Moist and Juicy Caribbean Christmas Ham

This Caribbean Christmas ham is a must-have centerpiece for the holiday table. It’s baked until golden, glazed with a sweet and tangy mix of mustard, orange or pineapple juice, brown sugar, ginger, and vinegar, then finished with pineapple rings and whole cloves.

Oye, what is Christmas time without some ham?

Growing up in Trinidad and Tobago, ham was a must-have in our house for Christmas. You could smell it baking on Christmas Eve or early Christmas morning, and everybody was just waiting to get a thick slice.

Back then, we usually got salted ham, so soaking it before cooking was part of the process. These days, my sister makes our Christmas ham using an unsalted, bone-in ham, which means she can skip the soaking and get straight to baking.

And ham wasn’t only for Christmas lunch. We ate it for breakfast, grabbed slices as a snack, added it to dinner, and found plenty of ways to use the leftovers.

This version is baked covered first to keep it juicy, then the skin is removed and the fat is scored before adding cloves and a sweet and tangy glaze. It goes back into the oven uncovered to get that golden, caramelized finish, with pineapple rings added near the end.

And if you have leftovers, chop up a few slices and add them to my Christmas rice.

What type of ham should you use?

For this recipe, we use an uncooked, unsalted, bone-in ham with the skin still on. A ham around 5 pounds works well and gives you enough for about 10 servings, depending on how thick you slice it and what else you’re serving.

Growing up in Trinidad and Tobago, we usually used salted ham at Christmas. Salted ham needs to be soaked before cooking to remove some of the excess salt. We would soak ours in water before moving on to the baking process.

If you’re using a different type of ham, especially one that is already cooked or cured, check the package directions before following the cooking time in this recipe. The preparation and heating time can be different from the uncooked ham used here.

How to make a Caribbean Christmas ham

Ingredients you’ll need

You only need a handful of ingredients to make this Christmas ham.

• Ham: Use an uncooked, unsalted, bone-in ham with the skin on. We usually aim for one around 5 pounds.
• Orange or pineapple juice: Either works as the base of the glaze. Use whichever flavor you prefer.
• Brown sugar: Adds sweetness and helps the outside of the ham caramelize.
• Mustard: Adds a little tang to balance the sweetness of the glaze. Bottled or powdered mustard can be used.
• Vinegar: Start with a smaller amount and add more to taste depending on how tangy you like your glaze.
• Fresh ginger: Adds a little warmth to the glaze.
• Whole cloves: Pressed into the scored fat for that classic Christmas ham flavor.
• Pineapple rings: Added toward the end so they can heat and caramelize without spending the entire cooking time in the oven.

Instructions

1. Start baking the ham. Preheat the oven to 325°F. Place the ham skin-side up in a roasting pan and cover it tightly with foil. There is no need to add liquid to the pan. As the ham cooks, it will release its own juices.
2. Bake the ham. Bake covered for about 2 hours. Check that the thickest part of the ham, away from the bone, has reached at least 145°F. You may also notice the meat beginning to pull away from the bone.

3. Remove the skin. Take the ham out of the oven and carefully remove the skin, leaving the layer of fat underneath.
4. Score the ham. Score the fat in a diamond pattern, being careful not to cut too deeply into the meat. Press whole cloves into the scored ham.
5. Make the glaze. While the ham is baking, combine the orange or pineapple juice, brown sugar, mustard, ginger, and vinegar. Start with the smaller amount of vinegar, taste, and add more if you want a tangier glaze.
6. Glaze the ham. Spoon or brush the glaze generously over the ham, then return it to the oven uncovered.

7. Baste and finish baking. Bake for another 20 to 30 minutes, basting occasionally with the glaze and juices in the roasting pan.
8. Add the pineapple. During the final basting, arrange the pineapple rings over the ham. Continue baking until the outside is golden and caramelized.
9. Rest before slicing. Remove the ham from the oven and let it rest for 5 to 10 minutes before slicing.

Christmas ham glaze variations

You can easily change up the glaze depending on the flavor you want. Here are a few variations we’ve used:

• Rum: Add a little rum for extra Caribbean holiday flavor. You can simmer the glaze briefly before using it.
• Honey: Replace some of the brown sugar with honey for a slightly different sweetness and a glossy finish.
• Coke: Coke can also be added to the glaze for a sweeter, caramelized finish.

Whichever variation you try, taste the glaze before adding it to the ham and adjust the sweetness and tanginess to your preference.

What to serve with Caribbean Christmas ham

Christmas ham is usually just one part of a very full Caribbean holiday table. Serve thick slices alongside favorites like macaroni pie, stuffing, or calypso rice.

For something on the side, add freshly baked hops bread with chow chow or pepper sauce. Ham also works well alongside other holiday meats, including curried goat.

And you need something to wash all that down. Sorrel and ginger beer are two of my favorite Caribbean Christmas drinks to serve with the meal.

More Caribbean Christmas recipes

Planning your holiday menu? Here are a few more Caribbean Christmas favorites to add to the table:

• Ponche de crème
• Pastelles
• Paime
• Caribbean ginger beer
• Sorrel rum punch
• Trini sponge cake

FAQs

Did you make this Caribbean Christmas ham?

If you made this Christmas ham, leave a star rating and comment below and let me know how it turned out. And if your family has its own way of making Christmas ham, I’d love to hear about that too!

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