Javascript is not enabled.

Javascript must be enabled to use this site. Please enable Javascript in your browser and try again.

Skip to content
Content starts here


Leaving Website

You are now leaving and going to a website that is not operated by AARP. A different privacy policy and terms of service will apply.

Orange Marmalade-Glazed Ham Recipe

Excerpted from ‘Go-To Dinners' by Ina Garten

spinner image ham with chunk missing in metal dish; glaze in a small dish and biscuits in front
Quentin Bacon


Serves 15 to 20

I tested all kinds of hams — spiral-cut, bone-in, bone-out — and for me, Nodine’s Woodland bone-in ham is the best. It’s expensive but serves up to 20 people, and it’s so easy to prepare that I consider it money well spent. Pineapple juice, brown sugar, orange marmalade and mustard make the most delicious glaze.


spinner image Image Alt Attribute

AARP Membership— $12 for your first year when you sign up for Automatic Renewal

Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine.

Join Now


  • 1 (16- to 18-pound) bone-in smoked ham (not spiral-cut)
  • 1 cup canned pineapple juice
  • 8 ounces orange marmalade, such as Tiptree
  • ⅔ 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
  • Buttermilk biscuits for serving (optional)



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

2. Meanwhile, preheat the oven to 300 degrees. Place the ham fat-side up in a large, shallow roasting pan. Pour the pineapple juice over the ham, and roast for one hour and 30 minutes.

3. Meanwhile, prepare the glaze: Combine the marmalade, brown sugar, port, mustard and chutney in a small saucepan. Bring to a boil over low heat, whisking to combine the ingredients, until the sugar has dissolved and the marmalade is melted. Set aside.

4. Spoon two-thirds of the glaze over the ham. Raise the oven temperature to 325 degrees. Bake the ham for one hour, basting occasionally with the remaining glaze, until golden brown. Allow to rest for 15 minutes. Slice and serve hot or warm with the chutney and, if desired, with the biscuits. 

spinner image ina garten on book cover of go-to dinners, holding glass of white wine; table has flowers, bottle of wine, turkey, paper plates, and glasses
Clarkson Potter, an imprint of Random House


Cook With Ina

Two more recipes to try from Go-To Dinners:

One-Pot Oven Risotto

Asparagus, saffron, wine and Parmesan make this risotto particularly satisfying.

Cinnamon-Spiced Shortbread

Not only are these cookies delicious, but the house smells wonderful when you make them!


Read about Ina Garten's latest cookbook, Go-To Dinners.

Discover AARP Members Only Access

Join AARP to Continue

Already a Member?