Picture this: the aroma of a perfectly glazed ham filling your home, becoming the star of your holiday table. Whether you’re hosting a crowd or craving cozy comfort food, these 28 delicious Christmas ham recipes offer everything from classic glazes to creative twists. Let’s find your new seasonal favorite that will have everyone asking for seconds!
Honey-Glazed Christmas Ham with Pineapple
Oh, the holidays—that magical time when we all pretend we’re culinary wizards and our ovens become portals to flavor town. Let’s tackle that centerpiece ham with a sticky-sweet twist that’ll have your guests singing carols of praise (or at least asking for seconds).
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-pound) bone-in, fully cooked spiral-sliced ham
– 1 cup clover honey
– 1/2 cup dark brown sugar, firmly packed
– 1/4 cup Dijon mustard
– 1/4 cup unsalted butter, melted
– 1 (20-ounce) can pineapple rings in 100% juice, drained, juice reserved
– 1/2 teaspoon ground cloves
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third. Place the ham, cut-side down, in a roasting pan fitted with a rack.
2. In a medium saucepan over medium heat, combine the honey, brown sugar, Dijon mustard, melted butter, reserved pineapple juice, ground cloves, and grated nutmeg. Whisk constantly until the sugar dissolves and the mixture is smooth, about 3–5 minutes. Remove from heat.
3. Using a pastry brush, generously baste the entire surface of the ham with half of the honey glaze, ensuring it drips into the spiral slices. Tip: For maximum flavor penetration, gently separate the slices with your fingers while basting.
4. Arrange the drained pineapple rings over the top of the ham, securing them with whole cloves if desired. Pour 1 cup of water into the bottom of the roasting pan to prevent scorching.
5. Loosely tent the ham with aluminum foil and roast in the preheated oven for 1 hour and 30 minutes.
6. Remove the foil and baste the ham with the remaining glaze. Increase the oven temperature to 400°F and roast, uncovered, for an additional 30 minutes, or until the glaze is deeply caramelized and bubbly, and the internal temperature reaches 140°F when measured with an instant-read thermometer. Tip: Rotate the pan halfway through for even browning.
7. Transfer the ham to a cutting board and let it rest, loosely covered, for 15–20 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring each slice is moist and tender.
8. Meanwhile, skim any fat from the pan juices and simmer them on the stovetop until slightly reduced, about 5 minutes, to create a quick sauce.
Ultimate holiday magic! This ham emerges with a glossy, crackly crust giving way to succulent, honey-kissed meat, while the pineapple caramelizes into sweet-tart jewels. Serve it sliced thin with the reduced pan sauce drizzled over, or pile it onto fluffy biscuits for next-day sandwiches that’ll make you forget any leftover fatigue.
Herb-Crusted Christmas Ham with Garlic and Rosemary
Well, folks, if your holiday ham has been feeling a little…naked and under-seasoned, we’re about to give it the gourmet glow-up it deserves with a crust so flavorful, it might just steal the show from the Christmas tree. This isn’t your average glazed ham; this is a centerpiece that whispers ‘herbaceous’ and shouts ‘garlicky goodness’ with every juicy slice.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup Dijon mustard
– 1/2 cup pure maple syrup
– 1/4 cup extra virgin olive oil
– 8 cloves garlic, finely minced
– 1/4 cup fresh rosemary leaves, finely chopped
– 1/4 cup fresh thyme leaves, finely chopped
– 1 cup panko breadcrumbs
– 1/2 cup unsalted butter, melted
– 1 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a large roasting pan fitted with a rack.
3. In a medium mixing bowl, vigorously whisk together the Dijon mustard, pure maple syrup, and extra virgin olive oil until fully emulsified.
4. Using a pastry brush, generously coat the entire surface of the ham with the mustard-maple mixture, ensuring it drips between the spiral slices. Tip: Letting the ham sit at room temperature for 20 minutes before this step helps the glaze adhere better.
5. In a separate bowl, combine the finely minced garlic, chopped fresh rosemary, chopped fresh thyme, panko breadcrumbs, melted unsalted butter, and freshly cracked black pepper until the mixture resembles a coarse, fragrant paste.
6. Firmly press the herb-breadcrumb mixture onto the glazed surface of the ham, creating an even, cohesive crust.
7. Transfer the pan to the preheated oven and roast for approximately 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 140°F (60°C) and the crust is deeply golden brown and crisp. Tip: For an extra-crisp crust, baste the ham with pan juices halfway through the cooking time.
8. Remove the ham from the oven and tent loosely with aluminum foil. Allow it to rest for 25-30 minutes before carving. Tip: This resting period is non-negotiable for juicy, tender slices; it lets the juices redistribute.
9. Carve the ham by following the natural spiral slices, serving the herb-crusted pieces directly.
Know that you’ve created a masterpiece where the salty-sweet ham yields to a shatteringly crisp, aromatic crust. The garlic and rosemary perfume each bite, while the panko provides a delightful textural contrast to the succulent meat. Serve it warm with the collected pan juices for drizzling, or get creative by using leftover slices in a next-day grilled cheese with sharp cheddar.
Maple-Bourbon Slow-Cooked Christmas Ham
Just when you thought your holiday ham couldn’t get any more glorious, we’re throwing a slow-cooked, maple-bourbon party that’ll have your guests begging for the recipe. This isn’t just dinner; it’s a centerpiece-worthy event where sweet, smoky, and savory do a delicious tango in your Crock-Pot. Trust me, your oven will be jealous.
Serving: 10-12 | Pre Time: 20 minutes | Cooking Time: 6-8 hours
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-cut ham
– 1 cup pure maple syrup
– ½ cup bourbon
– ¼ cup Dijon mustard
– ¼ cup apple cider vinegar
– 2 tbsp unsalted butter
– 1 tbsp whole black peppercorns
– 4 whole cloves
– 2 cinnamon sticks
Instructions
1. Place the spiral-cut ham, cut-side down, into a 6-quart or larger slow cooker.
2. In a medium saucepan over medium heat, combine 1 cup pure maple syrup, ½ cup bourbon, ¼ cup Dijon mustard, ¼ cup apple cider vinegar, 2 tbsp unsalted butter, 1 tbsp whole black peppercorns, 4 whole cloves, and 2 cinnamon sticks.
3. Bring the mixture to a simmer, stirring frequently with a whisk until the butter is fully melted and the ingredients are well combined, about 3-5 minutes. (Tip: Simmering helps meld the flavors; avoid a rolling boil to prevent the syrup from burning.)
4. Carefully pour the hot maple-bourbon glaze evenly over the ham in the slow cooker, ensuring it drips between the spiral cuts.
5. Cover the slow cooker and cook on the LOW setting for 6-8 hours. (Tip: For optimal tenderness, aim for the longer end of the range if your ham is closer to 10 lbs.)
6. After 6 hours, use a meat thermometer to check the internal temperature of the ham in its thickest part, avoiding the bone; it should register 140°F.
7. Once the ham reaches temperature, carefully transfer it to a large cutting board or platter, tent loosely with aluminum foil, and let it rest for 15 minutes. (Tip: Resting allows the juices to redistribute, ensuring every slice is moist.)
8. While the ham rests, pour the cooking liquids from the slow cooker into the saucepan used earlier.
9. Bring the liquids to a boil over medium-high heat and reduce by half, about 10-15 minutes, until the sauce thickens slightly to a glaze consistency.
10. Slice the ham and serve immediately, drizzled with the reduced maple-bourbon glaze.
Every bite delivers a sticky, caramelized crust giving way to impossibly tender, juicy meat infused with warm spice and oak-kissed sweetness. Elevate the experience by serving it over creamy cheddar grits or shredding the leftovers for next-level breakfast hash.
Traditional Baked Christmas Ham with Brown Sugar
Forget the frantic last-minute holiday scramble—this Traditional Baked Christmas Ham is your ticket to centerpiece glory with minimal fuss. We’re talking a succulent, pre-cooked bone-in ham, lovingly cloaked in a sticky-sweet glaze of dark brown sugar, Dijon mustard, and a whisper of ground cloves, then baked until it’s practically glowing. It’s the showstopper that does most of the work for you, leaving you free to argue about whether Die Hard is a Christmas movie in peace.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup firmly packed dark brown sugar
– 1/4 cup Dijon mustard
– 1/2 teaspoon ground cloves
– 1/2 cup unsalted butter, melted
– 1/2 cup pure maple syrup
– 1/4 cup apple cider vinegar
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.
2. Place the spiral-sliced ham, cut-side down, in a large roasting pan fitted with a rack.
3. In a medium mixing bowl, vigorously whisk together the dark brown sugar and Dijon mustard until a thick paste forms.
4. Whisk the ground cloves into the sugar-mustard paste until fully incorporated.
5. Gradually stream the melted unsalted butter into the bowl while whisking constantly to create a smooth, emulsified glaze.
6. Whisk in the pure maple syrup and apple cider vinegar until the glaze is homogenous and slightly thinned.
7. Using a silicone pastry brush, generously apply approximately two-thirds of the glaze over the entire surface of the ham, ensuring it drips between the spiral slices. Tip: For maximum flavor penetration, gently separate the slices with your fingers as you brush.
8. Tightly tent the roasting pan with aluminum foil, ensuring the foil does not touch the ham’s surface.
9. Bake the ham at 325°F for 1 hour and 15 minutes (approximately 15 minutes per pound), basting with pan juices every 30 minutes.
10. Carefully remove the foil tent and brush the ham with the remaining glaze. Tip: For a professional, caramelized finish, use the back of a spoon to spread the final layer of glaze.
11. Increase the oven temperature to 425°F (218°C) and bake the ham, uncovered, for an additional 15-20 minutes, or until the glaze is deeply browned, bubbling, and sticky.
12. Transfer the ham to a carving board and let it rest, loosely tented with foil, for 20 minutes before slicing. Tip: This rest allows the juices to redistribute, guaranteeing every slice is moist.
Verdict? You’re rewarded with ham that’s impossibly tender, each spiral slice edged with a crackly, sweet-savory crust from the reduced glaze. The flavor is a masterful balance—the deep molasses notes of the brown sugar cut by the tang of mustard and vinegar, with the cloves providing a warm, aromatic backbone. Serve it warm, piled high on a platter with the reduced pan juices spooned over the top, or get creative: chop leftovers for next-level ham and cheese scones or fold into a decadent, creamy potato gratin.
Cranberry Orange Glazed Holiday Ham
Mmm, picture this: a glistening ham that’s basically wearing a festive sweater of tangy-sweet cranberry and zesty orange—it’s the centerpiece your holiday table has been dreaming of, ready to steal the show with minimal fuss and maximum flavor. This cranberry-orange glazed holiday ham is a juicy, caramelized masterpiece that’ll have your guests swooning and your kitchen smelling like a winter wonderland. Trust me, it’s the edible equivalent of a warm hug, and it’s easier to pull off than convincing your uncle to skip his annual awkward toast.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 fully cooked bone-in ham (8-10 pounds), preferably spiral-cut
– 1 cup fresh cranberries
– 1 cup granulated sugar
– 1/2 cup freshly squeezed orange juice
– 2 tablespoons orange zest
– 1/4 cup unsalted butter
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the ham, cut-side down, in a roasting pan fitted with a rack, and tent it loosely with aluminum foil.
3. Bake the ham for 1 hour and 15 minutes, or until the internal temperature reaches 140°F when checked with an instant-read thermometer inserted into the thickest part, avoiding the bone.
4. While the ham bakes, combine the cranberries, granulated sugar, and freshly squeezed orange juice in a medium saucepan over medium-high heat.
5. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
6. Remove the saucepan from the heat and stir in the orange zest, unsalted butter, ground cloves, and ground cinnamon until the butter is fully melted and incorporated.
7. After the initial baking time, carefully remove the ham from the oven and discard the aluminum foil tent.
8. Using a pastry brush, generously apply half of the cranberry-orange glaze all over the surface of the ham, ensuring it coats between the spiral cuts.
9. Return the ham to the oven and bake, uncovered, for an additional 15 minutes to set the glaze.
10. Remove the ham from the oven again and brush with the remaining glaze, then bake for 5 more minutes until the glaze is shiny and caramelized.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing to allow the juices to redistribute.
12. Serve the ham warm, drizzling any pan juices over the slices if desired.
Kick back and admire that glossy, crackly crust giving way to tender, savory meat infused with bright citrus and tart berry notes—it’s a textural dream. This ham shines as a main course with creamy mashed potatoes, but leftovers make killer sandwiches or a decadent addition to next-day brunch hash.
Applesauce and Mustard Coated Christmas Ham
Dare we suggest that your holiday ham has been, well, a bit predictable? Let’s jingle those bells with a saucy, tangy twist that’ll have your guests wondering if you’ve secretly enrolled in culinary wizardry school. This isn’t your grandma’s glazed ham—unless your grandma is a total rebel with a penchant for sweet-and-savory mischief.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 2 cups unsweetened applesauce
– 1/2 cup Dijon mustard
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp ground cloves
– 1/4 tsp freshly ground black pepper
– 1/4 cup unsalted butter, melted
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.
2. Place the spiral-sliced ham, cut-side down, in a large roasting pan fitted with a rack.
3. In a medium mixing bowl, vigorously whisk together the unsweetened applesauce, Dijon mustard, pure maple syrup, apple cider vinegar, smoked paprika, ground cloves, and freshly ground black pepper until fully emulsified.
4. Using a pastry brush, generously coat the entire surface of the ham with half of the applesauce-mustard mixture, ensuring it drips between the spiral slices.
5. Pour 1 cup of water into the bottom of the roasting pan to prevent scorching and create steam.
6. Tightly cover the ham and pan with aluminum foil, sealing the edges to trap moisture.
7. Roast the ham at 325°F (163°C) for 1 hour and 30 minutes, basting with pan juices every 30 minutes to keep it succulent.
8. Carefully remove the ham from the oven and discard the foil. Increase the oven temperature to 425°F (218°C).
9. Brush the ham with the remaining applesauce-mustard mixture, then drizzle the melted unsalted butter evenly over the top.
10. Return the ham, uncovered, to the oven and roast for an additional 15-20 minutes, or until the exterior is deeply caramelized and forms a sticky, glossy crust.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before carving to allow the juices to redistribute.
12. While resting, skim any excess fat from the pan juices and reduce them over medium heat for 3-5 minutes to create a quick, flavorful sauce for serving.
The result is a ham with a crackly, sweet-tangy crust that gives way to impossibly juicy, tender meat in every spiral slice. Serve it warm with the reduced pan sauce drizzled over the top, or get playful by piling slices onto buttery biscuits with a sharp cheddar for next-level holiday sliders.
Garlic and Dill Infused Roast Christmas Ham
Now, let’s be honest: most holiday hams are about as exciting as watching paint dry—but this garlic and dill infused roast is here to shake up your festive table with a flavor bomb that’ll have your guests begging for seconds (and the recipe). It’s the kind of showstopper that turns a simple centerpiece into a culinary conversation piece, blending aromatic herbs with savory garlic in a way that’s downright magical. Trust me, this isn’t your grandma’s ham—unless your grandma is a secret spice wizard, in which case, high-five her for us!
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-pound) bone-in, fully cooked spiral-cut ham
– 1 cup unsalted butter, clarified
– 8 cloves garlic, finely minced
– 1/4 cup fresh dill, finely chopped
– 1/4 cup pure maple syrup
– 1 tablespoon whole grain mustard
– 1 teaspoon freshly cracked black pepper
– 1/2 teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan lined with heavy-duty aluminum foil.
3. In a small saucepan over medium-low heat, melt the clarified butter until it’s just warm to the touch, about 2 minutes.
4. Add the finely minced garlic to the melted butter and sauté until fragrant and lightly golden, approximately 3 minutes, stirring constantly to prevent burning.
5. Remove the saucepan from the heat and stir in the finely chopped fresh dill, pure maple syrup, whole grain mustard, freshly cracked black pepper, and fine sea salt until fully combined.
6. Using a pastry brush, generously baste the entire surface of the ham with the garlic-dill infusion, ensuring it seeps into the spiral cuts.
7. Cover the ham loosely with another sheet of aluminum foil, tenting it to allow steam circulation.
8. Roast the ham in the preheated oven for 1 hour and 30 minutes, basting with the pan juices every 30 minutes to build a glossy glaze.
9. Remove the foil tent and increase the oven temperature to 375°F (190°C).
10. Continue roasting for an additional 30 minutes, or until the internal temperature reaches 140°F (60°C) when measured with a meat thermometer inserted into the thickest part, avoiding the bone.
11. Transfer the ham to a cutting board and let it rest, uncovered, for 15 minutes to allow the juices to redistribute.
12. Carve the ham along the natural spiral lines and serve immediately.
Perfectly tender with a caramelized, herb-speckled crust, this ham boasts a juicy interior that practically melts in your mouth, thanks to the clarified butter locking in moisture. The garlic and dill create a savory, aromatic punch that’s balanced by the subtle sweetness of maple—try serving it over a bed of roasted root vegetables or shredding leftovers into a creamy potato hash for a next-day brunch twist.
Spiced Apple Cider Christmas Ham
Brace yourselves, holiday warriors—this isn’t your grandma’s ham (unless your grandma is a flavor wizard who spikes her cider). We’re taking that centerpiece protein on a sweet, spiced joyride that’ll have your guests begging for the recipe before they’ve even unbuttoned their pants.
Serving: 10-12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 4 cups fresh-pressed apple cider
– 1 cup dark brown sugar, firmly packed
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tbsp whole cloves
– 2 cinnamon sticks
– 1 tsp whole allspice berries
– 1/2 tsp freshly grated nutmeg
– 1/4 tsp ground cardamom
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the ham, cut-side down, in a large roasting pan.
3. In a medium saucepan, combine the apple cider, dark brown sugar, maple syrup, Dijon mustard, and apple cider vinegar.
4. Using a spice bag or cheesecloth, bundle the whole cloves, cinnamon sticks, and allspice berries; add the sachet to the saucepan.
5. Bring the mixture to a simmer over medium-high heat, stirring until the sugar dissolves completely.
6. Reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld and the liquid to reduce slightly.
7. Remove the spice sachet and whisk in the freshly grated nutmeg and ground cardamom.
8. Tip: For a glossy, professional finish, brush a thin layer of the warm glaze over the entire ham before the main bake to create a sealing layer.
9. Pour half of the spiced cider glaze evenly over the ham, ensuring it drips into the spiral slices.
10. Tent the ham loosely with aluminum foil, crimping the edges around the pan.
11. Bake at 325°F for 1 hour and 30 minutes, basting with pan juices every 30 minutes.
12. Remove the foil and increase the oven temperature to 375°F.
13. Brush the ham generously with the remaining glaze.
14. Tip: For optimal caramelization, bake uncovered for the final 30-40 minutes, until the exterior is deeply bronzed and sticky.
15. Transfer the ham to a carving board and let it rest for 20 minutes before slicing.
16. Tip: While the ham rests, simmer the pan juices over medium heat for 5-7 minutes to reduce into a luxurious, spoon-coating sauce.
17. Slice the ham along the pre-cut spirals and serve immediately.
Marvel at the transformation: the ham emerges with a burnished, crackly crust giving way to impossibly juicy, cider-infused meat in every forkful. The flavor is a festive symphony—smoky-sweet pork harmonizing with warm baking spices and a tangy mustard backbone. For a show-stopping presentation, arrange slices on a platter draped with roasted autumn vegetables and drizzle that reduced pan sauce over everything like liquid gold.
Pineapple and Clove Studded Holiday Ham
Whew, is that the scent of holiday magic or just a glorious ham studded with pineapple and cloves wafting through your kitchen? This show-stopping centerpiece is the edible equivalent of a festive sweater—utterly irresistible and guaranteed to steal the spotlight at any gathering. Let’s turn that ham into a masterpiece that’ll have your guests begging for seconds (and the recipe).
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked, bone-in spiral-sliced ham
– 1 (20-ounce) can pineapple rings in 100% juice, drained, juice reserved
– 1/2 cup packed dark brown sugar
– 1/4 cup Dijon mustard
– 1/4 cup pure maple syrup
– 2 tablespoons unsalted butter
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– 40 whole cloves
– Fine sea salt and freshly ground black pepper, to season
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third. Place the ham, cut-side down, in a large roasting pan fitted with a rack.
2. Using a sharp paring knife, score the ham’s surface in a 1-inch diamond pattern, cutting about 1/4-inch deep—this helps the glaze penetrate and creates pockets for the cloves.
3. Stud each diamond intersection with a whole clove, pressing gently until secure. Tip: For even flavor distribution, space the cloves uniformly across the ham.
4. Pat the pineapple rings dry with paper towels, then arrange them over the ham, securing them with toothpicks if needed.
5. In a medium saucepan over medium heat, combine the reserved pineapple juice, dark brown sugar, Dijon mustard, maple syrup, unsalted butter, apple cider vinegar, ground cinnamon, and ground allspice. Whisk continuously until the sugar dissolves and the mixture is smooth, about 3–4 minutes.
6. Bring the glaze to a simmer, then reduce the heat to low and cook, stirring occasionally, until slightly thickened, 5–7 minutes. Remove from heat and let cool slightly.
7. Brush half of the warm glaze evenly over the ham and pineapple, ensuring it drips into the scored cuts. Season lightly with fine sea salt and freshly ground black pepper.
8. Tent the ham loosely with aluminum foil and roast in the preheated oven for 60 minutes. Tip: Basting every 20 minutes with pan juices keeps the ham moist and flavorful.
9. Remove the foil and brush the ham with the remaining glaze. Increase the oven temperature to 375°F and roast, uncovered, until the pineapple is caramelized and the ham’s internal temperature reaches 140°F on an instant-read thermometer, about 30 minutes more. Tip: For a deeper color, broil for the final 2–3 minutes, watching closely to prevent burning.
10. Transfer the ham to a cutting board, tent with foil, and let rest for 15 minutes before slicing and serving.
Every bite delivers a juicy, tender ham with a sticky-sweet crust, punctuated by the warm spice of cloves and the tropical tang of caramelized pineapple. Serve it sliced thin on a platter, drizzled with any reduced pan juices, or pile it high on biscuits for next-day sandwiches that’ll make leftovers the main event.
Ginger Beer and Honey Glazed Christmas Ham
Brace yourselves, holiday heroes—this isn’t your grandma’s ham (unless your grandma is a flavor wizard who spikes her glaze with ginger beer). We’re taking that classic centerpiece on a sweet, spicy, and utterly irresistible joyride that’ll have your guests begging for the recipe before they’ve even finished their first slice.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8–10 lb) fully cooked, bone-in spiral-sliced ham
– 2 cups ginger beer
– ¾ cup raw wildflower honey
– ⅓ cup Dijon mustard
– ¼ cup apple cider vinegar
– 2 tbsp unsalted butter
– 1 tbsp freshly grated ginger root
– 1 tsp freshly cracked black pepper
– ½ tsp fine sea salt
Instructions
1. Preheat your oven to 325°F. Place the spiral-sliced ham, cut-side down, in a large roasting pan fitted with a rack.
2. In a medium saucepan over medium-high heat, combine the ginger beer, raw wildflower honey, Dijon mustard, apple cider vinegar, unsalted butter, freshly grated ginger root, freshly cracked black pepper, and fine sea salt.
3. Bring the mixture to a simmer, stirring frequently with a whisk until the honey is fully dissolved and the butter has melted, about 3–4 minutes.
4. Reduce the heat to medium-low and simmer the glaze, uncovered, until it has thickened enough to coat the back of a spoon, about 12–15 minutes. Tip: For a glossy, clingy glaze, avoid boiling vigorously—a gentle simmer prevents crystallization.
5. Using a pastry brush, generously baste the ham with one-third of the warm glaze, ensuring it drips between the spiral slices.
6. Tent the ham loosely with aluminum foil and roast in the preheated oven for 1 hour and 30 minutes.
7. Remove the ham from the oven, discard the foil, and baste thoroughly with another third of the glaze. Tip: Basting at this stage builds a sticky, caramelized foundation—don’t rush it.
8. Return the ham to the oven, uncovered, and continue roasting for 45 minutes.
9. Remove the ham once more and apply the remaining glaze. Increase the oven temperature to 400°F.
10. Roast the ham, uncovered, for an additional 10–15 minutes, or until the exterior is deeply bronzed and bubbling. Tip: Watch closely during this final blast—the sugars can burn quickly. An instant-read thermometer inserted into the thickest part (avoiding bone) should read 140°F.
11. Transfer the ham to a carving board and let it rest for 15–20 minutes before slicing.
Just imagine that first bite: sticky-sweet crust giving way to succulent, ginger-kissed pork that’s anything but shy. The glaze sets into a crackly, lacquered shell, while the spiral cuts ensure every morsel is soaked in that spicy-sweet magic. Serve it warm, with the pan drippings spooned over top, or get playful—pile slices onto sliders with sharp cheddar and pickled onions for a next-day feast that might just upstage the main event.
Mustard and Marmalade Christmas Ham with Parsley
Forget the fruitcake—this mustard and marmalade Christmas ham is the real holiday hero, bringing sweet, tangy, and savory vibes to your table with a parsley-packed punch that’ll make your taste buds sing carols. It’s the showstopper that even your picky uncle will devour without a single complaint.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham, preferably spiral-cut
– 1 cup orange marmalade
– ½ cup Dijon mustard
– ¼ cup light brown sugar, firmly packed
– 2 tablespoons unsalted butter, melted
– 1 tablespoon apple cider vinegar
– 1 teaspoon freshly ground black pepper
– ½ teaspoon ground cloves
– ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the ham, cut-side down, in a roasting pan lined with aluminum foil for easy cleanup.
3. In a medium mixing bowl, whisk together the orange marmalade, Dijon mustard, light brown sugar, melted unsalted butter, apple cider vinegar, freshly ground black pepper, and ground cloves until smooth and fully combined.
4. Brush half of the mustard-marmalade glaze evenly over the entire surface of the ham, ensuring it seeps into the spiral cuts for maximum flavor penetration.
5. Cover the ham loosely with aluminum foil and bake in the preheated oven for 60 minutes.
6. Remove the ham from the oven and carefully discard the foil, then brush the remaining glaze over the ham.
7. Return the ham to the oven, uncovered, and bake for an additional 30 minutes, or until the internal temperature reaches 140°F when measured with a meat thermometer inserted into the thickest part, avoiding the bone.
8. Transfer the ham to a cutting board and let it rest for 15 minutes to allow the juices to redistribute, which keeps it moist and tender.
9. Sprinkle the finely chopped fresh flat-leaf parsley over the ham just before serving to add a bright, herbaceous finish that contrasts the rich glaze.
Buttery, caramelized edges meet a juicy interior in this ham, with the marmalade’s citrusy sweetness balancing the mustard’s sharp tang for a flavor explosion. Serve it sliced thin on a platter with extra parsley scattered atop, or pile it high on biscuits for next-day sandwiches that’ll make you wish Christmas came monthly.
Sweet and Tangy Apricot-Glazed Christmas Ham
A holiday ham that’s so good, it might just upstage your aunt’s famous casserole. This sweet and tangy apricot-glazed masterpiece is the centerpiece your festive table deserves, delivering juicy, caramelized perfection with a playful punch of flavor that’ll have everyone reaching for seconds (and thirds).
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in smoked ham
– 1 cup apricot preserves
– ½ cup Dijon mustard
– ¼ cup pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp freshly grated ginger
– ½ tsp ground cloves
– ¼ tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.
2. Place the ham, flat-side down, in a large roasting pan fitted with a rack.
3. Using a sharp knife, score the fat cap in a 1-inch diamond pattern, cutting about ¼-inch deep.
4. In a medium saucepan over medium heat, combine the apricot preserves, Dijon mustard, maple syrup, apple cider vinegar, grated ginger, ground cloves, and black pepper.
5. Whisk the glaze mixture constantly for 4-5 minutes until it is smooth, slightly thickened, and just begins to bubble.
6. Remove the saucepan from the heat and let the glaze cool for 5 minutes.
7. Using a pastry brush, generously apply half of the warm apricot glaze all over the surface of the scored ham.
8. Tent the ham loosely with aluminum foil and place it in the preheated oven.
9. Roast the ham for 1 hour and 30 minutes, basting it with the pan juices every 30 minutes.
10. Remove the foil and brush the ham with the remaining apricot glaze.
11. Increase the oven temperature to 400°F (204°C) and roast the ham, uncovered, for an additional 45-60 minutes.
12. Check for doneness by inserting an instant-read thermometer into the thickest part of the ham, avoiding the bone; it should register 140°F (60°C).
13. Transfer the ham to a cutting board, tent it loosely with foil, and let it rest for 20 minutes before carving.
14. While the ham rests, skim the fat from the pan juices and simmer them in a saucepan for 5 minutes to create a simple au jus.
Delightfully sticky and glossy, the glaze forms a crackly shell that gives way to impossibly tender, smoky meat. The balance of fruity apricot and sharp mustard makes each slice complex and utterly craveable. For a show-stopping presentation, carve it at the table and serve with the reduced pan juices for drizzling, or use leftovers to elevate next-day sandwiches and hearty breakfast hashes.
Conclusion
Now you’re ready to make your holiday feast unforgettable! With 28 delicious Christmas ham recipes, there’s something for every taste and tradition. We hope you find a new favorite to share around your table. Don’t forget to let us know which recipe you loved most in the comments below, and pin your top picks to Pinterest to spread the holiday cheer. Happy cooking and merry feasting!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
