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Tangy Glazed Christmas Ham

This flavorful ham is coated with a sticky, glossy glaze made from honey, Dijon mustard, apple cider vinegar, and optional soy sauce, creating a perfect balance of sweet, tangy, and smoky flavors. The recipe involves scoring the ham, simmering the glaze to thicken, and basting it during baking to achieve a caramelized, festive finish with a tender, juicy interior.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine holiday
Servings 8
Calories 350 kcal

Equipment

  • Small saucepan
  • Pastry brush
  • Sharp Knife
  • Roasting Pan
  • Meat thermometer

Ingredients
  

  • 1 whole ham (preferably a pre-cooked ham) about 8-10 lbs
  • 0.25 cup honey for a sticky, glossy glaze
  • 2 tbsp Dijon mustard adds tang and a slight heat
  • 1/4 cup apple cider vinegar brightens the glaze with acidity
  • 2 tbsp soy sauce (optional) adds umami and saltiness
  • 2 tbsp brown sugar or maple syrup for extra sweetness and color
  • 1 tbsp whiskey or bourbon (optional) for smoky warmth

Instructions
 

  • Preheat your oven to 160°C (320°F).
  • Use a sharp knife to score the surface of the ham in a diamond pattern, about 1 inch apart, making shallow cuts that help the glaze seep in and create a festive look.
  • Combine honey, Dijon mustard, apple cider vinegar, soy sauce (if using), brown sugar, and whiskey in a small saucepan. Stir well to incorporate all ingredients and bring to a gentle simmer over medium heat.
  • Let the mixture simmer for about 5 minutes until it thickens slightly, becoming syrupy and fragrant. This helps it cling better to the ham during baking.
  • Place the scored ham in a roasting pan, fat side up. Use a pastry brush to generously coat the ham with the warm glaze, covering all the scored surfaces.
  • Bake the ham uncovered in the preheated oven for about 1.5 to 2 hours, basting with more glaze every 20 minutes. Observe the surface as it becomes deep amber and glossy, with edges starting to crackle.
  • Check the ham’s internal temperature with a meat thermometer; it should reach about 60°C (140°F) for reheating without drying out. If the glaze starts to darken too much, tent the ham with foil to prevent burning.
  • Once the ham is heated through and the glaze is beautifully caramelized, remove it from the oven and let it rest for 15 minutes. During this time, the juices redistribute, ensuring a tender, juicy bite.
  • Brush the ham with a little more glaze for a shiny, sticky finish, then carve into slices. Serve with extra sauce on the side for that perfect holiday presentation.

Notes

For a deeper smoky flavor, add a splash of whiskey or bourbon to the glaze. Adjust sweetness and tang to your taste, and keep an eye on the glaze to prevent burning during baking.