Bone-in ham with balsamic honey glaze

A beautiful holiday bone-in ham baked with a citrus balsamic glaze and served with fresh orange and rosemary. The flavours are exceptional!
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Recipe and Styling Mari Loewen. Photogpraphy Ross Cornish.

Recipe and Styling Mari Loewen. Photogpraphy Ross Cornish.

  • Duration
  • Cook Time
  • Prep Time
  • 10 TO 12Servings


  • 1 whole smoked ham, bone in, rind on
  • 1/2 cup honey
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons good balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 large onion, cut into wedges
  • 1 large orange, cut into wedges
  • 4 sprigs rosemary


Rinse ham with cool water and pat dry with a paper towel. Let stand, uncovered, at room temperature for about 1 hour. In medium bowl, Whisk together honey, orange juice, balsamic vinegar, mustard, and set aside.

Preheat oven to 300°F and place rack on lowest level. In a roasting pan with rack, place ham with the thicker rind on top. Place onion wedges, orange wedges, and rosemary around ham, and transfer to oven to cook for 1 hour.

Remove ham from oven and cool slightly. Increase oven temperature to 350°F. Trim rind from ham, leaving a layer of fat about 1/4 inch thick. Score fat on top into a diamond pattern, cutting about 1/2 to 1 inch through fat and into meat, and baste with the honey mixture. Add 1/4-inch water to pan,return to oven and back 1 more hour, basting often with remaining marinade. If necessary, add a little water to pan to keep juices from burning. Remove ham from oven and transfer to serving platter; arrange cooked orange, onion, and rosemary. Let stand 30 minutes before carving and serving. To serve add fresh orange wedges and rosemary for a decorative holiday feel. You can also pour reaming glaze into small bowl and place on serving platter.