Get ready to impress your family and friends with this Traditional Holiday Ham recipe. It's a perfect centerpiece for festive gatherings and brings a sweet, savory, and aromatic flair to your holiday table.
The star of the show is the ham – a 10-12 lb bone-in variety is best for flavor and moisture. Brown sugar adds a rich, caramel-like sweetness to the glaze. Honey provides a floral note and helps the glaze adhere to the ham. Whole cloves are inserted into the ham for a warm, spicy aroma. Apple cider vinegar balances the sweetness with its tartness. Dijon mustard brings a subtle heat and depth, while pineapple juice adds a fruity brightness that complements the ham beautifully.
This ham pairs wonderfully with creamy mashed potatoes and roasted Brussels sprouts. For a fresh contrast, serve with a light arugula salad tossed in a lemon vinaigrette. It also makes fantastic leftovers in sandwiches or added to a breakfast quiche.
Start by preheating your oven to 325°F (165°C). While it warms up, grab a small saucepan and combine your brown sugar, honey, apple cider vinegar, Dijon mustard, and pineapple juice. Stir this mixture over medium heat just until the sugar dissolves, which should only take a few minutes. Then, set it aside to cool slightly.
Next, place your ham in a roasting pan. Take a sharp knife and score the surface of the ham in a diamond pattern. This helps the glaze penetrate and flavor the meat. At the intersections of your cuts, insert a clove. This is a bit of a time-consuming step, but the aromatic payoff is worth it.
Brush your prepared glaze generously over the ham, ensuring you get into all those nooks and crannies. Cover the ham loosely with foil to prevent it from drying out. Slide it into your preheated oven and set a timer for 2.5 to 3 hours. You want the internal temperature to reach 140°F. Every 30 minutes, take the ham out and baste it with more glaze to keep it moist and flavorful.
In the last 30 minutes of cooking, remove the foil. This will allow the ham to brown and caramelize, creating a beautiful crust. Once it’s done, let it rest for about 15 minutes before slicing. This resting period is crucial as it lets the juices redistribute, making for a more succulent bite.
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