christmas ham

RECIPE VIDEO ABOVE. Baked ham made easy! The most incredible ham glaze ever with a subtle perfurme from maple and festive spices. If using a larger ham, use recipe Scaler (click on Servings and slide). Recipe will serve 30 - 40 with another main and sides, or 25 if it&#x27;s the only main. New to Glazed Ham? Start here -&gt; Guide to Making Glazed Ham

Maple Glazed Ham

kg / 10 lb leg ham,

Cloves ((for studding

oranges (, cut into quarters (Note 2))

(250 milliliters) water

(165 grams) brown sugar (, packed)

mustard

cinnamon

tsp All Spice

Take ham out of fridge 1 hour prior.

Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).

Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.

Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video &amp; photos in post)

Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.

Lightly cut 2.5cm / 1&quot; diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.

Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Remove ham rind (skin)

Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (more even browning).

Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.

Brush / spoon half the glaze all over the surface and cut face of the ham (don&#x27;t worry about underside, glaze drips down into pan)

Pour the water in the baking dish, then place in the oven.

Bake for 1.5 - 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

Use foil patches to protect bits that brown faster than others - press on lightly, caramelisation won&#x27;t peel off with the foil.

Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving - as the glaze in the pan cools, it thickens which means it &quot;paints&quot; the ham even better - but be sure to save pan juices for drizzling. 

Glaze and Baking

Sauce: Use pan juices as the sauce - it&#x27;s loaded with flavour. Drizzle sparingly as the glaze flavour is intense! Note juices need to be warm for drizzling, it thickens when cooled. Thin slightly with water if required.

Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!

Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices - it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)

Leftovers: See list in post for recipe using leftover ham and ham bone!

Serving and presentation tips

RECIPE VIDEO ABOVE. Making glazed ham is easy! If using a larger ham, use recipe Scaler to scale up the glaze recipe (click on Servings and slide on the respective glaze recipe). A 5 kg / 10lb ham will serve 30 - 40 with another main and sides, or 25 if it&#x27;s the only main.

How To Make Glazed Ham

Maple Ham Glaze ((extra special))

Brown Sugar Ham Glaze ((classic!))

How to make Glazed Ham

Make Glaze per recipe.

Run small knife around bone handle, cutting through rind.

Cut the rind down each side of the ham, from the cut face of the ham, down to the cut you jujst made around the handle of the bone.

Run the knife between the fat and the skin on the cut face of the ham.

Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen so you can get your fingers under.

Start pulling back, while continuing to slide fingers back and forth. The rind comes of fairly easily. Use knife if needed to slice off any residual rind.

Scoring fat (making diamonds)

Bake for 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves, if you used them. Cover serving platter with lots of green fluffage, then place ham on. Surround with quartered oranges or other fruit, for colour. Let people admire before carving!

Recipe video above. It's truly incredible how such a simple Brown Sugar Ham Glaze can transform into the most incredibly sticky, caramelised ham! See Notes for MAKE AHEAD! Also another glaze option: Maple Glazed Ham&nbsp;(inc directions for how to stud with cloves)

Brown Sugar Glazed Ham

water ((Note 2))

brown sugar

honey ((or maple))

Dijon mustard

apple cider vinegar ((Note 3))

tsp black pepper

tsp cinnamon*

tsp All Spice*

mustard powder * ((ordinary, not hot))

Ribbon

rosemary (or other herb / leaves)

Take ham out of the fridge 1 hour prior.

Preheat oven to 160C / 320F (standard) or 140C / 285F (fan).&nbsp;Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).

Remove the rind (skin) of the ham, ensuring you leave the fat on (Note 5 for steps, photos in post and video above)

Scoring - Cut 2.5cm / 1" diamonds into the fat (don't cut into flesh).

Remove rind &amp; scoring:

Place brown sugar, honey, mustard, cider vinegar, pepper and Spices into saucepan over medium high heat.&nbsp;Simmer and stir until sugar is dissolved.

Brown Sugar Ham Glaze:

Place rack in a baking pan and place ham on rack.

Baste all over with the glaze (except the handle), including underside and the cut face. Reserve remaining glaze for basting.

Bake for 1.5 hours, basting every 20 minutes with reserved glaze (Note 6) and pan juices, until caramelised and the internal temperature is 60C/140F. (Note 7)&nbsp;

Stick bits of foil on parts that are browning too quickly, and you can even lower the oven temp. (Note 8)

Rest ham for 15 to 30 minutes+, basting generously with the pan drippings - use it like paint to make your ham beautifully bronzed all over with a thick glaze. (Note 9)

Baste &amp; Cook:

Whisk water into pan juices until it's a thick honey-like pouring consistency.

Sauce (Note 10):

Wrap handle with baking paper, secure in place with ribbon. Stick in rosemary sprigs.

Place ham on table as centrepiece with Sauce on the side. Lovely served warm or at room temp!

Once everyone has oohed and aahed over it, nominate someone to be the Ham Carver! Slice thinly and serve with sauce.

Presentation &amp; Serving:

Leftovers: See list in post for recipe using leftover ham and ham bone! 

Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze - don&#039;t forget the bone! See How to Store Glazed Ham for directions.

Leftover Ham:

Wondering how to make honey glaze for ham? Try our simple honey &amp; brown sugar glaze for ham with this easy recipe using McCormick Ground Cinnamon and Ginger&mdash;perfect for <a href="https://www.mccormick.com/easter">Easter</a> or <a href="https://www.mccormick.com/christmas">Christmas</a> celebrations. If you're not sure how to cook ham, this recipe is all you need&mdash;check out the tips at the end!

Honey Brown Sugar Glazed Ham

honey

tsp McCormick® Ginger, Ground

tsp McCormick® Mustard, Ground

tsp McCormick® Cinnamon, Ground

Bring a spiral ham to life in the Instant Pot / Pressure Cooker to enjoy warm, tender and sweet ham for Easter dinner with your favorite sides.

Sliced Ham in the Pressure Cooker

water

Check to make sure your ham will fit...

Check to make sure your ham will fit in your pressure cooker, and cut down if needed. Wrap the ham tightly in heavy-duty aluminum foil.

Pour water into the pressure cooking pot, and...

Pour water into the pressure cooking pot, and place the rack in the bottom. Center the wrapped ham on a sling and carefully lower it onto the rack.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and 12 minutes cook time.

When the cook time ends, turn off the...

When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops, carefully remove the lid.

Remove the ham from the aluminum foil and...

Remove the ham from the aluminum foil and test to ensure it has reached your desired temperature. If not, rewrap the ham and cook at High Pressure for a few minutes more.

Cut the slices away from the bone and...

Cut the slices away from the bone and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/mmij8zkncgphh6tx6xzl.mp4

Ham slices steam roasted in the pressure cooker is the best way to warm up pre-cooked sliced ham. Heating Ham Slices in the Pressure Cooker is quick, easy, and doesn’t dry out your ham like heating it in the oven can.

Heating Ham Slices in the Pressure Cooker

James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in

Sticky treacle-glazed ham

3.5-4kg/7lb 10 ounces-9lb boned rolled piece unsmoked ham

oranges

tbsp English mustard

black treacle

cloves

bay leaves and orange segments, to serve (optional)

If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)

While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.

When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.

Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.

Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.

Cola ham with maple & mustard glaze

2kg unsmoked boneless gammon joint

2l cola (not diet)

carrot, chopped

onion,

celery,

peppercorns

bay leaf

maple syrup

tbsp wholegrain mustard

tbsp red wine vinegar

Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.

Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.

Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.

Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.

Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.

Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.

Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

This is without a doubt one of the easiest and most delicious hams you will ever make. It will be a ham you will talk about for years to come. Create an amazing ham for Easter, Christmas, or really anytime you are in a ham mood. This recipe is absolutely amazing and gives the ham a delicious peach glaze.

Double Smoked Ham with Salted Caramel Peach Glaze

Smoked spiral sliced ham

Lane's Sweet Heat Rub

unsalted butter

Unicoi Salted Caramel Peach Spread

Cup Brown Sugar

Duck Fat Spray

Rectangle Aluminum foil Pan

Set smoker to 275 degrees

Place ham in aluminum foil pan. Spray ham with Duck fat spray and season spiral smoked ham with Lane&#39;s Sweet Heat rub.&amp;nbsp;

Smoke for about 2 - 3 hours until internal temp of ham is 140 degrees

Pour glaze over top of ham

Leave on smoker for another 5 to 10 minutes to caramelize glaze

Enjoy!

Place a small sauce pot on stovetop over medium high heat

Add butter, brown sugar, and Unicoi Salted Caramel Peach Preserve.&amp;nbsp;

Bring to a light boil until fully mixed

For a simple yet delicious main dish to add to any holiday spread, try out our honey glazed ham recipe. Sweet, savory and a touch tangy, this juicy ham is perfect for serving during festive occasions like Easter and Christmas. We combine honey, brown sugar, ginger, mustard and a touch of cinnamon to whip up the most flavorful glaze that'll transform your holiday ham from simple to sensational. After brushing the glaze onto the ham and roasting it in the oven, you'll be left with a beautifully golden, shiny finish. For a full holiday feast, serve this honey glazed ham with ginger glazed carrots, garlic mashed potatoes and creamed corn, and finish off with an apple pie for dessert.

HONEY GLAZED HAM RECIPE

step 1

Preheat oven to 325°F. Place the ham on its side in roasting pan. Mix honey, brown sugar and spices in small bowl until well blended. If mixture is too thick, microwave on HIGH 30 seconds to 1 minute or until smooth, stirring after 30 seconds. Brush 1/2 of the honey mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.

step 2

Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining honey mixture. Bake 45 minutes longer. Serve ham with pan drippings.

step 3

Tips on How to Cook a Ham in the Oven:•Fully cooked ready-to-eat ham, whether it's bone-in, boneless or even spiral cut, can be served cold or warmed. •If you're wondering how long to bake a ham, we suggest about 10 to 12 minutes per pound in a 325°F oven. For a fully cooked (ready to eat) ham, heat until internal temperature reaches 145°F. For a fresh ham that must be cooked before serving, heat until internal temperature reaches 165°F. •Place ham in a roasting pan and bake in the lower half of the oven, covered with foil to retain moisture. To keep ham juicy, you can add about 1 cup of water, stock, or even apple juice to the pan.•Before heating, brush ham with your favorite glaze—use only half and save the rest for basting during last 30 to 45 minutes of baking.•Not sure how much ham to buy to feed the family? Go with about 3/4 pound per person for a bone-in ham, or 1/2 pound per person for boneless.

Sweet, moist and flavorful glazed ham that will surely take center stage during the holiday season.

Filipino Ham with Pineapple-Brown Sugar Glaze

ham (bone-in)

Whole ((or 2 star anise))

Whole cloves, (to stud after scoring the ham)

Place the ham (remove packaging and skin, if any) in a large pot (with lid). Add brown sugar, 4 pieces of cloves and pineapple juice. Bring to a soft boil on medium-low heat. Once it starts to boil, switch to the lowest heat setting, cover and cook for one hour. Make sure the liquid is just barely simmering, not bubbling. Spoon the braising liquid to the ham (that’s not submerged in liquid) every 20 - 30 minutes. Remove the ham and reduce the braising liquid to about 1 ½ - 2 cups. This will be your ham gravy/sauce for serving.

Set the oven to broil. Position the oven rack in the lower third. Line a rimmed baking sheet with aluminum foil and position a wire rack on top. Place a piece of parchment (just enough to cover the bottom of the ham on top of the rack) and place the ham on top. This prevents the bottom from sticking to the rack.

Using a sharp knife, score 1 inch diamond-shaped (or squares) patterns on the ham (shallow cuts about ¼ inch deep). Put one whole clove in every spot where the cut meets. Pack the brown sugar all over the ham, pressing firmly to make it stay in place. Broil until the sugar melts and the glaze is bubbling. It will take about 15 minutes depending on the size and shape of the ham. Watch carefully to prevent burning.* (see Notes)

Garnish with fresh fruits and/ herbs of choice. Remove cloves prior to serving

This Christmas Ham Recipe is the perfect Christmas dinner idea!

Christmas Ham With Apple Cider Glaze

apple cider

dijon mustard

nutmeg

cranberry sauce ((optional))

Cinnamon

Cinnamon Stick

Reduce

Place cider and cinnamon sticks in a large sauce pan and simmer over medium-low heat for 2 hours or until reduced to about 2-3 cups of liquid. Stir occassionaly. Remove reduction from heat and set aside.

Bake

Preheat oven to 350-degrees F. Place ham in a greased roasting pan. Set aside 1 cup of the cider and pour the remaining cider reduction over the ham. Combine reserved 1 cup of cider reduction, dijon mustard, honey, cinnamon, nutmeg, and cloves in a bowl and mix well. Brush over ham 3-4 times throughout the baking process. Cover and place ham in the oven for 15 minutes per pound of ham (if 5 pounds, cook 75 minutes). Uncover ham last 30 minutes of baking.

Slice

Remove ham from the oven and allow to rest 10 minutes before slicing. Serve with cranberry sauce (optional).

Christmas Ham is scored in a diamond pattern and topped with a honey Dijon mustard glaze. It will look stunning on your dinner table.

Christmas Ham

Bone In Ham Butt half- approximately 8-10 pounds

Butter

Brown Sugar

Honey

Dijon Mustard

Cloves

Garlic

Preheat the oven to 300 degrees Fahrenheit. Let the ham rest at room temperature for 1-2 hours to come to temperature before baking.

Remove the ham from its package and pat it dry with paper towels. Score the ham by cutting into the rind of the ham in a diamond pattern making sure that the cuts are approximately 1/4-1/2 inch deep.

Place the ham on a roasting pan and pour approximately ¼ cup of water all over the top of it.  Loosely cover the ham with foil to keep it from drying out.

Bake for 2 – 2 ½ hours until the ham reaches an internal temperature of 125 degrees F in the thickest part of the ham.

While the ham is baking, heat the butter in a small saucepan over medium high heat until the butter is browned.

Then whisk in the brown sugar, honey, dijon mustard, cinnamon and ground cloves.  Cook and whisk for 2-3 minutes until the sugar has completely dissolved.

Then stir in the minced garlic and cook for 1 minute.  Remove the glaze from the heat and let it cool slightly.

Top 13 christmas ham recipes from across the web

The most viewed christmas ham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Maple Glazed Ham

How To Make Glazed Ham

Brown Sugar Glazed Ham

Honey Brown Sugar Glazed Ham

Sliced Ham in the Pressure Cooker

Sticky treacle-glazed ham

Cola ham with maple & mustard glaze

Double Smoked Ham with Salted Caram...

HONEY GLAZED HAM RECIPE

Filipino Ham with Pineapple-Brown S...

Christmas Ham With Apple Cider Glaz...

Christmas Ham

Pea & ham soup

Top 13 christmas ham recipes from across the web

The most viewed christmas ham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Glazed Ham

How To Make Glazed Ham

Brown Sugar Glazed Ham

Honey Brown Sugar Glazed Ham

Sliced Ham in the Pressure Cooker

Sticky treacle-glazed ham

Cola ham with maple & mustard glaze

Double Smoked Ham with Salted Caram...

HONEY GLAZED HAM RECIPE

Filipino Ham with Pineapple-Brown S...

Christmas Ham With Apple Cider Glaz...

Christmas Ham

Pea & ham soup

The most viewed christmas ham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine