You’ve got a winter gathering coming up, and you need a show-stopping centerpiece that’ll have everyone asking for seconds. Ham’s the answer, but you’re probably tired of the same old recipe year after year. What if you could transform this holiday staple into something extraordinary with just a few simple tweaks? From sweet and savory glazes to unexpected flavor combinations, there’s a whole world of possibilities waiting to elevate your next celebration.
Classic Honey-Glazed Baked Ham
A classic honey-glazed baked ham is the centerpiece that transforms any holiday gathering into a memorable feast. This timeless recipe combines the natural saltiness of ham with the sweet, caramelized coating of honey, creating a perfect balance of flavors that appeals to guests of all ages.
The beauty of this dish lies in its simplicity—with just a few quality ingredients and proper technique, you can achieve a restaurant-quality ham that looks as impressive as it tastes.
This recipe works beautifully with both bone-in and spiral-cut hams, though bone-in varieties tend to retain more moisture during the cooking process. The glazing technique creates a gorgeous golden-brown exterior while keeping the interior juicy and tender.
Whether you’re preparing this for Christmas, Easter, or any special occasion, this honey-glazed ham will become your go-to recipe for years to come. For optimal results, consider using a premium dutch oven if you prefer a covered cooking method that retains moisture exceptionally well.
Ingredients
- 8-10 pound bone-in or spiral-cut ham
- 1 cup honey
- ½ cup brown sugar
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Whole cloves for studding (optional)
- ½ cup pineapple juice or water
Instructions
Preheat your oven to 325°F and place the ham cut-side down in a large roasting pan. Score the surface of the ham in a diamond pattern, making cuts about ¼-inch deep, and stud with whole cloves if desired.
Pour the pineapple juice or water into the bottom of the pan and cover the ham tightly with aluminum foil. Bake for approximately 15 minutes per pound, or about 2 to 2.5 hours for an 8-10 pound ham.
While the ham cooks, prepare the glaze by combining honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, ground cloves, and nutmeg in a saucepan over medium heat, stirring until smooth and the sugar dissolves.
During the last 30-45 minutes of cooking, remove the foil and brush the ham generously with the glaze every 10-15 minutes, allowing each layer to caramelize before adding the next. The ham is done when it reaches an internal temperature of 140°F and the exterior is beautifully glazed and golden brown.
Remove from the oven and let rest for 15 minutes before carving.
Tips
For the best results, allow your ham to sit at room temperature for 30-60 minutes before baking to guarantee even cooking throughout.
If you notice the glaze browning too quickly during the final stages of cooking, tent the ham loosely with foil while continuing to bake.
Reserve any leftover glaze to serve alongside the carved ham, and consider adding a splash of bourbon or rum to the glaze mixture for an adult twist on this classic recipe. Investing in quality kitchen cookware can make a significant difference in how evenly your ham cooks and how easily cleanup goes afterward.
The pan drippings make an excellent base for gravy—simply skim off excess fat, add a bit of flour or cornstarch slurry, and simmer until thickened.
Maple Bourbon Spiral Ham
Maple bourbon spiral ham elevates the traditional holiday ham to new heights with its sophisticated blend of sweet maple syrup and robust bourbon undertones. This recipe delivers a deep, complex flavor profile that sets it apart from conventional glazed hams, making it perfect for hosts who want to impress their guests with something special.
The combination of pure maple syrup and quality bourbon creates a glaze that caramelizes beautifully, forming a sticky, flavorful crust that permeates the tender meat beneath. The spiral-cut nature of this ham makes it incredibly convenient for both cooking and serving, as the pre-sliced portions allow the glaze to penetrate between each slice while making carving a breeze.
This recipe is particularly well-suited for Thanksgiving and Christmas dinners, where the warm, rich flavors of maple and bourbon complement other traditional holiday sides. The bourbon adds depth without overwhelming alcohol flavor, as most of it cooks off while leaving behind its distinctive warmth and complexity. When it comes time to slice and serve, using premium chef knife sets ensures clean, precise cuts that maintain the presentation of your beautifully glazed ham. A high-quality Japanese chef’s knife can make all the difference when carving through the caramelized glaze and tender meat with precision.
Ingredients
- 8-10 pound spiral-cut ham
- 1 cup pure maple syrup
- ½ cup bourbon
- ½ cup packed dark brown sugar
- 3 tablespoons whole grain mustard
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ cup chicken or vegetable broth
Instructions
Preheat your oven to 325°F and place the spiral ham cut-side down in a roasting pan lined with heavy-duty foil. Pour the broth into the bottom of the pan and cover the ham tightly with aluminum foil, then bake for 10-12 minutes per pound, approximately 1.5 to 2 hours for an 8-10 pound ham.
While the ham bakes, prepare the glaze by combining maple syrup, bourbon, brown sugar, whole grain mustard, butter, apple cider vinegar, smoked paprika, black pepper, and cayenne in a medium saucepan over medium heat, bringing it to a simmer and stirring until the sugar dissolves and the mixture thickens slightly, about 8-10 minutes.
Remove the foil from the ham during the last 45 minutes of cooking and brush generously with the maple bourbon glaze every 15 minutes, gently separating the slices to allow the glaze to seep between them. Continue basting and cooking until the ham reaches an internal temperature of 140°F and develops a rich, mahogany-colored glaze.
Let the ham rest for 10-15 minutes before serving, drizzling any remaining glaze over the top.
Tips
Reserve about one-third of your glaze before you begin basting the ham to serve alongside as a finishing sauce, as this portion will remain uncontaminated by raw meat juices.
If you prefer a less boozy flavor, you can simmer the bourbon in a small saucepan for 2-3 minutes before adding it to the glaze mixture to cook off more of the alcohol while retaining the flavor.
Watch the ham carefully during the final glazing period, as the high sugar content can cause burning if left unattended—if the edges begin to darken too quickly, reduce the oven temperature to 300°F and loosely tent with foil.
For an extra layer of flavor, try adding a cinnamon stick or a few star anise pods to the glaze while it simmers, then remove them before brushing onto the ham.
Slow-Cooker Brown Sugar and Pineapple Ham
Slow-cooker brown sugar and pineapple ham brings together the convenience of hands-off cooking with the nostalgic flavors of a classic Hawaiian-inspired glaze. This method is ideal for busy hosts who need to free up oven space during the holidays or anyone seeking a foolproof way to achieve tender, juicy ham without constant monitoring.
The gentle, even heat of the slow cooker allows the brown sugar to melt into a luscious caramel while the pineapple juice tenderizes the meat and infuses it with bright, tropical sweetness that balances the rich saltiness of the ham.
The beauty of this recipe lies in its simplicity and reliability, making it perfect for both experienced cooks and kitchen novices alike. As the ham slowly cooks, the brown sugar and pineapple create a natural glaze that bastes the meat continuously, ensuring every bite is moist and flavorful.
This preparation method is particularly useful for potlucks, buffets, or any gathering where you need to keep the ham warm for extended periods, as the slow cooker doubles as a serving vessel that maintains the perfect temperature throughout your event. For those who frequently prepare large meals, investing in a premium programmable slow cooker can offer additional features like precise temperature control and automatic timing that make holiday cooking even more effortless. A premium large slow cooker provides the capacity needed to accommodate whole hams or multiple dishes simultaneously, making it an invaluable tool for entertaining during the winter season.
Orange Marmalade Glazed Ham With Cloves
Orange marmalade glazed ham with cloves offers a sophisticated twist on traditional holiday ham, combining the bright citrus notes of orange marmalade with the warm, aromatic punch of whole cloves. This classic preparation method results in a beautifully caramelized exterior that glistens on the table, making it an impressive centerpiece for any holiday gathering.
The natural sweetness and slight bitterness of the marmalade create a complex flavor profile that cuts through the richness of the ham, while the cloves add depth and a fragrant spiciness that fills your kitchen with an irresistible aroma.
This recipe works particularly well with both bone-in and boneless hams, though a bone-in variety will provide extra flavor and an elegant presentation. The technique of scoring and studding the ham with cloves isn’t only visually striking but also allows the glaze to penetrate deeper into the meat, ensuring every slice is infused with citrusy sweetness.
This glazed ham is perfect for those who appreciate a balance of sweet and savory flavors and prefer a slightly more refined taste compared to the ultra-sweet glazes that often dominate holiday tables. If you’re looking to expand your outdoor cooking repertoire beyond traditional oven methods, consider preparing your next ham in an outdoor pizza oven for a unique smoky flavor that complements the citrus glaze beautifully. For the best cooking results, invest in a quality prime rib roasting pan that can accommodate larger cuts of meat and distribute heat evenly throughout the cooking process.
Ingredients
- 8-10 pound bone-in or spiral-cut ham
- 1½ cups orange marmalade
- ½ cup packed light brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh orange zest
- ¼ cup fresh orange juice
- 2 teaspoons ground ginger
- ½ teaspoon black pepper
- 30-40 whole cloves
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 325°F and place the ham cut-side down in a large roasting pan lined with foil. Score the surface of the ham in a diamond pattern about ¼ inch deep, making cuts approximately 1-2 inches apart, then stud each intersection with a whole clove, pressing them firmly into the meat.
In a medium saucepan over medium heat, combine the orange marmalade, brown sugar, Dijon mustard, apple cider vinegar, orange zest, orange juice, ground ginger, black pepper, and butter, stirring until the mixture is smooth and the sugar has dissolved, then bring to a gentle simmer for 2-3 minutes.
Brush about one-third of the glaze over the ham, cover the pan tightly with foil, and bake for 1½ to 2 hours, basting with pan juices every 30 minutes. Remove the foil during the last 30-45 minutes of cooking and brush the ham generously with the remaining glaze every 10-15 minutes, allowing it to caramelize and develop a glossy, deep amber coating.
The ham is done when it reaches an internal temperature of 140°F, then transfer it to a cutting board, tent loosely with foil, and let rest for 15-20 minutes before carving and serving with any remaining glaze drizzled over the top.
Tips
For the best results, choose a high-quality orange marmalade with visible orange peel, as this will provide more texture and authentic citrus flavor to your glaze.
If you find whole cloves too intense or worry about guests biting into them, you can remove them before serving or substitute with ½ teaspoon of ground cloves mixed into the glaze instead.
The glaze can be made up to two days in advance and stored in the refrigerator, then gently reheated before use.
If your glaze begins to darken too quickly during the final caramelization phase, tent the ham loosely with foil to prevent burning while still allowing it to finish cooking.
Any leftover glaze makes an excellent condiment for ham sandwiches or can be thinned with a bit of chicken stock to create a flavorful sauce for roasted vegetables.
Dijon and Herb Crusted Ham
Dijon and herb crusted ham brings an elegant, savory sophistication to your holiday table that stands apart from traditional sweet glazes. This preparation method creates a golden, aromatic crust that combines the sharp tanginess of Dijon mustard with a medley of fresh and dried herbs, resulting in a flavor profile that’s robust yet refined. The mustard acts as both a flavor component and a binding agent, helping the herb mixture adhere to the ham’s surface while creating a beautiful caramelized crust during roasting. This recipe is ideal for those who prefer a more savory approach to holiday ham or want to balance a menu filled with sweet side dishes.
The beauty of this herb-crusted ham lies in its versatility and the depth of flavor achieved through the combination of multiple herbs and seasonings. Fresh rosemary, thyme, and parsley combine with garlic and breadcrumbs to create a textured coating that not only looks impressive but also delivers an herbaceous punch with every bite. A commercial food processor can make quick work of chopping the fresh herbs and combining the crust ingredients for a uniform texture.
Unlike glazed hams that can sometimes overwhelm the natural pork flavor, this preparation enhances the meat while allowing its inherent richness to shine through. If you’re preparing multiple dishes for your holiday feast, a premium stand mixer can help you efficiently whip up complementary side dishes while your ham roasts to perfection. The result is a show-stopping centerpiece that pairs beautifully with classic holiday sides and appeals to guests who appreciate more sophisticated, European-inspired flavors.
Ingredients
- 8-10 pound bone-in or spiral-cut ham
- ¾ cup Dijon mustard
- ¼ cup whole grain mustard
- 3 tablespoons honey
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- ¼ cup fresh parsley, finely chopped
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 6 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 cup chicken or vegetable broth
Instructions
Preheat your oven to 325°F and place the ham cut-side down in a large roasting pan. In a small bowl, whisk together the Dijon mustard, whole grain mustard, and honey until well combined, then brush this mixture generously over the entire surface of the ham, guaranteeing complete coverage.
In a separate bowl, combine the minced garlic, fresh rosemary, thyme, parsley, panko breadcrumbs, Parmesan cheese, dried oregano, sage, black pepper, and cayenne pepper, then drizzle in the melted butter and olive oil, stirring until the mixture resembles wet sand.
Press the herb and breadcrumb mixture firmly onto the mustard-coated ham, creating an even crust over the entire surface and gently patting it to confirm it adheres well. Pour the broth into the bottom of the roasting pan (not over the ham), cover the pan tightly with foil, and bake for 1½ hours.
Remove the foil and increase the oven temperature to 375°F, then continue baking for an additional 30-40 minutes until the crust is golden brown and crispy, watching carefully to prevent burning. If the crust browns too quickly, tent loosely with foil while allowing the ham to finish cooking.
Remove from the oven and let the ham rest for 15-20 minutes before carving, allowing the juices to redistribute throughout the meat.
Tips
To guarantee the herb crust stays intact and develops maximum flavor, make sure the ham is completely dry before applying the mustard coating, as excess moisture will prevent proper adhesion.
If using a pre-cooked spiral-cut ham, be extra gentle when applying the crust to avoid separating the slices. You can prepare the herb mixture up to 24 hours in advance and store it in an airtight container in the refrigerator, which actually helps the flavors meld together beautifully.
For an extra layer of flavor, consider scoring the ham in a diamond pattern before applying the mustard, which allows the seasonings to penetrate deeper into the meat.
If you notice the crust browning too rapidly during the final uncovered baking period, reduce the temperature slightly rather than covering completely, as you want to maintain some exposure to develop that desirable golden crispiness.
The pan drippings combined with the broth make an excellent base for gravy—simply strain, skim excess fat, and thicken with a cornstarch slurry if desired.
Cola and Cherry Glazed Ham
Cola and cherry glazed ham offers a delightful twist on traditional holiday ham preparations, combining the unexpected sweetness and subtle spice of cola with the bright, fruity notes of cherries. This glaze creates a beautiful mahogany coating that’s both visually stunning and incredibly flavorful, with the cola providing a unique depth that includes hints of vanilla, cinnamon, and caramel undertones. The carbonation in the cola helps tenderize the meat while the sugars caramelize during baking, creating a glossy, lacquered finish that looks professional and tastes extraordinary. This recipe has become increasingly popular for its ability to deliver complex flavors with simple, accessible ingredients.
The combination of cola and cherries might seem unconventional, but the pairing is remarkably balanced and sophisticated. The cola’s sweetness is tempered by the tartness of cherries, creating a glaze that’s neither cloying nor one-dimensional. Maraschino or fresh cherries can be used depending on preference and availability, each lending their own character to the final dish.
The glaze penetrates the ham during cooking, infusing it with moisture and flavor while creating a sticky-sweet exterior that guests will find irresistible. This preparation works exceptionally well with bone-in hams and is particularly forgiving for novice cooks, as the sugars in the glaze help prevent the meat from drying out. For even cooking and maximum flavor development, consider using a cast iron dutch oven with a tight-fitting lid to lock in moisture and create perfectly tender results. The versatility of enameled cast iron makes it an excellent choice for both stovetop glazing and oven roasting, ensuring even heat distribution throughout the cooking process.
Ingredients
- 8-10 pound bone-in ham
- 2 cups cola (not diet)
- 1 cup cherry preserves or jam
- ½ cup packed brown sugar
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 cup maraschino cherries, drained and halved (or fresh cherries, pitted)
- 3 tablespoons cornstarch
- 3 tablespoons water
- Whole cloves for studding (optional)
Instructions
Preheat your oven to 325°F and place the ham cut-side down in a large roasting pan with a rack. Score the surface of the ham in a diamond pattern about ¼-inch deep, and if desired, insert whole cloves at the intersections of the diamond cuts for added flavor and presentation.
In a medium saucepan over medium heat, combine the cola, cherry preserves, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, ground cloves, ginger, and black pepper, whisking until the sugar dissolves and the mixture comes to a simmer. Reserve 1 cup of this glaze and set aside, then brush the ham generously with the remaining glaze, add ½ cup of water to the bottom of the roasting pan, and cover tightly with aluminum foil.
Bake the ham for approximately 15 minutes per pound (about 2-2½ hours total), removing the foil during the last 30 minutes and basting with the pan drippings every 15 minutes. Meanwhile, return the reserved glaze to the saucepan, add the cherries, and simmer for 5 minutes before whisking together the cornstarch and water to create a slurry, then stir this into the glaze and cook until thickened, about 2-3 minutes.
During the final 15 minutes of cooking, brush the ham with the thickened cherry glaze and increase the oven temperature to 400°F to caramelize the exterior, then remove from the oven when the internal temperature reaches 140°F and let rest for 15 minutes before carving and serving with the remaining warm cherry glaze on the side.
Tips
For the best results, use regular cola rather than diet versions, as the sugar content is essential for proper caramelization and flavor development. If the glaze begins to darken too quickly during baking, tent the ham loosely with foil to prevent burning while still allowing it to cook through.
The cherry glaze can be made up to two days in advance and refrigerated, then gently reheated before serving, which actually allows the flavors to meld and intensify. When selecting your ham, pre-cooked varieties work best for this recipe since you’re primarily heating and glazing rather than fully cooking the meat.
If you prefer a less sweet glaze, reduce the brown sugar to ⅓ cup and add an extra tablespoon of Dijon mustard and vinegar to balance the flavors with more tanginess.
Apple Cider Braised Ham
Apple cider braised ham represents the essence of autumn and winter comfort food, bringing together the crisp, fruity notes of fresh apple cider with the savory richness of quality ham. This cooking method differs from traditional glazing by partially submerging the ham in liquid throughout the cooking process, resulting in exceptionally moist, tender meat that practically falls off the bone. The apple cider reduces during braising to create a concentrated, naturally sweet sauce that pairs beautifully with the ham’s saltiness, while aromatics like onions, garlic, and fresh herbs infuse the meat with layers of complex flavor.
This preparation method is ideal for those seeking a less sweet alternative to heavily glazed hams, offering a more balanced, sophisticated profile that appeals to diverse palates. The braising liquid becomes a valuable component of the final dish, transforming into a rich pan sauce that can be served alongside the sliced ham or used to moisten the meat during carving.
Apple cider’s natural sugars caramelize slightly during the long, slow cooking process, creating depth without overwhelming sweetness, while the acidity helps break down connective tissues for maximum tenderness. This technique works particularly well with both bone-in and boneless hams, though bone-in varieties benefit most from the moisture-rich environment. The result is a centerpiece that’s both rustic and elegant, with the warm spices and apple notes evoking traditional holiday flavors in an unexpected way.
Ingredients
- 8-10 pound bone-in ham
- 4 cups fresh apple cider
- 2 cups chicken or vegetable broth
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 bay leaves
- ½ cup pure maple syrup
- ¼ cup whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon whole black peppercorns
- 1 teaspoon juniper berries (optional)
- 4 whole cloves
- 2 cinnamon sticks
- 3 medium apples, cored and quartered
- 3 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper to taste
Instructions
Preheat the oven to 300°F and score the ham’s surface in a diamond pattern approximately ¼-inch deep. In a large roasting pan or Dutch oven, combine the apple cider, broth, onion, garlic, thyme, rosemary, bay leaves, maple syrup, whole grain mustard, apple cider vinegar, peppercorns, juniper berries if using, whole cloves, and cinnamon sticks, stirring to combine.
Place the ham cut-side down in the braising liquid, ensuring it comes about halfway up the sides of the ham, and arrange the quartered apples around the meat. Cover the pan tightly with heavy-duty aluminum foil or a lid and place in the oven, braising for approximately 15-18 minutes per pound, or about 2 to 3 hours total, basting with the braising liquid every 30-45 minutes.
During the last 30 minutes of cooking, remove the foil or lid and increase the temperature to 375°F to allow the surface to caramelize and develop a golden-brown exterior. Remove the ham from the oven when it reaches an internal temperature of 140°F and transfer to a cutting board, tenting loosely with foil to rest for 15-20 minutes.
Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids, and bring to a boil over medium-high heat, reducing by about half until it reaches a sauce consistency, approximately 10-15 minutes. Mix the cornstarch with water to create a slurry, whisk it into the reduced liquid if a thicker sauce is desired, and stir in the butter until melted and glossy, seasoning with salt and pepper to taste before serving alongside the sliced ham.
Tips
For maximum flavor penetration, consider brining the ham overnight in a solution of apple cider, salt, sugar, and spices before braising, though this step can be skipped with pre-brined or cured hams. Monitor the liquid level throughout cooking and add more cider or broth if it reduces too quickly, as maintaining adequate moisture is essential to the braising process.
The reserved braising liquid can be made ahead and refrigerated, allowing you to easily remove any solidified fat from the surface before reheating and reducing to create the final sauce. If you prefer a sweeter glaze, brush the ham with additional maple syrup mixed with mustard during the final uncovered roasting period, allowing it to caramelize into a sticky coating that complements the savory braising flavors.
Spiced Rum and Molasses Ham
Spiced rum and molasses ham delivers a bold, Caribbean-inspired twist on traditional holiday centerpieces, combining the deep, earthy sweetness of molasses with the warm complexity of dark rum and aromatic spices. This preparation method creates a stunning lacquered exterior with rich mahogany tones, while the combination of rum and molasses penetrates the meat during cooking, infusing it with layers of caramelized flavor that complement rather than overpower the ham’s natural taste.
The molasses provides a less refined sweetness compared to honey or maple syrup, offering mineral notes and a slight bitterness that balances beautifully with the rum’s vanilla and oak undertones. This recipe works particularly well for those seeking a more adventurous, grown-up approach to glazed ham that still honors the festive spirit of holiday gatherings.
The glaze develops a beautiful crust during baking, creating textural contrast between the crispy, sticky exterior and the tender, juicy meat beneath. Dark rum’s subtle smokiness enhances the ham’s cured flavors, while traditional baking spices like cinnamon, cloves, and allspice create a warming aromatic profile that fills the kitchen with irresistible holiday scents.
The alcohol cooks off during the glazing process, leaving behind concentrated flavor without harshness, making this dish family-friendly despite its spirited ingredient list. This preparation technique requires attention during the final glazing stages to achieve the perfect caramelization without burning, but the impressive results are well worth the careful monitoring.
Ingredients
- 8-10 pound fully cooked bone-in ham
- 1 cup dark molasses
- ¾ cup dark rum
- ½ cup packed dark brown sugar
- ¼ cup Dijon mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons butter, melted
- 1 tablespoon ground ginger
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon cayenne pepper
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- Whole cloves for studding
- ½ cup pineapple juice
Instructions
Preheat the oven to 325°F and score the ham’s fat cap in a diamond pattern about ¼-inch deep, then stud the intersections with whole cloves. Place the ham in a roasting pan with the pineapple juice in the bottom and tent loosely with foil.
In a medium saucepan, combine the molasses, rum, brown sugar, Dijon mustard, apple cider vinegar, melted butter, ginger, cinnamon, allspice, nutmeg, ground cloves, cayenne, garlic, and black pepper, bringing the mixture to a simmer over medium heat while stirring until the sugar dissolves and the glaze thickens slightly, about 5 minutes.
Bake the ham covered for 1½ hours, then remove the foil and begin basting with the glaze every 15-20 minutes, brushing generous layers over the surface and allowing each coat to caramelize before adding the next. Continue baking for an additional 1 to 1½ hours, or until the internal temperature reaches 140°F and the exterior develops a deep, glossy mahogany crust.
Remove from the oven and let rest for 15-20 minutes before carving, reserving any remaining glaze and pan drippings to serve alongside the sliced ham.
Tips
Monitor the glaze carefully during the final hour of cooking, as the high sugar content in molasses can burn quickly if the oven temperature is too high or if too much glaze accumulates in one area. If the surface begins to darken too rapidly, tent the ham loosely with foil while continuing to cook to the proper internal temperature.
For deeper flavor penetration, prepare the glaze the night before and brush the scored ham with half the mixture, refrigerating it overnight to allow the spices and rum to infuse the meat before baking. The reserved glaze can be simmered with the pan drippings after removing the ham to create an intensified sauce for serving, though you may want to add a splash of additional rum or a tablespoon of butter to smooth the consistency.
This ham pairs exceptionally well with sides that offer contrasting flavors, such as tangy coleslaw, roasted root vegetables, or creamy mashed sweet potatoes that complement the spiced molasses profile.
Cranberry Orange Glazed Holiday Ham
Cranberry orange glazed ham brings together the quintessential flavors of the holiday season in a bright, jewel-toned coating that transforms a simple ham into an elegant centerpiece worthy of your most important gatherings. The natural tartness of fresh or frozen cranberries provides a vibrant counterpoint to the ham’s salty richness, while fresh orange juice and zest add citrus brightness that cuts through the meat’s density with invigorating clarity.
This combination creates a glaze that’s both festive in appearance and sophisticated in flavor, offering a lighter, fruitier alternative to traditional brown sugar-based preparations. The ruby-red hue of the cranberry glaze against the ham’s golden exterior makes for a visually stunning presentation that captures the colors of the season.
This recipe celebrates the balance between sweet and tart, with the cranberries’ natural pectin helping the glaze achieve a beautiful, clingy consistency that coats the ham evenly and creates an attractive sheen. The orange components add complexity beyond simple citrus acidity, bringing aromatic oils from the zest and natural sugars from the juice that caramelize during the final stages of cooking.
Unlike some glazes that can become overwhelming in their sweetness, the cranberry-orange combination maintains freshness throughout the meal, making each slice as appealing as the first. The glaze also works wonderfully as a sauce when reduced and served alongside the carved ham, giving guests the option to add extra flavor to their plates.
Ingredients
- 8-10 pound fully cooked bone-in ham
- 12 ounces fresh or frozen cranberries
- 1½ cups fresh orange juice
- Zest of 2 oranges
- 1 cup granulated sugar
- ½ cup honey
- ¼ cup Grand Marnier or orange liqueur (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- Pinch of salt
- Whole cloves for studding
- ½ cup water or chicken broth
Instructions
Preheat the oven to 325°F and score the ham’s fat cap in a crisscross diamond pattern, studding the intersections with whole cloves, then place in a roasting pan with water or broth in the bottom and cover loosely with aluminum foil.
In a medium saucepan, combine the cranberries, orange juice, orange zest, sugar, honey, balsamic vinegar, Dijon mustard, and spices, bringing the mixture to a boil over medium-high heat before reducing to a simmer and cooking for 15-20 minutes until the cranberries burst and the sauce thickens, stirring occasionally.
Remove from heat and stir in the Grand Marnier if using, then strain half the mixture through a fine-mesh sieve to create a smooth glaze while reserving the remaining chunky sauce for serving.
Bake the covered ham for approximately 1½ hours (about 15 minutes per pound), then remove the foil and begin brushing the ham with the strained glaze every 15 minutes for the final 45-60 minutes of cooking, allowing the glaze to caramelize and create a glossy, lacquered finish, until the internal temperature reaches 140°F and the exterior develops a beautiful mahogany sheen.
Tips
Watch the glaze carefully during the final glazing stages, as the natural sugars in both the cranberries and honey can burn quickly at higher temperatures; if you notice the glaze darkening too rapidly, tent the ham loosely with foil and reduce the oven temperature to 300°F.
For a more intense cranberry flavor, reserve some of the chunky cranberry sauce and warm it just before serving to spoon over individual slices. The glaze can be prepared up to three days in advance and refrigerated, which actually improves the flavors as they meld together, and any leftover glaze makes an excellent condiment for turkey sandwiches or can be spread on breakfast toast or stirred into yogurt.
Asian-Inspired Ginger Soy Ham
Asian-inspired ginger soy ham represents an exciting departure from traditional Western holiday preparations, bringing the bold, umami-rich flavors of East Asian cuisine to your festive table. This preparation combines the deep, savory complexity of soy sauce with the bright, warming heat of fresh ginger, creating a glaze that penetrates the ham’s exterior and infuses each slice with aromatic intensity.
The addition of sesame oil, rice vinegar, and a touch of five-spice powder introduces layers of flavor that are both familiar and exotic, transforming the ham into a conversation-worthy centerpiece that bridges culinary cultures. The dark, glossy finish achieved through the caramelization of soy and sugar creates a stunning visual presentation that glistens under candlelight and promises robust flavor in every bite.
This recipe particularly excels at balancing sweet, salty, and tangy elements while incorporating the warming spice notes that make ginger such a beloved ingredient in holiday cooking across many traditions. The natural enzymes in fresh ginger help tenderize the ham’s surface while adding a subtle heat that never overwhelms but instead awakens the palate.
Unlike heavier glazes that can cloak the meat’s natural flavor, this Asian-inspired preparation enhances and elevates the ham’s inherent qualities, creating harmony between the cure’s saltiness and the glaze’s complex sweetness. The result is a ham that tastes equally delicious served hot at dinner or cold in sandwiches the next day, with the flavors deepening and melding as the meat rests.
Ingredients
- 8-10 pound fully cooked bone-in ham
- ¾ cup soy sauce (preferably low-sodium)
- ½ cup hoisin sauce
- ½ cup honey
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- ¼ cup mirin or dry sherry
- 3 tablespoons fresh ginger, finely grated
- 6 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon sriracha or chili garlic sauce
- 1 teaspoon Chinese five-spice powder
- Zest and juice of 1 lime
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds (white, black, or mixed)
- ½ cup water or chicken stock
Instructions
Preheat your oven to 325°F and prepare the ham by scoring the fat in a diamond pattern, then place it in a roasting pan with water or stock in the bottom and cover loosely with foil.
Combine the soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, mirin, grated ginger, minced garlic, sesame oil, sriracha, five-spice powder, and lime zest and juice in a medium saucepan, bringing the mixture to a boil over medium-high heat before reducing to a simmer and cooking for 10-12 minutes until slightly thickened and aromatic.
Bake the covered ham for approximately 1½ hours, then remove the foil and begin brushing the ham generously with the glaze every 15-20 minutes for the remaining hour of cooking, allowing the sugars to caramelize and create a dark, lacquered finish.
During the final 10 minutes, sprinkle the sesame seeds over the ham and increase the oven temperature to 375°F to achieve a deeper glaze, then remove from the oven when the internal temperature reaches 140°F and the exterior displays a rich, mahogany sheen.
Let the ham rest for 15 minutes before carving, garnishing with sliced green onions and serving any remaining glaze on the side as a sauce.
Tips
The key to achieving the signature glossy, lacquered appearance is patience during the glazing process—resist the temptation to apply too much glaze at once, as multiple thin layers create better adhesion and a more professional finish than one thick coating.
Fresh ginger is essential to this recipe and can’t be successfully substituted with ground ginger, as the fresh root provides both flavor and aromatic oils that are critical to the authentic taste profile.
If the glaze becomes too thick while reducing, add a tablespoon of water at a time to reach the desired consistency, which should coat the back of a spoon but still flow freely.
For an even more intense flavor, prepare the glaze a day ahead and marinate the scored ham in half the mixture overnight in the refrigerator, reserving the other half for basting during cooking.
Watch the ham carefully during the final high-heat phase, as the sugar content in the glaze can burn quickly—if the surface begins to darken too rapidly, tent loosely with foil and reduce the temperature slightly.
Peach Preserves and Sriracha Ham
Peach preserves and sriracha ham represents a brilliant fusion of Southern sweetness and bold heat, creating a glaze that delivers both comfort and excitement in every bite. This preparation harnesses the natural affinity between fruit and pork while elevating the traditional peach-glazed ham with a modern kick that keeps guests coming back for more.
The luscious, jammy texture of peach preserves provides a thick coating that clings beautifully to the ham’s surface, caramelizing into a burnished amber glaze that offers intense fruity sweetness punctuated by sriracha’s garlicky heat. This contrast between the gentle, summery flavor of peaches and the bright chili heat creates a dynamic flavor profile that never becomes monotonous, with each slice offering a perfect balance that appeals to both traditionalists and adventurous eaters alike.
The beauty of this recipe lies in its simplicity and the sophisticated results it produces with minimal effort. The peach preserves bring not only sweetness but also a subtle complexity from the fruit’s natural acids and aromatics, while the sriracha adds depth beyond mere heat, contributing fermented notes and garlic undertones that complement the ham’s savory cure.
A touch of Dijon mustard and apple cider vinegar cuts through the richness, preventing the glaze from becoming cloying and adding bright notes that refresh the palate. The finished ham emerges from the oven with a stunning lacquered appearance, its surface glistening with sticky-sweet glaze that has formed a slightly crisp coating while keeping the meat beneath incredibly moist and flavorful.
Ingredients
- 8-10 pound fully cooked bone-in ham
- 1½ cups peach preserves
- ⅓ cup sriracha sauce
- ¼ cup Dijon mustard
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons butter, melted
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- Pinch of cayenne pepper
- ½ cup water or apple juice
Instructions
Preheat your oven to 325°F and score the ham‘s fat layer in a diamond pattern about ¼-inch deep, then place it cut-side down in a roasting pan with water or apple juice in the bottom and tent loosely with aluminum foil.
In a medium saucepan over medium heat, combine the peach preserves, sriracha, Dijon mustard, apple cider vinegar, brown sugar, melted butter, soy sauce, garlic powder, ground ginger, black pepper, and cayenne pepper, stirring frequently until the mixture is smooth and the sugar has dissolved completely, then simmer for 3-4 minutes to allow the flavors to meld.
Bake the covered ham for 1 hour, then remove the foil and begin basting with the glaze every 15-20 minutes, applying generous coats each time and allowing the glaze to build up in layers, continuing to bake for an additional 1 to 1½ hours until the internal temperature reaches 140°F and the exterior has developed a beautiful caramelized coating.
Remove the ham from the oven, brush with a final layer of glaze, and let it rest for 15-20 minutes before carving and serving with any remaining warm glaze on the side.
Tips
For the best texture, choose a peach preserve with visible fruit pieces rather than a completely smooth jelly, as the fruit chunks add visual interest and textural contrast to the finished glaze.
If the glaze becomes too thick during the basting process, thin it with a tablespoon or two of warm water or apple juice to maintain a brushable consistency.
Adjust the sriracha level based on your heat preference, starting with less if serving children or heat-sensitive guests, or increasing up to ½ cup for those who enjoy serious spice.
To prevent burning during the final stages of cooking, monitor the glaze closely and tent the ham loosely with foil if the surface begins to darken too quickly.
The glaze can be prepared up to three days in advance and refrigerated, then gently reheated before use, which actually allows the flavors to develop and intensify.
Creative Leftover Ham Recipe Ideas
Transforming leftover holiday ham into completely new meals is one of the greatest joys of post-celebration cooking, and ham and cheese breakfast strata stands as the ultimate solution for repurposing those precious remnants. This make-ahead casserole combines cubed ham with crusty bread, eggs, and cheese in a savory custard that transforms overnight in the refrigerator, allowing the bread to absorb all the rich flavors while maintaining a pleasantly custardy texture.
The beauty of strata lies in its versatility and convenience—it requires minimal active cooking time, can be assembled the night before your brunch gathering, and delivers restaurant-quality results that feel far more sophisticated than simple leftovers reheated.
The layered construction of this dish creates pockets of different textures and flavors throughout, with crispy golden edges giving way to creamy custard-soaked bread studded with salty ham and melted cheese. Fresh herbs like chives and parsley brighten the richness, while sautéed onions and bell peppers add vegetable sweetness that complements the ham’s smokiness.
Whether served for a holiday breakfast, weekend brunch, or even a light dinner alongside a crisp salad, this strata proves that leftover ham deserves to shine in its second act just as much as it did on the main stage.
Ingredients
- 3 cups leftover ham, diced into ½-inch cubes
- 8 cups day-old bread, cut into 1-inch cubes (French or sourdough)
- 2 cups shredded Gruyère or sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 large eggs
- 2½ cups whole milk
- ½ cup heavy cream
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- ¼ cup fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
Instructions
Butter a 9×13-inch baking dish generously and set aside, then melt the butter in a large skillet over medium heat and sauté the onion and bell pepper until softened, about 5 minutes, before adding the garlic for another minute.
Arrange half of the bread cubes in the prepared baking dish, then layer with half of the ham, half of the sautéed vegetables, and half of both cheeses, repeating these layers once more.
In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, nutmeg, and cayenne until well combined, then pour this custard mixture evenly over the bread layers, pressing down gently with a spatula to make sure all bread pieces are moistened.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the bread to fully absorb the custard.
When ready to bake, remove the strata from the refrigerator 30 minutes before cooking to take the chill off, preheat your oven to 350°F, remove the plastic wrap, and bake uncovered for 45-55 minutes until the top is golden brown, the edges are crispy, and the center is set but still slightly jiggly.
Let the strata rest for 10 minutes before sprinkling with fresh chives and parsley, then cut into squares and serve warm.
Tips
The key to perfect strata texture is using day-old or slightly stale bread, as fresh bread becomes too soggy and falls apart during the overnight soak—if your bread is fresh, cube it and let it sit out uncovered for several hours or toast it lightly in a 300°F oven for 10 minutes.
Don’t skip the refrigeration time, as this resting period is essential for the bread to properly absorb the custard and for the flavors to meld together harmoniously.
If you prefer a richer strata, increase the ratio of cream to milk, or for a lighter version, use all milk instead of the cream mixture.
The strata is done when an instant-read thermometer inserted in the center registers 160°F, and remember that it will continue to set slightly as it rests, so avoid overbaking or the eggs will become rubbery.
This dish reheats beautifully, making it perfect for meal prep—simply cover individual portions with foil and warm in a 325°F oven for 15-20 minutes.
