This Christmas ham glaze recipe isn’t your typical sweet-and-sour affair. I’ve tinkered with it for years, trying to balance that sticky, caramelized edge with a hint of smoky depth. It’s honest, a little chaotic, but always turns out better than I expect.
The real magic comes from how the glaze transforms the ham’s natural richness into something glossy and inviting. It’s the kind of recipe I turn to when I want to impress without fuss, and honestly, it makes the whole house smell like holiday in progress.
Why I Keep Coming Back
This glaze hits that perfect balance of sweet, tangy, and smoky every single time. It’s forgiving enough to adapt to different hams, yet reliable enough to make me feel confident. Each year, I look forward to that glossy, caramelized finish that makes everyone ask for seconds. It’s a recipe wrapped in memories and the promise of a festive, cozy table.
Core Ingredients for a Perfect Glaze
- Brown Sugar: I rely on dark brown sugar for depth and that rich, molasses-y sweetness. Skip light sugar if you want a milder finish.
- Honey: Adds a floral note and helps achieve that sticky, glossy sheen. Use a good-quality, fragrant honey for best flavor.
- Dijon Mustard: A little tang that cuts through the sweetness, giving complexity. If you prefer milder, opt for honey mustard instead.
- Apple Cider Vinegar: Gives that bright, tangy kick and balances the sugars. White vinegar works in a pinch but loses some depth.
- Ground Cinnamon: Just a pinch adds warmth and a subtle spice. Skip if you want a more straightforward, sharper glaze.
- Cloves: A tiny pinch for that aromatic, holiday-y aroma. Be careful—too much can overpower the other flavors.
- Orange Zest: Brightens everything with a citrusy zing. Skip if you prefer a more subdued, traditional flavor.
Tools for a Sticky Success
- Saucepan: To simmer the glaze until it thickens and develops that glossy, sticky consistency.
- Whisk: To blend ingredients smoothly, ensuring no lumps and a cohesive glaze.
- Basting Brush: For applying the glaze evenly over the ham, reaching into all nooks and crannies.
- Roasting Pan: To hold the ham during glazing and roasting, allowing drippings to collect for extra flavor.
- Aluminum Foil: To tent the ham if it starts to brown too quickly, preventing over-torching.
- Meat Thermometer: To monitor the ham’s internal temperature, ensuring perfect doneness without drying out.
- Preheat your oven to 160°C (320°F). Gather a large roasting pan and a good basting brush. Let the ham rest at room temperature for about 30 minutes so it cooks evenly.
- In a saucepan, combine 1 cup of brown sugar, 1/2 cup honey, 2 tbsp Dijon mustard, 1/4 cup apple cider vinegar, 1 tsp ground cinnamon, a pinch of ground cloves, and the zest of one orange. Bring to a gentle simmer over medium heat, stirring constantly.
- Simmer the glaze until it thickens slightly, about 10-15 minutes, until it’s glossy and coats the back of a spoon. If it reduces too much, add a splash of water to loosen it. Take off heat and set aside.
- Score the surface of the ham in a diamond pattern if not already done. Place the ham in the roasting pan and brush generously with the glaze. Bake for about 1.5 to 2 hours, basting every 20 minutes, until the glaze is caramelized and sticky.
- During baking, keep an eye on the ham’s surface. If it starts to darken too quickly, tent with foil. The internal temperature should reach 60-65°C (140-150°F) for a warm, juicy finish.
- Once done, let the ham rest for 15 minutes. Brush with any remaining glaze and transfer to a serving platter. Carve and serve with extra glaze on the side for dipping.
- For a beautiful finish, drizzle a bit more honey or orange zest over the slices just before serving. The glossy, caramelized surface should shimmer invitingly.
- Enjoy the aroma of that smoky-sweet glaze blending with the savory ham. It’s imperfect, sticky, and just right for a holiday table that feels cozy and unpretentious.
Holiday Christmas Ham with Sticky Glaze
This Christmas ham features a rich, caramelized glaze crafted from brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, and orange zest. The recipe involves simmering the glaze to a glossy, sticky consistency, then generously applying it to a baked ham until beautifully caramelized. The final dish boasts a shiny, inviting surface with a tender, juicy interior, perfect for holiday gatherings.
Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F). Let the ham rest at room temperature for about 30 minutes, which helps it cook evenly.
- Combine brown sugar, honey, Dijon mustard, apple cider vinegar, ground cinnamon, ground cloves, and orange zest in a saucepan. Turn the heat to medium and stir constantly as the mixture begins to bubble gently.
- Simmer the glaze for about 10-15 minutes, watching as it thickens slightly and turns glossy, coating the back of a spoon. If it thickens too much, add a splash of water to loosen it up.
- Score the surface of the ham in a diamond pattern if not already done; this helps the glaze seep into the meat and creates an attractive presentation.
- Place the ham in a roasting pan and brush it generously with the warm glaze, ensuring every nook is coated for maximum flavor and shine.
- Bake the ham in the preheated oven for about 1.5 to 2 hours, basting every 20 minutes with more glaze. Keep an eye on the surface; if it starts to darken too quickly, tent the ham with aluminum foil to prevent burning.
- Use a meat thermometer to check that the internal temperature reaches 60-65°C (140-150°F), which ensures the ham is juicy and properly heated.
- Once cooked, remove the ham from the oven and let it rest for 15 minutes. During this time, the juices redistribute, making the meat tender and flavorful.
- Brush the ham with any remaining glaze, then transfer to a serving platter. Carve it into slices, revealing a shiny, caramelized surface that glistens invitingly.
- For an extra touch, drizzle a little honey or sprinkle more orange zest over the slices just before serving, enhancing the beautiful sheen and citrus aroma.
- Enjoy the savory, sticky-glazed ham with your favorite holiday sides, relishing the aroma and flavor of this festive centerpiece.
Notes
Ensure the glaze is kept at a gentle simmer to prevent burning. Adjust basting frequency based on how quickly the glaze caramelizes. Resting the ham is crucial for juicy slices.
Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.
