This Cranberry Orange Spiral Ham Glaze is sweet, sticky, glossy, and always the first thing people ask about at the table. In fact, once people try this ham glaze they ask for the recipe and never make anything else.
This glaze comes together quickly on the stovetop while the ham gently warms in the oven. Once the glaze is poured over, it thickens, bubbles, and caramelizes beautifully during the final bake—no basting required, but brushing it on never hurts.
Made with brown sugar, maple syrup, dried cranberries, and orange marmalade, it melts into the ham as it bakes, creating a caramelized, fruit forward glaze that clings to every slice. Finished with butter and fresh thyme, this glaze transforms a simple spiral ham into a holiday-worthy centerpiece that tastes like you spent all day in the kitchen—without actually doing that.
Perfect for Christmas, Easter, Thanksgiving, or Sunday dinner, this cranberry orange glaze is the kind of recipe that becomes tradition after the very first bite.
Why you’ll love this recipe!
What ingredients do I need?
- Spiral Ham: Fully cooked and bone-in for maximum flavor and easy slicing
- Unsalted Butter: Adds richness and helps the glaze cling to the ham
- Maple Syrup: Brings natural sweetness and depth
- Brown Sugar: Creates that sticky, caramelized finish
- Dried Cranberries: Sweet-tart pops of flavor throughout the glaze
- Orange Marmalade: Citrus brightness with a touch of bitterness
- Fresh Thyme: Adds a subtle savory note that balances the sweetness
Recipe Variations
- Extra Citrus: Add fresh zest of one orange for brighter flavor
- Spiced Version: Stir in a pinch of cinnamon or cloves
- Bourbon Glaze: Add 1–2 tablespoons bourbon for depth
- Honey Swap: Replace maple syrup with honey if preferred
- Chunky Glaze: Chop the dried cranberries for a smoother texture
Pro Tips
- Warm the glaze until fully combined and just bubbling—don’t overcook it
- Cover the ham during the initial bake to prevent drying out
- Uncover only for the final glaze step
- Spoon extra glaze from the pan over sliced ham before serving
- Let the ham rest 10–15 minutes before slicing for juicier results
- For extra shine, reserve a small amount of glaze and brush it on right before serving.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dairy Free: Use plant based butter
- Lower Sugar: Reduce brown sugar slightly and increase orange marmalade
- Gluten Free: Naturally gluten free, just check your marmalade label
- No Thyme: Swap with rosemary or omit entirely
Leftovers and Storage
- Store leftover ham in an airtight container in the refrigerator for up to 4 days.
- The glaze thickens even more as it chills and reheats beautifully.
- Warm slices gently in the oven or microwave with a spoonful of extra glaze to keep them moist.
But, I Still Have A Few Questions…
Can I use fresh cranberries instead of dried cranberries?
Yes, fresh cranberries can be used, but they will change the texture and cooking time slightly. Fresh cranberries need more time to break down and release their juices, so the glaze will require a longer simmer. If using fresh cranberries, increase the simmer time to about 10–15 minutes and gently mash them as they soften to help create a smoother glaze. However, keep in mind that fresh cranberries are more tart, so you may want to add an extra tablespoon or two of brown sugar or maple syrup to balance the flavor.
Do I need to glaze the ham the entire time it cooks?
No. This glaze works best when applied during the final 30 minutes of cooking. Adding it too early can cause the sugars to burn. Waiting until the end allows the glaze to thicken, caramelize, and cling perfectly to the ham without scorching.
Can I make the glaze ahead of time?
Yes. The cranberry orange glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Rewarm gently on the stovetop or in the microwave before brushing onto the ham.
Will this glaze work with other cuts of ham?
Absolutely. This glaze works well on spiral ham, bone-in ham, boneless ham, or even ham steaks. Just adjust the amount of glaze depending on the size of your ham.
Does the glaze thicken as it cools?
Yes. The glaze will thicken as it simmers and continue to set slightly as it cools and bakes on the ham. This is what gives it that sticky, glossy finish.
Can I double the glaze recipe?
Yes, and it’s highly recommended if you love extra glaze for spooning over sliced ham or serving on the side. Simply double all ingredients and simmer a few extra minutes until thickened.
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Cranberry Orange Spiral Ham Glaze
Ingredients
For the Ham
- 1 spiral-cut ham 8–10 pounds
For the Cranberry Orange Glaze
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup
- ⅔ cup brown sugar
- ⅔ cup dried cranberries
- ½ cup orange marmalade
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 300°F. Place the spiral ham cut-side down on a rack in a roasting pan. Cover tightly with foil and bake for 12–15 minutes per pound.
- While the ham cooks, add butter, maple syrup, brown sugar, dried cranberries, orange marmalade, and thyme to a saucepan over medium heat. Stir until the butter melts and the mixture is fully combined.
- Bring the glaze just to a gentle boil, then reduce to a simmer and cook for 5 minutes, stirring occasionally, until thickened and glossy. Remove from heat and discard thyme sprigs.
- About 30 minutes before the ham is done, remove it from the oven and increase the oven temperature to 350°F. Uncover the ham and spoon or brush the glaze generously over the entire surface, letting it drip into the slices.
- Return the ham to the oven, uncovered, and bake for the remaining 30 minutes, basting once or twice if desired, until the glaze is sticky and caramelized.
- Remove from oven and let rest for 10 minutes before serving.
Notes
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.