Christmas honey-glazed ham is the centerpiece of many holiday feasts, offering a perfect balance of savory and sweet flavors. The rich, tender ham is coated in a glossy honey glaze that caramelizes beautifully as it bakes, creating a golden, slightly crispy exterior while keeping the meat juicy and flavorful on the inside. This dish is not only a treat for the taste buds but also a feast for the eyes, making it the ideal choice for Christmas dinners and festive gatherings.
The star of this dish is, of course, the ham. Whether you choose a bone-in ham or a boneless variety, the meat itself is typically pre-cooked, so the goal is to warm it through while developing a flavorful, sticky glaze. The glaze is what makes this ham truly shine. Made with honey, brown sugar, Dijon mustard, and a touch of apple cider vinegar, the glaze creates a perfect balance of sweetness, tang, and a hint of spiciness. You can also add a dash of cinnamon, cloves, or even a bit of orange zest to give the glaze a festive, aromatic depth.
To prepare the honey-glazed ham, the ham is first scored in a diamond pattern, which allows the glaze to penetrate the meat and infuse it with flavor. The glaze is generously brushed over the ham before baking, and it’s important to baste the ham every 20 minutes to ensure the glaze forms a beautiful, sticky coating that caramelizes evenly.
Once the ham is done, it should be rested before slicing to allow the juices to redistribute. When served, the honey glaze creates a deliciously sticky exterior that contrasts beautifully with the tender, flavorful meat inside. The sweetness of the honey and brown sugar complements the savory ham, making each bite perfectly balanced.
Christmas honey-glazed ham pairs wonderfully with a variety of side dishes, from roasted vegetables to mashed potatoes or a fresh green salad. It’s an iconic holiday dish that not only fills the house with irresistible aromas but also becomes the centerpiece of any Christmas meal. Rich, flavorful, and absolutely mouthwatering, this ham will surely become a cherished tradition at your holiday table.
Ingredients
- 1 whole ham bone-in, fully cooked, about 8-10 pounds
- 1/2 cup honey use a good quality honey
- 1/4 cup brown sugar packed
- 2 tablespoons Dijon mustard or spicy brown mustard
- 1/2 teaspoon ground cloves for extra flavor
Instructions
- Preheat your oven to 325°F (163°C).
- Place the ham in a roasting pan, and score the surface in a diamond pattern.
- In a small bowl, mix together the honey, brown sugar, Dijon mustard, and ground cloves.
- Brush the glaze over the ham, ensuring it covers all the scored areas and the surface.
- Bake the ham in the preheated oven for about 2 hours, basting with more glaze every 20 minutes.
- Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.
Simple and delicious! My grandma always made ham like this and it brought back nice memories. Thanks for sharing!
The smell while it baked… unreal. I did run out of honey glaze halfway through basting, so I’ll probably double the glaze next time for an 8–10 lb situation. Still tasted amazing.
Solid recipe, but I’d recommend keeping an eye on it near the end—mine got a little too dark after frequent basting. Still delicious though, sweet with a nice tang from the Dijon.
Ham? Good! Christmas? Good! Honey? Too much honey. Meh.
Mmmm, good!
Totally agree! This ham sounds so yummy. Can’t wait to try it for the holidays!
I messed up and accidentally used regular yellow mustard instead of Dijon… it was still good but not the same vibe. The recipe is pretty foolproof otherwise and the glaze texture was right once I mixed it properly.
I’m skeptical about honey on ham. Seems like a weird combo to me. But you do you, I guess.
I thought the same at first, but honey really adds a nice sweetness! Give it a try!
Not bad at all. I followed it pretty much exactly, but my ham dried out slightly since I didn’t baste quite enough. Flavor was great, just wish it stayed a touch more juicy.
I had the same problem but i think i overcooked mine a bit lol. Like 2 hours was maybe too long for my size. What weight was your ham? Also did you cover it with foil at all?
Totally makes sense—this glaze can be a little “sticky dry” if you don’t baste enough. Next time, I’d baste every 15 min and add a splash of the pan drippings to the glaze so it keeps the surface moist.
I used maple syrup instead of honey, it turned out great! Who knew it would work so well?
Why do people put mustard on ham? It’s just wrong! I’ll stick to plain ham.