Holidays, Your Way | Ham

Thin, tender slices of glazed ham tumble onto a gleaming serving platter as a whetstone-sharpened knife glides through the oven-fresh meat. Your guests watch, transfixed, as you adjust the carving fork to render yet more of this mouth-watering feast into luxurious cuts. Like your guests, your also looking forward to sinking your tines into this holiday classic—but what are the best ways to prepare this sweet centerpiece?

First: find a superb wheat-free, 8 pound spiral ham.This recipe is designed for all kinds of honey, so use whatever variety you prefer: once the baking is done and the meat is ready, the glaze’s dark amber shimmer is irresistible. Serve with sides of candied yams, roasted asparagus, and unvarnished joy.

Honey Glazed Spiral Ham

Prep

10 min

Oven

325ºF

Cook

3 hrs

Print

Serves 10

INGREDIENTS

8 lb spiral ham
1 cup brown sugar
1/2 tsp cinnamon
1 tsp nutmeg
1/2 cup butter
1/4 cup honey
1/4 cup apple cider

DIRECTIONS

Preheat oven to 325°F.
Create the glaze by adding honey, apple cider, nutmeg, brown sugar, and cinnamon to a saucepan on medium heat. Bring to a simmer and cook until the glaze is syrupy (roughly 5 minutes).

Situate the ham in a large roasting pan and pour half of the glaze onto it. Cover with foil. Bake for 2.5 hours.

Pour the rest of the glaze onto the meat.

Nudge the oven up to 400°F and remove the foil from the ham. Bake until the glaze is caramelized (roughly 15 to 20 minutes).

Remove the ham from the oven, set it aside for 10 minutes, and serve.

Up the savory stakes by adding maraschino cherries, pineapple slices, and delicate knife artistry to your hammy centerpiece. Just don’t forget to remove the toothpicks!

Ham with Cherries and Pineapples

Prep

20 min

Oven

350ºF

Cook

2 hrs

Print

Serves 10+

INGREDIENTS

12 lb bone-in ham
1 cup ginger ale
1/2 cup honey
1 cup orange juice
1 cup maple syrup
10 oz jar maraschino cherries
15 oz can pineapple slices or fresh pineapple
1/2 cup brown sugar

DIRECTIONS

Preheat oven to 350°F.

In a separate bowl, create the juice by mixing the ginger ale, honey, orange juice, maple syrup, and brown sugar. Stir in the cherry juice from the jar (while adding half of its contents).

Using a sharpened knife, carefully cut a diamond pattern into the top layer of the ham, approximately 1/4 inch deep.

Put the ham in an oven bag. Pour the juice over the diamond pattern, making sure any excess juice is retained in the bag.

Affix the pineapples to the ham with toothpicks, then affix the remaining cherries in the center of the pineapples.

Close up the bag. Puncture it a few times for ventilation. Place this in a roasting pan.

Bake for 2 hours, or until the ham’s internal temperature is 160°F.

Remove from the oven and set aside for 10 minutes. Carve and serve.

While our holiday hams are often sweet, rarely are they spicy, which makes this orange-zest, red-pepper flakes, and Dijon mustard-based blend such a stand-out. Ladle, bake, and caramelize as you would with a classic ham recipe, but be prepared for an eye-popping (and compliment-garnering) showstopper.

Spicy Citrus Ham

Prep

15 min

Oven

325ºF

Cook

1.5-2 hrs

Print

Serves 10+

INGREDIENTS

8 lb spiral ham
1/2 tsp salt
2/3 cup sugar
1/2 tsp chipotle powder
1 tsp ground cinnamon
1.5 tbsp cornstarch
2 tsp Dijon mustard
1 tsp orange zest
2 cups orange juice
1/4 tsp ground clove
1 tsp red pepper flakes

DIRECTIONS

Preheat oven to 325°F.

Create the sauce by mixing the cornstarch, salt, cinnamon, ground clove, orange juice, zest, chipotle powder, red pepper flakes, and Dijon mustard in a saucepan over high heat. Stir until thickened and set aside.

Place the room temperature ham into a roasting pan and cover it with half of the sauce. Add water to the pan under a roasting rack and cover the ham with foil. Bake for 1.5 to 2 hours. The internal temperature should be 110°F.

Remove the ham from the oven and adjust the temperature to 400°F.

Remove the foil and add the remainder of the sauce. Bake for another 15 minutes or until the exterior is crunchy.

Serve and enjoy!