It’s a Christmas classic. Scored in a diamond pattern, studded with cloves, and brushed with a honey‑Dijon brown sugar glaze, this Christmas Ham with Brown Sugar Glaze is a true showstopper—and surprisingly simple to prepare.
If Thanksgiving centers on turkey in your home, Christmas is the time for a beautiful baked ham. This recipe makes an impressive centerpiece without demanding hours of hands‑on work. The glaze adds sweet and tangy layers of flavor that highlight the natural succulence of a fully cooked, bone‑in ham. It’s a family‑friendly recipe that’s easy enough for a busy holiday schedule and delicious enough to create lasting memories around the table.
What Is the Best Type of Ham to Use?
The two main “cuts” of ham are the shank and the butt. This recipe is written for a half ham—either shank or butt will work. The shank half has a single bone and is easier to carve, while the butt half usually yields a bit more meat with slightly less fat. Either choice will produce a delicious result; pick the one that suits your carving preference and guest count.
Ingredients You’ll Need
Gather a simple list of ingredients for the ham and the glaze. The quantities below are ideal for an 8–10 pound bone‑in, fully cooked ham.
- Ham: 8–10 pound fully cooked, bone‑in ham (half ham).
- Cloves: About 2 tablespoons whole cloves for studding (optional).
- Brown sugar: 1 cup (light or dark; dark gives a deeper caramel flavor).
- Honey: 1/2 cup.
- Dijon mustard: 3 tablespoons, adjust to taste.
- Ground allspice: 1/4 teaspoon (optional but recommended for holiday warmth).
How to Bake a Ham
Follow these straightforward steps to bake and glaze your ham so it comes out juicy, fragrant, and beautifully caramelized.
- Set up: Preheat the oven to 325°F. Pour 1 cup of water into the bottom of a roasting pan and place a roasting rack on top. Put the ham on the rack, cut‑side down.
- Score the fat: With a sharp knife, score the surface about 3/4 inch deep in a diamond or square pattern. If using cloves, press one into each diamond intersection for decoration and aroma.
- Tent and start baking: Tent the ham loosely with foil and bake 20 minutes to allow it to begin steaming and warming through.
- Make the glaze: In a small saucepan combine brown sugar, honey, Dijon mustard, and ground allspice. Bring to a boil for about 2 minutes, then remove from heat. For a brighter note, add 1–2 tablespoons orange or pineapple juice if desired.
- Alternate baking and glazing: After the first 20 minutes, remove the foil and brush the ham with some glaze. Replace the foil and continue baking, allowing about 20 minutes per pound total. Every 20 minutes remove the foil briefly to baste with more glaze, then re‑cover.
- Caramelize the glaze: When the internal temperature reaches about 130°F on an instant‑read thermometer, remove the foil, baste once more, and switch the oven to BROIL. Broil 3–5 minutes until the glaze caramelizes—watch closely to avoid burning.
- Rest and serve: Remove the ham, tent with foil, and let rest about 20 minutes before slicing. This helps the juices settle so slices are moist and tender.
Recipe Tips
- Sugar alternatives: You can swap brown sugar for raw or turbinado sugar, or use maple syrup. Liquids change glaze consistency—adjust amounts and simmer until you reach your desired thickness.
- Mustard options: Dijon gives a bright tang, but honey mustard or a grainy mustard can add different textures and flavors. Taste and adjust to preference.
- Spice flexibility: Whole cloves and allspice add holiday warmth but are optional. The ham will still be delicious without them—choose spices to suit the occasion.
Serving Suggestions
- Roasted vegetables: Simple roasted root vegetables or seasonal medleys pair well with the sweet glaze and savory ham.
- Casseroles: Cheesy squash or a gratin are comforting, crowd‑pleasing sides.
- Fresh bread: Soft dinner rolls or buttery biscuits are perfect for soaking up extra glaze and juices.
How to Store and Reheat Leftovers
- Refrigerate: Wrap slices tightly and refrigerate for 3–5 days.
- Freeze: Wrap well in plastic or freezer film, place in freezer bags, and remove as much air as possible before sealing.
- Reheat: Reheat gently in the oven at 350°F until warmed through, in a skillet with a little butter, or in short microwave bursts. Leftovers are also excellent cold in sandwiches or salads.
Other Easy Pork Recipes
- Pesto stuffed pork chops
- Crispy oven‑baked bacon
- Italian sausage and butternut squash soup
- Ham bone soup
- Pork loin roast with vegetables
Christmas Ham with Brown Sugar Glaze
Ingredients
For the Ham:
- 8 to 10 pound bone‑in fully cooked ham
- 2 tablespoons whole cloves (optional)
For the Glaze:
- 1 cup brown sugar
- 1/2 cup honey
- 3 tablespoons Dijon mustard
- 1/4 teaspoon ground allspice (optional)
Instructions
- Preheat oven to 325°F.
- Pour 1 cup of water into the base of a roasting pan and set a roasting rack on top.
- Place the ham cut‑side down on the rack.
- Score the fat in a diamond pattern about 3/4‑inch deep and stud with cloves if using.
- Tent the ham with foil and bake for 20 minutes.
- While it bakes, make the glaze by combining brown sugar, honey, Dijon mustard, and ground allspice in a small saucepan over medium heat. Bring to a boil for about 2 minutes, then remove from heat.
- After the initial 20 minutes, remove foil and brush the ham with glaze. Replace the foil and continue to bake about 20 minutes per pound, basting every 20 minutes.
- When the internal temperature reaches 130°F, remove foil, baste again, and broil 3–5 minutes until the glaze is caramelized. Watch carefully.
- Remove from oven, tent with foil, and let rest 20 minutes before slicing and serving.
Equipment
- Measuring cups and spoons
- Sharp chef knife
- Roasting pan with rack
Nutrition
Carbohydrates: 23 g |
Protein: 43 g |
Fat: 17 g |
Sodium: 2657 mg
Nutritional info is an estimate. Values may vary according to ingredients and tools used.
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