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 is a beloved pairing that graces holiday tables year after year. The sweet and tart cranberry sauce complements the savory, salty ham perfectly. But what makes this combination so iconic? And what are the best ways to enjoy cranberries with ham? Let’s dive in!
A Classic Holiday Duo
Serving ham with cranberry sauce has become a time-honored tradition for Christmas, Thanksgiving, Easter and other holidays The origins of pairing these two foods can be traced back centuries.
Historical records show that cranberry sauce was served with ham as early as the 18th century in America. The tart cranberries helped cut through the rich fattiness of the meat.
As pork became more affordable and accessible in America, ham grew in popularity. And the tradition of enjoying it with cranberry sauce solidified.
By the 20th century ham with cranberry sauce had become a beloved holiday staple across the country. The dish represents comfort, celebration and coming together with loved ones.
Complementary Flavors
So what makes cranberries and ham such a perfect match? It comes down to their contrasting and complementary flavors.
Ham tends to be salty and umami-forward. The meaty savoriness balances out the sweet-tart punch of the cranberries.
The bright, fruity aroma and flavor of the cranberries also help cut through the richness of the ham. They provide a refreshing contrast.
When you get that perfect bite of ham with cranberries, the flavors mingle in harmony. Sweet pairs with salty, and tart complements rich. It’s a brilliant interplay of taste sensations.
Making Cranberry Sauce for Ham
To accompany ham, you can use canned jellied cranberry sauce if you want an easy shortcut. But making homemade cranberry sauce allows you to add your own creative twists.
Here are some ways to put a flavorful spin on cranberry sauce for ham:
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Orange zest and juice – Adds bright citrus notes
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Fresh ginger – Provides subtle spice and warmth
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Cinnamon and allspice – Warming holiday spices
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Pure maple syrup – Adds unique sweetness
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Mustard – Gives a tangy kick
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Chili powder or cayenne – Brings subtle heat
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Apple cider or juice – Provides mild fruity sweetness
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Pomegranate arils – Splatters of juicy tartness
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Thyme or rosemary – Earthy herbaceousness
Get creative and come up with your own signature cranberry sauce recipe!
Serving Ideas for Cranberries and Ham
Beyond the classic sliced ham with cranberry sauce on the side, there are lots of tasty ways to enjoy this pairing:
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Spread cranberry sauce on ham sandwiches
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Fold diced ham into cranberry sauce and serve as a spread
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Top ham pizza with cranberry sauce
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Stuff acorn squash with ham and cranberry sauce
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Mix together baked beans, ham and cranberries
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Add cranberry sauce to ham and bean soup
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Spoon cranberry sauce over ham steaks or chops
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Stuff cranberries, ham and cream cheese into dates
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Toss spinach salad with ham, cranberries and vinaigrette
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Layer ham, brie and cranberry sauce on baked brie
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Swirl cranberry sauce into ham and sweet potato hash
With so many options, you can enjoy ham and cranberries all season long, not just on the holidays!
Can You Freeze Cranberry Sauce for Ham?
Got leftover cranberry sauce after the holidays? Freeze it to enjoy with ham year-round!
Here’s how:
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Allow cranberry sauce to cool completely after cooking.
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Spoon into freezer-safe containers, leaving 1⁄2-inch headspace.
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Seal tightly and label with name and date.
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Freeze for up to 3 months.
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Thaw overnight in fridge before using.
Freezing is a great way to save homemade cranberry sauce to savor the flavors in future seasons.
A Tried and True Tradition
Cranberries and ham have been cherished companions on holiday tables for generations. Their contrasting tastes and textures perfectly complement one another.
While traditional cranberry sauce adds familiar fruity tartness, get innovative with your own signature cranberry creations. And explore new and fun ways to serve this classic pairing.
Ham and cranberries represents comfort, celebration and tradition. So keep this timeless duo close to your heart and on your holiday menu for decades to come.
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 pairs well with cranberry?
What can I add to ham for flavor?
What to serve with cranberry glazed ham?
Reserve about ¾ of a cup of cranberry sauce for basting them ham. It makes a great cranberry side dish! We like serving this ham with mashed potatoes, corn pudding or scalloped corn, homemade bread and a side salad. It also goes really well with cranberry punch and a jello salad. Impress your guests with this cranberry glazed ham.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
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.
What can I use instead of cranberry sauce for Ham?
Cloves: Use whole cloves. They add a lot of flavor to the cooked ham. Cranberry Sauce: Although you can find this all year round, it’s much easier to find around Thanksgiving. Brown Sugar: The brown sugar offsets the tartness of the cranberries and is a must. Chicken Broth: You could substitute this with beef broth or vegetable broth if desired.