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Orange and ginger-glazed ham roast
Orange and ginger-glazed ham roast

Orange and ginger-glazed ham roast

Preparation 45 minutes
Cooking time 8 to 9 hours
Servings 30 à 40



  • 1 bone-in ham, 12 kg (26.5 lbs)
  • 375 ml (1 1/2 cup) orange juice
  • 375 ml (1 1/2 cup) cup water


  • 15 ml (1 tbsp) butter
  • 15 ml (1 tbsp) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 250 ml (1 cup) white wine
  • 750 ml (3 cups) orange juice
  • 375 ml (1 1/2 cup) maple syrup
  • 60 ml (1/4 cup) Dijon mustard
  • 60 ml (1/4 cup) old style mustard
  • 3 star anise pods
  • 1 cinnamon stick
  • 15 ml (1 tbsp) ginger, grated
  • Zest of 1 orange
  • 3 to 4 oranges, sliced or quartered



  1. Preheat oven to 165°C (325°F).
  2. Remove rind from ham, leaving a thin layer of fat.
  3. With the tip of a knife, gently draw horizontal and vertical lines on ham.
  4. Place ham in roasting pan and pour orange juice and water.
  5. Cover and cook in oven for approximately 7 to 8 hours, basting from time to time. Add some liquid if needed.
  6. Remove ham from oven and generously slather with glaze (see below).
  7. Replace in oven for 45 minutes to 1 hour. Baste every 15 minutes.
  8. Thirty minutes before the end of cooking time, add orange slices or quarters to pan.
  9. Once ham is golden, remove from oven, slice and serve with roasted oranges.


  1. In a small pot, cook onion in butter and oil for 2 to 3 minutes.
  2. Add garlic and cook for 2 minutes.
  3. Pour wine and reduce by half.
  4. Add orange juice, maple syrup, Dijon mustard, old style mustard, star anise, and cinnamon, and let simmer 25 minutes.
  5. Add ginger and orange zest and let flavours infuse while glaze thickens.
  6. Remove from heat and pass through sieve.


To protect the bone and stop it from turning black, simply cover with a piece of aluminium foil.

The secret to a tender ham is cooking it low and slow. Braise or boil it one hour for every kilo (about 2 lbs).

Availability in stores