No holiday table feels complete without the centerpiece of a beautifully glazed Christmas ham.
Its golden-brown exterior, sweet-and-savory glaze, and tender slices make it a festive tradition cherished by many families around the world.
From the moment it comes out of the oven, filling your home with irresistible aromas, to the carving at the table, Christmas ham is more than just food — it’s a holiday ritual.
Christmas Ham Recipe
This Christmas ham recipe combines the savory richness of a slow-baked ham with a luscious glaze made from brown sugar, honey, and warm spices.
The result is a ham that’s juicy inside and caramelized outside, with flavors that balance salty, sweet, and tangy perfectly.
It’s the ultimate holiday dish that looks impressive but is easier to prepare than you might think.
Ingredients
Here’s what you’ll need for a medium-sized bone-in ham (about 8–10 lbs):
- 1 whole bone-in ham (pre-cooked, 8–10 lbs)
- 1 cup brown sugar (light or dark)
- ½ cup honey or maple syrup
- ½ cup orange juice (or pineapple juice for a tropical touch)
- 2 tbsp Dijon mustard
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- Whole cloves (optional, for studding)
- Aluminum foil
Instructions
Prepare the Ham
Preheat your oven to 325°F (160°C). Place the ham on a large roasting pan, flat side down. If the skin is still attached, trim away excess, leaving a thin layer of fat.
Using a sharp knife, score the surface of the ham in a crisscross diamond pattern.
This not only makes the ham look beautiful but also allows the glaze to seep into the meat. If you’d like, insert whole cloves at the intersections for a traditional holiday touch.
Make the Glaze
In a saucepan over medium heat, combine the brown sugar, honey, orange juice, Dijon mustard, cinnamon, and ground cloves.
Stir until the sugar dissolves and the mixture begins to thicken slightly. This will be your basting glaze, rich with sweetness and spice.
Bake and Baste
Cover the ham loosely with foil to prevent it from drying out, then bake for about 15 minutes per pound. For an 8–10 lb ham, this means around 2–2.5 hours.
About halfway through cooking, start brushing the ham generously with the glaze.
Continue to baste every 20–30 minutes, removing the foil during the last 30 minutes to allow the glaze to caramelize into a golden-brown crust.
Final Touch
Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven. Let it rest for 10–15 minutes before carving.
This helps the juices redistribute, keeping each slice moist and flavorful.
How to Serve It
Christmas ham deserves to be the star of your holiday spread. Slice it at the table for a festive presentation, serving with traditional sides like roasted vegetables, mashed potatoes, and dinner rolls.
Leftovers are just as delightful — use them in sandwiches, breakfast scrambles, or even tossed into a winter soup.
If you’re entertaining a crowd, you can also prepare a smaller ham and pair it with other mains to balance your menu.
Conclusion
A Christmas ham is more than a recipe — it’s a centerpiece that brings families together.
Its sweet-and-savory glaze, tender texture, and festive presentation make it a holiday classic you’ll return to year after year.
With simple steps and a flavorful glaze, you can create a dish that not only tastes incredible but also creates lasting memories around your table.