Mary Berry’s Orange Glazed Ham is a vibrant, flavorful dish that takes the humble ham to a whole new level with its sweet and tangy glaze. A classic in British kitchens, this dish is perfect for festive occasions such as Easter, Christmas, or any celebratory gathering, though it can easily become a favorite for everyday meals too.
The ham itself is often cooked slowly, allowing it to become tender and juicy. What truly sets it apart is the orange glaze-a combination of fresh orange juice, zest, and a variety of other ingredients that create a rich, aromatic coating. This glaze caramelizes during cooking, giving the ham a beautiful golden-brown finish and infusing the meat with layers of citrusy sweetness and savory undertones.
The balance between the natural saltiness of the ham and the bright, refreshing citrus flavor is the key to its appeal. When you cut into the ham, each slice gleams with the sticky, glossy orange glaze, creating a dish that looks just as good as it tastes.
Mary Berry, a celebrated figure in British cooking, has made this dish an enduring classic with her emphasis on simplicity and elegance. Her recipe is approachable for cooks of all skill levels, yet it delivers a dish that feels sophisticated and indulgent.
Mary Berry’s Orange Glazed Ham Recipe
Ingredients Needed
To make Mary Berry’s Orange Glazed Ham, you will need the following ingredients:
For The Ham
- 1 Whole Bone-In Ham (about 2-3 kg): This is the main ingredient and will provide the meaty base for the dish. You can use a ready-cooked ham, which is often more tender and juicy, though you can also opt for an uncooked joint if you’re willing to cook it for longer.
- Water: To cook the ham in before glazing. It helps to keep the ham moist during the initial cooking process.
For The Orange Glaze
- Juice of 2 Oranges: The fresh juice gives the glaze its bright and tangy citrus flavor. You can also include some zest to boost the aroma.
- Zest of 1 Orange: Adding the zest contributes a fragrant, citrusy kick that enhances the glaze.
- Honey: A natural sweetener that balances the tartness of the orange juice and helps the glaze become beautifully glossy when cooked.
- Dijon Mustard: This brings a mild tanginess and depth of flavor to the glaze, complementing the sweetness of the honey and the sharpness of the orange.
- Brown Sugar: This adds an extra layer of caramelized sweetness to the glaze, helping it to become thick and syrupy.
- Whole Cloves: These are used to stud the ham, adding both a visual touch and a subtly aromatic flavor to the finished dish.
Equipment Needed
For this recipe, you’ll need a few essential pieces of kitchen equipment to get everything just right:
- Roasting Tin or Baking Tray: A large, deep roasting tin is essential to catch all the juices as the ham cooks and to hold the ham while it’s being glazed.
- Roasting Rack: This can help elevate the ham above its cooking juices, ensuring even cooking and a nice crispy exterior.
- Small Saucepan: For simmering the glaze ingredients together, creating a smooth, syrupy consistency before applying it to the ham.
- Basting Brush: To apply the orange glaze evenly onto the ham during the cooking process.
- Sharp Knife: For scoring the ham and slicing the finished dish.
- Meat Thermometer (Optional): A thermometer can ensure your ham is cooked to the perfect temperature, especially if you’re working with an uncooked joint.
Instructions To Make Mary Berry’s Orange Glazed Ham
Step 1: Preheat And Prepare The Ham
Start by preheating your oven to 180°C (350°F). Place the ham in a large roasting tin, skin-side down. If it’s a raw ham, it will need to be cooked slowly in water. Cover the ham with foil, and roast it in the oven for about 1.5 to 2 hours, depending on its size. If using a pre-cooked ham, this step is shorter-about 1 hour, or until the ham is heated through.
Step 2: Make The Orange Glaze
While the ham is roasting, prepare the glaze. In a small saucepan, combine the orange juice, zest, honey, Dijon mustard, and brown sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer. Let it cook for about 10-15 minutes until it thickens slightly into a syrup-like consistency.
Step 3: Glaze The Ham
Once the ham is cooked, remove it from the oven. If you’ve used a whole ham with skin, score the skin in a diamond pattern with a sharp knife. Stud the ham with whole cloves, inserting them into the points where the cuts intersect. This not only adds flavor but gives the ham a traditional, festive appearance.
Brush the orange glaze generously over the ham, making sure it gets into all the crevices. Return the ham to the oven and roast it, uncovered, for another 30-45 minutes. Every 10-15 minutes, baste the ham with more glaze to ensure it becomes beautifully caramelized and glossy.
Step 4: Serve
Once the ham is golden brown and glossy, remove it from the oven and allow it to rest for 10 minutes before slicing. This gives the juices time to redistribute, ensuring each slice is tender and flavorful. Serve with additional glaze on the side, if desired.
Tips And Tricks
- Don’t Skip the Resting Time: After roasting, letting the ham rest is crucial to allow the juices to settle, making it easier to slice and ensuring maximum juiciness.
- Choose a Quality Ham: The better the quality of your ham, the more delicious the dish will be. Opt for a well-marbled ham if you want a rich, tender result.
- Use Fresh Juice: Fresh orange juice will always give the best flavor. Bottled juice can sometimes taste flat or overly sweet.
- Make Extra Glaze: If you like a lot of glaze, you can easily double the glaze ingredients to ensure there’s enough to baste and serve with the ham.
- Make Ahead: You can prepare the glaze a day in advance and refrigerate it. Simply warm it up before using. If using a raw ham, you can also cook it the day before and glaze it just before serving.
- Pairing Ideas: Mary Berry’s Orange Glazed Ham pairs wonderfully with roasted vegetables, mashed potatoes, or a simple salad. It also makes a fantastic centerpiece for any buffet-style meal.
Mary Berry’s Orange Glazed Ham is a show-stopping dish that combines the richness of ham with the refreshing sweetness of citrus. It’s perfect for holiday gatherings or special occasions, but it’s easy enough to make for a cozy family dinner as well. With just a few simple ingredients and some patience, you can create a ham that is tender, flavorful, and beautifully glazed with a mouthwatering orange syrup. Whether you’re a novice cook or an experienced chef, this recipe will not only impress your guests but also leave them craving more.
Easy Recipe Variations For Mary Berry’s Orange Glazed Ham
Mary Berry’s orange glazed ham is a classic, beloved for its perfect balance of sweet citrus tang and savory richness. But what if you want to play around a bit? The beauty of this recipe is its flexibility-there’s so much room to tweak it to suit different tastes or occasions without losing that signature charm.
1. Spice it up:
Add a little heat by incorporating crushed red pepper flakes, ground cinnamon, or star anise into the glaze. These spices introduce warmth and depth, turning your ham into a festive centerpiece with subtle complexity. Imagine a cinnamon-orange glaze that brings a comforting holiday vibe or a hint of chili for a surprising kick.
2. Swap the citrus:
While orange is classic, substituting with other citrus fruits can add unique flair. Try using blood orange for a richer color and slightly more tart flavor, or lemon for a brighter, sharper zing. Grapefruit offers a bittersweet twist, lending a sophisticated edge to the glaze.
3. Sweetener swaps:
Mary Berry’s recipe often uses brown sugar or honey. For a twist, experiment with maple syrup, which adds a robust caramel undertone, or molasses for a deep, smoky richness. Agave syrup or even a touch of dark corn syrup can adjust sweetness and texture subtly.
4. Add fresh herbs or aromatics:
Tuck fresh rosemary, thyme, or sage sprigs around the ham before glazing. The herbs infuse subtle earthiness that pairs beautifully with citrus sweetness. Alternatively, rubbing the ham with minced garlic or shallots before glazing creates layers of savory flavor that keep every bite interesting.
5. Incorporate fruit accents:
Alongside the glaze, stud the ham with cloves and decorate it with pineapple rings, cherries, or even thin apple slices. These fruit accents not only look visually stunning but also contribute bursts of sweetness and tang that contrast wonderfully with the smoky meat.
Each of these variations lets you put your personal stamp on Mary Berry’s beloved recipe while maintaining the luscious harmony between sweet and savory that makes it so memorable.
Storing Leftovers
Leftover ham is like a little gift that keeps on giving-but only if stored properly! Proper storage ensures you preserve flavor, moisture, and safety for those delicious next-day meals.
1. Cooling and wrapping:
Once the ham has cooled to room temperature (but don’t let it sit out for more than two hours!), slice it into portions if it’s a large piece. Wrap each portion tightly with cling film or aluminum foil to minimize air exposure. Alternatively, airtight containers are fantastic for preserving moisture and preventing the ham from absorbing fridge odors.
2. Refrigeration:
Store your wrapped ham in the coldest part of your fridge, ideally at or below 40°F (4°C). Leftover ham will keep well for 3 to 5 days when refrigerated properly. If you notice any off smells or slimy textures, it’s best to discard to avoid foodborne illness.
3. Freezing for longer storage:
If you want to keep your ham for a longer period, freezing is the way to go. Slice it into meal-sized portions, wrap tightly in plastic wrap, then place inside a freezer bag or airtight container to prevent freezer burn. Frozen ham maintains quality for up to 2 months, though it remains safe beyond that. When ready to use, thaw overnight in the fridge for best texture and flavor retention.
4. Reheating leftovers:
To keep ham moist when reheating, avoid microwaving directly for long periods. Instead, warm it gently in a covered baking dish with a splash of water or orange juice, wrapped loosely in foil at 325°F (160°C) until heated through. This slow approach revives that juicy tenderness Mary Berry’s ham is famous for.
What To Eat With Mary Berry’s Orange Glazed Ham?
Mary Berry’s orange glazed ham is a star, but the supporting cast of side dishes can elevate the entire meal to unforgettable heights. The sweet, citrusy glaze pairs best with sides that balance richness, offer fresh contrast, or complement the cozy, comforting vibe.
1. Creamy mashed potatoes:
A classic pairing, the buttery smoothness of mashed potatoes is perfect to soak up any leftover glaze and balance the ham’s savory punch. For an extra touch, infuse your mash with roasted garlic or a bit of horseradish for a gentle kick.
2. Roasted seasonal vegetables:
Think caramelized carrots, parsnips, and Brussels sprouts with a drizzle of olive oil and a sprinkle of sea salt. Roasting brings out natural sweetness and a slight char that harmonizes beautifully with the orange glaze.
3. Tangy cranberry sauce or chutney:
The tartness of cranberries or a spiced chutney offers a sharp counterpoint to the ham’s sweetness. These bright, fruity condiments add depth and freshness, making each bite more dynamic.
4. Fresh green salad:
A crisp salad with bitter leaves like rocket or radicchio, topped with nuts and a citrus vinaigrette, cuts through the richness and refreshes the palate. Add segments of orange or grapefruit to echo the ham’s glaze.
5. Dinner rolls or crusty bread:
Soft rolls or a crusty baguette are excellent for mopping up juices and balancing the plate with a neutral, comforting texture.
6. Creamy gratins or scalloped potatoes:
If you want to indulge, a cheesy potato gratin adds decadence that pairs wonderfully with the ham’s citrus brightness.
Pairing thoughtfully ensures your meal feels complete-each element enhancing Mary Berry’s orange glazed ham in a way that delights the senses.
Conclusion
Mary Berry’s orange glazed ham is more than just a delicious dish-it’s a celebration of flavors, tradition, and creativity in the kitchen. Whether you stick to her original recipe or experiment with zestier spices, different sweeteners, or fresh herbs, this ham offers a canvas for culinary joy.
Storing leftovers thoughtfully means you can savor that lovely taste long after the first meal, and pairing it with the right sides turns a simple dinner into a memorable feast. The blend of sweet citrus and smoky meat creates a harmony that comforts and excites the palate, making it perfect for holidays, special occasions, or simply a cozy family meal.
So, whether you’re a seasoned cook or a beginner eager to impress, Mary Berry’s orange glazed ham invites you to bring warmth, flavor, and a touch of elegance to your table. Ready to get cooking?
FAQs
What Are The Key Ingredients In Mary Berry’s Orange Glazed Ham Recipe?
The key ingredients for Mary Berry’s orange glazed ham recipe include a boneless or bone-in ham, orange marmalade, Dijon mustard, brown sugar, and orange juice. The glaze is made by combining the marmalade, mustard, sugar, and orange juice, which creates a sweet and tangy coating for the ham.
How Long Should I Cook Mary Berry’s Orange Glazed Ham?
Mary Berry recommends cooking the ham at a low temperature of 160°C (325°F) for around 1.5 to 2 hours, depending on the size of the ham. It’s important to glaze the ham regularly during the last 30 minutes of cooking to ensure the glaze caramelizes beautifully on the surface. The ham should be heated through and the internal temperature should reach 75°C (165°F).
Can I Make Mary Berry’s Orange Glazed Ham Recipe In Advance?
Yes, you can make Mary Berry’s orange glazed ham in advance. Once cooked, allow the ham to cool to room temperature, then wrap it tightly in foil or plastic wrap and refrigerate. The ham can be reheated in the oven at a low temperature (around 150°C/300°F) for 20-30 minutes before serving. Just be sure to keep some extra glaze to brush on before reheating to maintain that delicious orange flavor.
