Christmas Ham Glaze: The Best Easy Recipe

The Story Behind Our Festive Christmas Ham

Glazed hams have graced winter feasts for centuries, a tradition of preserving and celebrating the harvest. My version is a happy mash-up of old-world charm and my own kitchen experiments. I remember one Christmas when my uncle brought a store-bought glazed ham. It was fine, but it lacked soul. The next year, I took charge. I started with my grandma’s tip about using cloves for fragrance, then added a bit of mustard for tang, and a splash of orange juice from my breakfast that morning. The result was pure magic! Now, it’s the dish my cousins ask for by name. It’s not just a recipe; it’s our family’s edible holiday hug.

Why You’ll Absolutely Love This Christmas Ham Recipe

First, it’s incredibly forgiving. A ham is already cooked, so you’re really just warming it and creating that incredible glaze. Second, the flavor combination is a total crowd-pleaser. The sweet honey and brown sugar balance the spicy mustard and warm ginger perfectly. Finally, it looks spectacular. That diamond-patterned, glossy, dark golden crust will have everyone reaching for their phones before their forks. It’s a showstopper that requires surprisingly little effort.

Perfect Occasions for This Glorious Ham

Obviously, Christmas Eve or Christmas Day dinner is the classic starring role. But don’t save it just for that! This ham is perfect for:

• A cozy New Year’s Day brunch with scrambled eggs.
• Your holiday open house (it feeds a crowd beautifully).
• Potlucks where you want to be the person everyone remembers.
• Making epic leftovers for sandwiches, soups, and breakfast hashes.

Gathering Your Ingredients for the Ultimate Christmas Ham Glaze

Here’s what you’ll need for a ham that serves about 12 happy people:

1. 1 whole ham, 4 to 5 kg (about 9-11 lbs), bone-in for maximum flavor.
2. 150 g (about 1/2 cup) of honey – the glue of our glorious glaze.
3. 100 g (about 1/2 cup packed) brown sugar for caramelization.
4. 2 tablespoons of whole-grain mustard for a tangy kick.
5. 1 teaspoon of whole cloves (for studding).
6. 1 teaspoon of ground cinnamon.
7. 1 teaspoon of ground ginger.
8. 1 teaspoon of black pepper.
9. 1 tablespoon of fresh orange juice.
10. 4 cloves of garlic, finely minced.
11. 1 bouquet garni (a few sprigs of thyme and a bay leaf tied together).

No Worries! Handy Ingredient Substitutions

Out of something? No panic. Here are easy swaps:

• Honey: Pure maple syrup or even molasses will give a deeper, richer flavor.
• Whole Cloves: You can use 1/2 teaspoon of ground cloves mixed right into the glaze instead of studding the ham.
• Orange Juice: Apple juice, pineapple juice, or even a dash of bourbon work wonderfully.
• Fresh Garlic: 1 teaspoon of garlic powder can stand in for the fresh cloves.

Creating Your Masterpiece: Step-by-Step Instructions

Step 1: Preparing the Ham

First, heat your oven to 180°C (350°F). Take your ham and place it flat-side down in a large roasting pan. Now, with a sharp knife, score the skin in a diamond pattern. Don’t cut too deep into the meat, just through the skin and a bit of fat. This helps the flavor seep in and makes a gorgeous pattern. Push a whole clove into the center of each diamond. Your ham will look so festive already! Pro tip: If the skin is very tough, a utility knife (like an X-Acto) works wonders for scoring.

Step 2: Whisking Up the Magic Christmas Ham Glaze

This is where the magic happens! In a medium bowl, combine the honey, brown sugar, mustard, orange juice, cinnamon, ginger, pepper, and minced garlic. Whisk it until it becomes a lovely, thick, speckled paste. The smell at this point is incredible—sweet, spicy, and warm. Using a pastry brush, slather this glaze all over the ham. Get it into every nook and cranny of those diamond cuts. Don’t be shy!

Step 3: The Slow and Aromatic Roast

Place your beautiful, glazed ham in the preheated oven. Tuck the bouquet garni into the pan beside it. Now, let it roast for about 2.5 to 3 hours. Every 30 minutes or so, open the oven and baste the ham with the juicy pan drippings. This keeps it moist and builds layers of flavor. If the juices start to look dry, add a half-cup of water to the pan bottom. You’ll know it’s done when the top is a deep, sticky, caramelized brown and your kitchen smells like heaven.

Step 4: The Grand Finale – Resting and Serving

Once out of the oven, let the ham rest for a good 15 minutes. This lets the juices settle back into the meat, making it tender and easy to slice. Carefully remove the whole cloves as you carve (a little reminder for your guests is kind!). Serve thick slices alongside your favorite holiday sides. Chef’s tip: Pour the pan juices into a jug, skim off the fat, and serve it as a rich, flavorful gravy. It’s liquid gold!

Your Christmas Ham Timeline

Planning is key for a stress-free day! Here’s the breakdown:

• Prep Time: 20 minutes
• Cooking Time: 2 hours 30 minutes to 3 hours
• Resting Time: 15 minutes
• Total Time: About 3 hours to 3.5 hours, mostly hands-off.

I like to start it about 4 hours before I want to serve, so there’s no last-minute rush.

My Chef’s Secret for the Best Glaze Ever

Apply the glaze in two stages! Put half on before roasting as the recipe says. Then, in the last 30 minutes of cooking, brush on the second half. This double layer prevents the sugar from burning too early and gives you an extra-thick, glossy, and incredibly flavorful crust that will have everyone talking.

A Little Extra Fun Fact

The tradition of using cloves on ham isn’t just for looks or taste. Cloves have natural antibacterial properties. In the days before refrigeration, they helped preserve meat. Today, they just make it taste amazing and give us a lovely connection to holiday traditions of the past.

Equipment You’ll Need

You don’t need anything fancy:

• A large roasting pan (with a rack is nice, but not essential).
• A sharp knife for scoring.
• A medium mixing bowl and whisk.
• A sturdy pastry brush for basting.
• Aluminum foil (just in case the top browns too quickly).

Storing Your Leftover Christmas Ham (Because There Will Be Some!)

Let the ham cool completely after your meal. For best storage, carve the remaining meat off the bone. This saves space and helps it cool faster. Place the slices or chunks in an airtight container. You can keep it in the fridge for up to 4 days.

For longer storage, ham freezes beautifully! Wrap portions tightly in plastic wrap and then in freezer bags, squeezing out all the air. Label and date them. Frozen ham will keep its best quality for about 1-2 months. Thaw it overnight in the refrigerator.

Don’t throw out the bone! Toss it in a freezer bag too. It’s the perfect start for an incredible split pea or bean soup on a cold January day.

My Best Tips and Advice for Success

• Watch the Color: If the glaze is getting too dark too fast, loosely tent the ham with aluminum foil.
• Temperature Check: Use a meat thermometer. The internal temperature should reach about 140°F (60°C) since it’s already cooked.
• Fat is Flavor: Don’t trim all the fat off the ham before cooking. It bastes the meat and crisps up deliciously.
• Make Ahead: You can mix the glaze the day before and keep it in the fridge. Just give it a good stir before using.

Presentation Tips to Wow Your Guests

Take it to the next level with these simple ideas:

• Garnish the platter with fresh rosemary sprigs, orange slices, and whole star anise.
• Serve with little bowls of extra whole-grain mustard and apple chutney on the side.
• For a rustic feel, serve the ham right on a large wooden cutting board.
• Add a sprinkle of flaky sea salt over the carved slices just before serving for a flavor pop.

Healthier & Fun Alternative Recipes

Want to mix it up? Try these delicious twists on the classic Christmas ham glaze:

1. Citrus & Herb Glaze: Swap honey for orange marmalade. Use lemon juice instead of orange. Add fresh chopped rosemary and skip the ground spices. Lighter and brighter!
2. Maple-Bourbon Glaze: Use maple syrup and add 2 tablespoons of bourbon. The alcohol cooks off, leaving a wonderful smoky-sweet flavor.
3. Spicy Peach Glaze: Blend peach preserves with Dijon mustard, a dash of cider vinegar, and a pinch of cayenne pepper. Sweet with a kick!
4. Brown Sugar & Cola Glaze: A Southern classic! Simmer brown sugar with a cup of cola until syrupy. Add a tablespoon of vinegar for tang.
5. Apricot-Dijon Glaze: So simple and elegant. Mix apricot preserves with smooth Dijon mustard and a splash of soy sauce for umami depth.
6. Low-Sugar Option: Use a sugar-free orange marmalade mixed with mustard, apple cider vinegar, and all the spices. It will still caramelize beautifully.

Common Mistakes to Avoid With Your Christmas Ham

Mistake 1: Not Scoring the Ham Deeply Enough

If you just lightly scratch the surface, the glaze and flavor won’t penetrate. You’ll just have a sweet coating on top. To avoid this, use a sharp knife and cut through the skin and into the fat layer about 1/4 inch deep. Those diamond shapes open up pockets for the glaze to seep into every bite.

Mistake 2: Applying Glaze Just Once at the Start

Putting all the sugary glaze on at the beginning often leads to burning. The sugar caramelizes and then blackens during the long cook time. The fix is easy: use my chef’s secret! Brush on half at the start, and save the other half for the last 30-45 minutes of cooking. This gives you perfect caramelization without the burn.

Mistake 3: Skipping the Resting Time

Carving a ham straight from the oven is a recipe for dry meat and messy slices. All the hot juices will just run out onto the platter. Letting it rest for 15 minutes allows the muscle fibers to relax and reabsorb those juices. The result is a much more tender, moist, and easier-to-slice ham.

Mistake 4: Using a Ham That’s Already Glazed

Many store-bought hams come pre-glazed. These glazes are often thin, overly sweet, and lack complexity. For the best flavor, start with a simple, unglazed, smoked ham. This gives you a clean canvas to build your own amazing Christmas ham glaze flavors without any competing tastes.

Your Christmas Ham Questions, Answered!

Can I make this Christmas ham glaze ahead of time?

Absolutely! You can mix the glaze ingredients together up to 2 days in advance. Just store it in an airtight container in the refrigerator. The flavors will actually meld and become even better. Before using, let it sit at room temperature for a bit or give it a quick warm in the microwave so it’s easier to brush on.

What’s the best way to reheat leftover ham?

To keep it moist, reheating with a bit of liquid is key. Place slices in a baking dish with a splash of water, broth, or even apple juice. Cover tightly with foil and warm in a 325°F oven for 10-15 minutes. For single servings, the microwave works if you cover the ham with a damp paper towel.

My glaze is too thin. How can I thicken it?

If your glaze seems runny before applying, you can simmer it in a small saucepan for 5-10 minutes. This will cook off excess liquid and thicken it up beautifully. Let it cool slightly before brushing it on the ham so it doesn’t just run off.

Can I use a boneless ham for this recipe?

You can, but bone-in is better for flavor and moisture. The bone acts as an insulator, helping the meat cook more evenly and stay juicy. A boneless ham may cook faster, so reduce the cooking time and keep a close eye on the internal temperature.

What can I use if I don’t have whole cloves for studding?

No problem! Just add 1/2 to 3/4 teaspoon of ground cloves directly into your glaze mixture. You’ll lose the pretty look, but you’ll keep all that wonderful, warm clove flavor infused throughout the crust.

How do I prevent the glaze from burning?

Beyond the two-stage glazing trick, watch your oven temperature. Make sure it’s accurately at 350°F. If you see the top getting too dark too fast, loosely tent the ham with aluminum foil. Also, make sure there’s always a little liquid in the bottom of the roasting pan.

What sides go best with a glazed Christmas ham?

It’s a versatile main! Creamy mashed potatoes, scalloped potatoes, or roasted sweet potatoes are classic. For veggies, try green bean casserole, roasted Brussels sprouts with bacon, or honey-glazed carrots. Don’t forget a tangy side like cranberry sauce to cut the sweetness!

How many people will a 5 kg (11 lb) ham serve?

A good rule of thumb is about 1/2 pound per person for a bone-in ham. So, an 11-pound ham will generously serve about 12-14 people, with hopefully some delicious leftovers for sandwiches.

Can I use this glaze on a pre-cooked, spiral-sliced ham?

Yes, but be careful. Spiral hams dry out faster. Reduce the cooking time significantly—just warm it through according to package directions. Apply the glaze in the last 30 minutes to avoid it dripping deep into the slices and burning.

Is the orange juice necessary in the glaze?

It adds a wonderful bright note that balances the heavy sweetness and spice. But you can substitute it with apple juice, pineapple juice, or even a tablespoon of apple cider vinegar mixed with a tablespoon of water. The liquid helps create the right consistency.