Lasagna
Regina Schrambling
8991 ratings with an average rating of 5 out of 5 stars
8,991
4 hours
Christmas Glazed Ham
Updated Dec. 13, 2023
- Total Time
- About 3 hours, plus resting time
- Prep Time
- 10 minutes
- Cook Time
- 2½ to 3½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 to 12 servings
- 1(6- to 8-pound) boneless, unsliced city ham (brined and cooked, unsmoked or lightly smoked)
- 20 to 30cloves
- 6clementines, halved through the equator then deseeded
- 2fresh (or dried) bay leaves
- ¾packed cup Demerara sugar
- 4tablespoons dry English mustard powder (such as Colman’s)
- 2tablespoons plus 1 teaspoon classic yellow mustard (such as French’s)
- 1tablespoon white wine vinegar
- 2tablespoons olive oil
- 1scant cup mayonnaise
- 1star anise (or ⅛ teaspoon star anise powder)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
815 calories; 55 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 13 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 58 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 350 degrees. Score the ham by cutting across the ham at an angle with a small, sharp knife, only going about ½ inch deep. Repeat the scoring multiple times in the same direction, creating parallel lines that are about 1½ inches apart all the way across the ham, and then repeat the scoring process in the opposite direction to create a diamond pattern. Stud the corners of each diamond on the top side of the ham with a clove.
- Step 2
Place the ham in a roasting pan large enough to fit the ham with around 3 inches of space around the edge. Surround it with 8 of the clementine halves, setting them cut side up. Add the bay leaves and ½ cup water. Cover the pan tightly with foil and cook for 30 minutes.
- Step 3
Remove from the oven and carefully transfer the cooked clementines to a blender, along with the sugar, mustard powder, yellow mustard, vinegar and oil. Blend until smooth, then pour the mixture over the ham.
- Step 4
Place the remaining clementines around the ham, setting them cut side up, reduce the oven temperature to 325 degrees and roast, uncovered, for another 2 to 3 hours (roughly 20 minutes cook time per pound). Check every 30 minutes or so, and add ¼ cup of water at a time if the sauce starts to run dry around the edges of the pan. Remove from the oven once the glaze is golden and the pan juices are nice and sticky. Increase the oven temperature to 400 degrees.
- Step 5
Transfer the ham to a cutting board and whisk the mayonnaise into the glaze in the pan, then use a spatula to transfer the mixture into a bowl. Return the ham to the pan, and apply a thin layer (around ¼ cup) of the mayonnaise mixture onto the ham as a glaze. Cook for a further 6 to 8 minutes until the glaze is glossy.
- Step 6
Remove from the oven, grate the star anise on top using a microplane, and set aside to rest for 20 minutes before carving. Serve the remaining mayonnaise mixture with the ham, or later as a condiment to make sandwiches from any leftovers.
Private Notes
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Cooking Notes
Kay
If this recipe begins with a cooked ham, why does it need to be cooked for 2-3 hours at 325?
Tom Byrne
I must think the eight clementine halves steamed with the ham are peeled before putting in a blender. Correct?
Mira
What is a city ham?
JB
The entire clementine is used. The rind will be very soft after steaming with the ham and adds tons of flavor.
jon
City ham is a term used in some parts of the United States for any lightly cured and/or smoked ham which must be refrigerated to preserve it. It is generally "wet cured", that is injected with or soaked in a brine solution containing high concentrations of salts. Wikipedia
Betsey
Because it takes that long to heat.
Gator Pam
I’m totally guessing here, but I believe since clementine/mandarin orange skin and pith is very thin, the pith won’t cause bitterness once cooked and leaving the peel on would allow both juice and zest into the mixture.
Leslie B.
No. The thin peel will add punch to the sauce. Leave it on!
Paula
A city ham is that basic ham that you find in a grocery store. Called “city” to differentiate it from country hams.
CFXK
Two helpful rules for reading recipes that save a lot of confusion, and answer recurring clarifying questions on here: 1. Unless it says to do it, don't; e.g., if a recipe calls for a sauce to "simmer for 30 minutes," leave it uncovered; if recipe says "cover pot and simmer." put the cover on. 2. Read and act from left to right, e.g. "1 cup walnuts, chopped" means measure whole walnuts, then chop them; "1 cup chopped walnuts." means chop the walnuts then measure the chopped walnuts.
B. Miller
I think the clementine’s go into the blender skin and all. The skins should become mellow post-roasting.
Chris p
No need to peel the clementines. The peel adds a wonderful flavor - I use them whole in my raw cranberry relish.
Angela Marshall
Cloves? Disgusting? Oh, my … they look pretty as decoration and ground cloves are dusty in texture unlike the cute little wooden flower buds.
Linda
All the halves are mentioned. Reread steps three and four. Step four begins with the ‘remaining’ Clementine halves.
thomas
We recently made this for new years, we are from the Netherlands and we were wondering if clementines in the us are maybe different from here? We made it and it was extremely bitter
Riley
Many years ago you printed a recipe for Monte's Ham. It was the best ham I ever made but it has been several years since I last made it. Well, this Christmas I decided to pull that recipe out and put it to the test. Unsolicited, several of my guest swore that it was the best ham they ever had.
FinbarG
THE most delicious baked ham I have ever cooked.
Caro.
This is the most delicious ham I have ever cooked. My grandson who does not like to try new foods, had a second serving. The clementines are perfect both in the sauce and as an accompaniment and the mayonnaise mixture is perfect. This is now my favourite ham recipe.
mmsf
This ham was delicious. I substituted 2 oranges (unpeeled), since I didn't have clemintines. I used Dijon mustard rather than French's. It worked out great.
Eve
The sauce/glaze was too salty. It was also too thick and not really a glaze.
Nancy
I hate to say but this was a huge disappointment on Christmas Day. Clementine sauce was very overpowering. I am sorry I made this and I seemed to have ruined our Christmas dinner.
Steve
Ham does not need the 2-3 hours cooking time. 9-10 lb ham needs 1.5 - 2 hours. I used 12 clementines/mandarins. If roasted veggies are desired, I suggest roasting them separately, perhaps if desired in some bacon or pork fat saved from previous meals.
Richard
Ham might not "need" 2-3 hours cooking time, but it "benefits" from that. 20 minutes per pound is a good guide, with tender meat as the result.
Lucy L
This is the recipe I used for yesterday’s ham, following the recipe carefully. The unanimous opinion (four adults) was that the clementine flavor was overpowering. Thumbs down. Yes, I blended the rinds with the spices. Thinking maybe use a (one) clementine in another recipe at some point. Perhaps a barbeque sauce.
Rob M.
There was a point when I wondered what I had gotten myself into, but this turned out beautifully and got lots of compliments. The only step I won't bother repeating is precooking two thirds of the little oranges. Not worth the trouble. The sauce made with the pan juices and mayo was excellent. Never had to add water to the pan as the recipe suggests.
Mike V
It's fine. No one at Christmas wept openly in either direction. Lots of extraneous instructions and temperature changes. I'm a fat guy in the suburbs, not a NASA Engineer. Kudos to anyone who can follow all these steps while drinking and dealing with your In-laws.
Decodame
Good flavor but takes too long to cook on a busy day. Would be nice to see tips on adjusting for smaller hams.
Dan
Made for Christmas dinner and was disappointed. The glaze fell off in chunks and didn't adher to ham. Maybe our ham had been injected with more liquid than the one the NY Times staff used, but I ended up with a lot of liquid in the pan. No way I could mix all that liquid with a cup of mayo and make a glaze. Ended up using the liquid to make a gravy which was tasty. Fortunately nothing detracted from the ham which was delicious on its own. But the recipe didn't enhance the ham at all.
Bethany
Must have done something wrong, but not sure what. The coating was bitter, super runny sauce in the bottom. The crust never hardened nor glazed. We ended up wiping it all off and just eating the ham ( which was fine). I tried to boil down the sauce after on the stove and got it edible…but not good enough to keep the leftovers.
Dinnerbelle
The glaze is fantastic. Baking the oranges and blending them into the glaze is a great idea.
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