Christmas Ham with Brown Sugar Glaze | Classic Christmas Dinner Recipe (2024)

It’s a Christmas classic! Scored in a diamond pattern, studded with cloves, and covered in a honey-dijon glaze, this Christmas Ham with Brown Sugar Glaze is really a showstopper on the table! Best of all, it is a total piece of cake to make.

For me, Thanksgiving isn’t complete without a classic turkey, and come Christmas, it’s all about showcasing the best Christmas ham as the holiday meal’s main dish. I love preparing this festive centerpiece because it’s not only delicious but also incredibly easy to assemble, which is important for busy households during the festive season. It’s a recipe that brings the whole family together, creating memories around a table laden with flavors that echo the spirit of the holidays. This classic baked ham, with its rich glaze and succulent interior, truly elevates the holiday experience, making it an unforgettable part of our Christmas feast.

What Is the Best Type of Ham to Use?

The two main “cuts” of ham are the shank and the butt. This recipe is for a half ham, whether shank or butt, the choice is totally up to you! The shank half has only one bone and is easier to carve, but the butt usually has a bit more meat and less fat. My grandmother always bought the butt, but I often buy a shank.

Ingredients You’ll Need

Alright, let’s gear up for the holiday season by diving into the ingredients for our main course: a bone-in ham that’s going to be slathered in the best glaze you’ve ever tasted. Here’s the rundown of what you’ll need to create this standout dish for your holiday dinner.

• Ham: I use a fully-cooked, bone-in ham. About 8 to 10 pounds is perfect.
• Cloves: To decorate and flavor the ham. You’ll need about two tablespoons of whole cloves for this recipe.
• Brown Sugar: You’ll need a cup of brown sugar. Light or dark brown sugar is fine. Dark brown sugar will give a slightly stronger, more caramelized taste.
• Honey: Use half a cup of your favorite honey.
• Dijon Mustard: I use 3 tablespoons of good Dijon mustard, but you can use more or less, to taste.
• Allspice: Again, you can omit this if you need to! But it definitely adds a special holiday flavor and goes really well with ham, so I do recommend using it if possible!

How to Bake A Ham

Alright, let’s get down to business on making that classic holiday ham. It’s easier than you think to whip up a main dish that’ll wow everyone at the table. I’ll break it down step by step so you can nail that festive ham without breaking a sweat.

• Set Things Up: First, preheat the oven to 325°F. Pour a cup of water into the base of your roasting pan, and set a roasting rack on top. Then, place the ham, cut-side down, on the roasting rack.
• Score the Ham: Scoring means cutting into the ham, but not deeply. Score about ¾ of an inch deep, into the fat, creating a square or diamond pattern all over the ham. Stud each diamond or intersection with a clove, if you’re using them.
• Bake & Make the Glaze: Tent the ham with foil, place it in the oven, and bake for 20 minutes. While the ham is cooking, make the sticky glaze by boiling the brown sugar, honey, dijon mustard, and ground allspice in a small saucepan for a couple of minutes. You could also add a couple of tablespoons of orange juice or pineapple juice for extra flavor.
• Alternate Glazing & Baking Until Heated Through: Once the 20 minutes of cooking is up, remove the foil and brush the ham with some of the glaze. Return the foil tent, and continue to bake for 20 minutes per pound of ham, basting and re-covering every 20 minutes.
• Broil the Ham: Once the internal temperature of the ham has reached 130˚F, remove the foil and baste it with the glaze once more. Turn the oven from BAKE to BROIL, and broil the ham for 3-5 minutes or until the glaze has caramelized.
• Let Rest, Slice & Serve: Remove the ham from the oven and cover again with the foil. Allow the ham to rest for about 20 minutes before slicing and serving.

Recipe Tips

• Sugar Substitutes: If you prefer, you can substitute raw sugar, turbinado sugar, maple syrup, or other sweeteners for the brown sugar. Keep in mind that the consistency of the glaze may change, and that some sweeteners are more intense – so adjust the amounts, as needed.
• Mustard Substitutes: Dijon is so great in this glaze, but other mustards can be delicious as well! You can try honey mustard, grainy deli mustard, and more. Again, you can play with the amounts to taste.
• Omit Spices: If you don’t care to use cloves and/or allspice, that is totally fine. This ham will taste delicious with or without the holiday spices. You might like to make a Christmas ham with them, but an Easter ham without them!

Serving Suggestions

• Roasted Veggies: These Easy Roasted Vegetables make a flavorful and colorful side at any time!
• Squash Casserole: My Cheesy Squash and Zucchini Casserole or this Zucchini Tomato Gratin is sure to be a holiday favorite, and it goes especially well with this ham!
• Dinner Rolls: A special meal deserves a side of fresh Butter Swim Biscuits or these No-Knead Dinner Rolls!

How to Store and Reheat Leftovers

• To refrigerate: Wrap leftovers tightly and store in the fridge for 3 to 5 days.
• To freeze: Wrap leftovers tightly in plastic wrap and then place them in freezer bags, pushing out as much air as possible before sealing.
• To reheat: You can microwave slices in 15-second increments, fry or sauté gently with a little cooking spray or butter, or place in the oven at about 350°F until heated through.
• You can also serve the leftovers cold in sandwiches and salads.

Other Easy Pork Recipes

• Pesto Stuffed Pork Chops
• Crispy Oven Baked Bacon
• Italian Sausage Butternut Squash Soup
• Ham Bone Soup
• Pork Loin Roast with Vegetables