Viral Cranberry Glazed Ham (Sticky, Sweet & Tangy Christmas Centerpiece)

Viral Cranberry Glazed Ham (Sticky, Sweet & Tangy Christmas Centerpiece)

There is a moment every December when the Christmas table needs a centerpiece, and this cranberry glazed ham is the one that delivers it. A spiral-cut ham, warmed slowly until juicy, then lacquered again and again with a glossy ruby-red glaze made from cranberry sauce, orange juice, brown sugar, and warm spices. It looks like it came from a magazine spread, but the whole thing is mostly hands-off oven time.

The magic is in the glaze. Tart cranberries cut through the salty richness of the ham, brown sugar and honey caramelize into sticky edges, and a whisper of orange zest and cloves makes the whole kitchen smell like Christmas. Because you start with a fully cooked spiral ham, you are really just warming it through and layering on flavor, which means this is one of the most forgiving holiday mains you can make, even if it is your first time cooking for a crowd.

Serve it sliced straight from the roasting pan with the extra glaze spooned over the top, and watch it disappear. It feeds a crowd, the leftovers are legendary in sandwiches and fried rice, and the deep red glaze photographs beautifully on a holiday table. If you have been looking for a Christmas dinner main that is impressive without being stressful, this is the one.

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes | Servings: 12 to 14 | Calories: about 320 per serving (estimate)

Why You Will Love This Cranberry Glazed Ham

First, it is genuinely easy. A fully cooked spiral ham does the hard work for you, so there is no worrying about raw meat temperatures or complicated techniques. Second, the glaze comes together in one saucepan in five minutes from pantry staples. Third, it is a true showstopper: that deep ruby-red lacquer, studded with whole cloves and scattered with fresh cranberries and rosemary, turns an ordinary ham into the star of the Christmas table. And finally, it is make-ahead friendly, the leftovers keep beautifully, and the flavor actually improves as the glaze soaks into the slices overnight.

Ingredients

For the ham:

• 1 (8 to 10 pound) bone-in spiral-cut smoked ham, fully cooked
• 1 cup water or low-sodium chicken broth, for the pan
• Whole cloves, for studding (optional)

For the cranberry glaze:

• 1 (14 ounce) can whole berry cranberry sauce
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1/4 cup fresh orange juice
• 1 tablespoon orange zest
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Pinch of kosher salt

For garnish (optional):

• Fresh rosemary sprigs
• Fresh cranberries
• Thin orange slices

Instructions

1. Preheat the oven to 325°F (165°C). Place the ham cut-side down in a large roasting pan and pour the water or broth into the bottom of the pan. Cover the pan tightly with foil.
2. Warm the ham in the oven for about 15 minutes per pound, roughly 2 hours for a 9-pound ham, until the center reaches 120°F on an instant-read thermometer.
3. While the ham warms, make the glaze. Combine the cranberry sauce, brown sugar, honey, orange juice, orange zest, Dijon mustard, cinnamon, ground cloves, ginger, and salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring and breaking up the cranberries with a spoon, for 4 to 5 minutes until glossy and slightly thickened. Remove from the heat.
4. When the ham reaches 120°F, remove the foil. If you like, press whole cloves into the fat in a diamond pattern. Brush about one third of the glaze generously over the ham, getting some down between the spiral slices.
5. Return the ham to the oven uncovered and continue roasting, brushing with more glaze every 15 minutes, until the glaze is bubbling and caramelized at the edges and the ham reaches 140°F internally, about 30 to 40 minutes more.
6. Rest the ham for 15 minutes before slicing. Warm the remaining glaze and serve it on the side for spooning over each slice. Garnish the platter with rosemary sprigs, fresh cranberries, and orange slices.

Tips for the Best Cranberry Glazed Ham

Do not skip the foil for the first stage: it keeps the ham steaming gently so it stays juicy instead of drying out. Score or stud the ham only after the first warming stage, when the fat is soft and easy to work with. Use whole berry cranberry sauce rather than jellied for the best texture and those lovely pops of real cranberry in the glaze. If your glaze thickens too much while it waits, stir in a tablespoon of orange juice to loosen it. And always let the ham rest for 15 minutes before carving so the juices settle back into the meat.

Make-Ahead & Storage

The glaze can be made up to 5 days ahead and stored in an airtight container in the refrigerator; warm it gently before brushing. Leftover ham keeps in the refrigerator for 4 to 5 days wrapped tightly, or in the freezer for up to 2 months sliced into portions. Reheat slices gently in a covered dish with a splash of broth or leftover glaze at 300°F until warmed through. Leftover ham is wonderful in sandwiches, fried rice, breakfast hash, and split pea soup.

Nutrition (Estimates)

Per serving (about 4 ounces ham with glaze): approximately 320 calories, 26 g protein, 22 g carbohydrates, 1 g fiber, 18 g sugars, 13 g fat, 4 g saturated fat, 980 mg sodium. Values are estimates and will vary with the size of the ham and the amount of glaze served.

This cranberry glazed ham is the kind of Christmas main that earns a permanent place in your holiday rotation: sweet, tangy, glossy, and completely stress-free. Make it once, and it will be the recipe your family asks for every single December.