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Orange-Baked Ham

Orange-Baked Ham

Oxmoor House MARCH 2006

  • Yield: 16 servings (serving size: 2 ounces)


  • 1 (2-pound) reduced-fat cooked ham
  • 1/2 cup orange juice concentrate, thawed
  • 1/4 cup water
  • 2 teaspoons white wine vinegar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon grated orange rind
  • 1/4 teaspoon ground ginger
  • Cooking spray
  • 2 tablespoons whole cloves


Score ham in a diamond design; place in a large heavy-duty zip-top plastic bag. Combine orange juice concentrate and next 6 ingredients; pour mixture over ham. Seal bag, and shake until ham is well coated. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Preheat oven to 325°.

Remove ham from marinade, reserving marinade. Set aside 1/2 cup marinade; discard remaining marinade. Place ham on a rack in a roasting pan coated with cooking spray; stud with cloves by pushing the long clove ends into the scored intersections in the ham. Insert a meat thermometer into ham, if desired; brush ham lightly with reserved marinade. Cover; bake at 325° for 1 1/2 hours or until thermometer registers 140°, basting occasionally with marinade. Serve warm or chilled.

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.1g
  • Carbohydrate: 4.8g
  • Fiber: 0.1g
  • Cholesterol: 30mg
  • Iron: 0.0mg
  • Sodium: 685mg
  • Calcium: 0.0mg

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Orange-Baked Ham Recipe