Honey Glazed Christmas Ham With Orange – A Simple, Festive Centerpiece
Nothing says Christmas like a glossy Honey Glazed Christmas Ham on the table, scented with orange and clove. This version is simple to make, looks impressive, and fills the house with cozy holiday aromas. The glaze is sweet, citrusy, and just spiced enough to keep things interesting.
If you’ve never baked a ham before, don’t worry—this method is straightforward and reliable. You’ll end up with crackly edges, juicy slices, and a glaze you’ll want to spoon over everything.
Why This Honey Glazed Christmas Ham Recipe Works
This recipe leans on a few classic flavors that always play well together. Honey brings deep sweetness and a sticky finish, while orange adds brightness so the ham doesn’t taste heavy. Cloves add warmth and that nostalgic Christmas scent without overwhelming the meat. Basting in stages builds a shiny, caramelized crust without burning.
Scoring the fat helps the glaze soak in, so each slice is flavorful from edge to edge.
Shopping List for Honey Glazed Christmas Ham
- Bone-in, fully cooked ham (6–9 pounds/2.7–4 kg), skin removed
- Whole cloves (about 30–40 for studding)
- Oranges (2 large: zest and juice)
- Honey (1/2 cup)
- Brown sugar (1/2 cup, light or dark)
- Dijon mustard (2 tablespoons)
- Apple cider vinegar (2 tablespoons)
- Ground cinnamon (1/2 teaspoon)
- Ground ginger (1/2 teaspoon)
- Unsalted butter (2 tablespoons)
- Salt and black pepper (to taste; go light—ham is salty)
- Optional add-ins: a splash of bourbon or brandy; pinch of chili flakes for heat
Calculate the Calories & Macros for This Recipe
Knowing the calories per serving helps you portion your meal correctly and stay aligned with your health or fitness goals — without guessing.
Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
Step-by-Step Instructions for Honey Glazed Christmas Ham
- Heat the oven. Set your oven to 325°F (160°C). Line a roasting pan with foil for easy cleanup and fit it with a rack. If you don’t have a rack, use thick onion slices or orange rounds as a bed.
- Prep the ham. If your ham has skin, remove it, leaving a 1/4-inch layer of fat.
Use a sharp knife to score the fat in a diamond pattern, about 1/2 inch deep. This helps the glaze soak in and crisp up.
- Stud with cloves. Press whole cloves into the intersections of the score lines. You don’t need too many—about 1 clove per diamond is more than enough for aroma.
- Mix the glaze. In a small saucepan, combine honey, brown sugar, orange zest, orange juice, Dijon mustard, apple cider vinegar, cinnamon, ginger, and butter.
Add a pinch of black pepper. Warm over medium heat, stirring until smooth and slightly syrupy, 3–5 minutes. Remove from heat.
If using bourbon, stir it in off the heat.
- Bake to warm through. Place the ham cut-side down on the rack. Brush lightly with glaze. Tent loosely with foil to keep it moist.
Bake for about 12–15 minutes per pound, just to heat the ham through. For a 7-pound ham, that’s roughly 1 hour 30 minutes.
- Start basting. During the last 45–60 minutes, remove the foil. Brush the ham generously with glaze every 10–15 minutes.
Rotate the pan if your oven browns unevenly. The surface should become glossy and caramelized.
- Finish under a hot blast (optional). For extra color, switch the oven to 400°F (200°C) for the final 5–8 minutes, or broil briefly. Watch closely—glazes can burn fast.
- Rest before carving. Transfer the ham to a board, tent with foil, and rest for 15–20 minutes.
This helps the juices settle and makes slicing easier.
- Make a pan sauce (optional). Pour the roasting juices into a small saucepan. Add a splash of water or orange juice and simmer for 2–3 minutes to loosen. Adjust sweetness or acidity to taste.
- Carve and serve. Slice around the bone into thin, wide pieces.
Serve with extra glaze or pan sauce, orange wedges, and maybe a sprinkle of chopped parsley for color.
How to Store Honey Glazed Christmas Ham
- Fridge: Cool completely, then store slices in an airtight container for up to 4–5 days. Keep any sauce separately.
- Freezer: Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover slices and warm gently at 300°F (150°C) with a splash of water, stock, or orange juice to keep them moist.
Avoid microwaving on high—use medium power in short bursts.
Why This Honey Glazed Christmas Ham is Good for You
Ham is a solid source of protein, which helps keep you full and supports muscle health. The orange zest and juice add vitamin C and bright flavor without extra fat. Spices like clove, cinnamon, and ginger bring antioxidants and warmth.
Yes, there’s sugar in the glaze, but it’s balanced by acidity and used mostly on the outer layer. Enjoying this as part of a festive meal with plenty of veggies keeps things satisfying and balanced.
What Not to Do
- Don’t overcook. Fully cooked ham only needs reheating. Going too long dries it out.
- Don’t skip scoring. Without scoring, the glaze won’t cling and the fat won’t crisp.
- Don’t add all the glaze at once. It will burn before the ham is hot.
Baste in layers near the end.
- Don’t forget to rest. Cutting right away causes juices to run out and slices to dry.
- Don’t rely on cloves alone for flavor. They’re strong; the glaze should lead, cloves should support.
Recipe Variations of Honey Glazed Christmas Ham
- Maple-Orange Twist: Swap half the honey for pure maple syrup. Add a pinch of allspice.
- Spicy Citrus: Add 1/2 teaspoon chili flakes or a dash of hot sauce to the glaze. Balance with extra orange juice.
- Gingerbread Glaze: Add 1 teaspoon molasses and an extra 1/4 teaspoon each of cinnamon and ginger.
- Bourbon Brown Sugar: Add 2 tablespoons bourbon to the glaze off heat and reduce the honey slightly.
- Pineapple Orange: Replace half the orange juice with pineapple juice and add pineapple rings in the pan for a retro touch.
- No-Clove Option: Skip studding and add a pinch of ground clove to the glaze for a subtler effect.
FAQ
Do I need a bone-in ham?
Bone-in ham tends to be juicier and more flavorful, and the bone is great for soup later.
If you prefer boneless for easy slicing, that works too—just reduce cooking time slightly, as boneless hams can heat through faster.
How much ham do I need per person?
Plan on about 1/2 pound (225 g) per person for a bone-in ham, or slightly less for boneless. If you want leftovers, add an extra pound or two to your total.
Can I make the glaze ahead?
Yes. Make the glaze up to 3 days in advance and keep it in the fridge.
Warm it gently before brushing so it spreads easily.
My glaze is burning—what should I do?
Lower the oven temperature and loosely tent the ham with foil. Add a splash of water or orange juice to the pan to create steam. Brush on thinner layers and baste more often, rather than dumping on a thick coat.
What sides go well with this ham?
Roasted potatoes, braised greens, green beans, buttered carrots, cranberry sauce, and a crisp salad all pair nicely.
Warm rolls or cornbread make it feel extra festive.
How do I use leftovers?
Make ham and cheese sliders, omelets, fried rice, split pea soup, or a simple ham and orange chutney sandwich. The sweet-spiced glaze plays well in savory dishes.
Can I use a spiral-cut ham?
Yes, but be gentle with basting so the slices don’t separate and dry out. Reduce basting frequency and keep it well tented until the final 15–20 minutes.
Is fresh ham the same as cooked ham?
No.
Fresh ham is raw pork leg and needs to be cooked to 145°F (63°C). This recipe is for a fully cooked, cured ham that only needs reheating and glazing.
Final Thoughts
This honey glazed Christmas ham is classic for a reason: it’s straightforward, aromatic, and crowd-pleasing. The orange and clove give it a holiday feel without making it heavy or cloying.
With simple steps and a few smart touches, you’ll have a centerpiece that looks and tastes like a celebration. Slice it thin, pass the extra glaze, and enjoy the cozy moment around the table.
Honey Glazed Christmas Ham With Orange & Clove – A Warm, Festive Centerpiece
Ingredients
Method
- Heat the oven. Set your oven to 325°F (160°C). Line a roasting pan with foil for easy cleanup and fit it with a rack. If you don’t have a rack, use thick onion slices or orange rounds as a bed.
- Prep the ham. If your ham has skin, remove it, leaving a 1/4-inch layer of fat. Use a sharp knife to score the fat in a diamond pattern, about 1/2 inch deep. This helps the glaze soak in and crisp up.
- Stud with cloves. Press whole cloves into the intersections of the score lines. You don’t need too many—about 1 clove per diamond is more than enough for aroma.
- Mix the glaze. In a small saucepan, combine honey, brown sugar, orange zest, orange juice, Dijon mustard, apple cider vinegar, cinnamon, ginger, and butter. Add a pinch of black pepper. Warm over medium heat, stirring until smooth and slightly syrupy, 3–5 minutes. Remove from heat. If using bourbon, stir it in off the heat.
- Bake to warm through. Place the ham cut-side down on the rack. Brush lightly with glaze. Tent loosely with foil to keep it moist. Bake for about 12–15 minutes per pound, just to heat the ham through. For a 7-pound ham, that’s roughly 1 hour 30 minutes.
- Start basting. During the last 45–60 minutes, remove the foil. Brush the ham generously with glaze every 10–15 minutes. Rotate the pan if your oven browns unevenly. The surface should become glossy and caramelized.
- Finish under a hot blast (optional). For extra color, switch the oven to 400°F (200°C) for the final 5–8 minutes, or broil briefly. Watch closely—glazes can burn fast.
- Rest before carving. Transfer the ham to a board, tent with foil, and rest for 15–20 minutes. This helps the juices settle and makes slicing easier.
- Make a pan sauce (optional). Pour the roasting juices into a small saucepan. Add a splash of water or orange juice and simmer for 2–3 minutes to loosen. Adjust sweetness or acidity to taste.
- Carve and serve. Slice around the bone into thin, wide pieces. Serve with extra glaze or pan sauce, orange wedges, and maybe a sprinkle of chopped parsley for color.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
