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Your Stress-Free Centerpiece
There’s a reason ham is a classic holiday main dish. It’s the kind of centerpiece that brings everyone to the table, and this Christmas Ham recipe will make sure your holiday meal is one to remember! Whether you’re a seasoned cook or a kitchen newbie, this recipe is designed to be simple, stress-free, and absolutely delicious.
This recipe delivers a perfectly glazed, juicy ham that will have your guests asking for your secret. The sweet and savory glaze, made with pineapple, honey, and a hint of cloves, coats every slice, ensuring a BURST of flavor in every single bite. The best part? The ham is already pre-sliced, so serving is a breeze!
So, get ready to fill your home with the warm, inviting scent of a Christmas feast. With just a few simple steps, you can create a show-stopping meal that looks and tastes like you spent all day in the kitchen (we won’t tell anyone you didn’t!).
Why we think you’ll love it:
- Simple Steps. This recipe is perfect for both experienced cooks and beginners, as it is easy to follow.
- Unique. With pineapple and cherry ornaments, this ham makes a beautiful and delicious holiday centerpiece.
- Leftovers. Use leftover ham for sandwiches, salads, and other meals.
Christmas Ham Ingredients
- Pineapple slices in juice, divided (20-ounce can)- Adds tropical sweetness and makes the glaze juicy, also resembles Christmas tree ornaments.
- Honey (½ cup)- Helps caramelize the glaze with a warm, golden flavor. You may also use maple syrup, but the flavor will be altered.
- Brown sugar (½ cup)- Deepens the sweetness and creates a sticky, rich coating. We used light brown sugar, but dark brown sugar works too.
- Cloves (½ teaspoon)- Adds a subtle warm spice that pairs beautifully with ham.
- Cornstarch (1 tablespoon)- Thickens the glaze into a syrup that clings to the ham.
- Water (1 tablespoon)- Used to turn the cornstarch from powder form to liquid.
- Maraschino cherries (10-ounce jar)- Classic garnish that adds color and extra sweetness.
- Fully-cooked, bone-in spiral ham (12-pound ham)- The star of the dish—juicy, smoky, and tender. A spiral ham is ideal for this recipe because its pre-cut slices allow the glaze to penetrate every piece, resulting in a more flavorful and moist ham. The pre-sliced nature also makes it very easy to serve after cooking, eliminating the need for carving.
- Wooden toothpicks (1 box round)- Keeps the pineapple and cherries in place while baking.
How to Make Christmas Ham
PREP. Preheat the oven to 350°F. Line a large baking dish with foil that hangs off the edges about 10 inches on two sides.
GLAZE. Drain juice from the can of pineapple rings (a little less than 1 cup of juice), and add to a medium saucepan over medium-low heat, along with honey, brown sugar, and cloves. Bring to a boil.
THICKEN. While the mixture is heating up, make your cornstarch slurry by mixing together the cornstarch and water in a small bowl until there are no more chunks. Once the mixture is boiling, add the pineapple mixture and cook for a few minutes until thickened to the consistency of a syrup. Remove from heat and let sit for 5 minutes.
BASTE. Place ham in the prepared foil-lined baking dish. Baste the ham on all sides (even going in between slices, if possible) with the syrup.
STUD. Then, add pineapple slices on top of the ham using toothpicks. Place cherries into the centers of each ring and secure with toothpicks. Re-baste the top of the ham where the pineapple rings are with the syrup mixture. There should be a little syrup left over – do not discard, but set aside.
BAKE. Wrap the foil in the pan up over the top of the ham, and pinch together at the top and push up on the sides. Foil should be around the ham but not pressed up against it. Bake for 2 hours and 45 minutes or until the internal temperature is 140 degrees.
RE-BASTE. Baste again with the last of the syrup right after removing from the oven, and let stand for 10 minutes before cutting off spiral slices and serving.
Kristyn’s Recipe Tips
- Don’t skip the foil tent. It keeps the ham moist while baking.
- Be sure to buy a fully cooked bone-in spiral cut ham and not a compressed dinner ham. If the ham is frozen, allow 4 to 6 hours per pound to thaw in the fridge.
- Baste generously. Make sure to get syrup in between the spiral slices so every bite is flavorful.
- Use leftover ham to make anything from quiche to soup to sliders.
Christmas Ham Recipe
Ingredients
- 1 (20-ounce) can pineapple slices in juice, divided
- ½ cup honey
- ½ cup brown sugar
- ½ teaspoon cloves
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (10-ounce) jar maraschino cherries
- 1 (12-pound) fully-cooked, bone-in spiral ham
- 1 box round wooden toothpicks
Instructions
- Preheat the oven to 350°F. Line a large baking dish with foil that hangs off the edges about 10 inches on two sides.
- Drain juice from pineapple rings can (a little less than 1 cup of juice), and add to a medium saucepan over medium-low heat, along with honey, brown sugar and cloves. Bring to a boil.
- While mixture is heating up, make your cornstarch slurry, by mixing together the cornstarch and water in a small bowl until there are no more chunks. Once mixture is boiling, add to the pineapple mixture and cook for a few minutes until thickened to the consistency of a syrup. Remove from heat and let sit for 5 minutes.
- Place ham in the prepared foil-lined baking dish. Baste the ham on all sides (even going in between slices, if possible) with the syrup. Then, add pineapple slices on top of the ham using toothpicks. Place cherries into the centers of each ring and secure with toothpicks. Re-baste the top of the ham where the pineapple rings are with the syrup mixture. There should be a little syrup left over – do not discard, but set aside.
- Wrap the foil in the pan up over the top of the ham and pinch together at the top and push up on the sides. Foil should be around the ham but not pressed up against it.
- Bake for 2 hours and 45 minutes or until the internal temperature is 140 degrees.
- Re-baste with the last of the syrup right after removing from the oven, and let stand for 10 minutes before cutting off spiral slices and serving.
Notes
- Don’t skip the foil tent. It keeps the ham moist while baking.
- Be sure to buy a fully cooked bone-in spiral cut ham and not a compressed dinner ham. If the ham is frozen, allow 4 to 6 hours per pound to thaw in the fridge.
- Baste generously. Make sure to get syrup in between the spiral slices so every bite is flavorful.
- Use leftover ham to make anything from quiche to soup to sliders.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You “cook” an already-cooked ham to heat it to a warm, enjoyable serving temperature and to infuse it with a delicious glaze. The heat allows the glaze to melt and caramelize, adding a flavorful crust that significantly improves both taste and texture.
In cooking, “stud” means to insert or attach something small into a larger food item. Traditionally, people say things like “stud the ham with cloves”. In this case, you will stud the pineapple and cherries.
Place the ham in an airtight container or wrap it tightly in a resealable plastic bag or foil and store in the refrigerator for 3-5 days or freeze for 1-2 months.
Complete the Meal
Christmas Sides
Dinner Rolls Recipe
2 hrs 40 mins
Christmas Salad
10 mins
Best Mashed Potatoes
35 mins
Sauteed Green Beans
12 mins
Holiday Main Dishes
Crockpot Ham
3 hrs 40 mins
Easy Prime Rib Recipe
3 hrs 35 mins
Instant Pot Ham
20 mins
Roast Chicken Recipe
1 hr 30 mins
