This Weight Watchers Citrus and Cranberry Ham Recipe is an easy holiday centerpiece made with a fully cooked 4- to 5-pound boneless ham, whole-berry cranberry sauce, orange marmalade, fresh orange juice, brown sugar, Dijon mustard, and orange zest. Prep takes just 15 minutes, and the ham bakes at 325°F for approximately 1 hour 15 minutes to 1 hour 30 minutes, or about 15 to 18 minutes per pound, until the center reaches 140°F.
The finished ham is tender, juicy, and coated with a glossy sweet-tart glaze that balances bright citrus with cranberry tang and savory mustard. Because the ham is already cooked, this recipe focuses on warming it gently and brushing on the glaze near the end so every slice tastes festive without becoming dry.
Jump to RecipeWhy You’ll Love This Recipe
This citrus and cranberry ham brings the look of a special-occasion roast without requiring complicated preparation. The glaze comes together in one bowl, and the ham needs only a quick setup before it goes into the oven.
Every ingredient has a purpose. Cranberry sauce provides color and gentle tartness, orange marmalade supplies fragrant sweetness, and Dijon mustard keeps the glaze from tasting flat or overly sugary.
Whole-berry cranberry sauce is especially appealing because it adds small bursts of fruit and a pleasant texture to the finished coating. If you are planning a holiday buffet, the ham can be sliced ahead and served warm with the juices spooned over the top.
For another ham-centered meal with a different cooking method, take a look at this slow cooker pineapple cranberry ham. It is a useful alternative when oven space is limited.
Ingredients You’ll Need
Choose a fully cooked, lean, boneless ham weighing about 4 to 5 pounds. A boneless cut is easy to carve and gives you consistent slices, while the lean texture works well with the moist fruit glaze.
- Ham: One fully cooked, lean, boneless ham, about 4 to 5 pounds.
- Cranberry sauce: One cup of whole-berry cranberry sauce, either canned or homemade.
- Orange marmalade: One-half cup for concentrated citrus sweetness.
- Fresh orange juice: One-quarter cup to loosen the glaze and add brightness.
- Brown sugar: Two tablespoons packed light brown sugar for gentle caramelization.
- Dijon mustard: One tablespoon for savory contrast and a little spice.
- Orange zest: One teaspoon finely grated orange zest for fresh citrus aroma.
- Optional lemon juice: One tablespoon when you want additional tartness.
- Optional garnish: Orange slices or fresh cranberries for a festive presentation.
When measuring the brown sugar, pack it firmly into the spoon so the glaze has the intended balance. Freshly grated zest is preferable because it releases fragrant oils that bottled citrus flavoring cannot fully reproduce.
If you only have jellied cranberry sauce or cranberry-orange relish, those can work as variations. Whole-berry sauce gives the glaze more texture, while jellied sauce creates a smoother, more lacquer-like coating.
How to Make It Step-by-Step
Step 1: Preheat your oven to 325°F (165°C), then set the rack so the roasting pan sits comfortably in the center. Place the ham cut-side down in a shallow roasting pan, and lightly score any layer of fat in a diamond pattern so the glaze can settle into the surface.
Step 2: Add the whole-berry cranberry sauce, orange marmalade, orange juice, brown sugar, Dijon mustard, and orange zest to a bowl. Stir until the mixture is evenly combined, then add the optional lemon juice if you enjoy a more pronounced tart flavor.
Step 3: Spread approximately half of the glaze over the ham, covering the top and sides as evenly as possible. Loosely cover the roasting pan with foil, leaving enough room for heat to circulate while protecting the sugary glaze from browning too quickly.
Step 4: Bake the ham for roughly 15 to 18 minutes per pound, allowing approximately 1 hour 15 minutes to 1 hour 30 minutes for a 4- to 5-pound ham. Since the ham is precooked, check the center with a meat thermometer and remove it when it reaches about 140°F (60°C), rather than waiting for a higher temperature.
Step 5: Remove the foil during the final 20 to 30 minutes of baking. Brush the ham several times with the remaining glaze, allowing each layer to warm and set before adding the next so the exterior becomes glossy and lightly caramelized.
Step 6: Transfer the baked ham to a cutting board and let it rest for 10 to 15 minutes before carving. This short pause makes slicing easier and gives the juices time to settle, so the pieces remain moist on the serving platter.
Step 7: Slice the ham against the grain into portions suited to your guests. Spoon pan juices over the slices and finish with orange slices or fresh cranberries for a bright, colorful presentation.
For dessert after this savory centerpiece, our Weight Watchers cheesecake offers a creamy option that fits naturally into a lighter holiday menu.
Pro Tips for a Juicy, Glossy Ham
The most important rule is not to overcook the ham. It is already fully cooked, so the oven’s job is to warm the center and reduce the glaze, not to roast the meat from raw.
Use a shallow roasting pan rather than a deep pot. The wider surface makes brushing easier and helps the glaze collect around the ham without steaming the exterior.
- Keep the ham cut-side down to help protect the exposed meat from drying.
- Cover loosely with foil during most of the cooking time.
- Reserve half the glaze for the final 20 to 30 minutes.
- Brush several thin coats instead of applying one heavy layer at the end.
- Use a thermometer in the thickest part, avoiding contact with the pan.
- Rest the ham for 10 to 15 minutes before slicing.
Cranberry sauce and marmalade contain sugar, so they can scorch when exposed to heat for the entire bake. Holding back half the glaze is what keeps the fruit flavor fresh and the exterior attractively bronzed rather than bitter.
If your ham has a particularly thick fat layer, score it lightly without cutting deeply into the meat. The diamond pattern gives the glaze more surface area while helping the fat render gently during the final uncovered portion.
For a smaller 3- to 4-pound ham, use about three-quarters of the glaze and reduce the cooking time accordingly. Begin checking the internal temperature early because smaller hams warm more quickly.
If you enjoy sweet-tart flavors in savory meals, you may also like this sweet and sour chicken recipe for another fruit-forward dinner idea.
What to Serve with Citrus Cranberry Ham
This ham pairs well with simple sides that let the glaze remain the star. Creamy mashed potatoes, roasted sweet potatoes, steamed green beans, and lightly dressed winter greens all provide contrast without competing with the orange and cranberry flavors.
A spoonful of pan juices over each serving adds extra moisture and carries the glaze across the plate. For a buffet, arrange the slices in overlapping rows and tuck orange slices between sections for an effortless holiday look.
- Roasted vegetables with a little olive oil and black pepper.
- Mashed potatoes or a simple baked potato.
- Green beans, Brussels sprouts, or a crisp winter salad.
- Warm dinner rolls for catching the citrus cranberry juices.
- A tart fruit dessert to echo the cranberry notes.
Leftover ham is excellent in sandwiches, omelets, grain bowls, and soups. For a comforting way to use extra ham, try this ham and bean soup on another day.
Storage, Reheating, and Leftovers
Cool leftover ham promptly, then store it in a covered container in the refrigerator. Keep slices with a little of the pan juice when possible, since the juices help protect the meat from drying during storage.
Reheat portions gently in a covered oven-safe dish or in the microwave at reduced power. Warm only until heated through, because repeated high heat can toughen fully cooked ham and make the glaze sticky.
For the best texture, slice only what you plan to serve and leave the remaining ham in a larger piece. This limits exposed surface area and helps preserve moisture for later meals.
Leftover glaze can be spooned over reheated slices, but warm it gently and watch it closely because its fruit sugars may thicken quickly. A small splash of orange juice can loosen it if needed.
If you want to continue the cranberry theme at breakfast or brunch, serve leftover slices alongside our easy cranberry bliss bread. The bright fruit flavor makes both recipes feel right at home on a festive table.
Weight Watchers Citrus and Cranberry Ham
Ingredients
Method
- Preheat the oven to 325°F (165°C). Place the fully cooked ham cut-side down in a shallow roasting pan, and lightly score any visible fat in a diamond pattern.
- Stir together the cranberry sauce, orange marmalade, orange juice, brown sugar, Dijon mustard, and orange zest. Add the optional lemon juice if you prefer a sharper sweet-tart flavor.
- Spread approximately half of the glaze over the ham. Cover the roasting pan loosely with foil and bake for roughly 15 to 18 minutes per pound, until the center reaches about 140°F (60°C).
- Remove the foil during the final 20 to 30 minutes of cooking. Brush the ham several times with the remaining glaze so it becomes glossy and lightly caramelized without scorching.
- Remove the ham from the oven and let it rest for 10 to 15 minutes before slicing. Spoon any pan juices over the slices and garnish with orange slices or fresh cranberries if desired.
Notes
Final Thoughts
This Weight Watchers Citrus and Cranberry Ham Recipe is a dependable holiday main dish with a short ingredient list and beautiful results. The combination of cranberry sauce, orange marmalade, citrus juice, brown sugar, Dijon mustard, and orange zest creates a balanced glaze that is sweet, tangy, fruity, and savory all at once.
Remember to bake the fully cooked ham at 325°F, check for an internal temperature of about 140°F, and save the final glaze for the last 20 to 30 minutes. Those details keep the meat juicy and the coating glossy instead of dry or scorched.
After a 10- to 15-minute rest, carve the ham into generous slices, spoon over the pan juices, and add orange slices or fresh cranberries for color. It is an inviting centerpiece for approximately 8 to 10 servings, and the leftovers are just as useful in sandwiches, soups, and easy weekday meals.
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