14 Holiday Ham Recipes That Taste Like Grandma’s Christmas Table

These holiday ham recipes are for anyone who still pictures Grandma’s ham coming out of the oven, shiny with brown sugar and dotted with pineapple rings and bright red cherries. A glazed ham is the easiest centerpiece you will ever serve, because most store hams are already fully cooked and only need gentle reheating and a sticky glaze. Below you will find the classic pineapple ring ham, honey mustard, maple, cherry, cola, apricot and cranberry glazes, a hands-off slow cooker spiral ham, and cozy dishes for the leftovers. Plan on roughly half a pound of bone-in ham per guest, a little less for boneless, and you will have enough for ham salad and quiche the next morning. Pick a glaze, preheat the oven and let the whole house smell like Christmas..

Grandma’s Pineapple Ring Ham, the Queen of Holiday Ham Recipes

This is the ham that lived on every church supper table and every Christmas buffet for decades. Pineapple rings pinned to a spiral ham with toothpicks, a maraschino cherry in the center of each ring, and a brown sugar glaze that turns to caramel in the oven. It looks wonderfully retro, and it still disappears first. The pineapple juice keeps the meat moist while the sugar crisps on the edges. Save the drippings, because spooning them over the slices at the table is half the fun..

You will need: 1 fully cooked spiral ham (8 to 10 lb), 1 can pineapple rings with juice, 12 maraschino cherries, 1 cup brown sugar, 2 tbsp Dijon mustard, toothpicks.

How to make it: 1. Heat oven to 325°F and set the ham cut side down in a roasting pan. 2. Pin pineapple rings over the ham and place a cherry in each center. 3. Pour 1/2 cup pineapple juice into the pan, cover with foil and bake about 12 minutes per pound. 4. Stir brown sugar, mustard and 1/4 cup juice, brush over the ham and bake uncovered 20 minutes more until glossy.

Honey Mustard Glazed Spiral Ham

Honey and mustard is the glaze that pleases every age at the table: sweet enough for the kids, tangy enough for the grown ups. Spiral hams are already sliced, so the glaze seeps between every layer. Of all the holiday ham recipes here, this is the safest bet for picky eaters. The trick is to keep the ham covered for most of the bake so the thin slices do not dry out. The USDA says cooked hams packaged in inspected plants should be reheated to 140°F, and you can read its full ham and food safety guide before the big day.

You will need: 1 fully cooked spiral ham, 1/2 cup honey, 1/3 cup whole grain mustard, 2 tbsp Dijon mustard, 1/4 cup brown sugar, 1/4 tsp ground cloves.

How to make it: 1. Heat oven to 325°F, wrap the ham tightly in foil and bake about 10 minutes per pound. 2. Simmer honey, both mustards, brown sugar and cloves for 3 minutes. 3. Unwrap the ham, brush the glaze between the slices and bake 15 to 20 minutes, basting once, until the outside is sticky and a thermometer reads 140°F.

Maple Dijon Glazed Ham

If brown sugar feels too sweet, real maple syrup gives a deeper, almost woodsy glaze that pairs beautifully with sharp Dijon. This version skips any alcohol and leans on apple cider instead, proof that holiday ham recipes do not need it to taste special. A shank end ham works best because the bone adds flavor and the shape looks grand on the platter. Baste it twice near the end and the edges turn dark, shiny and slightly crisp, the bites everyone fights over at Christmas dinner.

You will need: 1 fully cooked bone-in shank ham (7 to 9 lb), 3/4 cup pure maple syrup, 1/4 cup Dijon mustard, 1/2 cup apple cider, 1/2 tsp black pepper, pinch of cinnamon.

How to make it: 1. Score the ham in a diamond pattern and set it in a pan with the cider. 2. Cover and bake at 325°F about 15 minutes per pound. 3. Simmer maple syrup, Dijon, pepper and cinnamon until slightly thick. 4. Brush on the glaze, bake uncovered 30 minutes, basting every 10 minutes, then rest 15 minutes before carving.

Cherry Glazed Holiday Ham Recipes for a Christmas Crowd

Cherry glaze turns an ordinary ham into a jewel toned centerpiece. Dark sweet cherries, a spoon of preserves and a splash of balsamic vinegar cook down into a ruby sauce that clings to every scored line. It is one of those holiday ham recipes that looks like hours of work but takes about ten minutes of hands-on time. Serve the extra sauce warm in a little pitcher, because guests will want it on the potatoes and dinner rolls too.

You will need: 1 fully cooked bone-in ham (7 to 9 lb), 2 cups frozen dark sweet cherries, 1/2 cup cherry preserves, 2 tbsp balsamic vinegar, 1/4 cup brown sugar, 1 tsp cornstarch.

How to make it: 1. Bake the scored ham covered at 325°F about 15 minutes per pound. 2. Simmer cherries, preserves, vinegar and sugar for 8 minutes, then thicken with cornstarch mixed with water. 3. Spoon half the sauce over the ham and bake uncovered 25 minutes. 4. Slice and serve with the remaining warm cherry sauce.

Old-Fashioned Cola Glazed Ham

Southern cooks have been baking ham in cola for generations, and the reason is simple: the soda tenderizes the meat while its sugar reduces into a dark, lacquered glaze. Any regular cola works, just skip diet versions because they will not caramelize. The result tastes faintly of spice and molasses, with crackly edges and very tender slices. Among Southern holiday ham recipes, few are this simple. It is the ham people ask about after the party, usually with a surprised laugh when you tell them the secret ingredient came from the fridge.

You will need: 1 fully cooked bone-in ham (7 to 9 lb), 2 cups regular cola, 1 cup dark brown sugar, 2 tbsp yellow mustard, 1/2 tsp ground cloves.

How to make it: 1. Score the ham and place it in a roasting pan with 1 1/2 cups cola. 2. Cover and bake at 325°F about 15 minutes per pound, basting twice. 3. Boil remaining cola, brown sugar, mustard and cloves until syrupy, about 10 minutes. 4. Brush over the ham and bake uncovered 25 minutes until dark and shiny.

Apricot Dijon Glazed Ham, the Spring Star of Holiday Ham Recipes

Apricot is the glaze for spring holidays, when you want something bright instead of heavy. Apricot jam melts into a golden coating, and a spoonful of Dijon keeps it from tasting like dessert. Tuck a few dried or canned apricot halves around the platter and it looks ready for an Easter magazine cover. Leftover slices are wonderful tucked into biscuits with a smear of the extra glaze, so make a double batch and keep it in the fridge for the week.

You will need: 1 fully cooked half ham (5 to 7 lb), 1 cup apricot jam, 2 tbsp Dijon mustard, 2 tbsp orange juice, 1/2 tsp ground ginger, 6 apricot halves for garnish.

How to make it: 1. Bake the ham covered at 325°F about 15 minutes per pound. 2. Warm jam, Dijon, orange juice and ginger until smooth. 3. Brush half the glaze over the ham and bake uncovered 20 minutes. 4. Brush on the rest, add apricot halves around the ham and bake 10 minutes more.

Swedish Christmas Ham with Mustard and Cloves

In Sweden the Christmas table is not complete without julskinka, a boiled and then baked ham brushed with mustard, egg and breadcrumbs. Many families stud it with cloves for a warm, spiced aroma that fills the house. The crust bakes into a golden shell that soaks up the ham juices, and thin cold slices are just as loved the next day on rye bread. It is a savory twist on holiday ham recipes if your family prefers mustard and spice over sugar.

You will need: 1 fully cooked boneless ham (4 to 5 lb), 3 tbsp coarse mustard, 1 egg, 1 tbsp brown sugar, 1/2 cup fine breadcrumbs, 20 whole cloves.

How to make it: 1. Heat the ham covered at 325°F until it reaches 120°F inside. 2. Whisk mustard, egg and sugar and brush over the top. 3. Press breadcrumbs onto the mustard coating and stud with cloves. 4. Bake uncovered at 400°F for 15 minutes until golden. 5. Rest, slice thinly and serve warm or cold.

Orange Marmalade and Clove Studded Ham

Most holiday ham recipes start with scoring, the step that makes a ham look like a showpiece. Cut shallow diamond lines about a quarter inch deep, then press a whole clove into each crossing point. The cuts open in the oven and catch the bittersweet marmalade glaze, so every slice gets a little candied edge. Use a sharp knife, keep the cuts shallow so the slices do not fall apart, and pull the cloves out before carving because they are far too strong to bite into.

You will need: 1 fully cooked bone-in ham (7 to 9 lb), 3/4 cup orange marmalade, 2 tbsp brown sugar, 1 tbsp Dijon mustard, juice of 1 orange, 30 whole cloves.

How to make it: 1. Score the ham in a diamond pattern and stud each crossing with a clove. 2. Bake covered at 325°F about 15 minutes per pound. 3. Warm marmalade, sugar, mustard and orange juice. 4. Glaze and bake uncovered 30 minutes, basting every 10 minutes. 5. Remove the cloves and carve.

Slow Cooker Spiral Ham, the Easiest of All Holiday Ham Recipes

When the oven is packed with casseroles and pies, the slow cooker quietly takes over the ham. A small spiral ham fits cut side down in a large oval cooker, and the low steady heat keeps every slice juicy. It is the most forgiving of all holiday ham recipes, perfect for busy Easter mornings or anyone hosting for the first time. Grandma used to stretch her ham bone into soup, and if you love that idea too, these old-fashioned bean soup recipes use every last bit.

You will need: 1 fully cooked spiral ham (6 to 8 lb, to fit a 7 quart cooker), 1 cup brown sugar, 1/2 cup pineapple juice, 1/4 cup honey, 1 tsp Dijon mustard.

How to make it: 1. Rub half the brown sugar over the ham and set it cut side down in the slow cooker. 2. Mix remaining sugar, pineapple juice, honey and mustard and pour over. 3. Cover and cook on LOW 4 to 5 hours until heated through to 140°F. 4. Spoon the juices over the slices before serving.

Cranberry Orange Glazed Ham

Cranberries and orange are the flavors of Christmas morning, so why not put them on the ham? Whole berry cranberry sauce melts into a tart, rosy glaze, and a little orange zest lifts it so it never tastes heavy. The deep red color looks stunning next to green beans and buttery mashed potatoes. If you have leftover cranberry sauce in the freezer, this is one of the holiday ham recipes that offers the perfect way to use it up and make the holiday table feel brand new.

You will need: 1 fully cooked bone-in ham (7 to 9 lb), 1 can whole berry cranberry sauce, 1/3 cup orange juice, zest of 1 orange, 1/4 cup brown sugar, 1 tbsp Dijon mustard.

How to make it: 1. Bake the scored ham covered at 325°F about 15 minutes per pound. 2. Simmer cranberry sauce, orange juice, zest, sugar and mustard for 5 minutes. 3. Spread half the glaze over the ham and bake uncovered 25 minutes. 4. Rest 15 minutes and serve with the remaining glaze.

Skillet Ham Steaks with Red-Eye Gravy for Small Gatherings

Not every holiday is a crowd, and small batch holiday ham recipes like this one save the day. Thick ham steaks sear in a cast iron skillet in minutes, then the browned bits are loosened with strong black coffee to make old-fashioned red-eye gravy, a Southern breakfast classic. The gravy is thin, salty and a little smoky, perfect spooned over the ham and a pile of crispy home fries. Serve it on Christmas morning with eggs and biscuits for a cozy small table.

You will need: 2 fully cooked ham steaks (about 1/2 inch thick), 1 tbsp butter, 3/4 cup strong brewed coffee, 1 tsp brown sugar, black pepper, home fries or biscuits to serve.

How to make it: 1. Melt butter in a cast iron skillet over medium-high heat. 2. Sear ham steaks 3 to 4 minutes per side until browned, then move to a plate. 3. Pour coffee into the hot skillet, add brown sugar and scrape up the browned bits. 4. Simmer 3 minutes until slightly reduced. 5. Pour the gravy over the ham and serve.

Cheesy Scalloped Potatoes, Best of the Leftover Holiday Ham Recipes

The day after the holiday, this is the casserole that makes leftover ham feel like a brand new dinner. Thin potato slices bake in a creamy cheddar sauce with cubes of ham tucked between the layers until the top is bubbly and golden. It is old-fashioned comfort food at its best, and it reheats beautifully for lunches. Slice the potatoes evenly, about an eighth of an inch thick, so every layer cooks through at the same time and stays tender.

You will need: 2 lb russet potatoes, 2 cups diced cooked ham, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups milk, 1 1/2 cups shredded cheddar, 1 small onion, salt and pepper.

How to make it: 1. Heat oven to 375°F and butter a 9×13 dish. 2. Melt butter, cook chopped onion, whisk in flour, then milk, and stir until thick. 3. Stir in 1 cup cheddar. 4. Layer potato slices, ham and sauce twice. 5. Cover and bake 50 minutes, top with remaining cheese and bake uncovered 20 minutes.

Christmas Morning Quiche Lorraine with Leftover Ham

Christmas morning calls for something you can bake while the presents are being opened, and quiche Lorraine fits perfectly. The French classic is usually made with bacon, but diced leftover ham and nutty Swiss cheese set into the same silky custard inside a flaky crust. Use a store-bought pie crust to keep things easy. It slices neatly warm or at room temperature, so it waits patiently on the brunch table next to the fruit salad and coffee cake while everyone gathers.

You will need: 1 unbaked 9 inch pie crust, 1 1/2 cups diced cooked ham, 1 1/2 cups shredded Swiss cheese, 4 eggs, 1 1/2 cups half and half, 2 green onions, pinch of nutmeg, salt and pepper.

How to make it: 1. Heat oven to 375°F and set the crust on a baking sheet. 2. Scatter ham, Swiss and sliced green onions in the crust. 3. Whisk eggs, half and half, nutmeg, salt and pepper and pour over. 4. Bake 40 to 45 minutes until the center is just set. 5. Rest 10 minutes before slicing.

Old-Fashioned Ham Salad for the Days After

Grandma never wasted a scrap, and her ham salad is the humblest of all holiday ham recipes. Ground or finely chopped ham is mixed with mayonnaise, sweet pickle relish, a little mustard and chopped hard-boiled egg for a spread that tastes like a church luncheon in the best way. Pile it on soft bread, spoon it into lettuce cups or serve it with crackers. It keeps in the fridge for three or four days, so it is perfect for easy lunches after the holidays.

You will need: 2 cups finely chopped cooked ham, 1/2 cup mayonnaise, 3 tbsp sweet pickle relish, 1 tsp yellow mustard, 2 hard-boiled eggs, 1 celery rib, black pepper.

How to make it: 1. Pulse the ham in a food processor until finely chopped, or chop by hand. 2. Finely chop the eggs and celery. 3. Stir ham, eggs, celery, mayonnaise, relish and mustard together. 4. Season with pepper and chill at least 1 hour. 5. Serve on bread, crackers or lettuce leaves.