The Ultimate Christmas Honey Glazed Ham: A Festive Centerpiece
Welcome to the Christmas kitchen at Sharp Blades! Make a stunning and surprisingly easy Honey Glazed Ham to add flair to your festive table this Christmas. Using the correct instruments is just as important to a flawless presentation as the recipe. Every bite is a celebration thanks to thin, delicate slices made with a sharp, dependable carving knife from Sharp Blades. A crowd-pleaser for your holiday feast, this recipe produces a juicy, flavourful gammon with a sticky-sweet glaze and aromatic spices.
Utensils from Sharp Blades:
10-12 Inch Carving Knife: For smooth, clean slices.
Chef's Knife: For chopping fruits and scoring the ham.
Roasting Pan with Rack: Allows heat to circulate.
Basting Brush: For applying the glaze.
Meat Thermometer: To ensure perfect doneness.
Sharp Paring Knife: For intricate scoring and clove insertion.
Preparation and Cooking Time:
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes (approx. 15-18 minutes per pound)
Glazing Time: 30 minutes
Resting Time: 20 minutes
Total Time: 3 hours 40 minutes
Ingredients:
1 (8-10 lb) fully cooked, bone-in ham
1 cup honey
1/2 cup dark brown sugar
1/4 cup Dijon mustard
1/4 cup orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 orange, sliced
Whole cloves for studding (about 20-30)
Comprehensive, Step-by-Step Guide
Get the ham ready:
Set the oven temperature to 325°F, or 165°C.
Put the gammon on a rack in the roasting pan, flat side down.
Make 1/4-inch deep cuts in a 1-inch diamond pattern in the ham fat using your Sharp Blades paring knife.
Put a whole clove in the middle of each diamond.
First Baking:
Fill the roasting pan's bottom with two cups of water.
Tightly wrap the ham with aluminium foil.
Bake for 1 hour and 45 minutes, or 12 to 15 minutes for each pound.
In a small saucepan:
Mix together honey, brown sugar, Dijon mustard, orange juice, apple cider vinegar, ground cinnamon and ground cloves to make the glaze while the ham bakes.
Stirring, simmer over medium heat for 8 to 10 minutes, or until slightly thickened. Take off the heat.
To glaze the gammon:
Take it out of the oven and raise the temperature to 425°F (220°C).
Remove the foil with caution. Apply around half of the glaze to the ham using your basting brush.
Place the orange slices on top of and around the ham.
Put it back in the oven for 15 minutes without a lid.
After brushing with the leftover glaze, bake for a further ten to fifteen minutes, or until the glaze is bubbling and caramelised.
Rest and Carve:
After moving the ham to a chopping board, give it 20 minutes to rest. The juices are able to re-distribute as a result.
To Make Perfect Slices: Make a vertical cut down to the bone close to the shank end with your long, sharp Sharp Blades carving knife. Next, cut horizontally parallel to the bone, letting go of each slice as you go.
Nutritional Info (Per 4oz Slice)
Calories: 280 kcal
Carbs: 22 g
Protein: 28 g
Fat: 9 g
Fiber: 0 g
Sugar: 20 g
Note: Nutritional values are estimates based on the glaze being fully used and absorbed. Actual values may vary.
Pro Tip and Carving Advice:
Your Final Touch: For the juiciest results and picture-perfect presentation, let your ham rest fully before carving. A sharp, flexible carving knife is non-negotiable—it glides through the meat without shredding, preserving the beautiful glaze on each slice. Dull knives crush fibers and make a messy plate.
Using a professional stainless steel carving knife from Sharp Blades makes slicing holiday ham effortless and creates thin, restaurant-quality slices for your Christmas dinner that will impress all your guests.
