Roasted spiral-sliced ham is already holiday-worthy dish, but the raspberry-orange glaze really makes this recipe stand out.

Libbie Summers
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Place ham, slices up, on a rack in a shallow roasting pan; set aside. For berry glaze, in a medium saucepan combine the reserved ham liquid, orange juice, the jam, the 1 cup berries, the honey, and jalapeno pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until syrupy, stirring occasionally. Brush some of the glaze over ham.

  • Cover ham loosely with foil. Bake for 1 hour 20 minutes or until heated through, brushing occasionally with glaze.

  • Increase oven temperature to 425°F. Remove foil from ham. Spoon any remaining glaze over top and sides of ham. Bake for 10 minutes more or until top of ham is crispy and heated through (140°F). Remove; let stand for 10 minutes before serving. Garnish with additional raspberries.

*Handling Hot Peppers

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

123 calories; 5 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 34 mg cholesterol; 555 mg sodium. 33 mg potassium; 10 g carbohydrates; 1 g fiber; 8 g sugar; 11 g protein; 0 g trans fatty acid; 21 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 4 mg calcium; 0 mg iron;

Reviews (1)

18 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I¿ve been making this ham for several years during Easter, Thanksgiving, and Christmas and it never disappoints. For my roasting pan I have found tenting the tin foil works better than using the pan lid. I¿ve never modified the recipe, just thrown in more jalapeños or raspberries as I please to make it look nicer or add a bit more kick. When I make the glaze I wouldn¿t classify it as a ¿syrup¿ when I¿m ready to put it on the ham. It doesn¿t have the same viscosity as a syrup does. But it still does the job and when I remove the foil at the end to crisp the glaze it still does the trick. I highly recommend you¿ll never want to try another glaze again!