There’s something about the Christmas season that slows time down just a bit.
The lights feel warmer. The kitchen smells sweeter. And the table becomes the place where stories are shared, laughter spills over, and food means just a little more than it does the rest of the year.
Here at the farm, this season is especially meaningful. It’s a time when the work of the past year—early mornings, muddy boots, fresh air, and careful stewardship—comes together in a way you can taste.
And one of my favorite tastes this time of year is a deliciously moist ham. So I want to share with you how we prepare our Christmas ham recipe, step by step!
Our Favorite Ham Recipe
Ingredients:
- 1 Freedom Valley Farm whole ham (4-5lbs)
- 1/4 cup maple syrup
- 2/3 cup brown sugar
- 2.5 TBSP dijon mustard
- 1/2 cup orange juice
- 1/2 tsp garlic powder
- Pinch of ground cloves
(You can taste test and adjust amounts based on your preference for sweetness or tang.)
Instructions:
- Preheat your oven to 325F. Our hams are not cooked, so plan on at least 20 minutes/lb to fully cook the ham.
- Place the ham skin side up in a roasting pan and put 1/2 cup of water in the bottom. This will prevent your ham from drying out. Cover and place in the preheated oven.
- While the ham cooks, in a medium bowl whisk together all ingredients until smooth.
- 30 mins before the ham is done cooking, remove the cover and brush the ham with the glaze, allowing it to caramelize and soak into the surface.
- Once your ham reaches an internal temperature of at least 145F, (use a meat thermometer) remove from the oven and let rest 20-30 mins before slicing.
- Carve the ham and place in a 9×13 baking dish.
- Add 1/3 cup water to your glaze so it isn’t quite so concentrated. Pour the remainder of the glaze mixture over them for an extra juicy and flavorful bite.
- Serve warm. Alternatively, because of the poured over glaze keeping the ham moist, you can cover and place ham in the fridge for later in the day or even the next day. Gently reheat the dish, covered in the oven at 325F then serve.
