Best Christmas Ham Recipes

CHRISTMAS CHERRY HAM GLAZE

Steps:

• In a medium saucepan combine all ingredients; bring to a light simmer over medium heat.
• Reduce heat to low and simmer stirring for 5 minutes.
• The last 30 minutes of cooking the ham remove from oven and baste with the sauce.
• Continue to cook uncovered for 30 minutes.

JAMIE'S CHRISTMAS JERK HAM

Steps:

• Preheat the oven to 180/350 degrees/gas 4. Put the ham in a large roasting pan with all of the poaching ingredients. Add water until it comes halfway up the side of the pan. Cover the ham with tinfoil ( making a tent over the ham to allow the steam to circulate).
• Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
• While your ham poaches add the bay leaves and the dry spices to a food processor with the garlic cloves. Whizz it to form a paste then add the onions and chillies and whizz again.Pour in the rum and malt vinegar and keep whizzing while adding the thyme. Once it has a nice loose consistency the marinade is ready.
• When the ham has had it's 30 mins out of the oven, transfer it to a roasting tray and let it cool down a bit. While it's still warm, put your hand underneath the skin and gently pull it away from the meat, leaving a bit of the fat underneath attached. Then with a sharp knife, score the ham by lightly making diagonal cuts across the leg.
• Spoon the marinade over the pork (using the back of a spoon,it's hot stuff!) and into the scored fat. If you want to use your hands to rub it in PLEASE wear gloves!
• You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
• Pour a small glass of water into the bottom of the roasting tray and put the ham into the preheated oven for 2 hours (350/180 degrees). Try to baste it every 30 mins or so to get it good and dark.
• After the two hours are up, scrape a bit of the marinade off with a spatula ans spoon about 3/4 jar of marmalade over it and a good swig of rum on top. Smear this mixture all over the ham and let it drip down the sides too. Spoon the juices off the bottom of the pan back over the ham and put it back in the oven for another 30 minutes, basting every 5-7 minutes to build up the crust.
• When it's lovely and dark, it's done!

CHRISTMAS HAM WITH STICKY GINGER GLAZE

Steps:

• Preheat the oven to fan 160C/ conventional 180C/gas 4. Weigh the ham and calculate the cooking time at 25 minutes per 500g. Scatter the onion, ginger, thyme and cloves over the base of a large, deep roasting tin. Put the soaked ham on top and add water to 3-5cm deep. Cover the whole ham and tin with two or three layers of foil (making a tent over the ham to allow the steam to circulate), sealing the foil around the edges of the tin. Bake for 1½ hours, then reduce the oven to fan 140C/conventional 160C/gas 3 for the remaining 2 hours 40 minutes of the cooking time. When the ham is cooked, remove it from the oven. Leave to rest for 30 minutes.
• Now make the glaze. Put the sugar and 100ml/3½⁄2fl oz water in a medium pan. Heat gently until the sugar melts, add the fresh ginger and simmer for 3-4 minutes. Add the kumquats and cook for a few more minutes, just until they soften. Scoop out and reserve the kumquats, discard the ginger and add the stem ginger strips. Bring to the boil, then turn down the heat and let the mixture bubble for 3-5 minutes until thick and reduced by just under half. Remove from the heat and set aside.
• Line a clean roasting tin with foil and oil it. Unwrap the ham and put it in the foil-lined tin. Cut off the skin, leaving a layer of fat all over. Using a sharp knife, score the fat into a diamond criss-cross pattern. Turn up the oven to fan 200C/conventional 220C/gas 7.
• Rub ground ginger over ham, then brush over all but a couple of spoonfuls of the glaze, distributing stem ginger strips. Scatter over kumquat slices, studding cloves through some to secure. Drizzle over remaining glaze. Roast for another 20 minutes or until golden and sticky and kumquats start to colour. Serve garnished with halved kumquats and sprigs of bay leaves. If serving hot, allow to rest for 15-20 minutes before carving.

USING THE CHRISTMAS HAM BONE, MAKES YOU FEEL GOOD POTATO SOUP

Steps:

• Place first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
• While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the Half n Half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
• When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.
• There has been no salt added to this point. You may add salt, pepper, garlic, herbs or seasonings to your taste.

CHRISTMAS HAM WITH RASPBERRY MUSTARD

Steps:

• Preheat the oven to 325 degrees F. Mix together the preserves and mustard in a small bowl and set aside.
• Score the surface of the ham in a diamond pattern, about 1/8 inch deep. Bake according to the package instructions, 2 1/2 hours or longer. About 30 minutes before the cooking time is up, remove the ham from the oven and brush the glaze onto it. Cook until it's nice and glossy. Repeat with another layer of glaze if desired.
• Serve the remaining glaze in a dish alongside the ham.

CHRISTMAS HAM WRAPPED IN PUFF PASTRY

Steps:

• For the ham: Arrange 2 oven racks in the middle and bottom third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Put the ham cut-side down in the middle of one.
• Lay 1 sheet of puff pastry on a clean work surface and brush lightly with egg wash. Layer a second sheet on top and brush with egg wash. Repeat with the remaining sheets but do not brush egg wash on the top sheet. Roll the pastry with a rolling pin so it is 3 inches longer than the length of your ham and wide enough to drape over the ham completely. Cut off the extra 3 inches of pastry and set aside. Using a long sharp knife, score the pastry diagonally one way and then the other to form a diamond pattern, cutting halfway through the pastry layers.
• Drape the pastry over the ham, pulling it gently to cover. Trim the excess pastry on the corners and set aside with the 3-inch-wide strip. Brush the wrapped ham with egg wash and bake on the middle rack until the pastry is golden and the ham is hot through (about 140 degrees F), about 2 hours.
• For the pineapple top: Meanwhile, cut the 3-inch-wide pastry strip in half lengthwise on the diagonal so you have 2 long triangles. Cut the other pastry scraps into long thin triangles of various sizes. Transfer to the second prepared baking sheet, brush with egg wash and bake on the bottom rack until golden, rotating front to back half way through, about 30 minutes.
• Combine the pineapple, sugar, cloves and vinegar in a medium saucepan. Bring to a boil and then reduce to a simmer and cook until reduced and slightly thickened, about 20 minutes. Combine the cornstarch with 1/4 cup water in a small bowl and mix until smooth. Stir the cornstarch mixture into the pineapple sauce, bring back to a boil and cook, stirring, until thickened, about 2 minutes. Remove the cloves. Transfer the sauce to a small bowl and top with the cherries.
• Put the ham on a serving platter and arrange the baked triangles at the top of the ham in the shape of a pineapple crown. Serve with the pineapple sauce.

CHRISTMAS HAM GLAZE

Steps:

• Whisk beer, brown sugar, Dijon mustard, orange juice concentrate, and cloves in a bowl until sugar has dissolved.

GRANDMAG'S BAKED CHRISTMAS HAM

Steps:

• Wash ham throughly.
• Cut diagional criss crossed lines one inch apart, one inch deep.
• When you are finished the cut lines should look diamond shape.
• This has to be done all around the whole ham.
• Insert whole clove in each crossed section.
• Try to push the clove down at least an inch into the meat.
• Bake one hour covered, in very deep baking pan, at 275 degrees.
• This is where my GrannyN would have the ham in a paper bag.
• Drain off fat.
• Bake another hour covered at 275 degrees.
• Drain off fat.
• Let ham sit uncovered while you warm the honey.
• Pour honey over the ham, and cook uncovered for an hour at 300 degrees.
• Remove from oven and drain.
• Let sit until cool to touch, about 30 minutes.
• The ham top should be a little sticky.
• If not it's ok.
• When cool, using your hands, pack brown sugar all over the top and sides of ham.
• Pushing the sugar in the cut slices.
• Push tooth picks through the cherries.
• Place pineapple rings on top of ham using toothpick with cherries to hold in place.
• Insert meat thermometer.
• Mix together pineapple juice and cherry juice.
• Divide.
• Pour half of mixture in bottom of pan.
• Cover, and bake for 2 hours at 350 degrees.
• Check doneness.
• Usually at this point the ham is usually done.
• Last 30 minutes, Uncover and pour remainder of pineapple juice on top.

CHRISTMAS HAM WITH MUSTARD MOLASSES GLAZE AND BREADCRUMB CRUST

Steps:

• Preheat oven to 350. Whisk spicy brown mustard, mild flavored molasses and ground cloves in small bowl to blend. Trim rind and excess fat from ham, leaving 1/4" thick layer of fat. Using sharp knife, score top of ham in 1/3" deep diamond pattern. Place ham on rack set in large roasting pan. Bake ham 45 minutes. Brush 1/3 mustard glaze over ham. Bake 15 minutes. Brush with another 1/3 of glaze. Cover ham loosely with foil; bake 30 minutes. Uncover; brush remaining glaze over. Press breadcrumbs onto glaze on ham. Increase oven temperature to 450. Bake ham uncovered until breadcrumbs are golden, about 20-25 minutes. Transfer to platter. Serve warm or let stand up to 2 hours at room temperature.

WORLDS BEST LEFTOVER CHRISTMAS HAM RECIPE!

Steps:

• Put the sliced ham on a plate.
• Then arrange sliced tomatoes and slices of mozzarella on plate next to the ham, overlapping the tomato slices with the mozzarella slices.
• Tuck fresh basil leaves in between the slices of tomato and mozzarella, tucked in randomly here and there.
• Make dressing: in a screw top jar, combine olive oil, balsamic vinegar, and salt and pepper to taste, put lid on and shake jar till mixed well.
• (You can put some salt and pepper on the tomato and mozzarella salad now too if you like).
• Pour the delicious dressing all over the ham AND all over the tomato and mozzarella salad.
• Serve with crusty white bread rolls, to mop up all the delicious juices. Yum!

CHRISTMAS HONEY PRALINE HAM

Steps:

• Preheat oven to 325°F Wash the ham under cold water then pat dry with paper towel. With a sharp knife, score the surface with shallow diagonal cuts, making diamond shapes in a checkerboard pattern at one-inch intervals. Insert the cloves into diamonds.
• In a saucepan over medium heat, combine the praline sauce, honey, salt and pepper and heat until the syrup is thin and runny. Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute.
• In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and cherries on ham and secure with tooth picks. Place back in oven, uncovered for 30 to 45 min or until a meat thermometer reads 140°F; periodically ladling drippings back over ham every 7 minute.
• Remove ham from oven and let rest covered for 15 min, basting periodically to keep outside moist before slicing.

CHRISTMAS HAM (JOULUKINKKU)

Steps:

• Preheat oven to 100 - 125°C.
• Rinse ham with cold water and pat dry.
• Put in a roasting bag and cut a small hole on top of the bag. Push a roasting thermometer into the thickest part of the ham.
• Put the ham on the rack in the oven (or a cookie sheet with sides, if you prefer. IF the roasting bag leaks, you may have a big mess in your oven without the sheet!).
• Bake until the thermometer shows the internal temperature of the ham to be 75-80 C (juicy - well done). It will take about 45 - 55 minutes/1 kg (2 lbs).
• Remove the bag carefully: save some of the pan juice for making gravy. Remove the net (if there is one!), skin and as much of the fat as you like.
• Let ham sit for a few hours or to cool completely before coating.
• Preheat oven to 225°C.
• Mix mustard and honey and coat the ham with the mixture. Press dry breadcrumbs on the coating.
• Bake for about 10 minutes or until browned.
• Decorate the surface of the ham with cloves.
• Serve with gravy, boiled potatoes, root vegetable casseroles and boiled prunes.

CHRISTMAS HAM W/ FRESH CRANBERRY-ORANGE GLAZE

Steps:

• 1. Heat oven to 275.Place ham, flat side down in roasting pan. Cover lightly w/ foil and bake 1-1/2 hours.
• 2. In medium sized pot, over medium heat, combine cranberries, honey, orange juice, orange zest, cloves and cinnamon. Cook on medium, stirring occasionally until cranberries start to sound like they're "popping."
• 3. Cover pot, remove from heat and let cool. Remove ham from oven. Increase oven heat to 425. Make sure glaze is cool enough to handle w/ hands, ( this is the easiest way to do this, ) using your hands, spread the glaze all over the ham, including top and sides. If using the pineapple slices, place them on top of ham. Sprinkle the brown sugar all over ham. Place ham back in oven and cook, uncovered for another 15-20 minutes or until the brown sugar has melted and formed a nice crust. Take the ham out of oven and let sit for 10 minutes.

CHRISTMAS HAM IN THE SLOW COOKER

Steps:

• Use a 6-quart slow cooker. Unwrap the ham, and discard the flavor packet. Place the ham into your insert (flat side down).
• In a small mixing bowl, combine the honey, mustard, ginger, cloves, and cinnamon. Smear this paste evenly all over the ham. You can even do this the day before, if you'd like, to let the flavors meld, although it isn't necessary.
• Pour the juice and add the last little bit with the pulp into the sauce bowl and swirl it around to get all of the "good stuff" out of the bowl. Pour ginger ale evenly over the top. Cover, and cook on low for 6-8 hours, or on high for about 3 hours. (If using using spiral cut ham without the bone, it's better to cook it no more than 6 hours).
• Your ham can sit in the slow cooker for quite a while on the warm setting before carving, or you can take it out, carve it into pieces, then return it to the pot to stay warm in the yummy sauce until you and your guests are ready to eat.

MARK'S MARMALADE CHRISTMAS HAM

Steps:

• Preheat the oven to 200°C (180°C fan/400°F/gas mark 6).
• Rinse the gammon in cold water. Pour the cider into a roasting pan, then top up with boiling water to a depth of about 3cm (1in). Place the gammon on a rack that sits above the surface of the liquid, making sure the liquid isn't touching the meat. Wrap a large piece of foil loosely over the meat like a tent, ensuring there is an airtight seal around the edges of the pan but that it doesn't touch the meat (creating a sort of steam balloon around the gammon).
• Bake in the middle of the oven for 50-55 minutes per 1kg (2lb 4oz) of meat. Remove from the oven, remove the foil and rest until cool enough to handle. Snip off the string and use a very sharp knife to slice off the tougher skin without removing any of the fat. Score a criss-cross pattern into the fat at 2cm (¾in) intervals. In a small bowl, mix together the marmalade, honey, mustard and orange juice and generously cover the scored fat with the mixture. Push the cloves, if using, into the scored fat in an intermittent fashion.
• Return the gammon to the oven and bake uncovered for a further 25 minutes or until the glaze is golden. Rest the meat for at least 1 hour before slicing. You can make this a few days ahead of Christmas to lighten the cooking prep on the day-it will keep in the fridge for up to 1-2 weeks.

CHRISTMAS HAM WRAPPED IN PUFF PASTRY

Steps:

• For the ham: Arrange 2 oven racks in the middle and bottom third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Put the ham cut-side down in the middle of one.Lay 1 sheet of puff pastry on a clean work surface and brush lightly with egg wash. Layer a second sheet on top and brush with egg wash. Repeat with the remaining sheets but do not brush egg wash on the top sheet. Roll the pastry with a rolling pin so it is 3 inches longer than the length of your ham and wide enough to drape over the ham completely. Cut off the extra 3 inches of pastry and set aside. Using a long sharp knife, score the pastry diagonally one way and then the other to form a diamond pattern, cutting halfway through the pastry layers.Drape the pastry over the ham, pulling it gently to cover. Trim the excess pastry on the corners and set aside with the 3-inch-wide strip. Brush the wrapped ham with egg wash and bake on the middle rack until the pastry is golden and the ham is hot through (about 140 degrees F), about 2 hours.For the pineapple top: Meanwhile, cut the 3-inch-wide pastry strip in half lengthwise on the diagonal so you have 2 long triangles. Cut the other pastry scraps into long thin triangles of various sizes. Transfer to the second prepared baking sheet, brush with egg wash and bake on the bottom rack until golden, rotating front to back half way through, about 30 minutes.Combine the pineapple, sugar, cloves and vinegar in a medium saucepan. Bring to a boil and then reduce to a simmer and cook until reduced and slightly thickened, about 20 minutes. Combine the cornstarch with 1/4 cup water in a small bowl and mix until smooth. Stir the cornstarch mixture into the pineapple sauce, bring back to a boil and cook, stirring, until thickened, about 2 minutes. Remove the cloves. Transfer the sauce to a small bowl and top with the cherries.Put the ham on a serving platter and arrange the baked triangles at the top of the ham in the shape of a pineapple crown. Serve with the pineapple sauce.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CHRISTMAS CAROL HAM

Steps:

• Place ham slices in a 3-qt. slow cooker. In a small bowl, combine the brown sugar, pineapple juice, vinegar and mustard; pour over ham. Cover and cook on low for 2-3 hours or until heated through.

SWEDISH CHRISTMAS HAM (JULSKINKA)

Steps:

• Combine 1 cup salt, 1/4 cup sugar, and 1/2 tablespoon of saltpeter. Massage this mixture all over the ham, coating the entire surface well.
• Place the ham in a food-safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally. (In the old days, a wooden or stone container would be used; I use a large bucket lined with an extra large zip top bag.).
• On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool.
• Pour the brine over the ham- it should be completely covered.
• ***If you don't have enough to cover, make more brine, using 1/2 cup salt and 1 tablespoon sugar for each quart of water. The amount you need will vary depending on the size of the ham and the size of the container you use.
• Cover the container, put it in a cool place, and leave for 10 days.
• After it has sat for 10 days, remove from the brine, and wipe well.
• Place fat side up in a pot of boiling water, covering the ham completely.
• Bring the water back to a boil, add the bay leaves, peppercorns and allspice berries, and cover.
• Simmer for 3 hours, or until tender.
• Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat. Place back in the water, and let cool.
• Preheat the oven to 350°F.
• Combine the egg white, mustard powder and sugar.
• Remove the ham from the water, pat dry, and coat with the egg white mixture.
• Sprinkle with the bread crumbs, patting them to ensure they stick to the egg coating.
• Place in the oven, and let bake until the bread crumbs are golden brown.
• Let cool completely, and slice to serve.

PAM'S CHRISTMAS HAM

Steps:

• 1. Make the glaze. See recipe and ingredients above.
• 2. Place the ham on double sheet of heavy duty foil, place in a large roaster, and pour and brush about half the glaze over the ham. Fold foil over ham and seal well by folding over several times. Check your label on the ham for approximate "cooking/heating" time and oven temperature. ( I remember my temp as 325 and I think it took 2 or 3 hours)
• 3. Remove roaster from oven about 45 minutes before the ham is completely baked, open and fold back foil. Decorate with pineapple and cherries. Spoon the rest of the glaze over the fruit and return to oven to warm and brown the fruit. Serve.

CHRISTMAS HAM

Steps:

• Place ham into a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer ham for 1 to 2 hours. Cut away and discard any rind and visible fat.
• Preheat oven to 325 degrees F (165 degrees C).
• Score the ham in a diamond pattern and place into a roasting pan. Stir Dijon mustard and brown sugar in a bowl until thoroughly combined; brush mustard mixture onto the ham. Press a whole clove into the center of each scored diamond shape. Pour peach nectar into the roasting pan. Combine pineapple and maraschino liquid in a small bowl.
• Bake ham in the preheated oven for 3 hours, basting frequently with the pineapple juice mixture and peach nectar.
• Arrange pineapple rings over the ham and secure with toothpicks. Secure a maraschino cherry in the center of each pineapple ring with a toothpick.
• Bake ham until browned, tender, and fragrant, 1 to 2 more hours, basting ham and fruit frequently with pineapple juice mixture and pan juices.