Remember that first Christmas after everything felt a bit chaotic? I was hosting my whole crew—kids running wild, in-laws arriving early, the tree lights flickering like they were judging me. I needed something magical on the table without chaining myself to the stove all day.
That’s when I fell hard for a honey-mustard glazed ham. It’s dead simple, feeds a crowd without fuss, and honestly tastes like pure holiday joy—sweet, tangy, a little smoky. The glaze caramelizes into this sticky, shiny coat that makes everyone ooh and aah when you bring it out. And the best part? It reheats like a dream, so leftovers become the stuff of sandwich legends.
This year, with 2025 bringing back that cozy, no-stress vibe everyone’s craving, I’m sharing my go-to easy Christmas dinner menu built around that glorious ham. Think classic flavors, but with shortcuts that let you sip mulled wine instead of sweating over complicated roasts. We’ll pair it with creamy garlic mashed potatoes, roasted Brussels sprouts that even the pickiest eater devours, a bright cranberry-apple salad, and soft dinner rolls. For dessert? A no-bake peppermint cheesecake that’s stupidly easy and screams Christmas.
Trust me, this spread will have your family closing their eyes on that first bite, sighing like they’ve died and gone to holiday heaven. Let’s dive in.
The Star: Honey-Mustard Glazed Ham with All the Fixings
Why ham? Because it’s forgiving. No thermometer drama like turkey. No carving anxiety like prime rib. You pop it in the oven, baste a couple times, and boom—perfection. This one’s bone-in for max flavor (the bone makes the meat juicier, promise), but spiral-sliced if you’re feeling extra lazy. Serves 10-12 easy, with leftovers you’ll fight over.
It’s special because that glaze—honey, whole-grain mustard, a splash of orange juice, brown sugar, and a whisper of cloves—hits every note. Sweet edges that crunch a little. Tang that cuts through the richness. And the ham stays so moist you could cut it with a spoon.
Ingredients & Substitutions
Shopping for this feels like a holiday win. Everything’s easy to find, even last-minute.
Here’s the breakdown for the full menu (ham + sides for 10-12 people):
| Item | Amount (Imperial) | Amount (Metric) | Notes & Substitutions |
|---|---|---|---|
| Fully cooked bone-in ham (spiral-sliced preferred) | 8-10 lbs | 3.6-4.5 kg | Go half-ham if smaller crowd. Smoked for flavor punch. |
| Honey | 1 cup | 240 ml | Maple syrup works if you’re out—gives a deeper vibe. |
| Whole-grain mustard | ½ cup | 120 ml | Dijon if you want smoother glaze. |
| Brown sugar | ¾ cup packed | 150 g | Coconut sugar for lower GI, tastes amazing. |
| Orange juice (fresh) | ½ cup | 120 ml | Apple cider for warmer notes. |
| Ground cloves | ½ tsp | – | Allspice if cloves aren’t your thing. |
| Garlic cloves (for potatoes) | 8 large | – | Roasted garlic paste from a jar in a pinch. |
| Yukon Gold potatoes | 5 lbs | 2.3 kg | Russets for fluffier mash, red for waxy hold. |
| Heavy cream | 2 cups | 480 ml | Half-and-half or full-fat coconut milk (dairy-free win). |
| Butter (unsalted) | 1 cup + extra | 225 g + | Vegan butter swaps 1:1. |
| Brussels sprouts | 2 lbs | 900 g | Broccoli florets if sprouts get side-eye. |
| Bacon (optional but yum) | 8 slices | – | Turkey bacon or skip for veggie. |
| Fresh cranberries | 12 oz bag | 340 g | Frozen works, no thaw needed. |
| Apples (Granny Smith + Honeycrisp) | 4 medium | – | Pears for softer bite. |
| Dinner rolls (store-bought or homemade) | 24 | – | Gluten-free rolls hold up great now. |
Pick a ham that’s not pre-glazed—lets our honey-mustard shine. Fresh orange juice matters here; bottled can taste tinny. For the potatoes, Yukon Golds give that buttery texture without falling apart. And real butter? Non-negotiable for me, but hey, I’ve made dairy-free versions that still disappear.
Allergies? Swap cream and butter for plant-based. Gluten-free? Easy—most of this naturally is. Want lower sugar? Cut brown sugar in glaze by half and add more mustard. It still caramelizes beautifully.
Step-by-Step Instructions
Preheat to 325°F (165°C). That’s your happy place for ham.
First, the ham. Unwrap it, put cut-side down in a big roasting pan. If it’s not spiral, score the fat in diamonds—looks fancy, helps glaze sink in.
Whisk the glaze: honey, mustard, brown sugar, orange juice, cloves. Warm it gently on the stove if honey’s stubborn. Brush half over the ham.
Cover loosely with foil. Into the oven for about 10-12 minutes per pound. So 8-lb ham = roughly 80-100 minutes.
Every 30 minutes, baste with pan juices. Last 30 minutes? Uncover, crank to 400°F (200°C), brush remaining glaze. Watch those edges bubble and turn mahogany. That’s the money shot.
Internal temp should hit 140°F (60°C)—it’s already cooked, we’re just heating and glazing.
Let it rest 20 minutes tented. Carries over, stays juicy.
While ham’s doing its thing, tackle sides.
Potatoes: Peel (or don’t—skin adds rusticity), chunk, boil in salted water till fork-tender. About 15 minutes. Drain. Mash with warm cream, melted butter, roasted garlic (smash those cloves first), salt, pepper. Don’t overmash or they go gluey. Taste—should make you groan.
Brussels: Trim, halve. Toss with olive oil, salt, pepper. Roast at 425°F (220°C) 20-25 minutes on a sheet pan. Shake halfway. They caramelize, get crispy bits. Crumble cooked bacon over at the end if using. Kids who “hate” sprouts inhale these.
Cranberry-apple salad: Simmer cranberries, a little sugar, orange zest, water till they pop. Cool. Toss with sliced apples, pecans, spinach or arugula. Bright, crunchy, cuts the richness perfectly.
Rolls: Warm store-bought in foil with a pat of butter. Or if you’re feeling it, my no-knead dough rises while ham cooks.
Common oops? Overcooking ham—dry city. Trust the timer. Underglazing—brush generously. Potatoes too cold when mashing—gummy mess. Warm everything.
Spicier? Add cayenne to glaze. Smokier? Splash of bourbon in there—chef’s kiss.
Cooking Techniques & Science
That glaze magic? It’s the Maillard reaction plus caramelization. Sugars brown, proteins react, boom—deep flavor, shiny crust. Low slow heat first keeps moisture in (ham’s pre-cooked, so gentle reheating prevents drying). Then the high-heat finish crisps everything.
Scoring the fat lets it render slowly, basting the meat naturally. Resting? Crucial. Juices redistribute. Cut too soon, they run out on the board, not your fork.
For potatoes, starch matters. Yukon Golds have medium starch—creamy without glue. Roasting Brussels at high heat triggers Maillard too—bitter raw taste becomes nutty sweet.
A good heavy roasting pan conducts heat evenly. No fancy tools needed, but a basting brush and meat thermometer save lives.
Storage, Reheating & Make-Ahead Tips
Ham keeps 5-7 days fridge, airtight. Slice and freeze portions up to 2 months—perfect for quiche or soup later.
Reheat slices in a skillet with a splash of water, covered low—steams gently. Oven at 300°F covered with foil works too. Microwave? Last resort, 30-second bursts.
Make-ahead hero: Glaze can sit a week in fridge. Potatoes mash beautifully day-before, reheat with extra cream on stove stirring like crazy. Brussels roast ahead, flash under broiler to crisp. Cranberry relish improves overnight—flavors marry.
Full ham? Bake day-of, but warm glaze and prep sides morning-of.
Variations & Substitutions
Vegan crowd? Swap ham for a whole roasted cauliflower—same glaze, mind-blowing. Or stuffed butternut squash with quinoa, cranberries, pecans.
Smaller family? Ham butt portion or even pork tenderloin with same glaze—cooks in 30 minutes.
Want fancy? Stud with whole cloves before glazing—old-school gorgeous.
Lower carb? Cauli mash instead of potatoes. Still decadent.
Spiral ham with pineapple? Classic twist—just add rings last 20 minutes.
Serving & Pairing Suggestions
Slice ham thin against the grain. Fan on a big platter, spoon extra glaze over. Scatter fresh rosemary sprigs and orange slices—looks straight out of a magazine.
Pile potatoes high in a bowl, extra butter pat melting on top. Brussels in a cast-iron skillet for rustic charm. Salad in a wooden bowl with tongs.
Wine? Off-dry Riesling or Pinot Noir—cuts sweetness. Kids? Sparkling cider.
Follow with that peppermint cheesecake—crushed candy canes on top, cool creamy bite after all the richness.
Best Time to Serve or Eat This Dish
Christmas Eve or Day, hands down. Morning chaos done, everyone starving by 4pm. This comes together while presents happen. Casual enough for pajamas, elegant enough for the good china.
Perfect winter—warm, comforting when it’s cold out. But honestly? I’d eat this July with zero regrets.
Conclusion
There you go, friend. A Christmas dinner that’s easy enough you actually enjoy the day, impressive enough everyone thinks you’re a wizard. That honey-mustard ham? It’ll become your tradition, I guarantee. The smells filling the house, the sticky fingers, the quiet after everyone’s stuffed and happy—that’s the real magic.
Cook with love, taste as you go, and don’t stress perfection. Food tastes better when you’re laughing in the kitchen anyway.
One last tip: Double the glaze. You’ll want it on everything—sandwiches, eggs, straight from the spoon at midnight.
FAQs
How far ahead can I buy the ham?
Up to 2 weeks if frozen, or a week fresh in fridge. Fresher the better for flavor.
My oven’s tiny—what do I do?
Cook ham day-before, reheat gently day-of. Sides are quick anyway.
Can I make this for 6 people instead of 12?
Absolutely—half the ham (butt portion), halve sides. Leftovers still rock.
Ham came pre-glazed—now what?
Scrape most off, proceed with our glaze. It’ll be twice as good.
Vegetarian swap that still feels special?
Whole glazed cauliflower or mushroom Wellington. Same technique, different star—still wows.
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