The Heart of the Table
A Christmas ham is more than food. It is a warm, happy centerpiece. It gathers everyone around the table. The smell fills the whole house with joy. Doesn’t that smell amazing?
I think that matters. In our busy world, a shared meal makes us slow down. We talk. We laugh. We make memories. The ham is just the delicious excuse.
A Little Bath for Big Flavor
First, we give the ham a long, sweet bath. This is the brine. It makes the meat juicy and tasty all the way through. My grandson once called it a “ham swimming pool.” I still laugh at that.
Mix brown sugar and salt with hot water. Then add cold water, garlic, and spices. Put the ham in. Let it sit in your fridge. Be patient. Good things take time.
Drawing on the Skin
Now for the fun part. Dry the ham well. Take a sharp knife. Carefully cut a diamond pattern into the skin. Do not cut the meat. Just the fat and skin.
This helps the fat melt away. It makes the skin get crispy later. It also lets our herb paste stick. *Fun fact: This diamond pattern is called “scoring.” It makes the ham look dressed up for its party!
Have you ever tried scoring a ham or roast before? Was it tricky?
The Garlic Hug
Next, we make a paste. Use fresh sage, parsley, and lots of garlic. A food processor makes it easy. It becomes a bright green, smelly paste. In a good way!
Rub it all over the ham. Get it into those diamond cuts. This paste is like a flavor hug. It matters because fresh herbs taste alive. They are not dusty or sad.
The Sweet, Sticky Glaze
While the ham rests, make the glaze. Boil apple cider, brown sugar, and cloves. It will bubble and get thick. It becomes a shiny syrup.
You will brush this on the ham while it cooks. It makes a sweet, sticky crust. The smell of cider and cloves is pure Christmas. What holiday smell makes you the happiest?
The Slow Roast
Start the oven very hot. This gives the skin a good start. Then turn the heat down. Let it roast slow and gentle. Brush with glaze every so often.
Use a thermometer. It tells you when the ham is just right. Then, let it rest under foil. This lets the juices settle. This matters. Rushing ruins good meat.
Carving with Care
Now, the grand finish. Carving can seem scary. But just follow the bone. Slice along it to get big pieces. Then slice those into smaller pieces.
Take your time. Everyone is watching, but that’s okay. They are just excited to eat. What is your favorite part of the big holiday meal? Is it the first slice of ham, or something else?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-in ham with skin (preferably shank end) | 6–8 pound | Rinsed |
| Table salt (for brine) | 2 cups | |
| Brown sugar (for brine) | 3 cups, packed | |
| Garlic cloves (for brine) | 2 heads, cloves separated, lightly crushed and peeled | |
| Bay leaves (for brine) | 10 | |
| Whole black peppercorns (for brine) | ½ cup | Crushed |
| Fresh sage leaves | 1 cup | |
| Fresh parsley leaves | ½ cup | |
| Garlic cloves (for rub) | 8 medium, peeled | |
| Kosher salt (for rub) | 1 tablespoon | Or 1 ½ teaspoons table salt |
| Pepper (for rub) | ½ tablespoon | |
| Olive oil | ¼ cup | |
| Apple cider (for glaze) | 1 cup | |
| Brown sugar (for glaze) | 2 cups, packed | |
| Whole cloves (for glaze) | 5 |
Instructions
Step 1: First, we give our ham a pretty diamond pattern. Use your serrated knife. Cut only through the skin and fat. Be careful not to touch the meat underneath. This helps the flavors get inside. I still laugh at that time I cut too deep!
Step 2: Now, let’s make the brine. In a big bucket, mix hot water, brown sugar, and salt. Stir until it all disappears. Add garlic, bay leaves, pepper, and cold water. Put the ham in this bath. Let it soak in the fridge overnight. (A tip: I use a clean laundry tub for this!).
Step 3: Take the ham out and dry it well. Set it on a rack in a pan. Let it sit on the counter for one hour. This helps it cook evenly. Doesn’t that smell amazing already? What’s your favorite kitchen smell? Share below!
Step 4: Time for the herby rub! Turn your oven to 500 degrees. Blend sage, parsley, garlic, salt, pepper, and oil into a paste. Rub this all over the ham. Your hands will smell wonderful. This paste makes the skin so crispy.
Step 5: Let’s make the shiny glaze. Boil apple cider, brown sugar, and cloves in a pot. Cook until it gets syrupy. It will bubble and smell like Christmas. Let it cool a bit. It will thicken up, just like jam.
Step 6: Roast the ham at 500 degrees for 20 minutes. Then turn the oven down to 350. Cook for about 2 ½ more hours. Brush it with your glaze every 45 minutes. Use a thermometer to check it’s done. Let it rest under foil. The waiting is the hardest part!
Step 7: Finally, carving time! Let the ham rest first. Follow the bone with your knife. Cut off the big boneless pieces. Slice them into half-inch pieces. Serve it warm on a big platter. Everyone will gather round.
Creative Twists
You can make this ham your own. Try a different glaze for fun. Use maple syrup instead of brown sugar. Add a pinch of cinnamon too. Or, mix orange juice into your herb paste. It gives a sunny, bright flavor. You could even use pears instead of apples in the glaze. Just simmer them until soft. Which one would you try first? Comment below!
Serving & Pairing Ideas
This ham deserves great friends on the plate. I love creamy mashed potatoes. They catch the glaze so well. Buttery green beans are perfect too. For a festive touch, add roasted orange slices. They look so cheerful. For a drink, adults might like a glass of apple cider. The non-alcoholic kind is great for everyone. It echoes the glaze’s flavor. Which would you choose tonight?
Keeping Your Holiday Ham Happy
Let’s talk about leftovers. A good ham deserves a good second act. First, let it cool completely. Then, wrap slices tightly in plastic wrap. Store them in the fridge for up to four days. For longer keeping, freeze the slices. Use heavy-duty foil or freezer bags. They will keep for two months.
To reheat, place the slices in a baking dish. Add a splash of broth or water. Cover it tightly with foil. Warm it in a 325-degree oven until it’s steamy. This keeps the meat moist and tender. I once reheated ham without any liquid. It turned out dry as sawdust. We learned our lesson that year!
Why does this matter? Good storage saves your hard work. It also gives you easy meals later. A batch of cooked ham is a gift to your future self. You can make sandwiches, soups, or scrambled eggs. Have you ever tried storing it this way? Share below!
Three Little Ham Hiccups (And How to Fix Them)
Even grandmas run into problems sometimes. Here are three common ones. First, the skin is too tough to score. Just use a very sharp, serrated knife. Take your time and use a gentle sawing motion. I remember when my knife was too dull. It made the job so much harder!
Second, the glaze burns before the ham is done. The oven heat is too high. Always reduce the temperature to 350 degrees after the first 20 minutes. This slow roasting builds deep flavor. Third, the meat seems dry. You likely overcooked it. Use a meat thermometer. Pull it at 145 degrees inside.
Why does fixing these matter? It builds your cooking confidence. You learn how ingredients behave. It also guarantees a juicy, flavorful result for your family. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is! All the ingredients are naturally free of gluten.
Q: Can I make any parts ahead?
A: You can make the brine and glaze a day early. Keep them in the fridge.
Q: What if I don’t have fresh herbs?
A: Use dried. For the rub, use 1/3 cup dried sage and 2 tablespoons dried parsley.
Q: Can I make a smaller ham?
A: Absolutely. Just cut the brine and glaze ingredients in half. Roasting time will be less.
Q: Any optional tips?
A: Save the bone! It makes the most wonderful soup broth. *Fun fact: A ham bone is often called a “soup bean’s best friend.”* Which tip will you try first?
From My Kitchen to Yours
I hope you feel ready to roast your beautiful ham. The smell filling your house will be magical. It is the smell of celebration and care. I love knowing families are gathering around tables everywhere.
Your stories are my favorite part. Tell me all about your holiday table. Have you tried this recipe? Let me know how it turned out for you. I read every comment with a cup of tea in my hand.
Happy cooking!
—Elowen Thorn.
A Perfectly Roasted Christmas Ham
Description
A show-stopping centerpiece for your holiday feast, this perfectly roasted ham features a crispy, diamond-scored skin, a fragrant garlic-herb rub, and a sweet, spiced apple cider glaze.
Ingredients
Roast
Brine
Garlic and Herb Rub
Glaze
Instructions
- Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
- In large (about 16-quart) bucket or stockpot, dissolve brown sugar and salt in 1 gallon hot tap water. Add garlic, bay leaves, black pepper, and 1 gallon cold water. Submerge ham in brine and refrigerate 8 to 24 hours.
- Set large disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine and dry thoroughly with paper towels. Place ham, wide cut-side down, on rack. (If using sirloin end, place ham skin side up.) Let ham stand, uncovered, at room temperature 1 hour.
- Adjust oven rack to lowest position and heat oven to 500 degrees. Process sage, parsley, garlic, salt, pepper, and oil in food processor until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
- Bring cider, brown sugar, and cloves to boil in small nonreactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1⅓ cups, 5 to 7 minutes. (Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.)
- Roast ham at 500 degrees for 20 minutes. Reduce oven temperature to 350 degrees and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150, about 2½ hours longer. Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees, 30 to 40 minutes.
- FOR THE SHANK END: Transfer the ham to a cutting board and carve it lengthwise alongside the bone, following the two dotted lines in the illustration above. Lay the large boneless pieces that you have just carved flat on the cutting board and slice into 1/2-inch pieces. FOR THE SIRLOIN END: Transfer the ham to a cutting board and carve into three pieces around the bones along the dotted lines in the illustration above. Lay the large boneless pieces that you have just carved flat on the cutting board and slice into 1/2-inch pieces.
Notes
- For the brine, ensure the ham is fully submerged. Use a plate or a heavy, food-safe object to weigh it down if necessary. The long resting time after roasting is crucial for juicy, tender meat. Leftover ham makes excellent sandwiches or can be used in soups and casseroles.