This recipe for Smoked Ham with Orange Sauce is made with a fully cooked smoked ham and is glazed with a sauce made with orange juice, brown sugar, honey, Dijon, ginger and mint. It couldn’t be simpler which makes this Smoked Ham with Orange Sauce great not only for Holidays, potlucks and get-together but also for a weekend meal prep.
Baking a ham might seem like a monumental undertaking but trust me, it’s not. Using a fully cooked smoked ham can simplify the entire process.
If you’re feeding 10 adults with side dishes you’ll want to plan on buying a 2kg/4.5-pound fully-cooked smoked ham. This may seem like a lot but the protein is often the first thing to get gobbled up and you’re going to want leftovers for future soups, salads, pasta sauce, pizza toppings, omelettes, sandwiches and more.
No more boring, flavourless hams for you… It’s sweet, tangy, and full of flavour… The light and citrusy sauce is what makes this ham so special.
- 1 Smoked ham - 2kg/4.5Lb for each 10 people
- Cloves - optional to taste
- 1 cup Orange juice
Instacart is available in the US only at the moment.
- Soak the ham into orange juice for about 2 hours.
- With the tip of a knife, score ham in a diamond pattern, if desired at the vertices of each lozenge, bite cloves (I didn’t use).
- Place ham in an aluminum foil (or parchment paper) lined the roasting pan. Drizzle with orange juice, then cover with aluminum foil.
- Position oven rack in the lower ⅓ of the oven.
- Bake in a preheated medium oven (180°C/355°F) for about 30 minutes.
- Remove the aluminum foil, drizzle with the broth that has formed in the baking dish.
- Return ham to oven uncovered and continue to spoon or brush remaining broth over the ham every 15 minutes until cooked or until a thermometer inserted in the center of the ham registers 60°C/140°F. The recommended cooking time is about 15 minutes per pound (about 0.5Kg), of course, ovens and hams will vary so your best bet is to check often and use a thermometer.
- Remove ham from oven; cover with foil and let stand 10 minutes before slicing and serving for easier carving.
- Carve ham just before serving.
- While ham is in the oven, prepare the sauce by adding orange juice with the brown sugar, honey, cornstarch, mustard, grated ginger and chicken mix to a small saucepan. Bring to a boil, reduce heat to medium-low then simmer until reduced to roughly half and the glaze is slightly thickened. Remove from heat and add chopped mint.
- Save the sauce until ready to use.
- Serve the ham in a platter, drizzle with some of the sauce, placing the rest in a separate sauce boat.
- Garnish with the orange slices and/or home-style fries (I've used my ActiFry to prepare it fat-free).
Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made by using these links don’t cost any extra and provides Fast2eat with a few pennies to keep the lights on.”
How do you get a quick and nutritious meal on the table at the end of a busy day?
I love creating fast and healthy meals that can make a huge difference.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
Hungry for more? A new post and/or recipe every Friday!
Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.
Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!