Christmas ham represents a tradition stretching back centuries and provides an authentic taste and feel of Christmas past. Long before turkey was the favored meat of the season, hams would be spiced, seasoned, and roasted to decorate the Christmas table and tantalize the taste buds of holiday diners.
Of course, it’s possible to add all sorts of exotic spices and fancy glazes for modern flair, but this vintage Christmas ham is exactly what you would expect, with a rich glaze of brown sugar, pineapple juice, honey, and cloves. It’s simple, straightforward, and absolutely delicious, and served with all the fixings, it makes the perfect centerpiece of any holiday table.
Note that this recipe is made using cured ham. Because the ham contains plenty of salt from the curing process, no additional salt is used in the recipe.
Christmas Ham
Preparation and Cooking Time - 2 hours
Active time - 15 minutes
Inactive time - 1 hour, 45 minutes
Serves eight
Ingredients
2 cups fresh pineapple juice
1 cup fresh orange juice
½ cup light brown sugar
½ cup orange blossom honey (substitute wildflower honey)
One 5-pound boneless cured ham
2 tablespoons whole cloves
Directions
Preheat the oven to 350 degrees Fahrenheit.
Combine the pineapple juice, orange juice, brown sugar, and honey in a saucepan over medium heat and bring the mixture to a boil. Reduce the heat to a simmer and let cook for eight to ten minutes, stirring occasionally with a wooden spoon, until the glaze reduces and begins to thicken. Remove from the heat and set aside.
Place the ham in the base of a roasting tray or tin. Pierce the cloves into the top of the ham at regular intervals. Carefully spoon the glaze over the ham and place the roasting pan in the oven to cook for 1 hour 15 minutes, spooning the glaze over the meat several times during cooking.
Remove the ham from the oven and test the meat for doneness by piercing the ham several times, ensuring the juices run clear. If any pink is seen in the juices, return the ham to the oven to cook another fifteen minutes and test again. When the ham is done, cover the tray with aluminum foil and let the meat rest for a minimum of fifteen minutes.
Uncover the ham and transfer it from the roasting pan to a chopping board. Using a carving fork and knife, slice evenly and carefully and serve warm.