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This ham recipe is perfect for the holidays with its delicious orange and maple glaze. You can find pre-cooked hams pretty easily during the Christmas holidays from your butcher or most grocery stores. You can even find certified organic hams. We have used a pre-cooked bone in ham, however you can use a boneless ham, if you prefer and the baking time will be less.
If you have leftover try cutting the ham in small cubes/pieces and adding to a frittata, scrambled eggs or thinly slice some for eggs Benedict to serve for brunch the next day or two. You can easily freeze the ham and use later in soups especially split pea, toasties, ham and cheese croissants and fried rice. Freeze in smaller amounts so it’s easy to thaw and use just what you need.
For vegetarians and vegans: This glaze is great when baking any of these choices; sweet potatoes, pumpkin slices, onion slices, baked brie or sliced firm tofu. For a vegan friendly glaze use coconut oil in place of butter.

TIP The ham is technically already cooked when you buy it so you’re just heating it through and crisping up the outside. This should take between 1 hour 15 minutes and 1 hour 30 minutes for a 7 – 8 kg bone-in ham in a 180C oven. If one side of the ham is getting darker than the other, rotate the roasting pan in the oven and cover with baking paper, if needed. When the ham is done baking take it out of the oven and allow it to rest for 10 – 15 minutes and then pierce with a long skewer and look for juices that run clear and a golden, caramelised glaze.

NOTE You’ll need plenty of space in your oven to bake the ham on a lower rack so plan ahead if you are planning on baking other dishes.
When you are trimming off the outer rind of the ham leave as much of the fat layer as possible, but if you trim a little too much it’s ok as you can score the meat a little if you have to and it will still be wonderful.