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Christmas Glazed Ham

Christmas Glazed Ham

Discover the magic of Christmas Glazed Ham, a festive centerpiece with sweet-spicy flavors and tender juicy meat perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 5 minutes
Servings: 12 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole ham (4–5 kg), bone-in and unboned
  • 150 g honey
  • 100 g brown sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon whole cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 tablespoon orange juice
  • 4 cloves garlic, minced
  • 1 bouquet garni thyme and bay leaves

Equipment

  • Sharp knife for scoring
  • Roasting pan with rack
  • Basting brush
  • Mixing bowls

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Score the skin of the ham lightly in a diamond pattern with a sharp knife and push whole cloves into the intersections.
  3. In a mixing bowl, combine honey, brown sugar, Dijon mustard, orange juice, cinnamon, ginger, black pepper, and minced garlic; stir until smooth.
  4. Brush the glaze generously over the ham, saving some for later.
  5. Place the glazed ham in a roasting pan and cook for 2.5 to 3 hours, basting every 30 minutes.
  6. Check doneness using a meat thermometer; the internal temperature should reach 60°C (140°F).
  7. Let the ham rest for 15 minutes before carving.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 24gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 950mgPotassium: 450mgSugar: 15gVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

For even more flavor, consider marinating the ham overnight with the glaze. Leftover ham can be stored in the fridge for up to four days or frozen for three months. Serve with roasted potatoes, seasonal vegetables, or sweet potato mash for a festive meal. To enhance the presentation, garnish with fresh herbs and add pomegranate seeds or orange slices.
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