This Easy Christmas Ham Recipe makes a festive centerpiece that fills the house with warm, holiday aromas. It’s straightforward to prepare, serves a crowd, and the sweet-savory glaze transforms a classic bone-in ham into a memorable holiday main course.
Why This Recipe is the Best
This ham stays juicy by baking gently under foil and finishing with a buttery brown sugar glaze that caramelizes without burning. The glaze balances brown sugar and honey with a bit of orange juice and mustard for brightness. A hint of cloves adds a traditional holiday spice that complements the meat without overpowering it. Overall, the technique is forgiving and produces consistent results for holiday dinners and large gatherings.
Complete the meal with seasonal sides like punch, deviled eggs, a crisp salad, and roasted Brussels sprouts for a full holiday spread.
Key Ingredients
Simple, approachable ingredients make this recipe easy to scale and prepare ahead of time.
- Ham – A bone-in pre-cooked ham (8–12 pounds) is recommended, though boneless works as well.
- Brown sugar – Gives the glaze its caramelized, glossy finish.
- Cloves – Optional but adds a warm, festive note.
- Orange – Fresh orange juice brightens the glaze and balances the sweetness.
How to make an Easy Christmas Ham
Follow these clear, step-by-step instructions to prepare, glaze, and finish the ham.
- Preheat the oven to 350°F. If your ham isn’t already spiral-cut or scored, make diagonal cuts about 1/4 inch deep across the surface for better glaze penetration and a classic presentation.
- Place about 1/4 cup water in the bottom of a large roasting pan and set the ham cut side down. Tent the ham loosely with aluminum foil and bake for 30 minutes to gently warm it through and lock in moisture.
- While the ham begins baking, make the glaze. Whisk together 1/3 cup melted butter, 3/4 cup brown sugar, 1/4 cup honey, 1/3 cup orange juice and 2 tablespoons mustard until smooth. Optionally stir in 1/2 teaspoon (or 1/4 teaspoon) ground cloves for a spiced finish. Set the glaze aside to cool and thicken slightly.
- After 30 minutes, remove the ham and brush it liberally with half of the glaze, getting into the cuts. Re-tent with foil and return the ham to the oven for 30–45 minutes more, or until the internal temperature reaches 140°F.
- Remove the foil, brush with another layer of glaze, and broil for about 5 minutes to caramelize the surface—watch closely to avoid burning. Drizzle on any remaining glaze, tent loosely, and let the ham rest for 10 minutes before carving.
Common Mistakes
Baking the ham uncovered the whole time can dry it out before the glaze has a chance to caramelize. Another mistake is setting the oven too hot during the final stage, which can burn the sugar in the glaze instead of producing an even golden crust. Keep an eye on the ham while broiling.
Top tip
If the ham starts to brown too quickly during broiling, loosely tent it with foil and continue glazing. Finish with a short broil only when you want the surface to darken and shine.
Recipe
Easy Christmas Ham
This ham is baked until tender and finished with a sweet brown sugar, honey, and orange glaze that caramelizes beautifully. It’s an easy, reliable main for Christmas dinner, leftovers, and feeding a crowd with minimal fuss.
Ingredients
- 8–12 pound ham, bone in
- 1/4 cup water (for the roasting pan)
Glaze
- 1/3 cup butter, melted
- 3/4 cup brown sugar
- 1/4 cup honey (or maple syrup for a variation)
- 1/3 cup orange juice (pineapple juice works as a substitute)
- 2 Tablespoons mustard (Dijon or your favorite)
- 1/2 teaspoon ground cloves (optional; 1/4 teaspoon also works for a lighter spice)
Instructions
- Preheat oven to 350°F. If your ham is not pre-scored or spiral-cut, score the surface with diagonal cuts about 1/4 inch deep.
- Place the ham cut side down in a roasting pan with 1/4 cup water. Tent with foil and bake for 30 minutes.
- While the ham begins to heat, whisk together the melted butter, brown sugar, honey, orange juice and mustard until smooth. Let the glaze cool and thicken slightly.
- Remove the ham after 30 minutes and brush with half of the glaze, making sure to get it into the cuts. Re-cover with foil and return to the oven for 30–45 minutes, until the internal temperature reaches 140°F.
- Remove the foil, brush on another layer of glaze, and broil about 5 minutes to caramelize—watch it carefully to avoid burning. Drizzle on any remaining glaze, tent loosely with foil, and let rest for 10 minutes before slicing.
Notes
- If your ham is smaller, you may have extra glaze—save it for dipping or toss leftover slices in it for more flavor.
- This recipe is written for a pre-cooked, bone-in ham. Adjust times slightly for different sizes or boneless hams.
- Because the glaze is high in sugar, monitor the ham closely during broiling so the surface darkens without burning.
Nutrition (per serving)
- Calories: 399 kcal
- Carbohydrates: 20 g
- Protein: 25 g
- Fat: 24 g (Saturated fat: 10 g)
- Sodium: 1419 mg
- Sugar: 20 g
Try a quick three-ingredient glaze if you need something in a pinch; a simpler glaze still gives a delicious finish.
Variations and Substitutions
Small changes let you customize the flavor to your family’s preferences.
- Extra Spiced Ham: Use the larger amount of cloves listed or add a pinch of cinnamon for warmth.
- Maple Glaze: Swap honey for pure maple syrup for a deeper, woodsy sweetness.
- No Orange Juice: Pineapple juice is a classic substitute that gives a traditional sweet-tangy profile.
- Spicy Kick: Add a pinch of cayenne or crushed red pepper flakes to cut through the sweetness.
Storing and Reheating
Store leftover ham in an airtight container in the refrigerator for up to four days. Reheat gently in a low oven, covered with foil, and add a splash of water or extra glaze to keep slices moist. Leftover ham is excellent for sandwiches, soups, omelets and breakfast casseroles.
FAQs
How long do you cook a bone-in Christmas ham?
Plan about 15–18 minutes per pound at 325°F for a fully heated pre-cooked ham, or until the internal temperature reaches 140°F.
Do I need to score the ham?
Scoring is optional but helps the glaze penetrate and creates a classic appearance.
Can I make the glaze ahead of time?
Yes. Make the glaze up to two days ahead and refrigerate. Warm it slightly before brushing onto the ham.
Is this ham good for leftovers?
Absolutely. This ham reheats well and is ideal for sliders, soups, omelets and holiday breakfast dishes.