The 1 Holiday Ham Recipe You’ll Ever Need (Cherry Citrus Glaze)
Nov 14, 2025, Updated Jan 17, 2026
This post contains affiliate links. Please see our disclosure policy.
When it comes to holiday dinners, nothing steals the show like a beautifully glazed holiday ham. This version is everything you want on the table: smoky, sweet, slightly spicy, and perfectly caramelized. We’re layering flavors with BBQ seasoning, orange, apple juice, warm spices, Dijon mustard, cherry preserves, brown sugar, and even a splash of hot sauce for depth.
It looks impressive, but it’s ridiculously simple — and it’ll have the whole house smelling like the holidays.
Let’s make it happen. 🍊🍒🔥
Ingredients
For the Ham
- 1 spiral-sliced ham (Smithfield or similar)
- BBQ seasoning (to season the outside)
- 2 oranges (one sliced for roasting, one for the glaze)
- Apple juice (to pour in the roasting pan)
- 3–4 cinnamon sticks
- Cloves (optional, season the pan)
For the Glaze
- 1/2 cup Cherry preserves
- 1 1/2 cups Brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup Honey
- 1 stick Butter
- Frank’s RedHot (just a dash for complexity — not heat)
- Juice and zest of 1 orange
- Pinch of clove or allspice
- Pinch of cinnamon
Prep the Ham
Remove the ham from its packaging and pat it dry.
Season the entire outside generously with BBQ seasoning — this brings a smoky, savory layer that balances the sweet glaze beautifully.
Place a wire rack into your roasting pan.
Build the Flavor Base
In the bottom of the pan (beneath the rack), add:
- 2–3 cups of apple juice
- Sliced orange
- Cinnamon sticks
- A pinch of cloves
This steams the ham gently as it heats, adding moisture and infusing subtle holiday flavor from underneath.
Place the seasoned ham on the rack, cut side down.
I like to season the ham thoroughly with BBQ Seasoning. For starters, BBQ Seasoning just works beautifully with pork in general, but for this application, it also helps to create those crispy/caramelized edges.
Warm the Ham
Bake at 325°F for 1.5–2 hours, or until the internal temperature reaches around 120–130°F.
(This stage is just warming it through — spiral hams are already fully cooked.)
While it warms, make your glaze.
Make the Cherry-Citrus Glaze
In a saucepan over medium heat, combine:
- ½–1 jar cherry preserves
- ½–1 cup brown sugar (adjust to taste)
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 4 tbsp butter
- Juice + zest of 1 orange
- A pinch of cinnamon
- A pinch of cloves
- A dash of Frank’s RedHot (for depth, not spice)
Simmer until glossy and slightly thickened, about 6–8 minutes.
Taste and adjust: more sugar for sweetness, mustard for tang, or hot sauce for extra backbone.
Glaze & Caramelize
Once the ham reaches 120–130°F:
- Remove the foil
- Brush generously with the cherry-citrus glaze
- Increase oven temperature to 400°F
Bake uncovered for 15–25 minutes, brushing with more glaze halfway through.
You want:
✅ Deep shine
✅ Sticky edges
✅ Slight caramelization at the tips of the slices
That’s the money shot.
Rest & Serve
Let the ham rest for 10–15 minutes before slicing so the glaze sets.
Serve with extra glaze on the side — trust me on that.
Why This Ham Will Be The Star
- Apple juice + oranges + cinnamon steam = crazy good aroma
- Cherry preserves give it a deep, fruity, glossy finish
- BBQ seasoning on the outside adds balance and depth
- Dijon + lemony citrus keeps it from being sickly sweet
- Hot sauce doesn’t make it spicy — just rounds out the flavor
- Perfect for Thanksgiving, Christmas, Easter, or a Sunday flex
Holiday Ham FAQ
1. Do I need to soak or brine a spiral ham before cooking?
No, spiral hams come fully cooked and already seasoned. You’re simply reheating and glazing them, so no brining or soaking is required.
2. How do I stop my ham from drying out?
Cook it low and slow at 325°F with liquid (like apple juice) in the roasting pan, keep it covered with foil until glazing, and avoid overheating. Spiral hams dry out when cooked past 140°F.
3. Can I make the cherry-citrus glaze ahead of time?
Yes! You can make the glaze 2–3 days in advance. Store it in an airtight container and warm it gently before brushing it on the ham.
4. What if I don’t like cherry preserves?
You can substitute with apricot jam, peach preserves, plum jam, or even cranberry sauce. Any thick, fruity base will caramelize beautifully.
5. How do I reheat leftover holiday ham without drying it out?
Cover slices with foil and warm gently at 300°F with a splash of apple juice or water in the pan. This keeps the ham moist and prevents it from getting tough.
6. Can I use this glaze on a non-spiral ham or smoked ham?
Absolutely. Bone-in, smoked, double-smoked, or unsliced hams all work great — just adjust the warming time based on ham size and shape.
7. Can I cook this ham in a roasting bag?
Yes, just place the rack and flavor base inside the bag and seal it carefully. Cut the top open before glazing so the edges caramelize properly.
Holiday Ham with Cherry-Citrus Glaze
Ingredients
- For the Ham
- 1 spiral-sliced ham Smithfield or similar
- BBQ seasoning to season the outside
- 2 oranges one sliced for roasting, one for the glaze
- Apple juice 2–3 cups for the roasting pan
- 3 –4 cinnamon sticks
- Cloves optional, for seasoning the pan
- For the Cherry-Citrus Glaze
- ½ cup cherry preserves
- 1 ½ cups brown sugar
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 stick butter
- Dash of Frank’s RedHot for depth, not heat
- Juice + zest of 1 orange
- Pinch of clove or allspice
- Pinch of cinnamon
Instructions
- Remove the ham from all packaging and pat it completely dry. Season the outside generously with BBQ seasoning — this adds savory balance and helps build those crispy caramelized edges. Place a wire rack into a roasting pan. Beneath the rack, pour 2–3 cups of apple juice and add sliced oranges, cinnamon sticks, and a pinch of cloves. This creates a flavorful steaming environment that keeps the ham juicy and aromatic. Set the seasoned ham on the rack, cut side down.
- Preheat your oven to 325°F. Cover the ham loosely with foil and bake for 1.5–2 hours, or until it reaches an internal temperature of 120–130°F. Spiral hams are already fully cooked — this step is simply warming and hydrating it. While it heats, prepare your glaze.
- In a saucepan over medium heat, combine the cherry preserves, brown sugar, Dijon mustard, honey, butter, orange zest, orange juice, cinnamon, clove/allspice, and a small dash of Frank’s RedHot. Let it simmer for 6–8 minutes, stirring occasionally, until glossy and slightly thickened. Taste and fine-tune: more sugar for sweetness, more mustard for tang, or another small splash of hot sauce for depth.
- When the ham reaches temperature, remove the foil and brush a generous layer of glaze over the surface. Increase your oven temperature to 400°F and bake the ham uncovered for 15–25 minutes, glazing again halfway through. The edges should become sticky, glossy, and caramelized with deep shine — that’s exactly what you want.
- Let the ham rest for 10–15 minutes so the glaze can set. Slice and serve with extra warm glaze on the side for maximum flavor.
I made this along with the Prime Rib recipe for a Holiday Party and they were both a HIT!
Made this for thanksgiving yesterday and had several people say it was the best ham they ever had – that’s a win in my book!