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Holiday Glazed Christmas Ham

This festive dish features a succulent, juicy ham coated in a glossy, smoky citrus glaze. The process involves scoring, basting, and caramelizing the ham until the glaze bubbles and turns a deep amber, creating a show-stopping centerpiece with a tender texture and vibrant flavor. The final appearance is a beautifully caramelized, shimmering ham ready for carving and celebration.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Holiday
Servings 8
Calories 400 kcal

Equipment

  • Small saucepan
  • Pastry brush
  • Sharp knife
  • Roasting pan with rack
  • Meat thermometer

Ingredients
  

  • 1 kg Fully cooked ham Bone-in or boneless, scored in diamonds
  • 1/2 cup Brown sugar Deep molasses flavor
  • 2 tbsp Dijon mustard Adds sharpness and balance
  • 1/2 cup Orange juice Freshly squeezed for brightness
  • 1 tbsp Orange zest For a citrus aroma
  • 1 tsp Smoked paprika Adds smoky depth
  • 2 tbsp Honey Sticky sweetness for caramelization
  • 2 tbsp Apple cider vinegar Brightens and balances flavors
  • Optional Cloves or cinnamon Spicy warm notes, optional

Instructions
 

  • Preheat your oven to 180°C (350°F). Place the ham on a rack inside a roasting pan and score the fat in a diamond pattern, about 1 inch apart, to help the glaze seep in and create a beautiful presentation.
    ham in a diamond pattern
  • In a small saucepan, combine brown sugar, Dijon mustard, orange juice, orange zest, smoked paprika, honey, and apple cider vinegar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves and the glaze begins to thicken slightly, filling your kitchen with a sweet and smoky aroma.
    Combine honey, Dijon mustard
  • Brush the glaze generously over the scored fat and the surface of the ham, focusing on creating an even coating. Use a pastry brush for smooth application, and ensure the entire ham is covered to build flavor and shine.
    Place the scored ham
  • Place the ham in the oven and bake uncovered for about 20 minutes per kilogram, basting every 20 minutes with additional glaze to develop a rich, caramelized surface. The glaze should bubble and thicken with each basting, filling your kitchen with a mouthwatering scent.
    Bake the ham uncovered
  • During the last 10 minutes of cooking, apply a second thick coat of glaze and increase the oven temperature to 200°C (390°F) to encourage caramelization. Watch carefully so the glaze turns a deep amber and crackles slightly for that perfect finish.
    check the temp
  • Once the ham reaches an internal temperature of 60°C (140°F) and the glaze is beautifully caramelized, remove it from the oven and let it rest for at least 15 minutes. This resting period helps the juices redistribute, making each slice tender and juicy.
    Once the ham is heated through
  • Carve the ham into slices, showcasing the glossy, caramelized surface and juicy interior. Serve warm, and enjoy the perfect balance of smoky, sweet, and citrus flavors with every bite.