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Smoky Citrus Glazed Christmas Ham

This glaze transforms a traditional holiday ham with a smoky, citrus-infused coating that creates a glossy, caramelized exterior. Made from a blend of brown sugar, soy sauce, lemon juice, smoked paprika, honey, ginger, and garlic, it offers a balanced mix of sweet, tangy, and smoky flavors. The final dish boasts a tender, juicy interior with a crispy, flavorful crust that makes it a show-stopping centerpiece.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg whole ham (pre-cooked) preferably smoked
  • 1/2 cup brown sugar dark or light
  • 2 tablespoons soy sauce optional for smoky flavor
  • 1/4 cup lemon juice freshly squeezed
  • 1 teaspoon smoked paprika for smoky aroma
  • 2 tablespoons honey for gloss and sweetness
  • 1 inch fresh ginger grated
  • 3 cloves garlic crushed or minced

Equipment

  • Saucepan
  • Basting brush
  • Sharp knife
  • Roasting pan
  • Meat thermometer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

For an extra smoky flavor, consider adding a few drops of liquid smoke to the glaze. Keep an eye on the last stage to prevent burning, especially at higher temperatures. Resting the ham ensures it stays juicy and flavorful.