Glazed Christmas Ham
When it comes to holiday feasts, few dishes make a statement like a beautifully glazed Christmas ham. The aroma alone—sweet, savory, and rich—instantly sets the mood for celebration. Whether it’s sitting proudly at the center of your Christmas Eve dinner table or sliced thinly for sandwiches the next day, this dish is all about comfort, tradition, and irresistible flavor.
One of the best parts about making ham during the holidays is how simple yet impressive it can be. With just a few ingredients, you can create a glistening glaze that transforms an ordinary cut of meat into a showstopper. From caramelized edges to tender, juicy slices, this is one of those Christmas ham recipes that guarantees everyone goes back for seconds.
While turkey often takes the spotlight at many festive gatherings, more and more families are rediscovering the joy of serving Christmas ham as their main holiday meat. It’s a timeless dish that pairs beautifully with mashed potatoes, roasted veggies, or even a crisp winter salad. Plus, with countless easy ham recipes out there, you can find one that suits your taste perfectly—whether you like yours smoky, sweet, or with a hint of spice.
A perfectly glazed ham brings balance to your holiday spread: salty meets sweet, rich meets bright, and every bite feels like a small celebration. The secret lies in the Christmas ham glaze—often made with ingredients like brown sugar, honey, mustard, and cloves. Once brushed over the ham and baked to glossy perfection, it forms a sticky coating that locks in moisture and adds irresistible depth to every slice.
Whether you’re hosting a large family gathering or an intimate Xmas dinner, this glazed ham will be your reliable centerpiece. It’s hearty, flavorful, and incredibly rewarding with minimal effort. And if you’re planning ahead for Christmas Eve dinner, this recipe is a great make-ahead option—you can easily reheat and serve it without losing any of that tender juiciness.
Leftovers are a bonus! The next morning, thinly sliced ham makes a delicious addition to breakfast omelets or toasted sandwiches. You can even dice the extras for soups or casseroles later in the week. It’s no wonder glazed ham recipes remain a holiday favorite—they’re festive, practical, and utterly delicious.
So, as you plan your holiday ham recipes this year, consider this: a golden, sticky, glazed Christmas ham might just be the tradition your table has been missing. It’s simple, satisfying, and everything a holiday meal should be—warm, joyful, and shared with people you love.
Why You’ll Love It
- That irresistible sweet-and-savory balance: Every bite bursts with rich, smoky ham flavor wrapped in a glossy caramelized glaze that’s perfectly sweet without being overpowering.
- It looks like you spent hours in the kitchen (but didn’t): This show-stopping dish delivers stunning presentation and restaurant-quality taste with surprisingly little effort.
- Perfect for both feasts and leftovers: Serve it hot at your Christmas Eve dinner, then enjoy cold slices in sandwiches, omelets, or salads for days afterward.
- Customizable to your taste: Whether you prefer a maple, honey, or brown sugar glaze, you can easily tweak the flavors to make it your own.
- A guaranteed crowd favorite: Even the picky eaters go back for seconds when the centerpiece is a juicy, beautifully glazed Christmas ham.
Ingredient List
For the Ham:
- 1 fully cooked bone-in ham (about 8–10 pounds)
- Whole cloves (for studding)
For the Glaze:
- 1 cup brown sugar
- ½ cup honey
- ¼ cup Dijon mustard
- ¼ cup apple cider vinegar (or orange juice)
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
Ingredient Notes
- Ham: I like using a bone-in smoked ham—it’s extra flavorful and stays juicy during baking. Plus, you get that beautiful presentation for your Christmas ham centerpiece.
- Brown Sugar: Don’t skip this! It gives the glaze that deep caramel flavor and helps create a gorgeous glossy crust.
- Honey: Adds a natural sweetness that balances the saltiness of the ham—I always use pure wildflower honey for its warm, rich taste.
- Dijon Mustard: Gives a subtle tang that keeps the glaze from being too sweet. Regular yellow mustard works too, but Dijon adds that little gourmet touch.
- Apple Cider Vinegar: This is what brightens everything up! It cuts through the richness and makes every slice more vibrant in flavor.
- Cinnamon & Cloves: These cozy spices make the glaze smell like Christmas magic. They give your holiday ham that warm, festive aroma everyone loves.
Kitchen Equipment Needed
- Roasting pan with rack: Keeps the ham elevated so the heat circulates evenly—I love my heavy-duty nonstick one; cleanup is a breeze.
- Small saucepan: Perfect for simmering and thickening the glaze without burning it.
- Basting brush: Helps coat the ham with that glossy glaze layer—a silicone brush works best since it’s easy to clean.
- Meat thermometer: Ensures your Christmas ham is perfectly heated through without drying out.
- Sharp carving knife: For smooth, even slices that make your presentation extra beautiful.
- Aluminum foil: Essential for covering the ham if it browns too quickly while baking.
Instructions
1. Prep the Ham
- Unwrap and rinse (if desired): Remove any packaging and the plastic bone guard from the underside. Pat the ham dry with paper towels.
- Trim excess fat: Leave a thin layer of fat (about 1/8–1/4 inch) — this helps the glaze cling and keeps the meat juicy.
- Score the surface: Using a sharp knife, make shallow diagonal cuts across the top of the ham (about 1/4 inch deep), then turn and score the other way to create a diamond pattern. This gives the glaze more surface area to caramelize and makes for a prettier presentation.
- Pro tip: Don’t cut too deep — you want to score the fat, not slice into the meat.
- Stud with cloves (optional): If you love the classic look and flavor, press whole cloves into the center of a few diamonds across the top. Space them evenly so they’re decorative and aromatic.
2. Make the Glaze
- Combine ingredients: In a small saucepan, add 1 cup brown sugar, ½ cup honey, ¼ cup Dijon mustard, ¼ cup apple cider vinegar (or orange juice), 2 tablespoons butter, 1 teaspoon cinnamon, and ½ teaspoon ground cloves.
- Heat gently: Warm the mix over medium-low heat, stirring to dissolve the sugar.
- Pro tip: Whisk continuously for the first few minutes to prevent the sugar from sticking or burning.
- Simmer to thicken: Once it’s steaming, lower the heat and simmer for 4–6 minutes until slightly thickened and glossy. Remove from heat and set aside — the glaze will thicken a touch more as it cools.
3. Roast & Glaze the Ham
- Preheat the oven: Set oven to 325°F (160°C). Place the roasting rack in the pan and set the ham fat-side up on the rack.
- Tent and start baking: Cover loosely with foil and bake to warm the ham through. For a fully cooked bone-in ham (8–10 lb), plan about 10–12 minutes per pound to reach the target temperature.
- Example: An 8-pound ham needs roughly 80–96 minutes of heating before final glazing.
- Check internal temperature: About 20–30 minutes before the end of the heating time, slip under the foil and insert a meat thermometer into the thickest part without touching bone. For pre-cooked hams, heat to 140°F (60°C).
- Pro tip: Start checking early — ovens vary. Removing the foil to baste at the right moment prevents over-browning.
- Brush on the glaze: With the ham hot and at about 120–125°F (when the glaze will stick best), brush a generous layer of glaze all over the ham. Return to oven, uncovered. Bake for 10–15 minutes to set the glaze.
- Repeat for extra shine: For a deeper, stickier crust, brush on another light layer of glaze and bake an additional 10–15 minutes, watching carefully so the sugars don’t burn. If the top is browning too quickly, tent loosely with foil.
4. Resting & Carving
- Rest the ham: Remove from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. This keeps juices from running out when you slice.
- Pro tip: Resting makes carving much easier and results in tidier, juicier sliced ham.
- Carve: Using a sharp carving knife, remove the bone (if you like) or slice around it for neat, uniform pieces. Aim for even slices — about 1/8–1/4 inch for sandwich-ready slices, or thicker for plated servings. Arrange on a warmed platter.
5. Serving
- Serve warm: Place sliced ham on a serving board or platter and spoon any pan juices or reserved glaze over the top for extra shine and flavor. Pair with your favorite sides for a memorable Xmas dinner or Christmas Eve dinner spread.
Follow these steps and you’ll have a glossy, flavorful centerpiece for your holiday ham recipes that looks impressive and tastes even better.
Tips and Tricks for Success
- Warm the glaze before brushing: A slightly warm glaze spreads more evenly and gives that perfect glossy coating.
- Don’t rush the basting: Let the glaze caramelize between each brushing instead of adding it all at once—it helps build that sticky, golden crust.
- Use a roasting rack: Elevating the ham keeps the bottom from getting soggy and allows the glaze to drip and set beautifully.
- Keep foil handy: If the glaze starts to darken too much, tent the ham loosely with foil—this saves it from burning while it finishes cooking.
- Let it rest: Always allow the ham to rest before carving. This step keeps the meat tender and locks in those delicious juices.
- Save the bone: It’s fantastic for flavoring soups or stews later—don’t toss it out!
Ingredient Substitutions and Variations
- No honey? Use maple syrup or golden syrup for a similar sweetness with a slightly deeper flavor.
- Vinegar swap: Orange juice or pineapple juice works perfectly if you prefer a fruitier glaze.
- Mustard options: Dijon adds tang, but whole-grain mustard or spicy brown mustard brings a nice kick.
- Brown sugar substitute: Try dark brown sugar for richer caramel notes or mix in a bit of molasses for depth.
- Want a smoky twist? Stir a teaspoon of smoked paprika into the glaze for a subtle, smoky undertone.
- Glaze flavor ideas: Add a splash of bourbon for warmth, a hint of chili flakes for spice, or grated orange zest for a fresh holiday aroma.
- Boneless ham option: If using a boneless ham, reduce baking time slightly and glaze more frequently since it’s smaller and cooks faster.
Serving Suggestions
- Classic holiday plate: I love serving this ham with creamy mashed potatoes, roasted Brussels sprouts, and a drizzle of extra glaze over the top—it’s the perfect balance of sweet, salty, and savory.
- Fresh and festive: Pair sliced ham with a crisp green salad tossed in a citrus vinaigrette to cut through the richness.
- Christmas Eve dinner spread: Serve alongside scalloped potatoes, honey-glazed carrots, and warm dinner rolls—it feels cozy and elegant all at once.
- Next-day brunch: Layer thin slices of leftover ham on flaky biscuits or croissants with a fried egg for a simple but indulgent breakfast.
- Party platter style: Arrange sliced ham on a charcuterie board with cheeses, fruits, and crackers—an easy and beautiful option for casual holiday gatherings.
Storage and Reheating Instructions
- Refrigerate: Store leftover ham in an airtight container or wrap tightly in foil and refrigerate for up to 4 days.
- Freeze: For longer storage, wrap slices in freezer-safe bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in oven: Place ham slices in a baking dish with a splash of water or leftover glaze, cover with foil, and warm at 300°F (150°C) for 10–15 minutes until heated through.
- Microwave option: For small portions, cover with a damp paper towel and heat in 30-second bursts until warm.
- Use leftovers creatively: Add diced ham to soups, breakfast casseroles, or pasta for quick, flavorful meals throughout the week.
Frequently Asked Questions
How long should I cook a fully cooked ham?
For a bone-in ham that’s already pre-cooked, plan for about 10–12 minutes per pound at 325°F (160°C). You’re just reheating it until the internal temperature reaches 140°F (60°C)—not cooking it from scratch.
Can I make the glaze ahead of time?
Absolutely! You can prepare the glaze up to 3 days in advance. Store it in an airtight jar in the fridge and warm it slightly before brushing it onto the ham.
What’s the best way to keep the ham moist?
Cover it loosely with foil while it bakes, and baste it with glaze a few times during cooking. Letting it rest before slicing also helps lock in the juices.
Do I have to use cloves on top?
Not at all! The cloves add a traditional festive flavor and aroma, but you can skip them if you prefer a smoother finish or use a few just for decoration.
Can I use a spiral-cut ham for this recipe?
Yes! Spiral-cut hams work wonderfully with this glaze. Just be gentle when brushing so the slices don’t separate too much, and reduce baking time slightly since they heat faster.
What sides go best with glazed ham?
Classic pairings include scalloped potatoes, roasted veggies, mac and cheese, or a fresh salad. A slice of warm buttered bread doesn’t hurt either!
Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear what you served with your glazed Christmas ham and how it made your holiday table shine.
Glazed Christmas Ham
Equipment
- Roasting pan with rack
- Small saucepan
- Basting Brush
- Meat Thermometer
- Sharp carving knife
- Aluminum Foil
Ingredients
For the Ham:
- 1 fully cooked bone-in ham about 8–10 pounds
- Whole cloves for studding
For the Glaze:
- 1 cup brown sugar
- ½ cup honey
- ¼ cup Dijon mustard
- ¼ cup apple cider vinegar or orange juice
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
Instructions
Prep the Ham
- Unwrap and rinse (if desired): Remove any packaging and the plastic bone guard from the underside. Pat the ham dry with paper towels.
- Trim excess fat: Leave a thin layer of fat (about 1/8–1/4 inch) — this helps the glaze cling and keeps the meat juicy.
- Score the surface: Using a sharp knife, make shallow diagonal cuts across the top of the ham (about 1/4 inch deep), then turn and score the other way to create a diamond pattern. This gives the glaze more surface area to caramelize and makes for a prettier presentation.
- Pro tip: Don’t cut too deep — you want to score the fat, not slice into the meat.
- Stud with cloves (optional): If you love the classic look and flavor, press whole cloves into the center of a few diamonds across the top. Space them evenly so they’re decorative and aromatic.
Make the Glaze
- Combine ingredients: In a small saucepan, add 1 cup brown sugar, ½ cup honey, ¼ cup Dijon mustard, ¼ cup apple cider vinegar (or orange juice), 2 tablespoons butter, 1 teaspoon cinnamon, and ½ teaspoon ground cloves.
- Heat gently: Warm the mix over medium-low heat, stirring to dissolve the sugar.
- Pro tip: Whisk continuously for the first few minutes to prevent the sugar from sticking or burning.
- Simmer to thicken: Once it’s steaming, lower the heat and simmer for 4–6 minutes until slightly thickened and glossy. Remove from heat and set aside — the glaze will thicken a touch more as it cools.
Roast & Glaze the Ham
- Preheat the oven: Set oven to 325°F (160°C). Place the roasting rack in the pan and set the ham fat-side up on the rack.
- Tent and start baking: Cover loosely with foil and bake to warm the ham through. For a fully cooked bone-in ham (8–10 lb), plan about 10–12 minutes per pound to reach the target temperature.
- Example: An 8-pound ham needs roughly 80–96 minutes of heating before final glazing.
- Check internal temperature: About 20–30 minutes before the end of the heating time, slip under the foil and insert a meat thermometer into the thickest part without touching bone. For pre-cooked hams, heat to 140°F (60°C).
- Pro tip: Start checking early — ovens vary. Removing the foil to baste at the right moment prevents over-browning.
- Brush on the glaze: With the ham hot and at about 120–125°F (when the glaze will stick best), brush a generous layer of glaze all over the ham. Return to oven, uncovered. Bake for 10–15 minutes to set the glaze.
- Repeat for extra shine: For a deeper, stickier crust, brush on another light layer of glaze and bake an additional 10–15 minutes, watching carefully so the sugars don’t burn. If the top is browning too quickly, tent loosely with foil.
Resting & Carving
- Rest the ham: Remove from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. This keeps juices from running out when you slice.
- Pro tip: Resting makes carving much easier and results in tidier, juicier sliced ham.
- Carve: Using a sharp carving knife, remove the bone (if you like) or slice around it for neat, uniform pieces. Aim for even slices — about 1/8–1/4 inch for sandwich-ready slices, or thicker for plated servings. Arrange on a warmed platter.
Serving & Storing
- Serve warm: Place sliced ham on a serving board or platter and spoon any pan juices or reserved glaze over the top for extra shine and flavor. Pair with your favorite sides for a memorable Xmas dinner or Christmas Eve dinner spread.
- Store leftovers: Refrigerate cooled leftover ham in airtight containers for up to 4 days, or freeze for up to 2 months. Thinly sliced ham is perfect for sandwiches, omelets, and casseroles.
Notes
Nutritional Value (Per Serving – Approximate):
- Calories: 410
- Protein: 32g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 110mg
- Carbohydrates: 25g
- Sugars: 22g
- Fiber: 0g
- Sodium: 1,200mg
- Potassium: 480mg