Name: christmas ham with citrus and rosemary glaze for family dinners
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 15 min
Yield: 140 servings

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The holiday season is upon us, and with it comes the opportunity to gather with loved ones and share delicious meals together. One of my favorite traditions is the Christmas ham, and I'm excited to share with you my recipe for Christmas Ham with Citrus and Rosemary Glaze. This dish is special to me because it combines the classic flavors of the holiday season with a bright and citrusy twist. I remember my grandmother making a similar ham for our family gatherings when I was a child. The smell of the roasting ham and the sound of the sizzling glaze are memories that I treasure to this day. As I grew older, I began to experiment with different flavor combinations, and that's when I discovered the magic of citrus and rosemary. The combination of the juicy ham, the tangy citrus, and the fragrant rosemary is a match made in heaven. It's a perfect dish for the holiday season, and I'm confident that it will become a new tradition in your household. This recipe is also very versatile, and you can adjust the amount of citrus and rosemary to your liking. You can also add other ingredients, such as cloves or pineapple, to give it an extra boost of flavor. The best part about this recipe is that it's relatively easy to make. The most time-consuming part is probably the preparation of the glaze, but even that is a breeze. Simply combine the ingredients, whisk them together, and brush the glaze over the ham during the last 20 minutes of cooking. So, if you're looking for a delicious and impressive dish to serve at your next holiday gathering, look no further. This Christmas Ham with Citrus and Rosemary Glaze is sure to be a hit with your family and friends.

Why You'll Love This Christmas Ham with Citrus and Rosemary Glaze for Family Dinners

Easy to Make: This recipe is relatively simple to prepare, and the most time-consuming part is probably the preparation of the glaze.
Impressive Presentation: The citrus and rosemary glaze adds a beautiful and impressive touch to the dish, making it perfect for special occasions.
Flavorful and Delicious: The combination of the juicy ham, the tangy citrus, and the fragrant rosemary is a match made in heaven, and it's sure to be a hit with your family and friends.
Perfect for the Holiday Season: This recipe is perfect for the holiday season, and it's a great way to add some excitement to your traditional holiday menu.
Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for busy holiday schedules.
Customizable: You can adjust the amount of citrus and rosemary to your liking, and you can also add other ingredients to give it an extra boost of flavor.
Perfect for Large Gatherings: This recipe makes a large ham that's perfect for feeding a crowd, making it ideal for holiday gatherings and parties.
Leftovers are Delicious: The leftovers from this recipe are just as delicious as the original dish, and you can use them to make a variety of other meals, such as sandwiches and salads.

Ingredient Breakdown

Ingredients for Christmas Ham with Citrus and Rosemary Glaze for Family Dinners

The key ingredients in this recipe are the ham, citrus, rosemary, and brown sugar. The ham is the star of the show, and you'll want to choose a high-quality ham that's perfect for glazing. The citrus, which includes orange and lemon juice, adds a bright and tangy flavor to the dish. The rosemary adds a fragrant and herbaceous flavor, while the brown sugar helps to balance out the acidity of the citrus. When choosing a ham, look for one that's labeled as "bone-in" or "smoked." These types of hams have a more robust flavor and a better texture than boneless hams. You'll also want to choose a ham that's around 5-7 pounds, as this size will yield the best results. For the citrus, you can use fresh or bottled juice. If you're using fresh juice, be sure to strain it before adding it to the glaze to remove any pulp or seeds. For the rosemary, you can use fresh or dried herbs. If you're using dried herbs, be sure to rehydrate them in a little bit of water before adding them to the glaze.

How to Make Christmas Ham with Citrus and Rosemary Glaze for Family Dinners

Preheat the Oven:

Preheat your oven to 325°F (160°C). This will help the ham to cook evenly and prevent it from drying out.

Prepare the Glaze:

In a small bowl, whisk together the orange and lemon juice, brown sugar, Dijon mustard, and chopped rosemary. This will help to combine the flavors and create a smooth glaze.

Score the Ham:

Using a sharp knife, score the ham in a diamond pattern, cutting about 1/4 inch deep. This will help the glaze to penetrate the meat and create a beautiful presentation.

Apply the Glaze:

Brush the glaze all over the ham, making sure to get it into the scored lines. This will help the glaze to penetrate the meat and create a beautiful presentation.

Bake the Ham:

Place the ham in a roasting pan and bake for 15 minutes per pound, or until the internal temperature reaches 140°F (60°C). This will help the ham to cook evenly and prevent it from drying out.

Let it Rest:

Once the ham is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This will help the juices to redistribute and the meat to stay tender.

Tips for Perfect Results

Use a Meat Thermometer:

A meat thermometer will help you to ensure that the ham is cooked to a safe internal temperature. This is especially important when cooking a large ham, as it can be difficult to determine doneness by sight or touch alone.

Don't Overglaze:

While the glaze is an important part of the recipe, too much of it can make the ham taste overly sweet and sticky. Start with a small amount of glaze and add more as needed, until the ham is evenly coated.

Let it Rest:

Letting the ham rest for 10-15 minutes before slicing will help the juices to redistribute and the meat to stay tender. This is an important step, as it will help to ensure that the ham is juicy and flavorful.

Use Fresh Herbs:

Fresh herbs will give the glaze a brighter, more vibrant flavor than dried herbs. If you can't find fresh rosemary, you can substitute it with dried rosemary, but be sure to rehydrate it in a little bit of water before adding it to the glaze.

Don't Overbake:

Overbaking the ham can make it dry and tough. To avoid this, use a meat thermometer to ensure that the ham is cooked to a safe internal temperature, and remove it from the oven as soon as it reaches 140°F (60°C).

Add Some Aromatics:

Adding some aromatics, such as onions and cloves, to the roasting pan will help to add depth and complexity to the glaze. Simply slice the onions and cloves, and add them to the pan with the ham.

Use a Large Roasting Pan:

A large roasting pan will give you plenty of room to cook the ham, and will help to prevent the glaze from burning or sticking to the pan. Look for a pan that's at least 2-3 inches deep, and has a heavy bottom to prevent it from warping or burning.

Let it Cool:

Letting the ham cool to room temperature before refrigerating or freezing it will help to prevent the growth of bacteria and other microorganisms. This is an important step, as it will help to ensure that the ham stays safe to eat.

Common Mistakes to Avoid

Overcooking the Ham: Overcooking the ham can make it dry and tough. To avoid this, use a meat thermometer to ensure that the ham is cooked to a safe internal temperature, and remove it from the oven as soon as it reaches 140°F (60°C).
Fix: Use a meat thermometer to ensure that the ham is cooked to a safe internal temperature, and remove it from the oven as soon as it reaches 140°F (60°C).
Not Letting the Ham Rest: Not letting the ham rest for 10-15 minutes before slicing can make it tough and dry. To avoid this, let the ham rest for 10-15 minutes before slicing, and use a sharp knife to slice it thinly.
Fix: Let the ham rest for 10-15 minutes before slicing, and use a sharp knife to slice it thinly.
Not Using a Meat Thermometer: Not using a meat thermometer can make it difficult to determine if the ham is cooked to a safe internal temperature. To avoid this, use a meat thermometer to ensure that the ham is cooked to a safe internal temperature, and remove it from the oven as soon as it reaches 140°F (60°C).
Fix: Use a meat thermometer to ensure that the ham is cooked to a safe internal temperature, and remove it from the oven as soon as it reaches 140°F (60°C).
Overglazing the Ham: Overglazing the ham can make it too sweet and sticky. To avoid this, start with a small amount of glaze and add more as needed, until the ham is evenly coated.
Fix: Start with a small amount of glaze and add more as needed, until the ham is evenly coated.

Variations & Substitutions

Orange and Honey Glaze:

Replace the brown sugar with honey, and add a little bit of orange zest to the glaze for a different flavor combination.

Lemon and Rosemary Glaze:

Replace the orange juice with lemon juice, and add a little bit of lemon zest to the glaze for a bright and citrusy flavor combination.

Maple and Mustard Glaze:

Replace the brown sugar with maple syrup, and add a little bit of Dijon mustard to the glaze for a sweet and tangy flavor combination.

Clove and Pineapple Glaze:

Add a little bit of ground cloves and pineapple juice to the glaze for a sweet and spicy flavor combination.

Storage & Make-Ahead

Room Temp:

The ham can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the ham to prevent the growth of bacteria and other microorganisms.

Refrigerator:

The ham can be stored in the refrigerator for up to 5 days. To store the ham in the refrigerator, wrap it tightly in plastic wrap or aluminum foil and place it in a covered container.

Freezer:

The ham can be stored in the freezer for up to 3 months. To freeze the ham, wrap it tightly in plastic wrap or aluminum foil and place it in a covered container or freezer bag. When you're ready to serve the ham, thaw it overnight in the refrigerator and reheat it to an internal temperature of 140°F (60°C).

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.

What type of ham is best for this recipe?

A bone-in ham is best for this recipe, as it has a more robust flavor and a better texture than boneless hams. Look for a ham that's around 5-7 pounds, as this size will yield the best results.

Can I use fresh or bottled juice?

You can use either fresh or bottled juice for this recipe. If you're using fresh juice, be sure to strain it before adding it to the glaze to remove any pulp or seeds. If you're using bottled juice, look for a brand that's 100% juice and doesn't contain any added sugars or preservatives.

What's the best way to reheat the ham?

The best way to reheat the ham is to place it in a roasting pan and cover it with foil. Heat the ham in a preheated oven at 325°F (160°C) for about 10-15 minutes per pound, or until it reaches an internal temperature of 140°F (60°C). You can also reheat the ham in the microwave, but be careful not to overheat it, as this can make it dry and tough.

Can I use a different type of sugar?

Yes! You can use a different type of sugar, such as honey or maple syrup, to give the glaze a different flavor. Just be sure to adjust the amount of sugar to your taste, as some types of sugar are sweeter than others.

What's the best way to store the leftovers?

The best way to store the leftovers is to wrap them tightly in plastic wrap or aluminum foil and place them in a covered container. You can store the leftovers in the refrigerator for up to 5 days or freeze them for up to 3 months. When you're ready to serve the leftovers, simply reheat them to an internal temperature of 140°F (60°C) and serve.

Can I make this recipe in a slow cooker?

Yes! You can make this recipe in a slow cooker. Simply place the ham in the slow cooker and cook it on low for 8-10 hours, or until it reaches an internal temperature of 140°F (60°C). You can also add the glaze to the slow cooker during the last 30 minutes of cooking to give it a nice, caramelized crust.

What's the best way to slice the ham?

The best way to slice the ham is to use a sharp knife and slice it thinly against the grain. This will help to make the ham more tender and easier to chew. You can also use a meat slicer to slice the ham, but be careful not to slice it too thinly, as this can make it fall apart.