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Honey Glazed Christmas Ham with Spices

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This festive honey glazed Christmas ham is a delightful centerpiece for your holiday table, combining sweet and spicy flavors that will warm your heart. With a caramelized crust and tender meat, it’s sure to impress your family and friends.

Ingredients

Scale
  • 1 Christmas ham (approximately 2–3 kg)
  • 200 g honey
  • 100 g brown sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon grated nutmeg
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 180°C (350°F) to prepare for even cooking of the ham.
  2. In a saucepan, mix the honey, brown sugar, mustard, cinnamon, cloves, ginger, nutmeg, and balsamic vinegar. Heat over medium for about 5 minutes until the mixture is smooth and slightly thickened.
  3. Remove the ham from its packaging and place it in a baking dish. Score the surface in a diamond pattern to allow the glaze to penetrate. Season with salt and pepper to taste.
  4. Using a brush, generously apply the prepared honey glaze to the ham, reserving some for the final glaze.
  5. Place the ham in the oven and bake for about 1 hour and 30 minutes, basting every 30 minutes with the cooking juices and reserved glaze. The internal temperature should reach 70°C (160°F).
  6. During the last 15 minutes of cooking, increase the oven temperature to 200°C (400°F) to achieve a beautiful golden caramelized crust.
  7. Once out of the oven, let the ham rest for 15 minutes. This allows the juices to redistribute, ensuring juicy meat.
  8. Slice the ham and serve it with the remaining glaze on the side. Enjoy this festive delight!

Nutrition

Keywords: To prevent the ham from drying out, cover the baking dish with aluminum foil during the first 60 minutes of cooking. Use a kitchen thermometer to check the internal temperature for perfect doneness without overcooking.

Find it online: https://engosify.com/jambon-de-noel-roti-aux-epices-miel/