Fancy a festive feast that’s both delicious and doable? You’re in the right place! This collection of 35 savory ham recipes is your ticket to a merry Christmas celebration, packed with comforting classics and creative twists. Whether you’re hosting a crowd or craving cozy flavors, these dishes promise to make your holiday table shine. Let’s dive in and find your new favorite!
Maple-Glazed Christmas Ham
Diving into holiday cooking? This maple-glazed Christmas ham is a showstopper that’s easier than you’d think. It’s sweet, savory, and perfect for feeding a crowd.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham
– 1 cup pure maple syrup (grade A or B for richer flavor)
– 1/2 cup packed light brown sugar
– 1/4 cup Dijon mustard (or whole-grain mustard for texture)
– 2 tbsp unsalted butter, melted
– 1 tsp ground cloves (adjust to preference)
– 1/2 tsp ground black pepper
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Remove the ham from its packaging and pat it dry with paper towels to help the glaze stick better.
3. Score the ham in a diamond pattern about 1/4-inch deep all over the surface using a sharp knife.
4. Place the ham, cut-side down, in a large roasting pan and cover it loosely with aluminum foil.
5. Bake the ham for 1 hour and 30 minutes at 325°F until it reaches an internal temperature of 140°F on a meat thermometer.
6. While the ham bakes, whisk together the maple syrup, brown sugar, Dijon mustard, melted butter, cloves, and black pepper in a medium bowl until smooth.
7. After 1 hour and 30 minutes, remove the ham from the oven and carefully take off the foil.
8. Brush half of the glaze evenly over the entire surface of the ham, getting into the scored cuts.
9. Return the ham to the oven, uncovered, and bake for another 30 minutes at 325°F.
10. Remove the ham again and brush with the remaining glaze, then bake for a final 30 minutes until the glaze is bubbly and caramelized.
11. Let the ham rest on a cutting board for 15 minutes before slicing to keep it juicy.
12. Slice the ham against the grain and serve warm.
Perfectly glazed, this ham boasts a sticky-sweet crust that gives way to tender, flavorful meat. The maple and mustard create a balanced tang that pairs wonderfully with sides like roasted vegetables or mashed potatoes. For a festive twist, garnish with fresh rosemary or orange slices before serving.
Pineapple Honey Baked Ham
Ever find yourself craving something sweet, savory, and perfect for a crowd? This pineapple honey baked ham is your answer. It’s a showstopper that’s surprisingly easy to pull off, filling your kitchen with the most amazing aroma.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in ham (spiral-cut works great for easy serving)
– 1 cup pineapple juice (from the can of pineapple rings)
– 1/2 cup honey
– 1/4 cup brown sugar, packed
– 1 (20 oz) can pineapple rings, juice reserved
– 2 tbsp Dijon mustard
– 1 tsp ground cloves (or substitute with a pinch of allspice for a slightly different warmth)
Instructions
1. Preheat your oven to 325°F. Place a rack in a large roasting pan.
2. Pat the ham dry with paper towels and place it cut-side down on the rack in the pan.
3. In a medium bowl, whisk together the pineapple juice, honey, brown sugar, Dijon mustard, and ground cloves until smooth. Tip: Warming the honey slightly makes it easier to mix.
4. Brush about half of the glaze mixture evenly all over the surface of the ham.
5. Arrange the pineapple rings on top of the ham, securing them with toothpicks if needed.
6. Pour 1 cup of water into the bottom of the roasting pan (not over the ham) to create steam and prevent burning.
7. Cover the ham and pan loosely with aluminum foil, tenting it so it doesn’t touch the glaze.
8. Bake at 325°F for 1 hour and 15 minutes (about 15 minutes per pound).
9. Remove the ham from the oven and carefully take off the foil. Tip: Watch for steam when opening.
10. Brush the ham with the remaining glaze. Increase the oven temperature to 400°F.
11. Return the ham, uncovered, to the oven and bake for an additional 15-20 minutes, or until the glaze is bubbly and caramelized. Tip: Baste once halfway through for extra shine.
12. Remove the ham from the oven and let it rest for 15-20 minutes before carving.
Zesty and sticky-sweet, the glaze forms a gorgeous, crackly crust while keeping the ham incredibly juicy inside. The pineapple caramelizes into little pockets of tangy fruit. Slice it up for a holiday centerpiece, or use the leftovers in sandwiches or fried rice the next day—it’s fantastic either way.
Herb-Crusted Holiday Ham
Let’s be real: holiday meals can be stressful, but this herb-crusted ham is your secret weapon. It looks fancy but is surprisingly simple to pull off, and the aroma alone will have everyone gathering in the kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in ham (spiral-cut works great for easy serving)
– 1/4 cup Dijon mustard (or whole-grain mustard for more texture)
– 1/4 cup honey
– 2 tbsp unsalted butter, melted
– 1 cup panko breadcrumbs
– 1/4 cup fresh parsley, finely chopped
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp garlic powder
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the ham, cut-side down, in a large roasting pan. Tip: If your ham isn’t pre-scored, use a sharp knife to make shallow diagonal cuts across the surface in a diamond pattern—this helps the crust adhere.
3. In a small bowl, whisk together the Dijon mustard, honey, and melted butter until smooth.
4. Brush this mustard-honey glaze evenly over the entire surface of the ham.
5. In a medium bowl, combine the panko breadcrumbs, chopped parsley, rosemary, thyme, garlic powder, and black pepper.
6. Firmly press the herb-breadcrumb mixture onto the glazed ham, coating it completely. Tip: Use your hands to pat it on—this creates a better crust than sprinkling.
7. Transfer the pan to the preheated oven and bake, uncovered, for 90 minutes. Tip: Check at 60 minutes; if the crust is browning too quickly, loosely tent the ham with aluminum foil.
8. Remove the ham from the oven and let it rest for 15 minutes before carving.
You’ll love the contrast of the salty, juicy ham with that crispy, fragrant herb crust. It’s fantastic sliced thin for sandwiches the next day or served warm with a side of scalloped potatoes.
Apple Cider Bourbon Ham
Kick off your holiday or cozy Sunday dinner with this showstopper. You’ll love how the apple cider and bourbon create a sweet, smoky glaze that caramelizes beautifully on the ham. It’s surprisingly simple to make and always impresses a crowd.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in ham
– 2 cups apple cider
– 1 cup bourbon
– 1/2 cup brown sugar, packed
– 1/4 cup Dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp ground cloves
– 1/2 tsp ground cinnamon
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 325°F. Place the ham in a large roasting pan, cut-side down.
2. In a medium saucepan over medium heat, combine the apple cider, bourbon, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and black pepper.
3. Bring the mixture to a simmer, stirring occasionally, and let it cook for 10-12 minutes until it thickens slightly into a glaze. Tip: Keep an eye on it to prevent boiling over.
4. Brush about half of the glaze evenly over the entire surface of the ham.
5. Cover the ham loosely with aluminum foil and bake in the preheated oven for 1 hour.
6. Remove the ham from the oven and carefully take off the foil. Brush the remaining glaze over the ham. Tip: Use a pastry brush for even coverage.
7. Increase the oven temperature to 375°F. Return the ham to the oven, uncovered, and bake for an additional 30 minutes, basting with pan juices every 10 minutes. Tip: The ham is done when the internal temperature reaches 140°F and the glaze is sticky and caramelized.
8. Remove the ham from the oven and let it rest for 15 minutes before slicing.
That caramelized crust gives way to juicy, flavorful meat in every bite. Try serving thin slices over creamy mashed potatoes or shredding leftovers for sandwiches the next day.
Classic Brown Sugar-Mustard Ham
Gather around, friends—this is the ham recipe you’ll want for every holiday or cozy Sunday dinner. It’s sweet, tangy, and ridiculously easy to pull off, with a glaze that caramelizes into sticky perfection. You’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8–10 lb) fully cooked bone-in ham (spiral-cut works great for easy serving)
– 1 cup packed light brown sugar (dark brown sugar adds deeper molasses notes)
– 1/2 cup Dijon mustard (whole-grain mustard gives a nice texture)
– 1/4 cup apple cider vinegar (balances the sweetness)
– 2 tbsp unsalted butter, melted (for a richer glaze)
– 1 tsp ground cloves (optional, for warm spice)
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Unwrap the ham and place it cut-side down in a large roasting pan.
3. In a medium bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, melted butter, and ground cloves until smooth.
4. Brush half of the glaze evenly over the entire surface of the ham, getting into the slices if using spiral-cut.
5. Cover the ham loosely with aluminum foil and bake for 1 hour.
6. Remove the ham from the oven and carefully peel back the foil—watch for steam.
7. Brush the remaining glaze over the ham, ensuring it coats all sides.
8. Return the ham to the oven, uncovered, and bake for another 30 minutes, or until the internal temperature reaches 140°F on a meat thermometer.
9. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
10. While the ham rests, pour the pan juices into a small saucepan and simmer over medium heat for 5 minutes to reduce slightly, then serve alongside.
You’ll love how the glaze forms a shiny, crackly crust that gives way to juicy, tender meat inside. The brown sugar caramelizes with a hint of mustard tang, making it irresistible straight from the oven. Try serving thin slices on biscuits with a drizzle of the reduced pan juices for an extra-savory twist.
Gingerbread Spiced Christmas Ham
Ready to make your holiday table the star of the show? This gingerbread spiced ham is a total game-changer. It’s got all the cozy, warm flavors you love, but with a sweet and spicy twist that’ll have everyone asking for seconds.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup packed dark brown sugar
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp unsalted butter, melted
– 1 tbsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1/4 tsp ground allspice
– 1/4 cup apple cider or water, to thin the glaze if needed
Instructions
1. Preheat your oven to 325°F. Place a rack in a large roasting pan.
2. Unwrap the ham and place it cut-side down on the rack in the pan.
3. In a medium bowl, whisk together the brown sugar, honey, Dijon mustard, and melted butter until smooth.
4. Whisk in the ground ginger, cinnamon, cloves, nutmeg, and allspice until fully combined. Tip: For deeper flavor, toast the whole spices and grind them fresh, but pre-ground works perfectly fine.
5. If the glaze seems too thick, whisk in the apple cider or water, 1 tablespoon at a time, until it reaches a pourable consistency.
6. Brush about half of the glaze evenly all over the surface of the ham, getting it into the slices.
7. Cover the ham and pan tightly with aluminum foil.
8. Bake the ham at 325°F for 1 hour and 15 minutes (about 15 minutes per pound).
9. Remove the ham from the oven and carefully take off the foil. Tip: Watch out for the steam!
10. Brush the remaining glaze all over the ham.
11. Increase the oven temperature to 400°F.
12. Return the ham, uncovered, to the oven and bake for an additional 15-20 minutes, or until the glaze is bubbly and caramelized. Tip: Keep an eye on it to prevent burning—the sugar can go from golden to burnt quickly.
13. Remove the ham from the oven and let it rest, tented loosely with foil, for 15-20 minutes before carving.
14. Carve and serve.
Keep those leftovers in mind because this ham is just as fantastic the next day. The glaze forms a gorgeous, sticky crust that gives way to incredibly juicy, spiced meat. Try it sliced thin for sandwiches with a sharp cheddar or diced into a hearty holiday breakfast hash.
Apricot and Mustard Glazed Ham
Ready to impress your guests with minimal effort? This apricot and mustard glazed ham is the perfect centerpiece for any gathering—sweet, savory, and incredibly easy to make. You’ll love how the sticky glaze caramelizes into a gorgeous, flavorful crust.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (spiral-cut works great for easy serving)
– 1 cup apricot preserves (smooth or with bits, your choice)
– 1/4 cup Dijon mustard (or whole-grain mustard for more texture)
– 2 tbsp apple cider vinegar (balances the sweetness)
– 1 tbsp brown sugar (for extra caramelization)
– 1 tsp ground cloves (adds warm spice, optional)
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Unwrap the ham and place it cut-side down in a large roasting pan lined with foil for easy cleanup.
3. In a small bowl, whisk together the apricot preserves, Dijon mustard, apple cider vinegar, brown sugar, and ground cloves until smooth.
4. Brush half of the glaze evenly over the entire surface of the ham, getting into the crevices if using a spiral-cut ham.
5. Cover the ham loosely with foil and bake for 1 hour at 325°F.
6. Remove the ham from the oven and carefully peel back the foil—use tongs to avoid steam burns.
7. Brush the remaining glaze over the ham, then return it to the oven uncovered.
8. Bake for another 30 minutes at 325°F, or until the internal temperature reaches 140°F when checked with a meat thermometer inserted into the thickest part.
9. Let the ham rest on a cutting board for 15 minutes before slicing to allow the juices to redistribute.
10. Slice and serve warm.
Now you’ve got a ham with a glossy, crackly crust that’s packed with tangy-sweet flavor. The meat stays juicy and tender, perfect for pairing with roasted veggies or turning into next-day sandwiches—if there are any leftovers!
Pepper Jelly Glazed Ham
Gather around, friends—this is the ham that’ll make your holiday table (or any cozy Sunday) feel extra special. You get that sweet-spicy kick from pepper jelly, plus a sticky, glossy glaze that caramelizes into pure magic. It’s seriously simple to pull off, and everyone will ask for the recipe.
Serving: 8–10 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 (8–10 lb) fully cooked, bone-in ham (spiral-cut works great for easy serving)
– 1 cup pepper jelly (use a medium-spicy variety, or mild if you prefer less heat)
– ¼ cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tbsp unsalted butter
– ½ tsp ground black pepper
Instructions
1. Preheat your oven to 325°F. Place the ham, cut-side down, in a large roasting pan.
2. In a small saucepan over medium heat, combine the pepper jelly, Dijon mustard, apple cider vinegar, butter, and black pepper. Stir frequently until the jelly melts and the mixture is smooth, about 3–4 minutes. Tip: If the glaze seems too thick, add a splash of water to thin it slightly.
3. Brush half of the warm glaze evenly over the entire surface of the ham, getting into the crevices if using a spiral-cut ham.
4. Cover the ham loosely with aluminum foil and bake for 1 hour and 30 minutes.
5. Remove the ham from the oven and carefully take off the foil. Brush the remaining glaze all over the ham. Tip: For extra caramelization, baste the ham with the pan juices every 15 minutes during the final bake.
6. Increase the oven temperature to 375°F. Return the ham, uncovered, to the oven and bake for another 30 minutes, or until the glaze is bubbly and deeply browned. Tip: Use an instant-read thermometer to check the internal temperature reaches 140°F for food safety.
7. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
That glossy, sticky crust gives way to tender, juicy ham with a perfect balance of sweet and spicy. Try serving thin slices over biscuits or with a side of sharp cheddar for a next-level sandwich. Trust me, the leftovers won’t last long.
Cranberry Orange Christmas Ham
Fancy a show-stopping holiday centerpiece? This cranberry orange Christmas ham is sweet, tangy, and incredibly juicy. You’ll love how easy it is to make, and your guests will be begging for seconds.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham
– 1 cup fresh cranberries
– 1 cup orange juice
– 1/2 cup brown sugar, packed
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tbsp orange zest
– 1 tsp ground cloves
– 1/2 tsp ground cinnamon
Instructions
1. Preheat your oven to 325°F.
2. Place the ham in a large roasting pan, cut-side down.
3. Score the surface of the ham in a diamond pattern, about 1/4-inch deep.
4. In a medium saucepan, combine the cranberries, orange juice, brown sugar, honey, Dijon mustard, orange zest, ground cloves, and ground cinnamon.
5. Bring the mixture to a simmer over medium heat, stirring occasionally.
6. Cook for 10-12 minutes, until the cranberries burst and the sauce thickens slightly.
7. Brush half of the cranberry orange glaze generously over the entire surface of the ham.
8. Cover the ham loosely with aluminum foil.
9. Bake the ham in the preheated oven for 1 hour 30 minutes.
10. Remove the ham from the oven and carefully take off the foil.
11. Brush the remaining glaze over the ham.
12. Increase the oven temperature to 375°F.
13. Return the ham to the oven, uncovered, and bake for an additional 30 minutes.
14. Check the internal temperature of the ham with a meat thermometer; it should read 140°F.
15. Remove the ham from the oven and let it rest for 15 minutes before carving.
16. Slice the ham and serve it with any remaining pan juices drizzled on top.
Every bite delivers a perfect balance of sweet, salty, and citrusy flavors. The glaze caramelizes into a sticky, glossy coating that pairs beautifully with the tender ham. Try serving thin slices on toasted brioche buns with a dollop of extra cranberry sauce for a festive leftover sandwich.
Garlic Herb Butter Roasted Ham
Wondering how to make a holiday ham that’s anything but boring? This garlic herb butter roasted ham is juicy, flavorful, and surprisingly simple to pull off. You’ll love how the buttery, aromatic crust transforms a classic centerpiece into something truly special.
Serving: 8-10 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham, preferably spiral-cut
– 1 cup (2 sticks) unsalted butter, softened (salted butter works too, just reduce added salt)
– 6 cloves garlic, minced (about 2 tbsp)
– 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
– 2 tbsp fresh thyme leaves, finely chopped (or 2 tsp dried)
– 1 tsp black pepper, freshly ground
– 1/2 tsp salt, or adjust based on ham saltiness
– 1/4 cup honey, for glazing (maple syrup is a great substitute)
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the ham, cut-side down, in a large roasting pan or baking dish fitted with a rack.
3. In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, black pepper, and salt until fully blended. Tip: Let the butter sit at room temperature for 30 minutes beforehand for easier mixing.
4. Using your hands or a spoon, gently spread the garlic herb butter all over the surface of the ham, working it into the spiral cuts if using a pre-cut ham. Tip: Reserve about 2 tbsp of the butter mixture for basting later.
5. Cover the ham loosely with aluminum foil, ensuring it doesn’t touch the top.
6. Roast the ham in the preheated oven for 2 hours, or about 15 minutes per pound, until the internal temperature reaches 140°F when checked with a meat thermometer inserted into the thickest part without touching bone.
7. Remove the ham from the oven and carefully take off the foil.
8. Brush the reserved garlic herb butter evenly over the ham, then drizzle the honey on top.
9. Increase the oven temperature to 400°F and return the ham, uncovered, to the oven.
10. Roast for an additional 15-20 minutes, or until the exterior is golden brown and caramelized. Tip: Watch closely during this step to prevent burning, as ovens can vary.
11. Transfer the ham to a cutting board and let it rest for 15-20 minutes before slicing to allow juices to redistribute.
12. Slice the ham and serve warm.
Fresh from the oven, this ham boasts a crispy, golden crust that gives way to tender, juicy meat infused with garlic and herbs. The buttery glaze adds a subtle sweetness that balances the savory flavors perfectly. Try serving it with roasted vegetables or shredding leftovers for sandwiches the next day—it’s versatile enough for any meal.
Sweet and Tangy Cola-Glazed Ham
Fancy a ham that practically glazes itself with minimal fuss? This sweet and tangy cola-glazed ham is your new go-to for holidays or any big gathering. You’ll love how the simple ingredients create a sticky, flavorful crust with almost no effort from you.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in ham
– 2 cups cola (not diet, for better caramelization)
– 1 cup packed light brown sugar
– 1/2 cup Dijon mustard
– 1/4 cup apple cider vinegar
– 2 tbsp unsalted butter
– 1 tsp ground cloves (or substitute with 1/2 tsp allspice if preferred)
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the ham, flat-side down, in a large roasting pan. Use a sharp knife to score the fat in a diamond pattern, about 1/4-inch deep—this helps the glaze soak in.
3. In a medium saucepan over medium heat, combine the cola, brown sugar, Dijon mustard, apple cider vinegar, butter, and ground cloves.
4. Bring the mixture to a simmer, stirring frequently with a whisk until the sugar dissolves completely, about 3-5 minutes.
5. Reduce the heat to low and let the glaze simmer gently for 10 minutes, stirring occasionally, until it thickens slightly to a syrup-like consistency.
6. Brush half of the warm glaze evenly over the entire surface of the ham, making sure to get into the scored cuts.
7. Cover the ham loosely with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
8. Remove the ham from the oven and carefully peel back the foil. Brush the remaining glaze over the ham.
9. Return the ham to the oven, uncovered, and bake for an additional 45-60 minutes, or until the internal temperature reaches 140°F when checked with a meat thermometer inserted into the thickest part, avoiding the bone.
10. Transfer the ham to a cutting board and let it rest for 15-20 minutes before slicing to allow the juices to redistribute.
You’ll be amazed by the glossy, crackly crust that gives way to tender, juicy meat infused with that sweet-tangy flavor. Slice it thick for a hearty dinner or pile it thin on slider buns with a dab of extra mustard for a fun party twist.
Smoked Pecan-Crusted Ham
Just imagine a holiday table centerpiece that’s both stunning and packed with flavor. You’ve got a juicy ham, but it’s coated in a sweet, smoky, and crunchy pecan crust that’ll have everyone asking for seconds. It’s easier to make than you might think, and it’s sure to become a new favorite.
Serving: 10-12 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in ham (spiral-cut works great for easy serving)
– 1 cup pecan halves, finely chopped (toast them first for deeper flavor)
– 1/2 cup light brown sugar, packed
– 1/4 cup Dijon mustard (or whole-grain mustard for more texture)
– 2 tbsp pure maple syrup (the real stuff, not pancake syrup)
– 1 tbsp smoked paprika (this adds that essential smoky note)
– 1 tsp garlic powder
– 1/2 tsp ground black pepper
Instructions
1. Preheat your oven to 325°F (163°C) and place a rack in the lower third of the oven.
2. Line a large roasting pan with aluminum foil for easy cleanup, then place the ham inside, flat-side down.
3. In a medium bowl, combine the chopped pecans, brown sugar, smoked paprika, garlic powder, and black pepper. Mix well with a fork to break up any sugar clumps.
4. In a small bowl, whisk together the Dijon mustard and maple syrup until smooth.
5. Using a pastry brush or spoon, generously coat the entire surface of the ham with the mustard-maple mixture, getting into any crevices.
6. Firmly press the pecan-sugar mixture onto the ham, covering it completely to form an even crust. Tip: Use your hands for better control and to avoid gaps.
7. Loosely tent the ham with aluminum foil, making sure it doesn’t touch the crust, to prevent over-browning early on.
8. Bake the ham at 325°F for 1 hour and 15 minutes, or until the internal temperature reaches 140°F (60°C) when checked with a meat thermometer inserted into the thickest part, avoiding the bone.
9. Remove the foil tent and bake for an additional 15 minutes, or until the crust is golden brown and crisp. Tip: Keep an eye on it to prevent burning—if it browns too quickly, cover it lightly again.
10. Transfer the ham to a cutting board and let it rest for 15-20 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping the ham moist.
Ready to serve? The crust is wonderfully crunchy with a hint of sweetness from the maple, while the ham stays tender and smoky. Slice it up and watch it disappear—it’s perfect with mashed potatoes or tucked into sandwiches the next day.
Rosemary and Thyme Holiday Ham
Gathering around the table for the holidays just got a whole lot cozier. You’re about to make a show-stopping ham that fills your kitchen with the most incredible herby, savory aroma. It’s easier than you think and absolutely worth the effort.
Serving: 10-12 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham (or a whole ham if you prefer to slice it yourself)
– 1/2 cup Dijon mustard (or whole-grain mustard for more texture)
– 1/2 cup packed light brown sugar
– 1/4 cup pure maple syrup (or honey for a different sweetness)
– 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, use 2 tsp)
– 1 tbsp fresh thyme leaves, finely chopped (dried works, use 1 tsp)
– 1/2 tsp ground black pepper
– 1/4 tsp ground cloves (optional, for a warm spice note)
– 1 cup low-sodium chicken broth (or water)
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.
2. Place the ham, flat-side down, in a large roasting pan or a 9×13-inch baking dish lined with foil for easier cleanup.
3. In a medium bowl, whisk together the Dijon mustard, brown sugar, maple syrup, rosemary, thyme, black pepper, and cloves until a thick paste forms.
4. Using a spoon or brush, generously coat the entire surface of the ham with the herb paste, getting it into the slices if using a spiral-cut ham.
5. Pour the chicken broth into the bottom of the pan around the ham, not over it, to create steam and prevent drying.
6. Loosely tent the ham with aluminum foil, making sure it doesn’t touch the glaze.
7. Bake the ham at 325°F for 1 hour and 30 minutes.
8. Carefully remove the foil. Tip: The internal temperature should be about 100°F at this point—use a meat thermometer to check.
9. Increase the oven temperature to 400°F (204°C).
10. Return the ham to the oven, uncovered, and bake for an additional 45-60 minutes. Tip: Baste the ham with the pan juices every 15 minutes to build a sticky, caramelized crust.
11. Check for doneness: The ham is ready when the internal temperature reaches 140°F (60°C) and the glaze is deeply browned and bubbling.
12. Remove the ham from the oven and let it rest on a cutting board for 15-20 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping the meat moist.
Vividly glazed and fragrant, this ham emerges with a sticky-sweet crust that gives way to incredibly juicy, tender meat infused with rosemary and thyme. The subtle warmth from the cloves and the tangy mustard base create a perfectly balanced flavor that’s both festive and comforting. Serve it warm with the reduced pan juices drizzled over the top, or slice it cold for amazing sandwiches the next day.
Pomegranate Molasses Glazed Ham
A pomegranate molasses glazed ham is a showstopper that’s surprisingly simple to pull off. You get that gorgeous, sticky-sweet crust with a tangy kick, and it feels fancy without any fuss. Perfect for holidays or a special Sunday dinner.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham
– 1 cup pomegranate molasses (find it in the international aisle or near vinegar)
– 1/2 cup brown sugar, packed
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tsp ground cloves
– 1/2 tsp black pepper
– 1 orange, zest and juice (about 1/4 cup juice)
Instructions
1. Preheat your oven to 325°F. Place a rack in a roasting pan.
2. Score the ham fat in a diamond pattern about 1/4-inch deep—this helps the glaze soak in.
3. Place the ham, flat-side down, on the rack in the pan. Add 1 cup of water to the bottom of the pan to prevent burning.
4. Cover the ham and pan tightly with foil. Bake for 1 hour and 30 minutes (about 15 minutes per pound).
5. While the ham bakes, whisk together pomegranate molasses, brown sugar, Dijon mustard, apple cider vinegar, cloves, black pepper, orange zest, and orange juice in a small saucepan over medium heat.
6. Bring the glaze to a simmer, then reduce heat to low. Cook for 5 minutes, stirring often, until slightly thickened. Tip: If it thickens too much, add a splash of water.
7. Remove the ham from the oven. Increase oven temperature to 400°F.
8. Carefully remove the foil. Brush half of the warm glaze evenly over the ham.
9. Return the ham to the oven, uncovered. Bake for 20 minutes.
10. Brush the remaining glaze over the ham. Bake for another 10 minutes, until the glaze is bubbly and caramelized. Tip: Watch closely to avoid burning—the sugar can darken quickly.
11. Remove the ham from the oven. Let it rest on a cutting board for 15 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping it moist.
12. Slice and serve warm.
Beneath that glossy, crackly crust, the ham stays incredibly juicy and tender. The pomegranate molasses gives it a sweet-tart depth that’s irresistible. Try serving thin slices over a bed of arugula with crumbled goat cheese for a stunning salad.
Balsamic Fig Glazed Ham
Ready to impress at your next gathering? This balsamic fig glazed ham is a showstopper that’s surprisingly simple. You’ll love the sweet and tangy glaze that caramelizes into a sticky, gorgeous crust.
Serving: 8-10 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in ham (spiral-cut works great for easy serving)
– 1 cup fig preserves (or apricot preserves for a different twist)
– 1/2 cup balsamic vinegar (a good-quality one makes a difference)
– 1/4 cup brown sugar, packed (light or dark, your choice)
– 2 tbsp Dijon mustard (adds a nice tangy depth)
– 1 tsp ground black pepper (freshly cracked is best)
– 1/2 tsp ground cloves (use sparingly—it’s potent!)
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Unwrap the ham and place it cut-side down in a large roasting pan.
3. Score the ham fat in a diamond pattern with a sharp knife, about 1/4-inch deep—this helps the glaze soak in.
4. Cover the ham loosely with aluminum foil and bake for 1 hour and 30 minutes.
5. While the ham bakes, combine fig preserves, balsamic vinegar, brown sugar, Dijon mustard, black pepper, and cloves in a small saucepan over medium heat.
6. Bring the glaze to a simmer, stirring frequently, then reduce heat to low and cook for 5 minutes until slightly thickened. Tip: Let it cool a bit—it’ll thicken more as it sits.
7. Remove the ham from the oven and carefully take off the foil. Tip: Save any pan juices for basting later.
8. Brush half of the warm glaze evenly over the ham, getting into all the scored crevices.
9. Return the ham to the oven, uncovered, and bake for 30 minutes.
10. Brush the remaining glaze over the ham and bake for another 30 minutes, or until the internal temperature reaches 140°F when checked with a meat thermometer. Tip: Baste with pan juices halfway through for extra moisture.
11. Remove the ham from the oven and let it rest on a cutting board for 15 minutes before slicing.
Zesty and rich, this ham boasts a glossy, crackly exterior that gives way to tender, juicy meat inside. The fig and balsamic create a balanced sweetness with a subtle tang—perfect for slicing over mashed potatoes or stuffing into sliders with a swipe of extra glaze.
Dijon and Brown Sugar Crusted Ham
Picture this: a holiday table centerpiece that’s both stunning and surprisingly simple to pull off. You get that gorgeous, glossy crust and juicy, flavorful meat without any fuss.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
- 1 (8-10 lb) fully cooked, bone-in ham (spiral-cut works great for easy serving)
- 1 cup Dijon mustard (smooth or whole-grain, your preference)
- 1 cup packed light brown sugar (dark brown sugar adds a deeper molasses flavor)
- 1/4 cup apple cider vinegar (helps balance the sweetness)
- 1 tbsp whole cloves (optional, for studding the ham)
- 1/2 cup pineapple juice or apple juice (for the baking pan to keep things moist)
Instructions
- Preheat your oven to 325°F (163°C).
- Place the ham, flat-side down, in a large roasting pan.
- If using cloves, stud them evenly over the top surface of the ham.
- Pour the pineapple juice or apple juice into the bottom of the roasting pan.
- In a medium bowl, whisk together the Dijon mustard, packed light brown sugar, and apple cider vinegar until it forms a thick paste. Tip: If the paste seems too thick to spread easily, let it sit for 5 minutes; the sugar will dissolve slightly.
- Using a spoon or brush, generously coat the entire top and sides of the ham with the mustard-sugar paste.
- Tent the ham loosely with aluminum foil, ensuring the foil does not touch the glaze.
- Bake the ham at 325°F for 2 hours. Tip: For a spiral-cut ham, reduce the initial baking time to 1 hour 30 minutes to prevent drying.
- After 2 hours, carefully remove the foil.
- Increase the oven temperature to 425°F (218°C).
- Return the ham to the oven and bake, uncovered, for 20-30 minutes, or until the glaze is bubbling, deeply caramelized, and forms a crisp crust. Tip: Watch closely during the last 10 minutes to prevent burning.
- Remove the ham from the oven and let it rest on a cutting board for 15-20 minutes before slicing.
Buttery, salty ham gets a major upgrade from that sweet, tangy, and slightly spicy crust. Serve it warm slices over creamy mashed potatoes or use the leftovers for incredible sandwiches the next day.
Tropical Mango Glazed Ham
Wondering how to bring a taste of the tropics to your holiday table? This mango glazed ham is your answer. It’s sweet, sticky, and so much easier than you’d think.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in ham
– 1 cup mango puree (from about 2 ripe mangoes, or use store-bought)
– 1/2 cup packed light brown sugar
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp ground ginger
– 1/2 tsp ground cloves
– 1/4 tsp cayenne pepper (optional, for a hint of heat)
Instructions
1. Preheat your oven to 325°F (163°C).
2. Place the ham, flat-side down, in a large roasting pan.
3. Score the surface of the ham in a diamond pattern, about 1/4-inch deep. (Tip: This helps the glaze soak in and creates those beautiful caramelized edges.)
4. In a medium saucepan over medium heat, combine the mango puree, brown sugar, honey, Dijon mustard, apple cider vinegar, ground ginger, ground cloves, and cayenne pepper (if using).
5. Bring the mixture to a simmer, stirring frequently.
6. Let the glaze simmer for 5-7 minutes, until it thickens slightly and coats the back of a spoon.
7. Remove the glaze from the heat and set aside.
8. Brush about one-third of the warm glaze all over the scored ham.
9. Cover the ham loosely with aluminum foil.
10. Bake the ham at 325°F for 1 hour.
11. Remove the ham from the oven and carefully remove the foil. (Tip: The juices will be hot, so use oven mitts.)
12. Brush another third of the glaze over the ham.
13. Return the ham to the oven, uncovered.
14. Bake for an additional 25-30 minutes.
15. Remove the ham from the oven and brush on the remaining glaze. (Tip: For extra shine and stickiness, broil for the last 2-3 minutes, watching closely to prevent burning.)
16. Let the ham rest on a cutting board for 15-20 minutes before carving.
The result is a ham with a gorgeous, glossy crust that’s packed with sweet mango flavor and warm spices. That final layer of glaze creates a sticky, almost candied texture on the outside, while the meat inside stays incredibly juicy. Try serving thin slices over a bed of coconut rice or with a bright, citrusy salad to balance the sweetness.
Conclusion
Vibrant and versatile, this collection of 35 savory ham recipes offers endless inspiration for your Christmas feast. From classic glazes to creative twists, there’s something to delight every guest. We’d love to hear which recipes become your holiday favorites—please leave a comment below and share this roundup on Pinterest to spread the festive cheer!
