Spiced Honey-Glazed Ham with Orange and Clove

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender baked ham brushed with a sweet and aromatic honey glaze infused with fresh orange juice and whole cloves, ideal for Christmas dinner. This American Christmas recipe, ready in about 140 minutes, pairs bone-in ham, honey, and fresh orange juice for a weeknight-friendly dinner. Each serving lands at about 370 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 12 American cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Score the surface of the 6 lb bone-in ham in a diamond pattern about 1/4 inch deep. Stud the ham with 20 whole cloves pressed into the intersections of the scoring.
  2. Step 2: In a small bowl, whisk together 1/2 cup honey, 1/3 cup fresh orange juice, 1/4 cup packed brown sugar, 2 tbsp yellow mustard, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp black pepper until smooth.
  3. Step 3: Place the ham on a rack in a roasting pan, brush generously with half of the honey glaze, and tent loosely with foil. Bake for 1 hour 30 minutes, basting with remaining glaze every 20 minutes.
  4. Step 4: Remove the foil for the last 30 minutes of baking and baste every 10 minutes to allow the glaze to caramelize and form a sticky crust. The ham is done when its internal temperature reaches 140°F.
  5. Step 5: Let the ham rest 15 minutes before slicing thinly. Serve warm with pan juices and extra glaze on the side.

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