This Holiday Ham with Brown Sugar Cranberry Glaze is sweet, tangy, and juicy with a sticky, caramelized crust that makes the whole house smell like a holiday dream.
It’s simple to pull together but feels fancy and festive. You’ll love how easy it is to make—and how it wows at the table.
This is the one I bring every year to my family’s Christmas dinner, and there’s never a slice left.
What You’ll Need
- 1 fully cooked bone-in spiral ham (about 8–10 lbs)
- 1 cup whole berry cranberry sauce
- ¾ cup light brown sugar, packed
- ½ cup orange juice (fresh or bottled)
- 1 tbsp Dijon mustard
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tbsp cornstarch + 1 tbsp water (optional, for thickening glaze)
Why I Love This Recipe
This one’s always a hit. The cranberry glaze has just the right amount of tang to balance the sweet brown sugar and smoky ham. The oven does most of the work, and the glaze can be made in 10 minutes on the stove. You get big flavor without a lot of fuss. Here’s why it’s a winner for me:
- The glaze caramelizes into a sticky, shiny crust
- It’s a showstopper on the table
- Only takes a handful of ingredients
- Smells incredible while cooking
Servings and Cook Time
Servings: 12–14
Total Time: 2.5 hours (including baking and glaze prep)
Prep Time: 15 minutes
Cook Time: 2 hours
Macros (Per Serving, based on 14 servings)
- Calories: 370
- Protein: 33g
- Carbs: 18g
- Fat: 18g
- Sugar: 15g
- Fiber: 0.5g
Make Ahead Tips
- Make the glaze up to 3 days in advance and store in the fridge.
- You can prep the ham (scoring and placing in pan) the night before, cover tightly, and refrigerate.
- Leftovers are great sliced in sandwiches or chopped into soups!
Recipe + Instructions
Step 1: Preheat Oven and Prep Ham
Preheat your oven to 325°F. Place the ham cut-side down in a roasting pan and cover tightly with foil.
Step 2: Bake the Ham
Place the covered ham in the oven and bake for 1.5 hours (about 10 minutes per pound if cold from the fridge).
Step 3: Make the Glaze
In a saucepan, combine 1 cup whole berry cranberry sauce, ¾ cup packed light brown sugar, ½ cup orange juice, 1 tbsp Dijon mustard, ½ tsp ground cinnamon, ¼ tsp ground cloves, and ¼ tsp salt. Heat over medium until bubbling. Simmer for 5–8 minutes until thickened slightly. (Optional: Mix 1 tbsp cornstarch with 1 tbsp water and stir in for a thicker glaze.)
Step 4: Glaze the Ham
After 1.5 hours, remove foil from the ham. Brush on ⅓ of the glaze with a silicone brush, getting into the slices.
Step 5: Return to Oven and Glaze Again
Put the ham back in the oven uncovered for 30 more minutes. Every 10 minutes, brush with more glaze (use remaining ⅔ of glaze).
Step 6: Rest and Serve
Remove ham from oven and let it rest 15 minutes before slicing. Transfer to a serving platter and spoon any extra glaze over the top.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze sliced ham in freezer-safe bags for up to 2 months.
- Reheat gently in the oven or microwave with a little water to keep it moist.
- Use leftovers in sandwiches, soups, breakfast hash, or fried rice!
Why This Recipe Works (Quick Science)
The brown sugar caramelizes in the oven, helping create that glossy, sticky glaze on top. The cranberry sauce brings acidity and texture, while the orange juice adds brightness and a bit of moisture. The spiral cut ham makes it easy for the glaze to seep between slices so every bite is juicy and flavorful. Dijon adds depth and balances the sweetness.
Common Mistakes
- Skipping the foil tent: This keeps the ham moist while heating—don’t skip it.
- Not basting: The glaze needs to be brushed on a few times to build flavor and caramelize properly.
- Using jellied cranberry sauce: Use whole berry for the best texture and tang.
- Overheating the ham: Since it’s already cooked, just warm it through or it will dry out.
What to Serve With
- Roasted garlic mashed potatoes
- Honey-glazed carrots
- Cranberry cornbread
- Creamy green bean casserole
- A fresh citrus salad to cut the richness
FAQ
Can I use a boneless ham?
Yes! Just adjust the cooking time—it may take a bit less.
Do I have to use cranberry sauce?
You can use cherry or raspberry preserves, but cranberry gives that perfect tart balance.
How do I know the ham is heated through?
Use a meat thermometer—you’re aiming for 140°F in the thickest part.
Can I make this glaze ahead?
Absolutely. Store it in the fridge for up to 3 days and reheat before using.
Substitutions and Variations
- Swap orange juice with apple cider or pineapple juice for a twist.
- Use honey instead of brown sugar for a milder glaze.
- Try smoked ham for an even deeper flavor.
- Add chili flakes if you like a little heat in your glaze.
Tools You’ll Need
- Roasting pan
- Aluminum foil
- Saucepan
- Silicone brush
- Carving knife
- Whisk
- Measuring cups and spoons
- Spoon
Wrap-Up
This Holiday Ham with Brown Sugar Cranberry Glaze is one of those recipes that feels like a gift to your table—beautiful, bold, and bursting with flavor. If you try it out, I’d love to hear how it turned out. Leave a comment and let me know, or ask any questions!