Moist and juicy Caribbean Christmas ham
This Caribbean Christmas ham is a must-have centerpiece for the holiday table. Baked until golden, glazed with a sweet and tangy mix of mustard, orange juice, and brown sugar, and finished with juicy pineapple rings and whole cloves, this dish brings all the festive flavor.
Oye, what is Christmas time without some ham? Freshly baked ham smells permeate the kitchen on Christmas eve or early Christmas morning. Everybody just waiting to devour a thick slice.
This was a must-have during the holidays. And we used it for just about any type of eating: breakfast, a part of lunch, a snack, or dinner. By itself or as part of a plate of other holiday goodies.
This piece of ham is baked till golden and basted with a delicious mix of mustard, orange juice, and flavorings. Then garnished with juicy pineapple slices.
And after eating some, chop up a few to add to this Christmas rice.
What cuts of meat is ham
Ham comes from the hind leg of a pig, though some cuts from the shoulder are also labeled as ham. Most store-bought options are ready to go, but it’s good to know the basics. Ham can be cured or uncured, and there are several ways it’s prepared and served depending on the style.
Types of hams
There are three main types of ham you’ll see in stores: city, cured (or country), and uncured.
- City hams are the most common and the easiest to work with. They’re already cured, fully cooked, and ready to heat and glaze.
- Cured or country hams are often much saltier and sometimes smoked. These usually need to be soaked for about 24 hours before cooking to reduce the salt.
- Uncured (fresh) hams haven’t been treated with salt or brine and are harder to find. You’ll likely need to get one from a butcher if you’re going this route.
How to make a Caribbean Christmas ham
What you need
The ingredients for this are very simple ingredients.
- Ham – Use your preferred type (see the section on ham types for guidance).
- Mustard – Bottled or powdered, whichever you have on hand.
- Orange juice – Pineapple juice works as a swap if you prefer.
- Brown sugar
- Whole cloves
- Pineapple rings
- Ginger
- Maraschino cherries (optional, for garnish)
Equipment
Baking dish – this can be a baking tray or a roasting tray. Make sure the sides are high enough to hold the liquid that is going to be released. Foil. Whisk.
Making Christmas ham
The method will depend slightly on the type of ham you’re using.
- For a city ham: Follow the package directions, then continue with the steps below.
- For a cured (salted) ham: Soak it in water for about 24 hours to reduce the salt.
- Preheat your oven to 325°F.
- Place the ham skin side up in a roasting pan and cover it with foil.
- Bake for 2 hours (or about 20 minutes per pound if your ham is between 5–7 lbs).
- While the ham bakes, prepare your glaze by combining mustard, orange juice, brown sugar, and ginger.
- After 2 hours, remove the skin from the ham and score the surface to help the glaze soak in.
- Stud the ham with cloves, then pour the glaze all over it.
- Return the ham to the oven and bake for another 20–30 minutes, basting every 10 minutes with the pan juices.
- On the final basting, add the pineapple rings on top.
- Remove from the oven and let the ham rest for 5–10 minutes before slicing.
Glaze add-ins you can try
The flavor possibilities are endless if you want to put your own twist on the glaze. Here are a few tasty add-ins you can mix and match:
- Bay leaf
- Pimento peppers
- Rum – Simmer to reduce the alcohol before using.
- White wine – Like rum, simmer first to mellow it out.
- Honey – For added sweetness and shine.
- Coke – Yep, it gives a sweet, caramelized finish.
What to serve with baked ham
Baked ham shines even brighter when it’s surrounded by the right sides. Pair it with freshly made hops bread or coconut sweet bread, and don’t forget a spoonful of chow chow and a splash of pepper sauce.
Other great pairings include stuffing, macaroni pie, curried goat, or calypso rice. And for the drinks? You can’t go wrong with a glass of sorrel, mauby, or ginger beer.
More Holiday foods
- Ponche de Creme Pound Cake
- Marble cake
- Chicken ham – coming soon
- Paime
FAQs
Yes! You can freeze both the leftover ham meat and the bone. Slice the meat and store it in an airtight bag; wrap the bone in foil before bagging. For best quality, use the meat within 8 months. The bone can be frozen for up to a year, perfect for a pot of pigeon peas soup later on.
Only if you’re using a salted or cured ham. These hams, especially the ones popular back home in Trinidad and Tobago, need to be soaked in water for 24 hours (or more) to remove the excess salt.
Boiling isn’t required unless you’re working with a country ham. Some people boil it halfway before baking to help it stay juicy and tender.
Did you make this Caribbean Christmas ham?
I’d love to know how it turned out! Leave a star rating and comment in the recipe card below so I can see how your holiday table came together.
And if you put your own twist on the glaze (rum or Coke, anyone?), definitely let me know! Tag me on Instagram or Facebook @thisbagogirl so I can see your festive creations.
Recipe
Caribbean Christmas ham
Ingredients
Method
- Combine ingredients for the glaze and set aside.
- Place ham skin side up in a roasting pan. Bake at 325F for 2 hours.
- Remove skin from ham and score fat in diamond shapes
- Stick cloves into ham
- Combine glaze mixture and spread over ham
- Return to oven and bake for another 20 – 30 minutes, basting ham occasionally.
- Add pineapple rings to ham close to the last baste of ham
