Christmas Ham Recipes

A boneless ham is first simmered until tender, then baked and basted with a honey, mustard and brown sugar glaze. The glaze turns crusty and sweet while keeping the ham juicy, making it an easy centrepiece for Christmas dinners with leftovers for sandwiches.

Bone‑in ham baked with a sticky glaze of maple syrup, brown sugar, oranges and holiday spices like cinnamon and allspice. It’s an elegant yet simple recipe producing a moist ham with a subtle maple fragrance that makes a regal holiday centrepiece.

This moist‑heat baked ham finishes with a high‑heat blast and a glaze of brown sugar, maple syrup and fresh orange juice. The glaze caramelises to a burnished crust while keeping the meat juicy, offering an effortless yet flavourful holiday main.

A juicy ham brushed with a glaze of apple cider, maple syrup, brown sugar and warm spices including cinnamon, nutmeg, cloves and allspice. This easy recipe yields slices with a crispy, sticky edge and gentle warmth, making it the star of the table.

A retro bake where a bone‑in ham is cooked in an oven bag with a glaze of maple syrup, orange juice, ginger ale, brown sugar and honey. Pineapple rings and maraschino cherries are pinned to the ham, creating a moist, fruit‑infused showpiece.

This simple baked ham becomes moist and tender inside while the exterior is brushed with a caramelised brown sugar glaze. It’s a no‑fuss dish for special occasions, adding sweet flavour without overpowering the ham.

A bone‑in ham baked in a sweet glaze of honey, brown sugar, butter and orange juice. Scoring the crust allows the glaze to seep in, creating a tender ham with a sticky, flavourful crust that looks impressive but is easy to make.

A classic holiday ham topped with pineapple rings and cherries and coated with a glaze of pineapple juice, mustard, honey and brown sugar. The glaze creates a shiny, sticky finish with balanced sweet and savoury flavours, giving it a nostalgic look.

A bone‑in ham warmed in a slow cooker with a glaze of Dr Pepper (or cola), brown sugar, mustard and vinegar. The slow cooking keeps the ham extra moist while the sweet‑tangy glaze creates a sticky finish, and it frees oven space during holiday cooking.

A bone‑in ham slathered with a glaze of bourbon, maple syrup, dark brown sugar, Dijon mustard, Worcestershire and warm spices. The sweet‑savory glaze infuses the ham with bold flavours while keeping it tender and juicy for a standout main dish.

A pre‑cooked boneless ham wrapped in foil and air‑fried while being basted with a maple‑bourbon glaze. Ready in under an hour, the ham emerges juicy and caramelised, saving oven space and offering easy cleanup with versatile leftovers.

A ham rubbed with a homemade Cajun spice blend of brown sugar, garlic powder, oregano, thyme, paprika, cayenne and lemon peel. The sweet‑spicy rub creates a zesty alternative to traditional honey‑glazed ham, and a drizzle of maple syrup balances the heat.

A festive ham marinated with ginger, garlic, Chinese five‑spice, allspice and spiced rum, then baked with a glaze of dark cherry jam, brown sugar, cherry juice, soy sauce and star anise. Marinating overnight produces a sticky, spiced centrepiece with deep cherry‑rum flavour.