Emeril's Cinnamon-Citrus Glazed Ham

Emeril Lagasse's Holiday Ham

GMA Recipes Dinner
Servings:Over 8
Difficulty: Moderate
Cook Time: min

This holiday, try one of Robin Roberts' favorite recipes from Emeril Lagasse. His Cinnamon-Citrus Glazed Ham is a holiday meal that goes Bam!


  • One 9-pound fully cooked ham, bone-in, scored 1/4-inch deep in a diamond pattern
  • 10 cinnamon sticks (3 inches each), cut in half lengthwise into 20 pieces
  • 4 navel oranges, sliced crosswise into 1/3-inch slices, 20 slices
  • 5 lemons, sliced crosswise into 1/3-inch slices, 20 slices
  • 10 bay leaves
  • 1/4 teaspoon black pepper
  • 1 jar orange marmalade (13 ounces)
  • 1/4 cup light brown sugar
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1 teaspoon hot sauce
  • 1/8 teaspoon ground ginger
  • Pinch ground cloves
  • Cooking Directions

    Preheat the oven to 325 degrees F.

    Place the ham, cut side down, in a large roasting pan. Insert the cinnamon sticks partially into the scored ham at even intervals. Skewer one orange slice and one lemon slice onto each cinnamon stick and push the slices down so that they fit snugly against the ham. Tuck the bay leaves around the orange slices. Sprinkle the ham with the black pepper. Bake the ham, uncovered, until it reaches an internal temperature of 150 degrees F, about 2 hours. Baste the ham with the glaze during the last hour of cooking.

    Make the glaze when the ham first goes into the oven: Combine the marmalade, brown sugar, orange juice, water, hot sauce, ginger, and cloves in a medium saucepan and bring to a simmer. Cook until mixture reduces to a glaze consistency and coats the back of a spoon.

    Yield: 10 to 12 servings

    Recipe Summary

    Main Ingredients: ham, cinnamon, oranges, cloves

    Course: Main Course, Dinner

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