25 Glazed Christmas Ham Recipes

There is something about a glazed Christmas ham that makes the whole holiday table feel complete. The moment you pull a glistening, golden-brown ham out of the oven, with the glaze bubbling at the edges and the smell of brown sugar and cloves filling the kitchen, everyone knows dinner is going to be special. A glazed ham is one of the most forgiving holiday centerpieces you can make, which is exactly why it shows up on so many Christmas tables year after year.

Choosing the right ham is half the battle. A spiral-cut ham is the easiest option for a crowd because it is already sliced, so carving takes about two minutes and every piece gets a little glaze in the grooves. A bone-in ham takes a bit longer to heat through but tends to stay juicier, and the bone makes incredible soup the next day. Boneless hams are neat and tidy for sandwiches, though they can dry out faster, so keep a close eye on the temperature. As a rule of thumb, plan on about three-quarters of a pound per person for a bone-in ham and about half a pound per person for boneless.

The glaze is where the magic happens. Most glazes are built on the same simple formula: something sweet like honey, brown sugar, or maple syrup, something tangy like mustard, vinegar, or citrus juice, and something warm like cinnamon, cloves, or ginger. Brush it on during the last 30 to 45 minutes of baking so the sugars caramelize instead of burning, and baste once or twice more for that deep, sticky shine. Below you will find 25 glazed Christmas ham recipes and ideas, from the classics your grandmother made to slow cooker versions that practically cook themselves.

1. Classic Honey Glazed Christmas Ham

The classic honey glazed ham is the one everyone pictures when they think of Christmas dinner, and for good reason. The glaze is just honey, brown sugar, Dijon mustard, and a splash of apple cider vinegar, whisked together until smooth. Score the fat in a diamond pattern, stud the intersections with whole cloves, and bake the ham at 325°F until it reaches 140°F inside, which takes about 15 minutes per pound for a spiral ham.

Brush the glaze on generously during the final 30 minutes, then baste again every 10 minutes so the honey builds up into a glossy, amber shell. Let the ham rest for 15 minutes before serving so the juices settle and the glaze sets into a beautiful lacquer. Serve it on a platter garnished with fresh rosemary sprigs and orange slices, and keep a little extra warm glaze on the side for drizzling over each slice.

2. Brown Sugar and Mustard Glazed Ham

Brown sugar and mustard is the old-school glaze that never goes out of style, and it is the perfect balance of sweet and sharp. Combine one cup of packed brown sugar with a quarter cup of Dijon mustard, two tablespoons of apple cider vinegar, and a pinch of ground cloves. The mustard keeps the sweetness from becoming one-note, and the vinegar helps the glaze cling to the meat instead of sliding off into the pan.

Pat the glaze mixture over the entire surface of the ham during the last 40 minutes of baking, pressing it gently into the scored diamonds so it melts into every crevice. If you like a thicker crust, sprinkle a little extra brown sugar on top during the final 10 minutes and turn the oven up to 400°F to caramelize it. This version pairs beautifully with scalloped potatoes and green beans, and the pan drippings make a wonderful base for a quick gravy.

3. Pineapple Glazed Christmas Ham

Pineapple and ham are a match made in holiday heaven, and this version leans into the retro charm with a modern twist. Use pineapple juice as the base of your glaze along with brown sugar, a spoonful of honey, and a dash of ground ginger. Arrange pineapple rings over the surface of the ham with toothpicks, tucking a maraschino cherry into the center of each ring for that classic look that always gets compliments.

Bake the ham covered in foil at 325°F, then uncover it for the last 30 minutes and brush the pineapple glaze over the rings and the exposed meat. The fruit softens and caramelizes at the edges while the juice keeps the ham incredibly moist. Save the extra pineapple juice from the can to thin the glaze if it gets too thick, and serve the caramelized rings alongside the sliced ham so everyone can grab one.

4. Maple Bourbon Glazed Ham

Maple and bourbon bring a deep, smoky sweetness that feels made for a cold December evening. Whisk together pure maple syrup, brown sugar, a few tablespoons of bourbon, Dijon mustard, and a pinch of smoked paprika. The bourbon cooks off in the oven, leaving behind a warm, caramel note that makes the whole ham taste like it spent time in a smokehouse.

Because maple syrup burns faster than honey, keep the oven at 325°F and apply this glaze in thin layers during the last 30 minutes, basting every 10 minutes. If you are serving guests who avoid alcohol, you can swap the bourbon for apple juice or strong brewed black tea and still get a lovely result. Garnish with toasted pecans scattered around the platter for crunch, and save any leftover glaze to brush over ham sandwiches the next day.

5. Cherry Glazed Ham with Almonds

A cherry glaze turns an ordinary ham into a showstopper with its deep ruby color and tart-sweet flavor. Simmer cherry preserves with a little red wine vinegar, a spoonful of Dijon, and a pinch of cinnamon until the mixture is thick enough to coat a spoon. Slivered almonds pressed into the glaze during the last few minutes of baking add a delicate crunch and a beautiful contrast against the dark red coating.

This glaze works especially well on a smaller bone-in ham, where the cherry flavor can really shine without overwhelming the meat. Brush it on during the final 25 minutes and baste twice so the color deepens to a rich mahogany. Serve with wild rice pilaf and roasted Brussels sprouts, and keep a small bowl of extra cherry glaze on the table — guests will want to spoon it over everything.

6. Orange Marmalade Glazed Ham

Orange marmalade is a secret weapon for ham glaze because it brings sweetness, bitterness, and citrus brightness all in one jar. Warm a cup of orange marmalade with two tablespoons of honey, a tablespoon of whole grain mustard, and a squeeze of fresh orange juice until it loosens into a pourable glaze. The little bits of orange peel in the marmalade caramelize into chewy, candied flecks on the surface of the ham.

Score the ham and stud it with cloves as usual, then brush the marmalade glaze on during the last 35 minutes of baking. The citrus cuts through the richness of the pork beautifully, which makes this a great choice if your Christmas menu is heavy on creamy sides. Garnish the platter with fresh orange slices and cranberries for a festive look, and squeeze a little extra orange juice over the carved slices just before serving.

7. Slow Cooker Honey Glazed Ham

If your oven is already full of casseroles and rolls, the slow cooker is your best friend on Christmas Day. Place a spiral ham in a large slow cooker, pour a glaze of honey, brown sugar, pineapple juice, and Dijon mustard over the top, and cook on low for 4 to 5 hours until the ham is heated through. The gentle, moist heat keeps the ham juicy, and you can baste it occasionally with the cooking liquid.

For that glossy, caramelized finish, transfer the ham to a baking sheet during the last 20 minutes, brush it with the cooking liquid, and broil it for 3 to 5 minutes until the glaze bubbles and darkens. Watch it closely under the broiler because honey can go from golden to burnt in under a minute. This method is ideal for smaller hams up to about 8 pounds, and it frees up your oven for everything else on the menu.

8. Clove-Studded Christmas Ham

Sometimes the simplest version is the most beautiful, and a clove-studded ham with a light brown sugar glaze is pure Christmas tradition. Score the fat in a neat diamond pattern and press a whole clove into each intersection, which perfumes the meat as it bakes and creates a stunning geometric pattern on the finished ham. The glaze itself can be as simple as brown sugar, a little mustard, and a splash of water.

Bake the ham covered at 325°F until it is nearly heated through, then uncover it and brush on the glaze for the last 30 minutes. The cloves will darken and the sugar will melt into the scored lines, creating a ham that looks like it came from a holiday magazine. Pull the cloves out before carving or warn your guests, since biting into a whole clove is not a pleasant surprise. Serve with a simple cranberry sauce and let the ham be the star.

9. Apple Cider Glazed Ham

Apple cider brings a gentle, orchard sweetness to ham that pairs perfectly with fall and winter spices. Reduce two cups of apple cider on the stove until it is syrupy, then whisk in brown sugar, a tablespoon of Dijon mustard, and a pinch of cinnamon and nutmeg. The reduction concentrates the apple flavor so the glaze tastes like autumn in every bite.

Brush the cider glaze over the ham during the last 30 minutes of baking, basting every 10 minutes so the layers build up. For extra flavor, tuck thin apple slices around the ham in the roasting pan during the final 20 minutes so they soften in the pan juices. This version is wonderful with roasted sweet potatoes and a simple green salad, and the leftover cider glaze is delicious brushed over pork chops later in the week.

10. Spicy Brown Sugar and Chipotle Glazed Ham

If your family likes a little heat with their holiday dinner, this chipotle glaze is the one to try. Blend brown sugar, honey, Dijon mustard, and one or two chipotle peppers in adobo sauce until smooth. The smoky heat is warming rather than fiery, and it balances the sweetness of the sugar in a way that keeps everyone going back for another slice.

Apply the glaze during the last 30 minutes of baking and baste once more halfway through. Because chipotle can darken quickly, keep the oven at 325°F and avoid the broiler for this one. Serve with cooling sides like creamy mashed potatoes and a crisp slaw, and have a little extra glaze on the side for the guests who want an extra kick. A squeeze of lime over the carved ham brightens the smoky flavors beautifully.

11. Peach Preserves Glazed Ham

Peach preserves make a gorgeous golden glaze with a soft, floral sweetness that is a little different from the usual brown sugar versions. Warm a cup of peach preserves with a tablespoon of apple cider vinegar, a teaspoon of Dijon mustard, and a pinch of ground ginger until it is smooth enough to brush. If the preserves are very chunky, push them through a fine sieve first for a silkier finish.

Brush the glaze on during the final 30 minutes and baste twice, letting the sugars caramelize into a shiny amber coating. The peach flavor is subtle and elegant, which makes this a lovely choice for a more formal Christmas dinner. Garnish with fresh peach slices if you can find them, or use dried apricots and fresh thyme sprigs for a winter-appropriate look. Leftovers make fantastic sandwiches with a smear of cream cheese.

12. Gingerbread Spiced Glazed Ham

Bring the flavors of gingerbread to your Christmas ham with a glaze built on molasses, brown sugar, ground ginger, cinnamon, and a pinch of allspice. The molasses gives the glaze a deep, dark color and a rich, almost toffee-like flavor that looks stunning against the pink meat. A spoonful of Dijon mustard keeps the sweetness in check and helps the glaze stick.

Because molasses burns easily, apply this glaze only during the last 25 minutes of baking and keep the oven at 325°F. Baste once more after 12 minutes and watch the edges closely. The warm spices will make your whole house smell like Christmas, and the dark, glossy finish photographs beautifully for the holiday table. Pair it with roasted root vegetables and a tart cranberry relish to cut through the richness.

13. Coca-Cola Glazed Ham

The classic cola-glazed ham is a Southern tradition that sounds unusual until you taste it. The cola reduces into a sweet, caramel glaze with a hint of spice, and the phosphoric acid helps tenderize the meat. Pour cola over the ham in the roasting pan, cover it with foil, and bake at 325°F, basting occasionally with the pan juices as they reduce and thicken.

During the last 30 minutes, uncover the ham and brush on a glaze made from the reduced pan liquid mixed with brown sugar and a little mustard. The sugars will caramelize into a dark, sticky coating that is absolutely irresistible. Use regular cola, not diet, since the sugar is what creates the glaze. Serve with classic sides like macaroni and cheese and collard greens for a true Southern Christmas spread.

14. Mustard and Herb Crusted Glazed Ham

For a ham with a little more texture, try a mustard and herb crust that bakes into a savory, golden shell. Mix Dijon mustard with minced garlic, chopped fresh rosemary and thyme, a little brown sugar, and a handful of fine breadcrumbs. Spread the mixture thickly over the ham during the last 40 minutes of baking so the herbs crisp up without burning.

The breadcrumb crust adds a satisfying crunch to every slice, and the fresh herbs perfume the whole kitchen. This version is less sweet than most glazes, which makes it a great option if your menu already includes sweet sides like candied yams. Let the ham rest for 15 minutes before carving so the crust sets, and use a sharp carving knife to cut clean slices through the herbed coating.

15. Cranberry Orange Glazed Ham

Cranberry and orange is the quintessential Christmas flavor combination, and it makes a ham glaze with a gorgeous ruby-red sheen. Simmer fresh or frozen cranberries with orange juice, brown sugar, and a cinnamon stick until the berries burst and the mixture thickens. Strain out the skins for a smooth glaze, or leave them in for a more rustic, jammy texture.

Brush the cranberry glaze over the ham during the last 30 minutes of baking, basting once more for a deep, jewel-toned finish. The tartness of the cranberries balances the salty richness of the ham perfectly. Serve the ham with a spoonful of the leftover cranberry glaze on the side, and garnish the platter with fresh cranberries and orange slices for a centerpiece that looks as good as it tastes.

16. Bourbon and Brown Sugar Glazed Ham

Bourbon and brown sugar is a classic pairing for a reason, and this glaze is rich, warm, and deeply caramelized. Simmer bourbon with brown sugar, a little honey, Dijon mustard, and a pinch of cayenne until the mixture thickens slightly. The alcohol cooks off completely in the oven, leaving behind a smoky, vanilla-kissed sweetness that makes the ham taste incredibly luxurious.

Apply the glaze in two coats during the last 35 minutes of baking, letting each layer set before adding the next. If you want an extra glossy finish, brush on one final thin coat right as the ham comes out of the oven. This ham pairs wonderfully with bourbon-spiked sweet potatoes and green bean casserole. Save the pan drippings to drizzle over the carved slices, and keep the bottle nearby — someone will ask for the recipe.

17. Dijon and Apricot Glazed Ham

Apricot preserves and Dijon mustard create a glaze that is sweet, tangy, and beautifully golden. Warm a cup of apricot preserves with two tablespoons of Dijon, a splash of white wine vinegar, and a pinch of ground ginger until smooth. The apricot gives the glaze a bright, sunny color that looks stunning on the holiday table, even in the middle of winter.

Brush the glaze over the ham during the last 30 minutes, basting twice so the apricot caramelizes into a shiny coating. The mustard adds a gentle sharpness that keeps the glaze from being too sweet, and the ginger adds a warm background note. Garnish with dried apricots and fresh rosemary, and serve with a simple rice pilaf or roasted potatoes to let the glaze shine.

18. Garlic and Rosemary Glazed Ham

If sweet glazes are not your style, this savory garlic and rosemary version is a wonderful change of pace. Roast a head of garlic until soft and sweet, then mash it with olive oil, Dijon mustard, chopped rosemary, a little honey, and a pinch of black pepper. The roasted garlic adds depth without the sharp bite of raw garlic, and the rosemary gives the ham a woodsy, festive aroma.

Spread the mixture over the ham during the last 35 minutes of baking, pressing it into the scored fat so it melts into every groove. The honey in the glaze helps it caramelize just enough to form a light golden crust without turning the ham sweet. This version is fantastic with garlic mashed potatoes and roasted carrots, and the leftovers make the best savory ham and cheese sandwiches.

19. Pomegranate Glazed Ham

Pomegranate molasses makes a glaze with a stunning deep red color and a sweet-tart flavor that is perfect for Christmas. Whisk pomegranate molasses with honey, a little Dijon mustard, and a pinch of cinnamon until smooth. The glaze is naturally thick and glossy, so it clings to the ham beautifully and builds up into a lacquered finish with just two coats.

Brush it on during the last 30 minutes of baking and baste once more for extra shine. Scatter fresh pomegranate arils over the carved ham just before serving for pops of color and juicy bursts of flavor. This ham looks absolutely gorgeous on a platter surrounded by fresh rosemary and orange slices, and the tart-sweet glaze pairs wonderfully with creamy polenta or scalloped potatoes.

20. How to Carve a Glazed Christmas Ham

Carving a glazed ham is easy once you know the technique, and a little care here makes the difference between neat slices and a pile of shreds. Let the ham rest for 15 minutes after it comes out of the oven, then place it cut-side down on a stable cutting board with the bone facing away from you. Use a long, sharp carving knife and cut thin, even slices straight down along the bone, letting each slice fall onto the platter.

For a spiral ham, simply run your knife along the bone to release the pre-cut slices in neat sections. Always carve against the grain for the most tender bite, and keep a small bowl of warm glaze nearby to brush over the slices as you arrange them. If you are carving at the table, place a damp towel under the cutting board to keep it steady, and transfer the slices to a warmed platter so they stay hot while everyone serves themselves.

21. Best Side Dishes for Glazed Christmas Ham

A great ham deserves great sides, and the best Christmas spreads balance the salty-sweet richness of the meat with creamy, bright, and crunchy dishes. Scalloped potatoes are a classic for a reason, with their creamy layers soaking up the glaze, and green bean casserole adds a savory, crispy contrast. Roasted Brussels sprouts with a little balsamic bring bitterness that cuts through the sweetness, while a simple cranberry sauce adds tartness and color.

Do not forget the bread. Warm dinner rolls or a soft yeast bread are essential for mopping up the pan juices, and a simple green salad with a citrus vinaigrette keeps the meal from feeling too heavy. For dessert, something light like a fruit tart or a lemon sorbet works well after such a rich main course. Set the sides out family-style so guests can build their own perfect plate around the star of the show.

22. Leftover Glazed Ham Ideas

One of the best things about a Christmas ham is the leftovers, and a good glazed ham keeps giving for days. Slice the remaining meat thin for sandwiches with a smear of mustard and a spoonful of leftover glaze, or dice it into a hearty split pea or bean soup with the bone for a warming meal on a cold December evening. Ham and cheese sliders on soft rolls are perfect for a casual Boxing Day lunch.

Do not throw away the bone. Simmer it with beans, potatoes, and carrots for a soup that tastes like it cooked all day, or use diced ham in a breakfast hash with fried eggs and crispy potatoes. Leftover ham also freezes beautifully for up to two months, so portion it into freezer bags for quick weeknight meals in January. Store sliced ham in the fridge for three to four days, and always reheat it gently with a splash of water or broth so it stays moist.

Frequently Asked Questions

How long does it take to cook a glazed Christmas ham?

A fully cooked ham needs about 15 to 18 minutes per pound at 325°F to reach an internal temperature of 140°F. A 10-pound spiral ham takes roughly 2.5 to 3 hours, while a bone-in ham of the same weight may need a little longer. Always use a meat thermometer inserted into the thickest part of the meat, away from the bone, for the most accurate reading.

When should I put the glaze on the ham?

Apply the glaze during the last 30 to 45 minutes of baking. Most glazes contain sugar, honey, or maple syrup, and these burn quickly if they spend too long in a hot oven. Brush on the first coat, then baste once or twice more every 10 minutes so the glaze builds up into a thick, glossy layer without scorching.

Should I cover the ham with foil while baking?

Yes, cover the ham loosely with foil for the first part of baking to keep it moist, then remove the foil when you add the glaze. The covered phase heats the ham gently without drying it out, and the uncovered phase lets the glaze caramelize and the edges crisp up. Add a cup of water or juice to the bottom of the roasting pan to create steam and keep the ham juicy.

Can I make a glazed ham in advance?

You can bake the ham a day ahead, let it cool, and refrigerate it whole or sliced, then reheat it gently at 300°F covered in foil with a little of the pan juices until it reaches 140°F. Add a fresh coat of glaze during the last 15 minutes of reheating so it looks and tastes freshly made. This is a great strategy if your oven is crowded on Christmas Day.

What is the best ham to buy for Christmas?

A spiral-cut, bone-in ham is the easiest and most popular choice because it is already sliced and stays moist thanks to the bone. Look for a ham labeled fully cooked or ready to eat, and choose one that is about three-quarters of a pound per person. Avoid hams that are labeled water-added if you want the best flavor, and check that the ham fits your roasting pan before you buy it.

How do I keep my glazed ham from drying out?

Bake the ham at a moderate 325°F, keep it covered with foil until the glazing stage, and add liquid to the roasting pan to create steam. Do not overcook it — a fully cooked ham only needs to reach 140°F internally. Let the ham rest for 15 minutes before carving so the juices redistribute, and always slice it just before serving rather than hours ahead.

Conclusion

A glazed Christmas ham is one of those rare holiday dishes that is both impressive and forgiving, and any of these 25 recipes will give you a golden, juicy centerpiece your family will remember. Whether you choose the classic honey glaze, a slow cooker version that frees up your oven, or a bold cherry or chipotle twist, the secret is the same: a good ham, a balanced glaze, and patience during those final caramelizing minutes.

Pick your favorite glaze from this list, gather your ingredients, and enjoy the process. The smell of brown sugar and cloves drifting through the house is half the joy of Christmas cooking, and the moment you set that glistening ham on the table, you will know it was worth every minute. Merry Christmas, and happy cooking from all of us at Bedinspo.

More holiday menu inspiration from Bedinspo:

• Honey Glazed Ham — a sweet, sticky classic with a golden caramelized crust.
• Slow Cooker Prime Rib — a tender, juicy prime rib that practically cooks itself.
• Christmas Dinner Ideas — a full spread of festive mains, sides, and desserts for the big day.
• Christmas Eve Dinner Ideas — cozy, elegant dishes to kick off the holiday celebrations.