Dinner

Festive Blood Orange Glazed Spiral-Cut Ham Recipe

ByClara Bennett November 23, 2025November 23, 2025

Introduction

This Christmas ham recipe is a festive centerpiece that’s both flavorful and visually stunning. A tender, spiral-cut ham glazed with a spiced blood orange and brown sugar mixture creates the perfect balance of sweet and savory for holiday celebrations.

A spiral-cut ham with many reddish-brown glazed slices fanning out from the center, showing the moist, tender inner meat in light pink and the crispy glazed crust in dark reddish tones. The ham sits on a white plate surrounded by sprigs of green rosemary and bright, fresh blood orange slices with deep red and orange peel, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 pound cooked bone-in spiral-cut ham
1 cup dark brown sugar
3 blood oranges (zested and juiced)
¼ cup coarse ground mustard
2 tablespoons apple cider vinegar
2 teaspoons finely chopped rosemary
½ teaspoon ground cinnamon
½ teaspoon ground paprika
½ teaspoon chili powder
2 cloves garlic (minced)
Pomegranate arils (for garnish)
Rosemary sprigs (for garnish)
Blood orange wedges (for garnish)

Instructions

Step 1: Preheat your oven to 325°F and add 1 cup of water to the bottom of a roasting pan.
Step 2: Place the ham cut side down on the rack inside the roasting pan.
Step 3: In a small saucepan, combine the brown sugar, blood orange juice and zest, mustard, apple cider vinegar, rosemary, cinnamon, paprika, chili powder, and minced garlic. Simmer gently for 10 minutes to develop the glaze.
Step 4: Brush half of the glaze over the ham, making sure to get it into the spiral cuts as much as possible.
Step 5: Cover the ham loosely with foil and bake for about 1 hour and 20 minutes, or until it reaches an internal temperature of 140°F.
Step 6: Remove the ham from the oven, discard the foil, and increase the oven temperature to 375°F.
Step 7: Brush the ham with half of the remaining glaze, then bake for 15 minutes uncovered.
Step 8: Brush with the remaining glaze and bake for another 15 minutes to create a beautifully caramelized finish.
Step 9: Garnish the ham with pomegranate arils, rosemary sprigs, and blood orange wedges before serving.

Tips & Variations

For a milder glaze, reduce the chili powder or omit it entirely.
Use fresh rosemary for the best flavor, but dried rosemary can substitute in a pinch—use less, about 1 teaspoon.
To add a smoky dimension, try using smoked paprika instead of regular paprika.
If blood oranges aren’t available, substitute with regular oranges or a mix of orange and lemon zest and juice.

Storage

Store leftover ham in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 275°F covered with foil to keep it moist, or microwave slices briefly. Leftover glaze can be refrigerated separately for a few days and reheated before use.

How to Serve

A large, sliced ham with about ten thick, even layers is placed on a white oval plate. The ham is glazed with a shiny, rich reddish-brown color on top and lighter pinkish inside layers. Around the ham, there are small wedges of a red-orange fruit and a few sprigs of green rosemary, adding color contrast. The plate sits on a white marbled surface with soft natural light highlighting the ham's juicy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a precooked ham for this recipe?

Yes, this recipe is designed for a cooked bone-in spiral-cut ham. The baking times allow the glaze to soak in and heat the ham thoroughly without drying it out.

How do I know when the ham is done?

The ham is ready when it reaches an internal temperature of 140°F, which you can check with a meat thermometer inserted into the thickest part. This ensures it is heated through and safe to eat.