The centerpiece of a traditional Christmas dinner is often a beautifully bronzed, sticky, and succulent ham. Learning how to prepare Xmas ham effectively ensures that your holiday meal is not only visually stunning but also packed with the deep, smoky, and sweet flavors that define the season. Whether you are a seasoned host or a first-time cook, the process involves selecting the right cut, mastering the art of removing the rind, and applying a glaze that caramelizes into a golden crust.
Selecting the Best Ham for Your Celebration
The first step in your preparation journey is choosing the right type of ham. Most hams found in supermarkets during the holidays are “city hams,” which are wet-cured and fully cooked. These are highly convenient because they only require reheating and glazing.
Bone-in vs. Boneless
A bone-in ham is generally considered more flavorful and juicier because the bone helps conduct heat and imparts extra savory notes to the meat. However, it can be more challenging to carve. A boneless ham is much easier to slice and serve, making it a great option for larger crowds where speed is essential. For a middle ground, look for a semi-boneless ham where the hip bone is removed, but the shank bone remains for structural integrity and flavor.
Sizing Your Purchase
As a general rule, plan for about 3/4 pound per person for a bone-in ham and 1/2 pound per person for a boneless ham. If you are looking forward to leftovers for sandwiches or split pea soup, aim for a slightly larger cut. For a gathering of 12 people, a 10 to 12 pound bone-in ham is typically the sweet spot.
Preparing the Ham for the Oven
Preparation begins long before the ham hits the heat. If your ham is fully cooked, your primary goal is to add flavor and texture through the skin and fat layer.
Removing the Rind
Most traditional leg hams come with a thick, rubbery skin known as the rind. You must remove this to expose the fat layer underneath, which is what will hold your glaze. Use a small, sharp paring knife to cut a line through the skin around the shank (the narrow end of the ham). Gently slide your fingers under the rind at the opposite end and peel it back toward the shank. The goal is to leave as much of the white fat on the meat as possible, as this fat renders down and creates a moist, flavorful exterior.
Scoring a Diamond Pattern
Once the rind is removed, it is time to score the fat. Use your knife to make shallow diagonal cuts across the fat layer, about 1 inch apart. Then, repeat the process in the opposite direction to create a diamond or honeycomb pattern. Be careful not to cut into the meat itself; cutting too deep can cause the fat to fall off during roasting. For a classic look and extra aroma, you can “stud” the ham by pressing a whole clove into the center of each diamond intersection.
The Art of the Perfect Holiday Glaze
A great glaze provides the balance of sweetness and acidity needed to complement the salty pork. Most recipes use a base of brown sugar, honey, or maple syrup combined with a liquid like orange juice, pineapple juice, or even a splash of bourbon.
Common Glaze Combinations
- Maple and Dijon: 1 cup maple syrup, 1/2 cup brown sugar, and 2 tablespoons Dijon mustard for a tangy finish.
- Honey and Spiced Orange: 1 cup honey, 1/2 cup orange juice, and a teaspoon each of cinnamon and cloves.
- Pineapple and Ginger: 1 cup pineapple juice, 1/2 cup brown sugar, and a tablespoon of freshly grated ginger for a tropical twist.
To prepare the glaze, simmer the ingredients in a small saucepan over medium heat until the sugar is dissolved and the liquid has thickened slightly. This allows the glaze to “stick” to the ham rather than just running off into the pan.
Baking and Basting Techniques
Since most Christmas hams are pre-cooked, the baking process is essentially a gentle reheating combined with a high-heat finish to set the glaze.
The Low and Slow Phase
Place your ham on a rack in a roasting pan. Adding 1 to 2 cups of water or fruit juice to the bottom of the pan is a pro tip—this creates a moist environment and prevents the sugary glaze drippings from burning on the pan. Cover the ham loosely with aluminum foil and bake at 325 degrees Fahrenheit. Plan for about 12 to 15 minutes per pound.
The Glazing Phase
During the last 30 to 45 minutes of cooking, remove the foil and increase the oven temperature to 400 degrees Fahrenheit. Generously brush your prepared glaze over the surface of the ham. Continue to bake, basting every 10 to 15 minutes with more glaze and the pan juices. This repeated layering is what builds that iconic sticky, dark golden crust.
Safe Internal Temperatures and Resting
Using a meat thermometer is the only way to ensure your ham is perfectly heated without being dried out.
Temperature Guidelines
For a fully cooked ham, the USDA recommends reheating it to an internal temperature of 140 degrees Fahrenheit. If you have purchased a “cook-before-eating” or fresh ham, it must reach a minimum internal temperature of 145 degrees Fahrenheit to be safe.
The Importance of Resting
Once the ham reaches its target temperature, remove it from the oven and transfer it to a carving board. Tent it loosely with foil and let it rest for at least 20 to 30 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist. Skipping this step will result in the juices running out as soon as you cut into it, leaving the meat tough and dry.
Carving and Serving Your Masterpiece
Carving a bone-in ham requires a bit of strategy. Start by cutting a few slices off the thinner side of the ham to create a flat base, then turn the ham onto that flat side so it stays stable. Slice vertically down toward the bone, then make a horizontal cut along the bone to release the slices.
Serve your ham warm with extra glaze on the side, or enjoy it at room temperature. Common accompaniments include roasted root vegetables, creamy mashed potatoes, and a sharp mustard sauce to cut through the richness of the meat.
FAQs
What is the best way to keep ham from drying out in the oven?
The best method is to use a roasting pan with a rack and add a small amount of liquid (water or juice) to the bottom of the pan. Covering the ham with foil for the first two-thirds of the cooking time helps trap steam, while the low temperature of 325 degrees Fahrenheit ensures the proteins don’t tighten up and squeeze out moisture.
Can I prepare my Christmas ham a day in advance?
Yes, you can glaze and bake your ham the day before. Once it has cooled, wrap it tightly in plastic wrap or foil and store it in the refrigerator. You can serve it cold, which is a popular tradition in many households, or reheat it gently in a 300 degrees Fahrenheit oven until it is just warmed through.
How long does leftover Christmas ham last in the fridge?
Leftover ham is safe to eat for 3 to 5 days when stored in an airtight container in the refrigerator. If you have a large amount of leftovers, you can freeze sliced ham or the ham bone for up to two months. The bone is particularly excellent for flavoring future stocks and stews.
Do I really need to score the ham?
While not strictly necessary for safety, scoring is highly recommended for flavor and presentation. The cuts allow the glaze to penetrate deeper into the fat layer and the meat itself. It also creates more surface area for the fat to render and become crispy and caramelized, which is often considered the best part of the ham.
What if my ham is already spiral-cut?
Spiral-cut hams are incredibly easy to serve but can dry out faster because of the exposed surface area between slices. To prevent this, keep the slices pressed together as much as possible during reheating and wrap the entire ham tightly in heavy-duty foil. Only apply the glaze during the final minutes of cooking to prevent it from seeping too deep and making the interior meat overly sweet.