Simple Christmas Glazed Ham

Here is my go-to Christmas glazed ham recipe, with a simple brown sugar and honey glaze that creates a beautiful caramelized coating, plus warm spices like cloves and mustard that make the whole house smell amazing.

This glazed ham has become our Christmas dinner centerpiece every year. It feeds a crowd and always gets compliments from guests. Plus, the leftovers make incredible sandwiches for days after the holiday.

What Kind of Ham Should I Use?

For this glazed ham recipe, you’ll want to start with a bone-in ham half, which gives you the best flavor and keeps the meat moist during cooking. Free-range ham is a great choice if you can find it, as it tends to have better flavor and texture than conventional options. You can use either a fresh ham (which needs to be fully cooked) or a pre-cooked ham (which just needs reheating), but make sure to check the label so you know your cooking time. If you’re feeding a smaller crowd, a spiral-cut ham works well too, though you’ll want to be extra careful with the glaze since the cuts allow it to penetrate deeper into the meat.

Options for Substitutions

This glazed ham recipe is pretty forgiving when it comes to swaps and substitutions:

• Ham: Any bone-in ham half will work great here – you don’t need to stick with free-range if it’s not available or budget-friendly. Just make sure it’s not pre-glazed since you’ll be adding your own.
• Brown sugar: You can easily swap this with white sugar, coconut sugar, or even packed light brown sugar. Each will give a slightly different flavor but all work well.
• Honey or maple syrup: These are pretty interchangeable – use whatever you have on hand. If you want to get creative, orange marmalade or apricot jam make tasty alternatives and add a fruity twist.
• Wholegrain mustard: Dijon mustard works just as well if that’s what you’ve got in the fridge. Even regular yellow mustard will do in a pinch, though the flavor will be milder.
• Brandy: Don’t worry if you don’t have brandy – rum gives a nice warm flavor, or go alcohol-free with pineapple juice for a sweet, tropical touch. Apple juice works too if that’s what you have.
• Whole cloves: These are pretty important for that classic ham flavor, but if you’re out, you can skip them or use a pinch of ground cloves mixed into the glaze instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when glazing ham is applying the glaze too early, which causes it to burn and turn bitter – wait until the last 30-45 minutes of cooking time before brushing on your first coat.

Another common error is not scoring the fat properly; make shallow diagonal cuts about ¼ inch deep in a diamond pattern, which allows the glaze to penetrate and the fat to render without the skin curling up.

To prevent your ham from drying out, cover it with foil for most of the cooking time and only remove it when you start glazing, and always use a meat thermometer to check that the internal temperature reaches 140°F for pre-cooked ham.

For the best flavor, apply the glaze in thin layers every 15 minutes during that final cooking period, and let the ham rest for 10-15 minutes before carving to keep all those juices locked in.

What to Serve With Christmas Glazed Ham?

This glazed ham is perfect for holiday gatherings and pairs beautifully with classic sides like roasted vegetables – think carrots, Brussels sprouts, or green beans that can roast alongside the ham. Creamy mashed potatoes or scalloped potatoes are always crowd-pleasers and help balance out the sweet glaze, while a fresh cranberry sauce or chutney adds a nice tart contrast to the rich, honeyed flavors. Don’t forget some dinner rolls or biscuits for soaking up any extra glaze, and if you want to keep the festive theme going, roasted sweet potatoes or a winter salad with pomegranate seeds work wonderfully too.

Storage Instructions

Refrigerate: Your glazed ham will keep beautifully in the fridge for up to 5 days when wrapped tightly in foil or stored in an airtight container. I love having leftover ham because it makes the best sandwiches and adds great flavor to scrambled eggs or pasta dishes throughout the week.

Freeze: Ham freezes really well if you want to save some for later! Slice it up and wrap portions in freezer paper or vacuum-seal bags, and it’ll stay good for up to 3 months. I like to freeze individual serving sizes so I can just grab what I need for quick meals.

Warm Up: To enjoy your leftover ham, you can eat it cold straight from the fridge or gently warm it in the oven at 325°F until heated through. If it’s frozen, just thaw it overnight in the fridge first. The glaze might look a bit different after storing, but the flavor is still amazing.

Preparation Time	30-45 minutes
Cooking Time	80-120 minutes
Total Time	110-165 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-3000
• Protein: 180-220 g
• Fat: 90-110 g
• Carbohydrates: 120-160 g

Ingredients

For the ham:

• 1/4 cup whole cloves
• 1/2 leg free-range ham
• 1 1/2 cups water

For the glaze:

• 1 tbsp whole grain mustard (adds a subtle tang and texture)
• 1/2 cup packed brown sugar (I like Domino Light Brown Sugar)
• 1/4 cup liquid honey (or maple syrup, for a different flavor profile)
• 1/2 cup brandy (adds depth, or use pineapple juice for a non-alcoholic option)

Step 1: Prep the Ham

• 1/2 leg free-range ham
• 1/4 cup whole cloves

Preheat your oven to 175°C (350°F).

Using a small sharp knife, cut a decorative zigzag pattern into the skin at the base of the ham hock.

Loosen the skin at the cut edge, making sure to leave the white fat on the ham.

Gently slip your fingers beneath the skin and pull it away back to the zigzag cut.

Using the knife, score the white fat in a crisscross pattern at approximately 2 cm intervals.

Push a whole clove into the center of each diamond shape formed by the scoring.

If your ham has a hock (bone end), wrap it with tinfoil to prevent burning.

Place the ham into a roasting dish.

Step 2: Roast the Ham with Steam

• 1 1/2 cups water
• prepared ham with cloves (from Step 1)

Pour 1 1/2 cups water into the base of the roasting dish with the prepared ham.

Put the dish in the preheated oven and roast for 20 minutes.

The water helps to keep the ham from drying out during the initial bake.

I like to keep an eye on the water level at this stage to make sure it doesn’t evaporate completely.

Step 3: Make the Glaze

• 1/2 cup packed brown sugar
• 1/4 cup liquid honey or maple syrup or marmalade
• 1 tbsp whole grain mustard
• 1/2 cup brandy, rum, or pineapple juice

While the ham is roasting, make the glaze.

Combine the brown sugar, honey or maple syrup or marmalade, and whole grain mustard in a small saucepan.

Heat over low heat, stirring, until the sugar has dissolved, about 2-3 minutes.

Remove from the heat and stir in the brandy, rum, or pineapple juice.

Set the glaze aside until ready to use.

For a deeper flavor, I personally like to use dark rum or a good splash of pineapple juice.

Step 4: Glaze and Roast the Ham

• glaze from Step 3
• roasted ham with cloves (from Step 2)
• additional water if needed

Remove the ham from the oven after its initial roast.

Brush it thoroughly with the prepared glaze from Step 3, then return it to the oven for 20 minutes.

Brush again generously with more glaze, remove the foil from the hock if used, and bake for another 20 minutes.

Reapply the glaze once more and bake for a final 20-30 minutes until the ham is deeply caramelized and golden.

Add a bit more water to the roasting dish if it dries out during roasting.

Once finished, remove the ham from the oven, cover loosely with foil, and let it rest for 15 minutes before carving.

I find resting it really helps keep the meat juicy and tender.

Step 5: Serve the Ham

Transfer the rested ham onto a large chopping board or platter.

Slice it thinly using a sharp knife.

Pour any remaining pan juices and glaze into a jug and serve it on the side for drizzling over the ham.

Toast your guests and enjoy!