Every holiday season, the kitchen becomes the heart of celebration where delicious feasts are prepared to delight family and friends. At the center of these festive gatherings, the Christmas ham stands out as a traditional and iconic dish. While the classic honey-glazed ham remains a timeless favorite, exploring different ham recipes can add an exciting twist to your Christmas dinner. Here are five festive ham recipes that will impress your guests with their unique flavors and presentation.
1. Maple and Mustard Glazed Ham
Start with a pre-cooked ham, ensuring it’s fully thawed if frozen. Here’s how to give it a delectable twist:
- Preheat Oven: Heat your oven to 160°C (320°F).
- Glaze Preparation: Combine:
- 1 cup of maple syrup
- ½ cup of Dijon mustard
- 2 tablespoons of apple cider vinegar
- Ham Scoring: Score the skin in a diamond pattern, being careful not to cut too deeply into the meat.
- Glazing: Brush the glaze all over the ham, ensuring the scores are well coated.
- Baking: Bake the ham, basting occasionally with the glaze. Aim for an internal temperature of 60°C (140°F).
- Resting: Let the ham rest for 15 minutes before slicing.
🎄 Note: For a deeper flavor, stud the ham with cloves before baking.
2. Spiced Orange Glaze Ham
The zesty and aromatic notes of this glaze make for a refreshing take on traditional ham:
- Glaze Ingredients: Mix:
- Juice and zest of 2 oranges
- 1 cup of brown sugar
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of ground cloves
- Cooking: Follow the steps as above, substituting this spice-infused glaze for the maple mustard.
- Note: Add a splash of Grand Marnier to the glaze for an adult twist.
3. Pineapple and Brown Sugar Ham
This recipe brings a tropical vibe to your holiday table:
- Pineapple Prep: Slice a pineapple and use the rings to adorn the ham. Secure with toothpicks if necessary.
- Glaze:
- 1 cup of pineapple juice
- 1 cup of brown sugar
- ¼ cup of Dijon mustard
- A pinch of ground ginger
- Baking: Baste with the glaze during the cooking process to caramelize the pineapple.
- Resting: Allow the ham to rest before slicing and serving with the pineapple slices.
🌺 Note: Serve with a side of pineapple salsa for an extra touch.
4. Bourbon Glazed Ham
For those who appreciate the depth of bourbon:
- Glaze Mix:
- 1 cup of bourbon
- 1 cup of honey
- ½ cup of brown sugar
- 1 tablespoon of Worcestershire sauce
- Preparation: Simmer the glaze until reduced by half, then glaze the ham before baking.
- Baking: Use the standard baking process, but keep in mind the alcohol content may alter cooking time slightly.
5. Cranberry and Rosemary Ham
A perfect balance of sweet, tart, and aromatic:
- Glaze:
- 1 cup of cranberry sauce
- ¼ cup of orange juice
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of finely chopped fresh rosemary
- Decoration: Scatter a few whole cranberries and rosemary sprigs around the ham for an elegant presentation.
From the smoky depth of bourbon to the tropical sweetness of pineapple, these ham recipes bring a diverse range of flavors to your Christmas table. Each glaze, while easy to prepare, adds a unique touch that complements the rich flavor of the ham. Whether you choose to impress with the refined taste of Spiced Orange or the festive allure of Cranberry and Rosemary, your guests are in for a treat. So, pick a recipe or two and let your culinary creativity shine this holiday season, creating memories and delighting palates with each slice of your beautifully prepared Christmas ham.
Can I prepare the glaze in advance?
+
Yes, you can make the glaze a day in advance. Just store it in an airtight container in the refrigerator. Bring it to room temperature before glazing the ham.
What type of ham is best for glazing?
+
Spiral-cut hams are ideal because the glaze can penetrate deeper into the meat. However, whole or half hams work well too as long as they are scored.
How do I reheat leftover ham?
+
Reheat slices in a microwave or oven at a low temperature to prevent drying out. Cover with foil to keep it moist, and you might add a bit of water or stock to the dish.
