This post may contain affiliate links. Please read our disclosure policy.

Well, well, well. 
I baked up some ham for you all today. 
Do you like ham?
How about a lovely Orange Glazed Ham, 
or would you prefer Green Eggs and Ham?
I really hope you choose the orange variety…
because I don’t have any idea how to make Green Eggs and Ham. 
And I’ve never really wanted to try them.
Sam-I-Am, back off a little bit please…
I don’t want to eat them in a box,
and I’ve never wanted to meet a fox.
Thank you for understanding.
However, when I was making this Christmas Ham for you all,
my little 5 year old boy Aaron said…
“Mom. Everyone knows how to cook ham.
You don’t need to write about it on your blog. 
What you really should do is make me some 
GREEN EGGS and Ham. 
Would be cool.”
And though I think there may be some of you
(Especially Aaron and Sam-I-Am)
who would enjoy a recipe for Green Eggs and Ham, I took a wild and crazy risk and put my money on this Orange Glazed Ham. 
 I think it just may fit the Christmas bill.
 How about Green Eggs and Ham for St. Patty’s Day?
Might you be able to wait until then?
Could you?
Would you?
 This yummy spiced orange glaze would be a wonderful addition to your Holiday Ham! Pair it with a simple to make Mustard Sauce and your main course will be singing a new song of gladness. 
Orange Glazed Ham with Mustard Sauce
Time: 15 min hands on + app. 1 1/2 hours cooking. (See note below)
Yield: 14-20 servings (See note below)
Orange Glazed Ham recipe from Tasty Kitchen, 
Mustard Sauce recipe from The Lion House Cookbook

***BAKING NOTE: Precooked hams should be baked at 325 degrees. Baking time is 18-24 minutes per pound, or until the internal temperature reads 160 degrees. ***

***HOW MUCH HAM SHOULD YOU BUY: When planning to cook a ham for a party, or gathering plan to purchase 1/2 a pound per person. Meaning, a 7 pound ham will feed 14 people. Obviously this number can vary, but it’s a good general rule of thumb.

1 (7-10 pound) precooked, spiral cut ham
1/2 C butter
1/2 C brown sugar
1/4 C honey
1/2 C orange juice
1/4 t cinnamon
1/4 t cloves

3 egg yolks
1/2 C brown sugar
1 T flour
1/4 C dry mustard
1/2 C white vinegar
1/2 C water
4 T butter

1. Melt 1/2 C butter in a medium sized glass bowl.  Add 1/2 C brown sugar

1/4 C honey

1/2 C orange juice

1/4 t cloves and 1/4 t cinnamon.

2. Whisk it together to combine and heat it in the microwave for 1 minute.

 3. Line a large baking pan with tin foil and spray it with cooking spray. Unwrap your ham and place it in the center of the pan. Brush some of the orange glaze over the ham. Pop this baby in a 325 degree oven to bake. (No need to cover the ham, as we will be basting it regularly.)

4. Take the ham out of the oven every 15 minutes and brush or pour more blaze over the top. Half way through baking I turned my ham over and placed it face down in the pan, so it wouldn’t dry out and so I could coat all sides of the ham with the glaze. Seemed to work well. 🙂 I baked it for an hour and a half. 


1. Place 3 egg yolks into a medium sized sauce pan. Whisk them together until frothy. 

2. Combine 1/2 C brown sugar, 1 T flour, 1/4 C dry mustard in a small bowl. Pour it into the sauce pan with the egg yolks. 

3. Pour in 1/2 C water and 1/2 C white vinegar. 

4. Whisk the mixture together and heat it over medium high heat, stirring constantly. Bring it to a boil and keep stirring while it thickens. Should only take a minute or two.

The texture should be just slightly thick, like mustard you would squeeze out of a bottle. 

5. Add 4 T butter to the warm sauce and stir it well to combine. Serve the sauce warm with your ham. 
The sauce will start to thicken as it cools. Reheat it in the microwave if you need to before you serve it. 
6. Store leftovers in the fridge for up to three weeks. 


See Pin-able image below, if Pinterest is your kind of thing…
Orange Glazed Ham with Mustard Sauce from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *