Recipe Image

Marmalade-Horseradish-Rosemary Glazed Ham

  • 20 m
  • 2 h 5 m
Diabetic Living Magazine
“Orange marmalade, whole-grain mustard, and horseradish are combined with fresh rosemary to make a sensational glaze for this delicious ham. It's a perfect main dish for a holiday gathering or family reunion.”


    • 1 (5 to 6 pound) cooked, smoked bone-in ham (rump half or shank portion)
    • 3 cups water
    • ⅔ cup orange marmalade
    • 2 tablespoons packed brown sugar
    • 2 tablespoons whole-grain mustard
    • 1 to 2 tablespoons prepared horseradish
    • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
    • Fresh rosemary sprigs (optional)
    • Orange wedges (optional)


  • 1 Preheat oven to 325°F. Score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, cut side down, on a flat rack in a roasting pan. Pour the water into the bottom of the roasting pan around ham. Tent ham with foil. Roast for 1 hour.
  • 2 Meanwhile, for glaze, combine marmalade, brown sugar, mustard, horseradish, and chopped or dried rosemary in a small saucepan. Cook and stir over medium-low heat until marmalade melts. Set aside.
  • 3 After ham has roasted for 1 hour, brush ham with the glaze. Roast, uncovered, for 30 to 60 minutes more or until a thermometer inserted into center of ham registers 140°F, brushing ham with glaze every 15 minutes. Let stand for 15 minutes before carving. If desired, garnish serving platter with rosemary sprigs and orange wedges.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019