Crockpot Spiced Orange Marmalade Ham for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

To maximize the flavor, feel free to use a marmalade that contains small bits of orange peel, as this adds a pleasant texture and a more concentrated citrus note to the glaze. If you find the glaze is too thin at the end of the cooking process, you can carefully remove the ham and simmer the remaining liquid in a small saucepan on the stovetop until it reduces to your desired thickness.

For a more professional presentation, you can lightly score the fat layer of the ham in a diamond pattern before applying the marmalade. This not only looks beautiful but also provides more surface area for the glaze to adhere to.

If you are serving this for a large gathering, consider placing the ham on a warm platter and pouring the reduced glaze over the top just before bringing it to the table for the best visual effect.

Variations

• Spicy Orange Ham: Add 1/2 teaspoon of crushed red pepper flakes or a dash of hot sauce to the marmalade mixture for a subtle, spicy kick that balances the sweetness.
• Herb-Infused Ham: Incorporate 1 tablespoon of fresh thyme or rosemary leaves into the glaze to add an earthy, aromatic depth that complements the citrus and sugar beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Allow the ham to cool for no more than 2 hours before refrigerating to ensure food safety.

Freezer

Wrap the ham tightly in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat slices in a covered dish in the oven at 300°F (150°C) with a tablespoon of water or broth until warmed through, about 15 minutes.

Store any leftovers in an airtight container to maintain moisture. The ham can be kept in the refrigerator for up to 3 to 4 days. When storing, it is best to keep it in larger chunks rather than pre-sliced to prevent the meat from drying out. If you have extra glaze, store it in a separate jar and use it as a dipping sauce or to drizzle over the meat when reheating for added flavor and moisture.

This dish is excellent for making ahead of time. You can prepare the glaze and have the ham in the slow cooker ready to go, then simply turn it on at the appropriate time.

Alternatively, you can cook the ham completely, let it cool for no more than 2 hours, and then store it in the refrigerator. Reheat the ham gently in the oven or slow cooker with a splash of water or cider to ensure it remains succulent and flavorful.

Serving ideas

Serve the ham on a large, decorative platter to showcase the beautiful, glossy glaze. It pairs wonderfully with classic sides such as roasted root vegetables, creamy mashed potatoes, or a fresh green salad to balance the sweetness of the orange and brown sugar.

If you are serving it as part of a buffet, keep the ham warm by covering it loosely with aluminum foil or using a chafing dish to ensure it stays at the perfect temperature.

The leftover glaze is a versatile component that can be used in various ways. Drizzle it over roasted carrots or parsnips for a sweet and savory side dish, or use it as a base for a quick pan sauce for pork chops.

If you have enough leftovers, the ham can be shredded and used in sandwiches, stirred into pasta dishes, or added to a hearty morning hash with potatoes and onions for a delicious, quick breakfast.

Frequently asked questions

Recipe card

Crockpot Spiced Orange Marmalade Ham for Easy Weeknight Dinners

Prep 5 minCook 4 hRest 10 minTotal 4 h 15 minServes 10

Ingredients

• 1 whole spiral-cut ham, roughly 8-10 lbs
• 1 cup orange marmalade
• 1/2 cup brown sugar, packed
• 1/2 tsp ground nutmeg
• 1 cup ginger ale

Instructions

1. Place the spiral-cut ham flat-side down into the base of a clean, dry slow cooker insert. Ensure the ham is centered so the glaze can distribute evenly around the sides.
2. Spoon the orange marmalade over the entire surface of the ham, ensuring it reaches into the spirals. Sprinkle the brown sugar and ground nutmeg evenly over the top of the marmalade, then pour the ginger ale around the base of the ham into the bottom of the slow cooker.
3. Cover the slow cooker and cook on low for 4 to 5 hours until thoroughly warmed throughout. Remove the ham to a carving board, let it rest for at least 3 minutes, then slice and serve with the warm juices.

Estimated nutrition per serving

Calories

280

Protein

22 g

Carbohydrates

28 g

Fat

8 g

Fiber

0.5 g

Sugar

25 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.