Ham may be one of the most nostalgic main dishes at special occasion meals. A good ham should be easy to make, but most of the time, they end up being dry, tough, and flavorless besides strong smoky notes. I love a good ham, and when it’s cooked right, they make it easy to make a main dish. The flavor from the curing process is already there, so all a ham needs is a little love to become a meal that will steal the show!
Traditionally, hams are cured and smoked or baked to fully cook them. When you buy a cured ham, the meat is already cooked; all that needs to be done is to heat it up to 140°F. Oftentimes, this is the benefit of ham: there’s virtually no guesswork that needs to go into the preparation.
I used to picture myself slicing meat at the table while people gasped at how beautiful it all was. I don’t think Norman Rockwell ever sliced meat in front of his guests, even though it looks good in a painting. If so, he would have known that it never ends up looking graceful. But meet the spiral cut ham! The meat is already sliced, so it’s faster and easier to cut after it’s baked.
Hams can be served as is without alterations. But at Christmas and special occasions, I love to glaze a ham. What could go better with smoky ham than a mix of sweet, salty, and sour flavors? Plus, the ham’s strong flavors can handle some extra heat.
Ham’s strong flavors need an equally strong-flavored glaze to be noticed. Most glazes go heavy on brown sugar, which adds a good sweetness but doesn’t actually add much flavor. Instead, I start with butter and maple syrup. Both add a rich flavor along with some sweetness from the maple.
To ensure there isn’t too much sweetness, I like to add in Dijon mustard. This provides just the right about of tanginess without tarnishing the desired sweetness. Finally, to make it more seasonal, cinnamon and cloves add the warmth of spice.
Large celebratory meals often become heavy, with flavors that drown each other out. This is exactly when I crave something acidic to wake everything up and provide excitement. For this ham, I love to serve it paired with a cranberry chutney as a sauce. Fresh cranberries, dried apricots, pear, and spices are simmered together to create a perfect side to the ham. For a reason, cranberry sauce goes well with turkey. I think this chutney goes even better with ham!
This glazed ham is a fun, easy, and tasty main dish for Christmas! Give it a try and let me know what you think!
Ham and cranberry sauce are two iconic foods that grace many holiday tables. The salty, savory ham contrasts beautifully with the sweet-tart pop of cranberry sauce. While this duo is a Thanksgiving tradition it’s also fantastic for Christmas Easter and any celebratory meal. If you’re wondering if cranberry sauce pairs well with ham, the answer is a resounding yes! Let’s look at why these two were made for each other.
A Classic Holiday Combination
Salt and sweet. Savory and tart. Ham and cranberry sauce balance each other perfectly. The salty, umami flavor of ham is offset by bright hits of acidity and sweetness from the cranberries. This yin and yang makes them ideal companions.
Ham and cranberry sauce are Thanksgiving staples in many households. The turkey may get top billing as the centerpiece, but the ham often steals the show. Leftover Thanksgiving ham sandwiches piled high with cranberry sauce are a beloved next-day tradition too.
Beyond Thanksgiving, ham and cranberry sauce also feature prominently at Christmas feasts. A glazed holiday ham garnished with a cranberry sauce provides a spectacular presentation. For Easter, a spiral-cut ham enrobed in a ruby-red cranberry glaze is a stunner.
No matter the occasion, if you’re serving a hearty ham cranberry sauce belongs on the table. The two have become intrinsically linked in our holiday traditions and with good reason – their flavors are perfectly balanced.
Sweet and Savory Perfection
Cranberry sauce adds just the right amount of sweetness to cut through the saltiness of ham. The bright acidity of cranberries also cuts the fattiness of ham for a refreshing contrast.
At the same time the savory umami quality of ham balances out the tartness of cranberry sauce. The sweet and meaty flavors complement each other flawlessly. It’s a match made in culinary heaven.
This perfect balance of flavors is why ham and cranberry sauce are menu mainstays for holidays. The combo satisfies the craving for something sweet alongside the hearty main course. The touch of tangy and fruity complexity elevates the typical meat-centric spread.
Glazing and Serving Options
There are several options for incorporating cranberry flavors with your holiday ham:
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Cranberry glaze – Spread a cranberry-based glaze over the ham during the last 30 minutes of cooking. The glaze caramelizes, sealing in moisture and infusing each bite of ham with a hint of cranberry zing.
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Top with sauce – After slicing the ham, drizzle cranberry sauce over individual portions for a burst of tart-sweetness with each mouthful.
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Cranberry chutney – Chunky cranberry chutney provides texture contrast to the tender ham slices. The chutney’s vinegar adds another layer of brightness.
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Compote – A cranberry apple compote with cranberries, apples, cinnamon and orange zest makes a chunky topping with subtle sweetness.
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Bake it in – Stud your ham with cloves and top with a layer of cranberry sauce before baking for an extra infusion of flavor.
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Stuff it – For a showstopper, fill a whole ham with a cornbread and cranberry sauce stuffing for juicy meat infused with fruity flavor.
No matter which preparation method you choose, the tangy sweet pop of cranberry sauce takes the saltiness of holiday ham to new heights. This classic pair deserves its place at the head of the holiday table.
Quick and Easy Cranberry Glaze Recipe
Making a cranberry glaze or sauce at home is simple with just a few ingredients:
Ingredients:
- 1 (16 oz) can jellied cranberry sauce
- 1 cup brown sugar
- 1/4 cup orange juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
Directions:
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Combine all ingredients in a saucepan over medium heat. Whisk together until smooth.
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Bring to a boil, then reduce heat and let simmer for 5-10 minutes until thickened to a glaze consistency.
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During the last 30 minutes of baking your holiday ham, spoon the glaze over the ham and spread to coat evenly.
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Broil for the last few minutes to caramelize the glaze.
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Slice the ham and serve with extra glaze for drizzling over the top of each slice.
The brown sugar balances out the cranberry sauce’s tartness, while the spices add warmth. The orange juice provides a touch of acidity to brighten the glaze. In just minutes, you can whip up the perfect fruity-sweet complement to your savory ham.
More Ham and Cranberry Recipes
Beyond glazing, there are endless ways to enjoy cranberry sauce with ham. Here are a few favorite recipes that pair these holiday ingredients:
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Cranberry Apple Stuffed Pork Loin – Pork roasted with a cranberry, apple and pecan stuffing for a fruity flavor infusion.
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Cranberry Jalapeño Margarita Ham – Ham glazed with a mixture of orange juice, jalapeño jelly and cranberry sauce for sweet-spicy-tart flavor.
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Cranberry BBQ Pulled Pork Sandwiches – Shredded pork shoulder in a homemade BBQ sauce with cranberries for tangy sandwiches.
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Cranberry Sauce Pork Chops – Pork chops coated in a cranberry sauce and chili sauce blend then baked.
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Cranberry Quinoa Stuffed Peppers – Bell peppers filled with quinoa, kale and cranberries for a vegetarian main course.
With endless options like these, you can enjoy the classic cranberry-ham duo all holiday season long in new and tasty ways.
A Pair to Please Any Palate
The tradition of serving salty cured ham with sweet-tart cranberry sauce is one that has stood the test of time. The contrasting yet complementary flavors satisfy holiday palates to perfection.
While Thanksgiving may have made this duo famous, it’s a combination to savor year-round. With just a small batch of easy homemade cranberry glaze or sauce, you can make any ham, even a weeknight dinner, feel a bit more festive.
Glazed Ham with Cranberry Chutney
- ▢ 6-8 lb bone-in ham
- ▢ ⅓ cup unsalted butter
- ▢ ¼ cup honey
- ▢ 2 tbsp Dijon mustard
- ▢ ¼ tsp cloves
- ▢ ½ tsp cinnamon
- ▢ 1 tsp dried garlic powder
- ▢ 12 oz fresh or frozen cranberries
- ▢ ½ cup chopped dried apricots
- ▢ 1 pear, diced
- ▢ ½ cup cranberry juice
- ▢ ½ cup apple cider vinegar
- ▢ ¾ cup maple syrup
- ▢ 2 tbsp brown sugar
- ▢ 2 cinnamon sticks
- ▢ ¼ tsp cloves
- ▢ ½ tsp salt
- Preheat oven to 325°F. Take the ham out of the fridge one and a half hours before baking to get rid of the chill. Put the ham in a roasting pan with the cut side down if you are using a half ham. Pour ⅓ cup of water into the pan’s bottom and tightly cover it with foil. Place in oven to roast. While the ham is roasting, prepare the glaze and chutney. 6-8 lb bone-in ham.
- To make the glaze, put the butter, honey, Dijon mustard, cloves, cinnamon, and garlic in a small saucepan. Melt and stir together over low heat. 1 teaspoon of honey, 1 teaspoon of cloves, 1 teaspoon of cinnamon, and 2 tablespoons of Dijon mustard.
- Cranberries, apricots, pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinnamon sticks, cloves, and salt should all be put in a 3-quart saucepan. This is for the chutney. Get it to a boil, then cover and lower the heat. Simmer for 25 to 30 minutes, or until it gets thick. Diced pear, ½ cup cranberry juice, ½ cup apple cider vinegar, ¾ cup maple syrup, 2 tablespoons brown sugar, 2 cinnamon sticks, ¼ teaspoon cloves, and ½ teaspoon salt. 12 ounces of fresh or frozen cranberries.
- By the time the ham gets to 140°F (30 to 40 minutes), the foil should be taken off and the glaze should be added every 10 to 15 minutes. In the last few minutes, turn on the broiler to make the crust thicker.
- You should take the ham out of the oven at 140°F and let it rest for 15 minutes before serving.
Watch how to make this glazed ham recipe:https://youtu.be/pCENqeGuRUg
I hope you make this recipe and put some food on your table. Share your thoughts and give this recipe stars to let other people know how much you love it. This helps show others that this is a recipe they, too, can make, enjoy, and love!.
Cranberry Glazed Ham | Holiday Ham Recipe | Heath Riles BBQ
FAQ
What meat do Americans traditionally eat cranberry sauce with?
Do you put cranberry sauce on turkey?
Does cranberry sauce go with ham?
Cranberry sauce most often makes an appearance on the Thanksgiving table. And for Thanksgiving, turkey is usually the meat of choice. However, cranberry sauce also goes really great with ham, which often appears on a Christmas table. Salty ham is succulent. Cranberries are tart and sweet. It’s a perfect taste combination!
Is jellied cranberry sauce good for our health?
That infamous block of canned cranberry sauce! Cranberry sauce can be rich in antioxidants and overall can be part of a healthy diet. I encourage you to look at the nutrition label and see how much added sugar is in the container as this will have more of an effect on our health. Ideally we want to minimize the amount of added sugar in our diets, but this is challenging for cranberries as they are tart and sour by nature. Most people do not find this palatable. So you can either elect an option that is lower in added sugar, or modify your portion size so it does not have a tremendous effect. I hope this helps. Thanks for your question! Noah, RD
How do you make cranberry sauce for a ham sandwich?
Gently poke whole cloves between the sliced layers every few inches apart. Cover ham and dish with foil and bake for 1 ½ hours. After 1 hour of baking, make your cranberry sauce. In a pot add cranberry sauce, brown sugar and broth. Bring to a boil and stir regularly.
Can you eat leftover cranberry Ham?
You can also serve the ham cold like on rolls or a slice of buttered bread. Store any leftover cranberry baked ham in the fridge. Be sure to place ham in an airtight container. Ham can be safely eaten for up to 5-7 days. After that, it’s best to toss it.