This Cranberry Dijon Glazed Ham is juicy, sticky, sweet, tangy, and just plain beautiful on the table.
You brush it with the easiest homemade glaze ever and let it roast until it’s caramelized and golden.
It smells amazing and looks super fancy—but it’s actually really simple.
This is my go-to holiday ham, and honestly, it steals the show every time.
Why I Love This Recipe
I made this for the first time one Thanksgiving when I wanted something a little different from the classic pineapple-clove ham. The cranberry adds just the right amount of tang and color, and the Dijon gives it a rich, zesty depth.
- It’s done in just a few easy steps
- You only need a few simple ingredients
- It looks gorgeous and tastes amazing
- Makes the whole kitchen smell incredible
Servings: 8 to 10
Total Time: 2 hours 15 minutes (including rest time)
Cook Time: 1 hour 45 minutes
Prep Time: 10 minutes
Rest Time: 20 minutes
What You’ll Need
- 1 (8 to 10 lb) bone-in, fully cooked ham (spiral sliced or unsliced)
- 1 cup whole berry cranberry sauce
- ¼ cup Dijon mustard
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh rosemary and cranberries (optional, for garnish)
Pro Tips
- Use a bone-in ham for the best flavor and presentation
- Let the ham sit at room temp for 30 minutes before baking
- Don’t skip basting—do it every 20-30 minutes to lock in moisture
- Use whole berry cranberry sauce, not the jellied kind
- For a shiny glaze, broil the ham for 2-3 minutes at the end (watch it!)
Tools You’ll Need
- Roasting pan with rack
- Small saucepan
- Silicone brush
- Meat thermometer
- Aluminum foil
- Whisk
- Basting spoon
Substitutions and Variations
- Use honey mustard instead of Dijon for a sweeter twist
- Swap cranberry sauce for cherry preserves
- Add orange zest for extra brightness
- Use maple syrup instead of brown sugar for a deeper flavor
Make Ahead Tips
- You can make the glaze up to 3 days ahead. Store it in a sealed jar in the fridge and reheat before using.
- The ham can be scored and prepped (not baked) a day ahead and kept in the fridge tightly wrapped in foil.
Cooking Instructions
Step 1: Preheat oven and prep the ham
Preheat your oven to 325°F. Place the ham, flat-side down, on a roasting rack inside a roasting pan. Score the top fat layer in a criss-cross pattern with a sharp knife if it’s not pre-sliced.
Step 2: Make the glaze
In a small saucepan over medium heat, add 1 cup whole berry cranberry sauce, ¼ cup Dijon mustard, ¼ cup brown sugar, 2 tablespoons apple cider vinegar, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground cloves. Whisk until smooth and simmer for 5-7 minutes until slightly thickened.
Step 3: Brush the ham with glaze
Brush the ham generously with the cranberry glaze, getting into the scored cuts or between slices. Cover the ham loosely with foil.
Step 4: Bake and baste
Bake the ham at 325°F for 1½ to 2 hours (15 minutes per pound), basting with more glaze every 30 minutes. Uncover for the last 20 minutes so the glaze can caramelize.
Step 5: Optional glaze thickening
If you want a thicker glaze for drizzling, whisk 1 tablespoon cornstarch with 1 tablespoon water and stir it into the leftover glaze. Simmer until thickened.
Step 6: Rest, garnish, and serve
Let the ham rest for 15-20 minutes before slicing. Spoon extra glaze on top and garnish with fresh rosemary and cranberries if you’d like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat slices in a skillet with a splash of water or glaze to keep them moist.
- Leftover ham makes great sandwiches, omelets, or soup!
Why This Recipe Works (Quick Science)
The sugar and acid in the cranberry and vinegar help break down the outer layer of the ham, allowing the flavors to soak in and form a sweet-savory glaze. The Dijon mustard emulsifies the glaze and balances the sweetness with a little heat. Scoring the ham gives all that flavor somewhere to go—down into the meat.
Common Mistakes
- Using jellied cranberry sauce – It won’t give you the texture you want.
- Skipping the basting – This step keeps the ham moist and builds layers of flavor.
- Overcooking – Use a thermometer and pull it out at 140°F internal temp.
- Not letting it rest – You want those juices to settle before slicing.
What to Serve With
- Garlic mashed potatoes
- Roasted green beans or asparagus
- Buttery dinner rolls
- Cranberry sauce on the side
- A fresh salad with balsamic vinaigrette
FAQ
Can I use a boneless ham?
Yes! Boneless works too, just reduce cook time slightly since it heats faster.
What if my ham isn’t spiral sliced?
No problem! Just score the top in a criss-cross pattern and slice after cooking.
Do I need to cover it the whole time?
Cover for most of the bake to keep it moist, but uncover the last 20 mins for browning.
Final Thoughts
This Cranberry Dijon Glazed Ham is a showstopper—sweet, savory, and stunning on the table. It’s easy enough to make any time you want something special.
Try it out, then come back and tell me how it turned out or drop your questions in the comments. I’d love to hear from you!