This oven roasted cranberry Dijon glazed ham has become my favorite way to bring a little theater to the holiday table without adding stress to the kitchen. I first landed on this combination one late November when I wanted something bright to cut through the richness of a large ham. The tartness of whole cranberries and the assertive edge of Dijon mustard create a glossy coating that caramelizes beautifully, while a whisper of cayenne warms the palate just enough. The spiral-cut, cooked ham I use develops a crisp, browned exterior with tender, juicy slices inside — and every time, guests ask for the recipe. I discovered that the secret isn't an elaborate set of steps but attention to timing and texture: popping the cranberries to release their juices, simmering the glaze until slightly syrupy, and scoring the ham so the glaze settles into each groove. This produces a balance of sticky sweetness and savory tang that keeps slices moist and full-flavored. What really sold me was watching my usually picky brother come back for seconds and then raving about the subtle heat from the cayenne and the bright vinegar notes. It’s a showstopping center that’s surprisingly easy to prepare and scales well for a crowd.

Ingredients

• Cranberries: Use 2 cups whole cranberries (fresh or frozen). They provide the bright acidity and natural pectin that thickens the glaze as the berries burst. I often use Ocean Spray or a local farmer’s market find when in season.
• Water: 1/4 cup to loosen the cranberries while they cook — just enough to get them simmering and popping without diluting flavor.
• Honey: 1/4 cup to add a floral sweetness and help glazing adhesion. Choose a mild, runny honey (clover or wildflower) so the cranberry flavor remains prominent.
• Dijon-style mustard: 2 tablespoons to introduce tang and help emulsify the glaze. Classic Grey Poupon-style Dijon works beautifully.
• Apple cider vinegar: 1/4 cup adds acidity to balance sweetness and brightens the overall taste.
• Brown sugar: 1/2 cup packed for deep caramel notes; light or dark brown sugar works — dark will give a richer molasses tone.
• Cayenne: 1/2 teaspoon for a subtle kick that elevates the glaze without spiciness overwhelming the ham.
• Cooked spiral-cut ham: 5 to 6 lb (1 ham). A pre-cooked spiral-cut ham is easiest because slices remain intact after reheating and glazing. Look for brands like Smithfield or a local deli ham with a natural smoke.

Instructions

Make the cranberry glaze: In a medium saucepan combine 2 cups whole cranberries, 1/4 cup water, and 1/4 cup honey. Bring to a gentle simmer over medium heat, stirring occasionally for about 4–5 minutes until most cranberries have popped — you’ll hear little pops and see the mixture thicken. This releases pectin and concentrates flavor. Finish and puree the glaze: Add 2 tablespoons Dijon-style mustard, 1/4 cup apple cider vinegar, 1/2 cup packed brown sugar, and 1/2 teaspoon cayenne to the saucepan. Stir to combine and cook another 3–5 minutes until the sauce is syrupy. Remove from heat and puree to desired texture using an immersion blender. If using a countertop blender, vent the lid slightly and cover with a towel to let steam escape; blend until smooth or leave a few cranberry pieces for texture. Prepare the oven and ham: Preheat the oven to 325°F (163°C). Set a roasting rack in a roasting pan so the ham is elevated — this prevents it from braising in liquid and helps the bottom roast. Place the 5–6 lb cooked spiral-cut ham on the rack and, with a sharp serrated knife, score the surface in shallow diagonal lines about 1/2 inch apart to help the glaze penetrate the meat. Glaze and roast: Brush the ham generously with the cranberry-Dijon glaze, getting into the scored grooves. Roast in the preheated oven for 1 1/2 to 2 1/4 hours, or until the ham’s internal temperature reaches 135°F (57°C). As a guideline, plan for about 20–25 minutes per pound for a pre-cooked ham. Rotate the pan halfway through if your oven runs unevenly. Re-glaze and finish: About 20 minutes before the ham is done, brush a second coat of glaze over the surface. This final brush creates a glossy, caramelized crust. If small cold spots appear, tent loosely with foil to prevent over-browning while ensuring even reheating. Rest and serve: Remove the ham when it reaches 135°F and let rest for at least 10 minutes before slicing — resting allows juices to redistribute. Warm any reserved glaze and serve alongside slices for extra moisture. Garnish the platter with fresh rosemary sprigs or a handful of whole cranberries for a festive look.

Storage Tips

Store any leftover slices in an airtight container in the refrigerator for up to 4–5 days. Use shallow containers for faster cooling and less bacterial growth. For freezing, wrap slices tightly in plastic wrap and aluminum foil or place portions in vacuum-seal bags; they keep well for up to 3 months. To reheat, place slices in a single layer in a baking dish, add a splash of stock or reserved glaze to prevent drying, cover with foil, and warm at 275°F until just heated through. Avoid microwaving large portions on high, as this can toughen the meat.

Ingredient Substitutions

If cranberries aren’t available, substitute 1 1/2 cups frozen raspberries plus 1/2 cup pomegranate seeds for a tart profile with a similar texture; reduce added sugar by 1–2 tablespoons because raspberries are sweeter. If you prefer less heat, omit cayenne or replace with 1/4 teaspoon smoked paprika for depth without spiciness. Swap apple cider vinegar for white wine vinegar in equal amounts for a cleaner acidity. For a lower-sugar option, replace half the brown sugar with a sugar-free sweetener that measures cup-for-cup and reduce honey to 2 tablespoons — note the caramelization will be less pronounced.

Serving Suggestions

Serve slices with warmed glaze spooned over the top and garnished with fresh rosemary sprigs and whole cranberries for contrast. This ham pairs beautifully with creamy mashed potatoes, roasted Brussels sprouts with bacon, a winter citrus salad, or buttered green beans. For a buffet, set up a carving station with extra glaze, whole-grain mustard, crusty rolls, and pickles — the tangier condiments help cut through the richness. Leftover slices are excellent in sandwiches with Brie and arugula or chopped into a festive hash.

Cultural Background

Roasted and glazed hams have a long tradition in American holiday cooking, where glazed sugar-and-mustard finishes are common. The use of tart fruit glazes goes back to old-world practices of pairing preserved fruits with cured meats to balance salt and fat. This cranberry-Dijon combination is a modern American twist that borrows from the classic sweet glaze but introduces sharper vinegar and mustard notes, echoing European condiment traditions while honoring North American cranberry harvests.

Seasonal Adaptations

In winter, bulk up the glaze with orange zest and a splash of Grand Marnier for a brighter, festive flavor; in summer, substitute fresh blueberries and a touch of lemon for a lighter, fruit-forward glaze. For holiday gatherings, stud the ham with whole cloves in a diamond pattern before glazing for a traditional aromatic finish. For New Year’s, add a teaspoon of ground black pepper and a splash of maple syrup to lean into richer, warming flavors.

Meal Prep Tips

Make the glaze 48–72 hours ahead and refrigerate in a sealed container. On the day you serve, pull the glaze and ham from the fridge 30–45 minutes before roasting so the meat warms slightly and reheats more evenly. Use a shallow roasting pan to catch drippings and prevent stewing; discard excess liquid halfway through or baste with reserved glaze. For portioning, slice into even thicknesses using a long carving knife and serve on warmed platters to keep slices succulent longer.

This cranberry Dijon glazed ham is all about balance: sweet, tart, savory, and slightly spicy — and it rewards a bit of attention with reliably gorgeous results. Whether you’re hosting a holiday feast or a cozy family dinner, this approachable centerpiece is one to keep returning to season after season.