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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.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown sugar preferably dark for depth
  • 1/2 cup honey fragrant, good quality
  • 2 tablespoons Dijon mustard for tang and flavor
  • 1/4 cup apple cider vinegar bright, tangy kick
  • 1 teaspoon ground cinnamon adds warmth
  • a pinch ground cloves use sparingly
  • 1 orange orange zest brightens the glaze

Equipment

  • Saucepan
  • Whisk
  • Basting brush
  • Roasting pan
  • Aluminum foil
  • Meat thermometer

Method
 

  1. Preheat your oven to 160°C (320°F). Let the ham rest at room temperature for about 30 minutes, which helps it cook evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.