Orange Glazed Ham

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Sweet, Smoky, and Show-Stopping

This Orange Glazed Ham is what holiday tables are made for. Fully cooked ham gets a mustard rub, a smoke bath on the Gravity XT, then layer after layer of homemade orange glaze that caramelizes into sweet, sticky perfection.

The bright citrus cuts through the richness of the pork, while charcoal smoke adds depth you just can't get from the oven. Whether it's Easter, Christmas, or any gathering worth celebrating, this ham delivers every time.

Master It with the Gravity XT

The Gravity Series XT Digital Charcoal Smoker Grill makes this cook effortless. Set it to 250°F and let the GravityFed™ charcoal hopper and DigitalFan™ control maintain steady, low heat while the ham absorbs smoke. The charcoal grill delivers authentic smoke flavor that transforms a simple ham into something memorable—something gas grills and electric smokers can't replicate.

This smoker grill combo gives you the precision to smoke low and slow, then finish with a caramelized glaze that stays put instead of sliding off.

Danny Dobrzenski

Orange Glazed Ham

Serves: 14 people
Cook Time: 2 - 3 hours
Skill:
Intermediate
Food:
Pork
Orange Glazed Ham

Ingredients

  • Main

Instructions

  1. 01

    Preheat your grill: Set your Masterbuilt Gravity XT to 250°F.

  2. 02

    Prep the ham: Remove the ham from packaging and pat completely dry with paper towels. This helps the rub stick and the glaze adhere later.

  3. 03

    Apply binder and rub: Lightly coat the entire ham with yellow mustard, using your hands or a brush to spread it evenly. Season generously on all sides with your BBQ pork rub, pressing it into the surface.

  4. 04

    Smoke the ham: Place the ham directly on the smoker grill grates, cut side down if using a spiral ham. Insert a meat thermometer into the thickest part of the ham, avoiding the bone.

  5. 05

    Smoke to 145°F: Close the lid and smoke until the internal temperature reaches 145°F (approximately 1.5-2 hours depending on size).

  6. 06

    Make the orange glaze: While the ham smokes, combine the orange juice, sugar, honey, orange marmalade, Dijon mustard, and apple cider vinegar in a 1.5-quart stainless steel saucepan. Bring to a gentle simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until the mixture thickens slightly.

  7. 07

    Finish the glaze: Remove the saucepan from heat and stir in the orange zest, paprika, turmeric, and salt. Keep warm until ready to use.

  8. 08

    First glaze application: When the ham reaches 145°F internal temperature, brush a generous layer of the orange glaze over the entire surface. If using a spiral ham, work the glaze down between the slices.

  9. 09

    Continue cooking: Let the ham continue cooking on the grill until it reaches 165°F internal temperature (about 30-45 more minutes).

  10. 10

    Second glaze application: At 165°F, brush on a second heavy layer of glaze, making sure to coat all surfaces and get between the slices if using spiral ham.

  11. 11

    Set the glaze: Let the ham cook for an additional 10-15 minutes to allow the glaze to caramelize and set without burning.

  12. 12

    Rest: Remove the ham from the smoker and let rest for 10 minutes before slicing or serving.

  13. 13

    Finish and serve: Right before serving, drizzle warm orange glaze over the ham for extra shine and flavor. Serve with remaining glaze on the side.

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