When I first made this glaze, it was an experiment born from leftover Christmas ingredients. What I ended up with was a smoky, citrus-infused coat that transformed a standard ham into something memorable. It’s one of those recipes that feels like a little secret, a way to add a personal touch to a holiday classic.
I love how the glaze balances sweet, tangy, and smoky flavors—each bite has a complex punch that makes the whole meal feel special. It’s not fancy, but it’s honest and hearty, just like a good holiday dinner should be.
Why I keep coming back to this glaze
It combines familiar holiday warmth with a surprising smoky twist that keeps me experimenting. The balance of sweet, sour, and smoky flavors always sparks a new appreciation. Plus, the process is forgiving—each batch turns out a little differently, which keeps the magic alive. It’s imperfect, but that’s part of its charm.
Breaking down the ingredients for your glaze
- Brown sugar: Adds sweetness and depth; I prefer dark for richer flavor, but light is fine if you want it milder.
- Soy sauce: Adds umami and saltiness; a splash gives the glaze a smoky undertone—skip if soy-free.
- Lemon juice: Brightens the glaze with a citrus zing; use fresh for the best punch.
- Smoked paprika: Gives a subtle smoky aroma without the grill; omit if you prefer less smoky flavor.
- Honey: Balances acidity and sweetness; use if you want a glossy, sticky finish.
- Ginger: Fresh and fiery, it cuts through the richness—use grated for a zing.
- Garlic: Pungent and savory, it builds flavor—crushed or minced.
Tools of the trade for a perfect glaze
- Saucepan: To simmer and thicken the glaze.
- Basting brush: To coat the ham evenly with glaze.
- Sharp knife: To score the ham surface in a diamond pattern.
- Roasting pan: To hold the ham during baking.
- Meat thermometer: To check the ham’s internal temperature.
Step-by-step guide to glazing your Christmas ham
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Score the ham’s surface in a diamond pattern, about 1 inch apart.
Step 3: Mix your glaze ingredients in a saucepan over medium heat.
Step 4: Simmer until the mixture thickens slightly, about 10 minutes.
Step 5: Brush the glaze generously over the ham, getting into those scored lines.
Step 6: Bake the ham for about 1.5 to 2 hours, basting every 20 minutes with more glaze.
Step 7: In the last 20 minutes, increase oven temperature to 200°C (390°F) for a caramelized finish.
Step 8: Let the ham rest for 15 minutes before slicing.
Cooking checkpoints and tips to keep you on track
- The glaze should be glossy and thick enough to coat the back of a spoon.
- The ham’s internal temperature should reach 60°C (140°F) for a juicy, warm center.
- Edges of the ham should be caramelized but not burnt; keep an eye on the last 20 minutes.
- The scored surface should be crispy and golden, adding texture and flavor.
Common mistakes and how to fix them
- Basting too often, causing burnt glaze.? If you over-baste, the glaze can become sticky and burn. Fix: Reduce basting frequency.
- The glaze remains watery.? If the glaze isn’t thickening, simmer longer or add a splash of water. Fix: Keep an eye on heat and consistency.
- Edges turning black and crispy.? If the ham’s edges burn, cover with foil or turn down the oven. Fix: Shield edges early to prevent charring.
- Ham not reaching safe temperature.? If the ham is undercooked, give it more time or check with a thermometer. Fix: Extend baking time until perfect.
Smoky Citrus Glazed Christmas Ham
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Place the ham on a roasting pan and score its surface in a diamond pattern, about 1 inch apart, to help the glaze seep in.
- Combine brown sugar, soy sauce, lemon juice, smoked paprika, honey, grated ginger, and crushed garlic in a saucepan over medium heat. Stir constantly as the mixture begins to bubble and release a fragrant aroma.
- Simmer the mixture gently for about 10 minutes, stirring occasionally, until it thickens slightly and becomes glossy. You should see it coat the back of a spoon smoothly.
- Brush a generous layer of the glaze over the scored ham, making sure to get the mixture into the diamond cuts for extra flavor and caramelization.
- Place the ham in the oven and bake for about 1.5 to 2 hours, basting with more glaze every 20 minutes to build a thick, sticky coating. The aroma of smoky citrus will fill your kitchen.
- In the last 20 minutes, increase the oven temperature to 200°C (390°F) to enhance caramelization, watching closely to prevent burning. The glaze should turn a deep golden brown and become crispy at the edges.
- Remove the ham from the oven once it reaches an internal temperature of 60°C (140°F). Let it rest for 15 minutes, allowing the juices to redistribute and the glaze to set slightly.
- Slice the ham in the diamond pattern, revealing a beautifully glazed, crispy exterior and juicy interior. Serve warm, enjoying the smoky, citrus-infused flavors in every bite.
Notes
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
