Holiday Ham Perfection

Elevate your holiday table with a centerpiece that is as stunning to behold as it is delightful to taste: our sensational Christmas Ham with Brown Sugar Glaze. This festive classic, artfully scored in a diamond pattern, fragrant with whole cloves, and enveloped in a lustrous honey-Dijon glaze, promises to be the undisputed showstopper of your Christmas feast. Beyond its impressive appearance and exquisite flavor, you’ll be thrilled to discover just how effortlessly it comes together, making it an absolute joy to prepare during the busy holiday season.

A Glazed Christmas Ham with Four Slices Cut Off, shimmering with a rich, caramelized brown sugar glaze.

For many, the holidays are synonymous with cherished traditions and unforgettable meals. While Thanksgiving often features a majestic roast turkey, Christmas shines with the glory of a perfectly prepared ham. This recipe isn’t just about cooking; it’s about crafting a culinary experience that brings warmth and joy to your family gathering. Imagine the aroma filling your home as this golden-brown ham bakes, promising succulent slices bursting with a harmonious blend of sweet, savory, and tangy notes. It’s a truly memorable dish that effortlessly transforms any Christmas dinner into a grand celebration, becoming a beloved part of your holiday memories for years to come.

What Is the Best Type of Ham to Use?

Choosing the right ham is the first step toward holiday perfection. Hams typically come from the leg of a hog, and you’ll primarily encounter two main “cuts” when buying a half ham: the shank and the butt. Both are excellent choices for this recipe, and your decision often comes down to personal preference or how easy you want the carving process to be.

Shank Half: Also known as the “leg portion,” the shank half is distinguished by a single, straight bone, which generally makes it easier to carve into uniform slices. It tends to be leaner and has a slightly tougher texture compared to the butt half. Its characteristic conical shape also presents beautifully on a platter.
Butt Half: Often referred to as the “sirloin portion,” the butt half comes from the upper part of the leg. It usually contains a more complex bone structure (often two bones), which can make carving a bit more challenging. However, the butt half is typically more tender, fattier, and boasts a richer flavor profile. It often yields more meat.

Whether you choose a shank or a butt, ensure you select a fully-cooked, bone-in ham for this recipe. A bone-in ham adds incredible flavor and moisture, resulting in a more succulent final product. While boneless hams are convenient for carving, they often lack the depth of flavor and can dry out more easily. If you opt for a spiral-cut ham, be aware that it’s already pre-sliced, which means it can be more prone to drying out. In this case, shorten the cooking time slightly and keep a close eye on the internal temperature to prevent overcooking, ensuring it remains tender and juicy.

Topping the Cooked Christmas Ham with the Rest of the Glaze, showcasing the rich, golden-brown glaze being applied generously.

Ingredients You’ll Need

Crafting this unforgettable Christmas ham requires a handful of simple yet potent ingredients that work in harmony to create a symphony of flavors. Here’s a detailed look at what you’ll need to create this show-stopping dish for your holiday table:

Ham: The star of our meal! I recommend an 8 to 10-pound fully-cooked, bone-in ham. A pre-cooked ham significantly reduces the cooking time, as you’re essentially just reheating it and developing that gorgeous crust. The bone enhances flavor and keeps the ham incredibly moist during baking.
Cloves: You’ll need about two tablespoons of whole cloves. These small, aromatic flower buds are a classic pairing with ham, infusing it with a warm, spicy, and slightly sweet fragrance that screams “holidays.” Studding the ham with cloves also adds a beautiful visual element to the scored diamond pattern.
Brown Sugar: A generous one cup of brown sugar forms the foundation of our delectable glaze. You can use either light or dark brown sugar. Dark brown sugar contains more molasses, giving the glaze a deeper, richer, and more intensely caramelized flavor, while light brown sugar offers a milder sweetness. Both are fantastic.
Honey: Half a cup of your favorite honey complements the brown sugar, adding a distinct floral sweetness and a desirable stickiness to the glaze. Honey also contributes to the beautiful caramelization and glistening finish of the ham.
Dijon Mustard: Three tablespoons of a good quality Dijon mustard are essential for balancing the sweetness of the glaze. Dijon adds a tangy, slightly pungent kick that cuts through the richness of the ham and sweetness of the sugars, elevating the overall flavor profile. Adjust the amount to your personal taste – a little more can add a bolder tang.
Allspice: This wonderfully fragrant spice is truly optional, but highly recommended for its festive notes. Just a quarter teaspoon of ground allspice brings a unique complexity, reminiscent of cloves, nutmeg, and cinnamon all in one. It pairs exceptionally well with ham and deeply enhances the holiday aroma.

Essential Equipment

To ensure a smooth cooking process and a perfect result, having the right tools on hand is key:

Roasting Pan with Rack: Crucial for even cooking and allowing the ham to sit above the liquids, promoting a crispy exterior while the steam keeps it moist.
Basting Brush: For evenly applying that irresistible glaze.
Instant-Read Meat Thermometer: Absolutely vital for ensuring the ham reaches the correct internal temperature without overcooking.
Sharp Carving Knife: To slice through the ham smoothly once it’s rested.
Small Saucepan: For preparing the rich brown sugar glaze.

How to Bake A Ham

Baking a holiday ham might seem daunting, but with these clear, step-by-step instructions, you’ll find it incredibly straightforward to create a show-stopping main dish that will impress everyone at your festive table. Let’s walk through the process to achieve that perfect tender, juicy, and beautifully glazed ham.

The Close-Up View of a Ham with Cloves Stuck Into It, showing the diamond scoring pattern.

A Christmas Ham on a Roasting Pan with Four Orange Slices, ready for baking.

A Pan Filled with Homemade Brown Sugar Glaze Beside a Bowl of Fruit, showing the rich, thick glaze.

Pouring and Brushing Brown Sugar Glaze Over the Ham, creating a beautiful, glossy coating.

Set Things Up: Begin by preheating your oven to 325°F (160°C). This lower temperature is ideal for reheating a fully cooked ham gently, preventing it from drying out. Pour about one cup of water (or apple/pineapple juice for added flavor) into the bottom of your roasting pan. This creates a steamy environment that keeps the ham moist throughout the baking process. Place a roasting rack on top, and then position your ham, cut-side down, on the rack.
Score the Ham: Scoring the ham is both decorative and functional. Using a sharp knife, carefully make shallow cuts into the fat cap of the ham, about ¾ of an inch deep. Aim to create an attractive square or diamond pattern across the entire surface. These cuts allow the fat to render beautifully, promote even heat penetration, and, most importantly, create channels for the delicious glaze to seep into the meat. If you’re using whole cloves, stud each intersection or the center of each diamond with a clove for an aromatic boost and visual appeal.
Initial Bake & Glaze Preparation: Tent the ham loosely with aluminum foil. This foil tent acts like a mini-steamer, ensuring the ham remains moist during its initial bake. Place it in the preheated oven and bake for 20 minutes. While the ham begins its warm-up, prepare your irresistible glaze. In a small saucepan, combine the brown sugar, honey, Dijon mustard, and ground allspice. Bring this mixture to a gentle boil over medium heat and let it simmer for just a couple of minutes until it thickens slightly. For an extra layer of fruity flavor, consider adding a couple of tablespoons of orange juice or pineapple juice to the glaze. Remove from heat and set aside.
Alternate Glazing & Baking Until Heated Through: After the initial 20 minutes, carefully remove the foil tent. Using a basting brush, generously brush the ham with a portion of your freshly made glaze. Return the foil tent and place the ham back in the oven. Continue to bake the ham for approximately 20 minutes per pound, or until the internal temperature reaches 130°F (54°C). Crucially, every 20 minutes, you will repeat the basting process: remove the foil, brush with more glaze, and then re-cover with the foil. This continuous basting builds up layers of rich, caramelized flavor and keeps the ham incredibly moist.
Broil the Ham: Once your ham’s internal temperature has reached 130°F, it’s time for the grand finale. Remove the foil completely and give the ham one final, generous basting with the remaining glaze. Change your oven setting from BAKE to BROIL. Carefully broil the ham for 3-5 minutes. Watch it closely during this stage, as glazes can caramelize quickly. You’re looking for that beautiful, dark golden-brown, bubbly, and slightly crispy crust that signifies a perfectly finished glazed ham.
Let Rest, Slice & Serve: Remove the perfectly caramelized ham from the oven and immediately re-cover it loosely with foil. Allow the ham to rest for about 20 minutes before carving. This resting period is crucial; it allows the juices to redistribute throughout the meat, ensuring every slice is tender and succulent. After resting, slice your magnificent ham against the grain and serve alongside your chosen holiday accompaniments.

Brown Sugar Glaze Being Poured Over a Fresh-From-the-Oven Ham, creating a luscious, glossy finish.

Recipe Tips for a Perfect Ham

Achieving the perfect Christmas ham is simpler than you think, especially with a few expert tips in mind. These suggestions will help you adapt the recipe to your taste and ensure a flawless result every time.

Sugar Substitutes: If you’re looking to modify the sweetness or prefer different flavor profiles, you have several options. Instead of brown sugar, you can experiment with raw sugar, turbinado sugar, maple syrup, or even fruit spreads like apricot jam or orange marmalade. Keep in mind that the consistency and sweetness intensity of the glaze may vary, so adjust amounts as needed to achieve your desired texture and taste.
Mustard Substitutes: While Dijon mustard provides a wonderful tangy balance, feel free to explore other mustards for your glaze. Honey mustard will lean into the sweeter side, grainy deli mustard will add texture and a rustic tang, and even a touch of spicy brown mustard can provide an interesting kick. Adjust quantities to suit your preference.
Omit Spices: This recipe is incredibly versatile. If whole cloves or ground allspice aren’t to your liking, or you simply don’t have them on hand, feel free to omit them. The ham will still taste absolutely delicious with just the brown sugar, honey, and Dijon glaze. You might enjoy the classic holiday spices for Christmas but prefer a simpler glaze for an Easter ham!
Don’t Overcook: Remember, most hams sold today are fully cooked, meaning you are essentially reheating it. The goal is to bring it to a safe serving temperature while developing that fantastic glaze, not to cook it from raw. Overcooking will dry out your ham, making it tough.
Use an Instant-Read Thermometer: This is your best friend for a perfectly cooked ham. While the general rule of 20 minutes per pound is a guideline, ovens vary. An internal temperature of 130-140°F (54-60°C) in the thickest part of the ham (avoiding the bone) indicates it’s thoroughly heated and ready to broil.
Glaze Ahead: You can prepare the brown sugar glaze a day or two in advance and store it in an airtight container in the refrigerator. Gently reheat it on the stovetop over low heat, stirring frequently, until it’s pourable and ready to use for basting.

Serving Suggestions

A magnificent Christmas ham deserves equally delicious accompaniments. Here are some perfect pairings to complete your holiday meal, adding texture, color, and complementary flavors:

Roasted Veggies: These Easy Roasted Vegetables, such as Brussels sprouts, carrots, parsnips, or potatoes, make a flavorful and colorful side dish that roasts beautifully alongside or after the ham. Their earthy sweetness perfectly complements the ham’s richness.
Squash Casserole: A creamy and comforting casserole is a quintessential holiday side. My Cheesy Squash and Zucchini Casserole or this vibrant Zucchini Tomato Gratin are sure to be crowd-pleasers. Their rich, cheesy notes pair wonderfully with the sweet and savory ham.
Dinner Rolls: No holiday meal is complete without warm, fresh bread. A batch of tender Butter Swim Biscuits or these incredibly simple No-Knead Dinner Rolls are perfect for soaking up any extra glaze or juices.
Classic Potato Dishes: Creamy mashed potatoes, scalloped potatoes, or a rich potato gratin are always a hit and provide a comforting base for your ham.
Green Bean Casserole: A timeless holiday side that offers a lovely contrast in texture and flavor to the succulent ham.

Slices of Christmas Ham on a Circular Wooden Surface with Assorted Fruits and herbs for garnish.

How to Store and Reheat Leftovers

Leftover Christmas ham is a gift that keeps on giving! Proper storage and reheating will ensure you can enjoy its deliciousness for days, and even weeks, after your holiday meal.

To refrigerate: Allow the ham to cool completely before storing. Wrap slices or larger pieces tightly in plastic wrap or aluminum foil, or place them in an airtight container. Refrigerated ham will stay fresh for 3 to 5 days.
To freeze: For longer storage, freeze your leftover ham. Wrap individual slices or smaller portions tightly in plastic wrap, then place them in freezer bags or an airtight freezer-safe container. Push out as much air as possible before sealing to prevent freezer burn. Frozen ham will maintain its quality for up to 1-2 months.
To reheat: There are several excellent ways to reheat ham:
- Microwave: For quick individual servings, microwave slices in 15-second increments until heated through. Be careful not to overcook, as this can dry out the ham.
- Stovetop: Gently fry or sauté slices in a pan with a little cooking spray or butter over medium-low heat until warmed. This can also add a nice crispiness to the edges.
- Oven: For larger portions or to retain moisture, place the ham slices in an oven-safe dish with a splash of water or broth, cover with foil, and heat in an oven at about 350°F (175°C) until heated through, typically 15-20 minutes.
Creative Leftovers: Beyond reheating, leftover ham is incredibly versatile! Enjoy it cold in sandwiches, dice it for flavorful salads, add it to omelets or scrambled eggs, or use it as a savory addition to ham bone soup, quiches, or casseroles.

Other Easy Pork Recipes

If you’re a fan of delicious pork dishes, explore these other fantastic recipes that are perfect for any weeknight or special occasion:

Pesto Stuffed Pork Chops
Crispy Oven Baked Bacon
Italian Sausage Butternut Squash Soup
Ham Bone Soup
Pork Loin Roast with Vegetables

Slices of Christmas Ham on a Circular Wooden Surface with Assorted Fruits

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5 from 4 votes

Christmas Ham with Brown Sugar Glaze

by
Katerina | Easy Weeknight Recipes

Scored in a diamond pattern, studded with cloves, and covered in a honey-Dijon glaze, this Christmas Ham with Brown Sugar Glaze is truly a showstopper on the table!

Prep Time:

15 minutes

Cook Time:

3 hours

Total Time:

3 hours

15 minutes

Servings:
16

Ingredients

For the Ham:

8 to 10 pound bone-in fully cooked ham
2 tablespoons whole cloves, optional, but recommended

For the Glaze:

1 cup brown sugar
½ cup honey
3 tablespoons Dijon mustard
¼ teaspoon ground allspice

Instructions

Preheat oven to 325°F (160°C).
Pour 1 cup of water into the base of a roasting pan. Set a roasting rack on top.
Place ham, cut-side down, on the roasting rack.
Score the fat, creating a square or diamond pattern, cutting only 3/4-inch deep. Stud each diamond or intersection with a clove.
Tent the ham loosely with foil so that it can steam, and bake for 20 minutes.
While the ham is cooking, make your glaze by combining the brown sugar, honey, Dijon mustard, and ground allspice in a small saucepan over medium heat.
Boil for 2 minutes and then remove from heat.
Once the 20 minutes of cooking is up, remove the foil and baste or brush the ham with some of the glaze.
Return the foil tent and continue to bake for 20 minutes per pound of ham.
Every 20 minutes, baste the ham with more of the glaze and return the foil tent each time.
Once the internal temperature of the ham has registered 130°F (54°C) on your Instant Read Food Thermometer, remove the foil and baste with the glaze once again. Then, proceed to broil the ham for 3 to 5 minutes, or until the glaze has beautifully caramelized to a deep golden-brown.
Remove the ham from the oven and return the foil loosely over it. Allow to rest for 20 minutes before slicing and serving.

Equipment

Measuring Cups and Spoons
Chef Knife
Roasting Pan
Instant-Read Meat Thermometer
Basting Brush

Nutrition

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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