Glazed Ham with Sherry-Orange Dijon Sauce

Glazed Ham with Sherry-Orange Dijon Sauce

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"A hickory-smoked ham is roasted with a brown sugar glaze and served with a spicy sweet and savory sauce made with orange juice, mustard, and sherry."
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2 h servings 868 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 868 kcal
  • 43%
  • Fat:
  • 52.7 g
  • 81%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 52.9 g
  • 106%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 3865 mg
  • 155%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Place ham in a roasting pan. In a small bowl, stir together 1/2 cup brown sugar and 2 tablespoons sherry cooking wine. Brush half the glaze over the ham. Roast ham uncovered approximately 20 minutes per pound or until internal temperature is 160 degrees F. See ham wrapper for precise cooking time and temperature; directions may vary. Brush remaining glaze over ham halfway through cooking time.
  2. For Sherry-Orange Dijon Sauce, combine 1/2 cup brown sugar, cornstarch, cloves and nutmeg in a 1-quart saucepan. Stir to remove lumps. Stir in mustard until mixture is a smooth paste. Gradually stir in sherry cooking wine and orange juice. Add raisins.
  3. Cook sauce over medium-high heat, stirring frequently, until mixture boils. Reduce heat and boil gently 3 to 5 minutes. Serve sauce with sliced ham.


  • *For an 8-10 pound ham, double the ingredients for the glaze and sauce. Sherry-Orange Dijon Sauce may be made a day ahead and refrigerated; reheat before serving.