Ina Garten's Orange-Marmalade Glazed Ham Is So Easy to Make

Leave it to Ina Garten to come up with a holiday entertaining recipe that’s both crazy easy and super impressive. For this holiday ham, all you need to do is score the fat, pour over some pineapple juice and pop it in the oven. Then slather it at intervals with a simple, delicious glaze. Serve with biscuits for a show-stopping buffet centerpiece.

Garten notes that she tested this recipe multiple times with different types of ham, and found it works best with a whole bone-in ham. That’s a pricey item, to be sure, but “it serves so many people,” she notes.

Leftovers also are a gift that keeps on giving: Dice up the extras to add to soup, mac and cheese or scrambled eggs.

Related: Ina Garten Shares Kitchen Tips and Her Recipe for Panettone Bread Pudding

[Adapted from Go-To Dinners Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House. Photo by Quentin Bacon]

Ina Garten’s Orange-Marmalade Glazed Ham

Ingredients

• 1 (16- to 18-lb) bone-in smoked ham (such as Nodine’s Woodland whole bone-in ham, not spiral cut)

• 1 cup canned pineapple juice

• 8 oz orange marmalade (such as Tiptree)

• 2/3 cup light brown sugar, lightly packed

• ½ cup ruby Port wine

• ½ cup Dijon mustard

• ¼ cup mango chutney (such as Stonewall Kitchen), plus extra for serving
  

1. Allow ham to stand at room temperature 1 hour. With a long, sharp knife, cut off most of the dark outer layer on top of ham, leaving all the fat. Score fat diagonally in a diamond pattern without cutting down to the meat.

2. Preheat oven to 300°F.

3. Place ham fat side up in a large, shallow roasting pan. Pour pineapple juice over ham. Roast 90 minutes.

4. Meanwhile, in a small pan, combine marmalade, brown sugar, Port, mustard and chutney. Bring to a boil over low heat, whisking to combine, until sugar has dissolved and marmalade has melted. Set aside.

5. Remove ham from oven. Spoon two-thirds of glaze over ham. Increase oven temperature to 325°F. Bake ham 1 hour, basting occasionally with remaining glaze, until golden brown. Let stand 15 minutes. Slice and serve hot or warm with extra chutney.