When buying a ham, check the label for “ham with natural juices” or, better still, simply “ham.” The USDA requires brands to categorize hams according to how much water is added, and these two types have the least extra liquid, giving them the best flavor and texture.


Credit: Photography by Marcus Nilsson

Recipe Summary test

25 mins
2 hrs
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Position a rack in the lower third of the oven; preheat to 325°. Trim away any skin and all but 1/4-inch layer of fat from the ham. Place, fat side up, in a roasting pan that fits the ham fairly snugly. Score the fat in a 2-inch diamond pattern (do not cut into the meat). Add the orange juice to the pan, adding water if needed to measure 1/4 inch liquid in the bottom of the pan. Bake, adding water as needed to maintain 1/4 inch, until an instant-read thermometer inserted into the center (not touching bone) registers about 120°, 1 1/2 to 2 1/4 hours, depending on the size of the ham. Remove from the oven.

  • In a small saucepan, heat the jam, brown sugar, mustard and spices over low until the jam melts, about 2 minutes.

  • Increase the oven temperature to 425°. Add enough water to the pan to measure about 1/2 inch. Reserve 3/4 cup glaze,then smear therest over the ham. Roast the ham until the glaze bubbles and turns deep brown, 10 to 15 minutes. Transfer the ham to a cutting board. Loosely tent with foil and let rest 30 minutes, until the thermometer registers 140°.

  • Pour the juices from the roasting pan into a large saucepan; spoon o the fat. Add the reserved glaze. Bring to a boil, then reduce the heat to low and simmer, whisking often, until slightly reduced, about 5 minutes. Add the lemon juice. In a small bowl, whisk the cornstarch and 3 tbsp. water until smooth; whisk into the sauce. Simmer untilthe sauce is the consistency of maple syrup, about 15 seconds.

  • Carve the ham. Serve with the warm sauce.