Table of Contents
  1. Watch how to make this glazed ham recipe:
  2. Glazed Ham with Cranberry Chutney Recipe

Ham may be one of the most nostalgic main dishes at special occasion meals. A good ham should be simple, but oftentimes, it seems like they can end up dry, tough, and lacking in flavor, other than strong, smoky notes. I love a good ham and find that they make preparing a main dish a breeze when prepared correctly. The underlying flavor from the curing process is already there, so all a ham needs is a little attention for a showing stopping meal!

Traditionally, hams are cured and smoked or baked to fully cook them. When you purchase a cured ham, the meat is ready to eat and simply needs to be warmed up to 140°F before serving. Oftentimes, this is the benefit of ham: there’s virtually no guesswork that needs to go into the preparation.

I used to have visions of slicing meat at the table, with guests oohing and ahhing at the beauty of it all. Even though it looks good in a painting, I don’t think Norman Rockwell ever sliced meat in front of his guests. If so, he would have known that it never ends up looking graceful. But say hello to the spiral cut! With a spiral cut ham, the meat is presliced, making it quicker and easier to cut once baked.

Slices of ham sitting on white platter surrounded by cranberries and sprigs of rosemary all on wood surface

Hams can be served as is without alterations. But at Christmas and special occasions, I love to glaze a ham. What could be better than a mixture of sweet, salty, and sour flavors to complement the smoky ham? Plus, the strong flavors of ham can stand up to some added spice.

Ham’s strong flavors need an equally strong-flavored glaze to be noticed. Most glazes go heavy on brown sugar, which adds a good sweetness, but doesn’t actually add much flavor. Instead, I start with butter and maple syrup. Both add a rich flavor along with some sweetness from the maple.

Piece of ham sitting on white platter surrounded by slices of ham along with sprigs of rosemary and red cranberries
Look at the beautiful crust that forms when basted with this glaze! YUM!

To ensure there isn’t too much sweetness, I like to add in Dijon mustard. This provides just the right about of tanginess without tarnishing the desired sweetness. Finally, to make it more seasonal, cinnamon and cloves add the warmth of spice.

Slices of pink ham sitting on white platter with crispy glaze around edges amidst pieces of rosemary and cranberries

Large celebratory meals often become heavy, with flavors that drown each other out. This is exactly when I crave something acidic to wake everything up and provide excitement. For this ham, I love to serve it paired with a cranberry chutney as a sauce. Fresh cranberries, dried apricots, pear, and spices are simmered together to create a perfect side to the ham. There’s a reason we serve cranberry sauce with turkey and I’m convinced this chutney is even better with ham!

Silver dish filled with red chutney sitting on wood surface with platter filled with slices of ham behind

As a main dish, this glazed ham is festive, easy, and delicious! Try it out this Christmas and let me know what you think!

Watch how to make this glazed ham recipe:

White platter filled with slices of ham along with cranberries and sprigs of rosemary all on wooden board

Glazed Ham with Cranberry Chutney

4.67 from 6 votes
This glazed ham is a super simple, yet impressive main dish to serve during the holiday season! When paired with a cranberry chutney, the combination is amazing!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 12 servings

Ingredients

  • 6-8 lb bone-in ham

For the glaze

  • cup unsalted butter
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • ¼ tsp cloves
  • ½ tsp cinnamon
  • 1 tsp dried garlic granules

For the cranberry chutney

  • 12 oz fresh or frozen cranberries
  • ½ cup chopped dried apricots
  • 1 pear, diced
  • ½ cup cranberry juice
  • ½ cup apple cider vinegar
  • ¾ cup maple syrup
  • 2 tbsp brown sugar
  • 2 cinnamon sticks
  • ¼ tsp cloves
  • ½ tsp salt

Instructions
 

  • Preheat oven to 325°F. Remove ham from the refrigerator 1 ½ hours before baking to take the chill off. Place the ham in a roasting pan (cut side down, if using a partial ham). Pour ⅓ cup water into the bottom of the roasting pan and cover tightly with foil. Place in oven to roast. While the ham is roasting, prepare the glaze and chutney.
  • For the glaze: In a small saucepan, combine the butter, honey, mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.
  • For the chutney: In a 3-quart saucepan, combine the cranberries, apricots, pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinnamon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer until thickened, 25-30 minutes.
  • When the ham is close to 120°F, remove foil and begin glazing every 10-15 minutes until a crust starts to form and the ham reaches 140°F, 30-40 minutes. In the last few minutes, turn the broiler on to create a deeper crust.
  • When the ham reaches 140°F, remove from oven and let ham rest for 15 minutes before serving.

Nutrition

Serving: 1serving (includes chutney)Calories: 554kcalCarbohydrates: 49gProtein: 44.9gFat: 19.8gSaturated Fat: 8.2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.3gTrans Fat: 0gCholesterol: 155.7mgSodium: 265.2mgPotassium: 680.1mgFiber: 2.5gSugar: 43.1gVitamin A: 54.8IUVitamin C: 3mgCalcium: 46.3mgIron: 2mg
Course Dinner
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper or designer, but I like to play each on The Gray Boxwood Farm. Come join me on my journey and let's learn together!

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5 Comments

  1. 5 stars
    Dear Kaleb,

    I’m so glad I came across your videos! It’s so much fun to watch you and to see you create these special treats for the holidays! Thank you for sharing with us!

    Merry Christmas!🎄🌲🎄

  2. 5 stars
    Thank you for sharing this recipe. I made it for Christmas and everyone enjoyed it. The chutney was a hit.
    Substituted the dried apricots with dried and fresh mangos. Will surely be making this again.

  3. 5 stars
    I did this recipe last Christmas, it was a success! I had also roasted pork and this ham was the star of the dinner. The chutney was perfect and days after, I used it on different sandwiches and it was marvelous.
    Thank you, Kaleb!

  4. 5 stars
    Wow! Best ham I’ve ever made thanks to this recipe. And I’m absolutely in love with the cranberry chutney.