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A glazed, spiral-sliced Christmas ham is served on a white oval platter, garnished with fresh sage leaves and red cranberries, on a wooden table.
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5 from 12 votes

Christmas Ham

Christmas Ham is scored in a diamond pattern and topped with a honey Dijon mustard glaze. It will look stunning on your dinner table.
Prep Time2 hours
Cook Time2 hours 30 minutes
Let Rest at Room Temperature20 minutes
Total Time4 hours 50 minutes
Course: Main Course
Cuisine: American
Servings: 12
Author: Carrie Barnard
Cost: $28.21 Recipe, $2.35 per Serving

Ingredients

  • 1 Bone In Ham Butt half- approximately 8-10 pounds
  • ½ cup Butter
  • 1 cup Brown Sugar
  • ½ cup Honey
  • 2 Tablespoon Dijon Mustard
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Cloves
  • 1 tablespoon Minced Garlic

Instructions

  • Remove 1 bone-in ham butt half (approximately 8–10 pounds) from the refrigerator and let it rest at room temperature for 1–2 hours before baking.
  • Preheat the oven to 300°F.
  • Remove the ham from its packaging and pat it dry with paper towels.
  • Score the surface of the ham in a diamond pattern, cutting approximately ¼–½ inch deep into the rind.
  • Place the ham in a roasting pan and pour approximately ¼ cup water over the ham.
  • Loosely cover the ham with foil to prevent it from drying out.
  • Bake for 2–2½ hours, or until the thickest part of the ham reaches an internal temperature of 125°F.
  • While the ham is baking, melt ½ cup butter in a small saucepan over medium-high heat and continue cooking until the butter is browned.
  • Whisk in 1 cup brown sugar, ½ cup honey, 2 Tablespoons Dijon mustard, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves. Cook and whisk for 2–3 minutes until the sugar has dissolved completely.
  • Stir in 1 tablespoon minced garlic and cook for 1 additional minute.
  • Remove the glaze from the heat and allow it to cool slightly.
  • Increase the oven temperature to 425°F.
  • Remove the foil from the ham and brush approximately one-third of the glaze evenly over the ham.
  • Return the ham to the oven and bake for 20 minutes, basting with the remaining glaze two more times during the cooking process.
  • Continue cooking until the ham reaches an internal temperature of 135°F.
  • Remove the ham from the oven and loosely tent it with foil.
  • Let the ham rest for 15–20 minutes before carving.
  • Transfer the ham to a cutting board, slice, and serve warm.

Video

Nutrition

Calories: 918kcal | Carbohydrates: 30g | Protein: 66g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 208mg | Sodium: 3684mg | Potassium: 906mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 239IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 3mg
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