Move the baked ham to a cutting board and tent it loosely with foil. Let it rest for 10 to 15 minutes before slicing so the juices settle and the ham is easier to carve. Warm extra glaze gently in the saucepan and serve it at the table.
Pro Tips for a Juicy Glazed Ham
The most important technique is timing the glaze. Cranberry sauce, orange marmalade, and brown sugar contain natural and added sugars that can darken too quickly, so keep the ham covered for most of its time in the oven and brush on most of the glaze near the end.
Place the ham cut-side down because that broad surface is more likely to lose moisture. A shallow layer of water in the pan also helps keep drippings from burning, but do not pour water directly over the ham or the glaze will become diluted.
Check the temperature in the thickest central portion without touching the bone. Once it reaches 140°F, remove the ham from the oven; continuing to heat a fully cooked ham far beyond that point can make it dry.
For a glaze with a smoother texture, simmer it for the full 5 minutes and stir frequently. For a more pronounced fruit texture, leave a few cranberry berries intact rather than breaking them up completely.
If you enjoy planning a complete holiday spread, pair this centerpiece with small appetizers such as sweet and sour mini meatballs. Their tangy sauce echoes the ham’s sweet-tart glaze without duplicating it.
What to Serve with Citrus Cranberry Ham
Build the plate around soft, buttery, and gently savory sides that allow the fruit-forward glaze to stand out. Mashed potatoes, roasted root vegetables, green beans, sautéed greens, and warm dinner rolls all work beautifully.
- Creamy mashed potatoes or roasted baby potatoes
- Green beans with toasted almonds
- Roasted carrots or parsnips
- Simple winter greens with a citrus vinaigrette
- Soft rolls for catching the extra glaze
For dessert, keep the holiday menu bright rather than heavy. A fruit-centered sweet is a lovely finish, while this lighter trifle idea offers colorful layers after a rich main course.
For a relaxed brunch using leftovers, slice the ham thinly and serve it with eggs, roasted potatoes, or a savory quiche. Save the bone as well if you like making soups and beans, as it can add deep flavor to a future meal.
Storage and Reheating
Cool leftover ham promptly, then place it in an airtight container or wrap it tightly before refrigerating. Keep the leftovers chilled and use them in sandwiches, salads, egg dishes, or soups.
Reheat slices gently in a covered skillet or baking dish with a spoonful of reserved glaze. Low, moist heat is preferable to a hot, uncovered oven because it reduces the chance of drying the meat.
Store extra glaze separately when possible. Warm it slowly just before serving, stirring until smooth, and spoon it over reheated ham for a fresh burst of cranberry and orange flavor.
The same holiday meal can also become a dessert gathering without much extra work. Set out small treats such as sugar-free chocolate cupcakes or tender iced pumpkin scones for guests who prefer a bite-sized finish.
Citrus Cranberry Ham
Ingredients
Method
- Heat the oven to 325°F. Place the ham cut-side down on a rack in a shallow roasting pan, add a little water to the pan, and cover the ham loosely with foil.
- Combine the whole-berry cranberry sauce, orange marmalade, orange juice, brown sugar, Dijon mustard, orange zest, and optional cloves in a saucepan. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring until smooth; add cider vinegar or lemon juice if you want a sharper glaze.
- Bake the covered ham for about 12 to 15 minutes per pound, or until the center reaches 140°F. Begin checking with an instant-read thermometer as the ham nears the expected cooking time so it can be removed from the oven before drying.
- Remove the foil during the final 25 to 30 minutes of baking. Brush the ham generously with the cranberry-citrus glaze, repeating once or twice; if using a spiral-sliced ham, work some glaze between the slices.
- Transfer the ham to a cutting board, tent it loosely with foil, and let it rest for 10 to 15 minutes. Warm any remaining glaze gently and serve it on the side with the sliced ham.
Notes
Final Thoughts
Citrus Cranberry Ham is a dependable holiday centerpiece with the kind of glossy, colorful finish that makes the table feel festive. The cranberry-orange glaze brings sweetness, acidity, spice, and freshness to every slice, while the covered bake keeps the fully cooked ham tender.
Remember the simple formula: reheat at 325°F, keep the ham covered for most of the 1 1/2- to 2-hour baking window, glaze during the final 25 to 30 minutes, and stop when the center reaches 140°F. After a 10- to 15-minute rest, carve and serve with extra warm glaze for a memorable dinner.
Whether you prepare a traditional bone-in ham or use a spiral-sliced substitute, this recipe gives you a warm, generous centerpiece and flavorful leftovers. Add your favorite comforting sides, set out a few festive desserts, and enjoy a meal that looks special without requiring complicated preparation.