{"id":3127,"date":"2025-10-27T22:38:24","date_gmt":"2025-10-27T22:38:24","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3127"},"modified":"2025-10-27T22:38:24","modified_gmt":"2025-10-27T22:38:24","slug":"honey-glazed-ham-with-clove-and-orange","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3127","title":{"rendered":"Honey Glazed Ham with Clove and Orange"},"content":{"rendered":"\n

This Honey Glazed Ham with Clove and Orange is a timeless Christmas dinner centerpiece \u2014 beautifully caramelized, fragrant with citrus, and perfectly sweet and savory.<\/p>\n\n\n\n

<\/div>\n\n\n\n
Prep Time<\/strong><\/td>15 minutes<\/td>Cook Time<\/strong><\/td>2 hours<\/td><\/tr>
Total Time<\/strong><\/td>2 hours 15 minutes<\/td>Servings<\/strong><\/td>10-12<\/td><\/tr>
Difficulty<\/strong><\/td>Easy<\/td>Calories<\/strong><\/td>480 per serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 1 (8-10 lb) fully cooked ham<\/li>\n\n\n\n
  • 1 cup honey<\/li>\n\n\n\n
  • 1\/2 cup brown sugar<\/li>\n\n\n\n
  • 1\/4 cup Dijon mustard<\/li>\n\n\n\n
  • 1\/2 cup orange juice<\/li>\n\n\n\n
  • 1 tbsp orange zest<\/li>\n\n\n\n
  • 1 tsp ground cloves<\/li>\n\n\n\n
  • Whole cloves for garnish<\/li>\n<\/ul>\n\n\n\n

    Step-by-Step Instructions<\/h3>\n\n\n\n

    Step 1: Prepare the Ham<\/h4>\n\n\n\n

    Score the surface of the ham in a diamond pattern and stud with whole cloves. Place in a roasting pan lined with foil.<\/p>\n\n\n\n

    Step 2: Make the Glaze<\/h4>\n\n\n\n

    In a saucepan, combine honey, brown sugar, Dijon mustard, orange juice, zest, and ground cloves. Simmer until slightly thickened (about 5 minutes).<\/p>\n\n\n\n

    Step 3: Bake<\/h4>\n\n\n\n

    Bake the ham at 325\u00b0F (165\u00b0C), brushing with glaze every 30 minutes, until heated through and caramelized (about 2 hours).<\/p>\n\n\n\n

    Step 4: Rest and Serve<\/h4>\n\n\n\n

    Let rest 10 minutes before slicing. Drizzle extra glaze over the top and serve warm.<\/p>\n\n\n\n

    \n\n\n\n

    Recipe Notes<\/h3>\n\n\n\n
    <\/div><\/div>\n\n\n\n

    \ud83c\udfaf Pro Tip:<\/strong> If the glaze thickens too much, thin with a splash of warm water or orange juice before brushing.<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

    This Honey Glazed Ham with Clove and Orange is a timeless Christmas dinner centerpiece \u2014 beautifully caramelized, fragrant with citrus, and perfectly sweet and savory. Prep Time 15 minutes Cook Time 2 hours Total Time 2 hours 15 minutes Servings 10-12 Difficulty Easy Calories 480 per serving Ingredients Step-by-Step Instructions Step 1: Prepare the Ham Score the surface of the ham in a diamond pattern and stud with whole cloves. Place in a roasting pan lined with foil. Step 2: Make the Glaze In a saucepan, combine honey, brown sugar, Dijon mustard, orange juice, zest, and ground cloves. Simmer until slightly thickened (about 5 minutes). Step 3: Bake Bake the ham at 325\u00b0F (165\u00b0C), brushing with glaze every 30 minutes, until heated through and caramelized (about 2 hours). Step 4: Rest and Serve Let rest 10 minutes before slicing. Drizzle extra glaze over the top and serve warm. Recipe Notes \ud83c\udfaf Pro Tip: If the glaze thickens too much, thin with a splash of warm water or orange juice before brushing.<\/p>\n","protected":false},"author":1,"featured_media":3138,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9,33,3,34,5],"tags":[],"class_list":["post-3127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-dinner","category-easter","category-holidays","category-new-years","category-thanksgiving"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3127"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3127\/revisions"}],"predecessor-version":[{"id":3142,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3127\/revisions\/3142"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3138"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}