This Christmas Ham recipe is the perfect dish for your holiday feast! It’s covered with a deliciously sweet and savory glaze, made with brown sugar, oranges, garlic, and a range of herbs and spices. Just cook this spiral-cut ham in the oven for the best Christmas dinner!
- Why We Love This Christmas Ham Recipe
- Boneless Ham for Christmas
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Holiday Ham Recipes To Try
- Christmas Ham Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Christmas Ham Step by Step
Why We Love This Christmas Ham Recipe
- Easy. Bone-in spiral-cut ham comes pre-cooked, so all you have to do is heat, brush with the glaze, and enjoy!
- Flavorful. Dark brown sugar, blood oranges, mustard, apple cider vinegar, rosemary, spices, and garlic create a sweet and tangy glaze.
- Beautiful. This ham has a gorgeous color and a crispy, shiny crust.
Boneless Ham for Christmas
You can easily swap out the bone-in ham for a boneless one. Simply cook the ham for 10 minutes per pound, or until it reaches 140°F internally. Plan for ½ pound of meat per person. For example, a 9-pound boneless ham will feed 18 people!
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How to Store and Reheat
The easiest way to store leftover Christmas ham is to fully carve the ham into slices. Place the slices in a resealable bag, or stack them and wrap them tightly in aluminum foil to store for up to 4 days. Reheat in a 325°F oven until warmed through.
How to Freeze
To freeze, carve Christmas ham into slices. Wrap stacks of slices in plastic wrap or aluminum foil, then place them in a Ziplock bag to store for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Kick off Christmas dinner with this glazed Christmas ham! It pairs so well with starches like crockpot mashed potatoes, twice baked potatoes, or candied sweet potatoes, and veggies like crockpot glazed carrots, creamed green beans, or asparagus almondine. Don’t forget the ham gravy!
Personally, I prefer a bone-in ham, as it is much more flavorful than a boneless one. Opt for spiral cut if it’s available to both save you time and help the glaze penetrate the meat.
Plan to buy your ham a week before Christmas to ensure you get the perfect size and cut! A sealed spiral-cut ham will keep for about a week in the refrigerator!
Yes! The majority of hams you buy at the store have already been cooked and simply need to be reheated. We’re adding a glaze to amp up the flavor!
Because spiral ham is pre-cooked, we just need to heat it up! Plan for 15 minutes per pound at 325°F.
This ham can be served both ways! I love it fresh from the oven on Christmas Eve and cold on sandwiches for a Christmas Day lunch!
More Holiday Ham Recipes To Try
- Pineapple Ham
- Marmalade Glazed Ham
- Honey Baked Ham
- Orange Honey Glazed Ham
- Pecan Bourbon Glazed Ham
- Apple Ginger Glazed Ham
- Honey Mustard Maple Glazed Ham
- Brown Sugar Glazed Ham
How to Make Christmas Ham Step by Step
Prep the Ham: Preheat your oven to 325°F. Add 1 cup of water to the bottom of a roasting pan, and place a 9-pound cooked bone-in spiral-cut ham cut side down on the rack of the roasting pan.
Make the Glaze: In a small saucepan, combine 1 cup of dark brown sugar, 3 zested and juiced blood oranges, ¼ cup of coarse ground mustard, 2 tablespoons of apple cider vinegar, 2 teaspoons of finely chopped rosemary, ½ teaspoon of ground cinnamon, ½ teaspoon of ground paprika, ½ teaspoon of chili powder, and 2 cloves of minced garlic. Simmer for 10 minutes.
Bake the Ham: Brush half the glaze over the ham, getting it into the cuts as much as possible. Cover loosely with foil and bake for about 1 hour and 20 minutes, or until the ham reaches 140°F.
Increase the Temperature: Remove the ham from the oven and increase the oven to 375°F. Discard the foil and brush the ham with half of the remaining glaze. Bake the ham for 15 minutes.
Garnish the Ham: Brush the ham with the remaining glaze and bake for 15 more minutes. Garnish with pomegranate arils, rosemary sprigs, and blood orange wedges if desired, and serve.