Preheat your oven to 325 degrees Fahrenheit. Take your bone-in fully cooked ham ($I prefer spiral-cut for easier serving$) and trim any excess fat from its surface. Place the ham in a roasting pan, then cover it tightly with aluminum foil to ensure it heats evenly and stays moist during the initial cooking phase. This initial covered roast helps retain all those delicious juices.

While the ham begins roasting, prepare your glaze. In a medium saucepan, combine the red pepper jelly, orange marmalade, freshly grated orange zest, and fresh squeezed orange juice. Bring this mixture to a boil over medium heat, stirring continuously to fully melt the jellies. Once boiling, reduce the heat to a simmer and let it cook until the glaze has thickened to a syrupy consistency, which usually takes about 10-15 minutes.

Place the covered ham in the preheated oven and cook for 1 hour and 30 minutes. After this time, remove the foil from the ham. I always make sure the ham is perfectly uncovered at this point to get that beautiful crust. Brush a generous layer of the prepared red pepper glaze over the entire surface of the ham, then return it to the oven, uncovered, for 15 minutes. Repeat this glazing and cooking process one more time for another 15 minutes to build up a thick, glossy, irresistible candied coating.

Once the ham has developed a beautiful glaze and is heated through, remove it from the oven. It’s crucial to let the ham rest for at least 15 minutes before carving; this allows the juices to redistribute, ensuring a tender and flavorful result. I always let my roasts rest, it truly makes all the difference! After resting, slice and serve the ham warm, making sure to spoon any extra glaze from the pan over each serving.