This recipe encapsulated exactly what you think of when you think of a fragrant, spiced Christmas ham. The nutmeg, cinnamon, and cloves give it a festive aroma while lending a depth of flavor. The ham itself is incredibly juicy, and makes amazing leftovers, either refrigerated or frozen. We like to make this ham on Christmas Eve, or a day or two ahead of time if we have a big menu planned, so that we can have it again during brunch on Christmas morning. We like to make a big ham to slice and keep a in container in the refrigerator, as well as 2 or 3 in the freezer for once that container is finished. We eat Christmas ham all January long (and sometimes well into February) for breakfast, browned on the griddle pan, or for lunch in a sandwich or salad. It’s incredibly versatile and unbelievably delicious.
Preheat the oven to 325°F. In a small mixing bowl, combine 2 Tbsp dijon mustard, 1/4 cup brown sugar, and 1/4 cup orange juice. Brush the mixture all over the entire ham. Place the ham in a roasting pan and cover tightly with a lid or aluminum foil. Roast 12-15 minutes per pound of meat.
In a small saucepan, combine the remaining mustard, orange juice, brown sugar, and all of the spices. On medium-high, bring the mixture to a boil. Add the cornstarch and whisk vigorously. Turn the heat down and simmer for another two minutes or so, until thickened. Remove from the heat and cool.
15 minutes before the ham is done cooking, remove it from the oven and turn it up to 425°F.
Brush the glaze that you made on the stovetop all over the top of the ham, then return it to the oven for the remaining 15 minutes, or until the glaze has caramelized and the ham’s internal temperature reads 160°F.
Let the ham rest for 20 minutes, then slice it as thick or as thin as you like it and serve it warm.
Christmas Ham
Ingredients
- 1 pre-cooked 1 ham, skin removed and fat scored in a criss-cross pattern
- 4 Tbsp dijon mustard
- ¾ cup orange juice
- ¾ cup brown sugar
- 2 tsp cornstarch
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
Instructions
- Preheat the oven to 325°F. In a small mixing bowl, combine 2 Tbsp dijon mustard, 1/4 cup brown sugar, and 1/4 cup orange juice. Brush the mixture all over the entire ham.
- Place the ham in a roasting pan and cover tightly with a lid or aluminum foil. Roast 12-15 minutes per pound.
- In a small saucepan, combine the remaining mustard, orange juice, brown sugar, and all of the spices. On medium-high, bring the mixture to a boil. Add the cornstarch and whisk vigorously. Turn the heat down and simmer for another two minutes or so, until thickened. Remove from the heat and cool.
- 15 minutes before the ham is done cooking, remove it from the oven and turn it up to 425°F.
- Brush the glaze that you made on the stovetop all over the top of the ham, then return it to the oven for the remaining 15 minutes, or until the glaze has caramelized and the ham's internal temperature reads 160°F.