If you’re looking for a show-stopping holiday ham recipe, this Orange and Cherry Ham delivers incredible flavor with minimal effort. Juicy spiral-cut ham is gently warmed with orange juice and cinnamon, then finished with a glossy honey orange glaze with dried cherries that caramelizes beautifully in the oven.
This recipe is perfect for Easter, Christmas, Thanksgiving, or Sunday dinner, and it feeds a crowd with ease.
Why You’ll Love This Orange and Cherry Ham
- Sweet and savory flavors with citrus and warm spice
- Easy glaze made with simple pantry ingredients
- Perfect for holidays and entertaining
- Make-ahead friendly and great for leftovers
The combination of orange juice, honey, Dijon mustard, and dried cherries creates a glaze that’s sticky, shiny, and deeply flavorful without being overly sweet.
Ingredients You’ll Need
For the Ham
- 2 cups orange juice
- 2 cinnamon sticks
- 1 (8–9 pound) spiral-cut ham
For the Orange Cherry Glaze
- 2/3 cup orange juice
- 1/2 cup dried cherries
- 1 cup honey
- Zest of 1 orange
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground cinnamon
How to Make Orange and Cherry Ham
Step 1: Prepare the Oven
Preheat your oven to 325°F and move the rack to the lower third of the oven to make room for the ham.
Step 2: Warm the Ham
Pour the orange juice into the bottom of a shallow roasting pan and add the cinnamon sticks. Place a rack inside the pan and set the ham on top, cut side down. Cover tightly with foil and bake for 2–2½ hours, until the internal temperature reaches 120–130°F.
This gentle heating keeps the ham moist and tender.
Step 3: Make the Orange Cherry Glaze
While the ham warms, bring the orange juice and dried cherries to a boil in a saucepan. Turn off the heat, cover, and let the cherries soak for 30 minutes.
Add the honey, orange zest, Dijon mustard, and ground cinnamon. Return the pan to medium heat and cook, whisking frequently, for 7–8 minutes until the glaze is glossy and slightly thickened. Remove from heat and let cool.
Step 4: Glaze and Caramelize
Remove the ham from the oven and increase the temperature to 400°F. Brush the glaze generously over the ham, working it slightly between the slices.
Bake uncovered for 30 minutes, brushing with more glaze every 10 minutes, until the ham is sticky, caramelized, and beautifully shiny.
Step 5: Rest and Serve
Let the ham rest for 10 minutes before serving. Serve with extra glaze on the side for drizzling.
Pro Tips for the Best Orange and Cherry Ham
- Fresh or bottled orange juice both work. If you want a really bold citrus flavor, use ½ cup thawed frozen orange juice concentrate in the glaze for an extra punch of orange.
- Don’t skip the liquid in the roasting pan. If you’re low on orange juice, water or apple juice works just fine. The liquid creates steam, which helps keep the ham moist while it reheats.
- Cinnamon sticks add aroma, not just flavor. If you don’t have them, use 1 teaspoon ground cinnamon, but the sticks plus orange juice create an aromatic steam that gently infuses the ham as it cooks.
- Spiral-cut ham is best for glazing. The glaze can drip into the slices, giving you more flavor in every bite.
- Use the cherries as garnish. For an easy, pretty presentation, tuck some of the softened cherries from the glaze between the ham slices before serving.
- Remember: the ham is already cooked. You’re just reheating it. Low and slow keeps it juicy; overcooking will dry it out.
Troubleshooting & FAQs
My glaze is too thick.
Warm it gently on the stove or add a tablespoon or two of orange juice to thin it out.
My glaze is too thin.
Simmer it for a few extra minutes until glossy. It will thicken more as it cools.
The ham is browning too fast.
Loosely tent it with foil and continue baking. Ovens vary, especially at higher temperatures.
Can I make this ahead?
Yes! Make the glaze up to 2 days in advance and refrigerate. Warm it gently before brushing on the ham.
How do I store leftovers?
Store leftover ham in an airtight container in the fridge for 3–4 days or freeze in a freezer bag for up to 3 months.
Perfect Pairings
Serve this Orange and Cherry Ham with:
- Scalloped potatoes
- Roasted green beans
- Green bean casserole
- Sweet potato casserole
- Dinner rolls or biscuits
Final Thoughts
This Orange and Cherry Ham is the perfect balance of sweet, savory, and citrusy, making it a standout centerpiece for any special occasion. The glossy cherry-studded glaze not only tastes incredible—it looks stunning on the table.
If you try this recipe, let me know how it turns out or what you served it with!
Equipment
- Roasting pan
- saucepan
- basting brush
- foil
Ingredients
Ham
- 2 cups orange juice
- 2 cinnamon sticks
- 1 8–9 lb spiral-cut ham
Glaze
- 2/3 cup orange juice
- 1/2 cup dried cherries
- 1 cup honey
- Zest of 1 orange
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground cinnamon
Instructions
Prepare the oven:
- Preheat the oven to 325°F. Adjust the oven rack to the lower third of the oven to allow room for the ham.
Prepare the ham:
- Pour the orange juice into the bottom of a shallow roasting pan and add the cinnamon sticks. Place a rack in the pan and set the ham on the rack, cut side down. Cover the ham and pan tightly with foil.
Bake:
- Bake for 2–2½ hours, or until the internal temperature reaches 120–130°F.
Make the glaze:
- While the ham is baking, combine the orange juice and dried cherries in a saucepan and bring to a boil. Turn off the heat, cover, and let the cherries soak in the hot juice for 30 minutes.
Finish the glaze:
- Add the honey, orange zest, Dijon mustard, and ground cinnamon to the saucepan. Turn the heat to medium and cook, whisking frequently, for 7–8 minutes, until the glaze is slightly thickened and glossy. Remove from heat and let cool; it will continue to thicken as it rests.
Glaze the ham:
- Once the ham is heated through, remove it from the oven and increase the oven temperature to 400°F. Brush the glaze generously over the ham, working it slightly between the slices if possible.
Caramelize:
- Return the ham to the oven and bake for about 30 minutes, brushing with more glaze every 10 minutes, until the ham is sticky, caramelized, and shiny.
Rest and serve:
- Remove from the oven and let rest for 10 minutes before serving. Serve with extra glaze on the side, if desired.
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