Citrus Glazed Ham Recipe

11 March –

An Easter classic with an elevated touch, this ham takes minimal effort but has a stunning presentation.

In the second episode of our Around the Table series, Shea shares favorite recipes and traditions from the McGee family, along with how she is styling her Easter tablescape. This Citrus Glazed Ham recipe is the perfect main course for a springtime gathering. Clementine juice, apricot preserves, honey, rosemary, shallot, and dijon are blended, then basted on a spiral-cut ham for a glazed centerpiece that is caramelized and tender, and sweet yet savory. Watch the webisode to follow along and see the entire Easter menu.


8-10 clementines, divided*
5 ounces apricot preserves, about 1/2 cup
1 bunch fresh rosemary, divided
1/3 cup honey
½ shallot
1 tablespoon dijon mustard
8-10 pound smoked or cured ham on the bone, spiral cut



Preheat the oven to 425° Fahrenheit. Reserve one clementine, then thinly slice the rest, leaving on the peel. Layer the thinly sliced clementines in a single layer over the bottom of a roasting pan. Juice the remaining clementine (yields about 2 tablespoons) and set aside.


Make the glaze. To a blender, add the clementine juice, apricot preserves, 1 tablespoon of rosemary leaves, honey, shallot, and dijon and blend until smooth.


Set the ham on the sliced clementines, then pour about one-third of the glaze over the ham, brushing it all over the top and underside. Cover with tinfoil and bake for 20 minutes. Remove the tinfoil and baste with another third of the glaze, then bake uncovered for another 20 minutes. Baste with the remaining glaze and continue to cook until the glaze is caramelized on the outside of the ham and the internal temperature reaches 125° Fahrenheit, about 20-30 additional minutes.


Remove the ham from the oven and cover with tinfoil. Let rest for 30 minutes. When ready to eat, transfer the ham and the clementine slices to a large serving platter. Pour any glaze in the bottom of the pan over the ham, then arrange the remaining rosemary sprigs around the ham. Carve and enjoy.

Date Posted
11 March