This oven roasted cranberry Dijon glazed ham has become my go-to centerpiece for special dinners and holiday gatherings. I first tested this glaze on a cold December afternoon when I wanted something brighter than the traditional clove-and-brown-sugar ham. The tartness from whole cranberries and the subtle heat from Dijon-style mustard transform an ordinary spiral-cut ham into a glossy, savory-sweet showstopper that still slices easily and feeds a crowd. The contrast of sticky, slightly tart glaze against the salty, tender ham creates a memorable bite every time.

I discovered that letting the cranberries cook just long enough to pop, and then finishing the sauce with apple cider vinegar and honey, keeps the glaze balanced—not too sweet and never cloying. The spiral-cut ham already makes serving effortless, and with a quick score and two or three glazes during roasting the exterior caramelizes beautifully without drying the meat. My family comments every year on how the glaze tastes freshly made and homemade, even though this method is very forgiving and can be completed with a large, store-bought spiral ham.

Ingredients

• Whole cranberries (2 cups): Fresh or frozen cranberries both work; fresh gives a firmer texture, frozen is convenient year-round. The berries add bright acidity and body to the glaze—look for firm, taut skins. I often use the Ocean Spray variety when fresh is unavailable.
• Water (1/4 cup): Just enough to help the cranberries release their juices during gentle simmering—no need for stock or extra liquids that would dilute flavor.
• Honey (1/4 cup): Adds a rounded sweetness and sheen—use a mild clover or wildflower honey. If you prefer deeper flavor, a light amber honey works well.
• Dijon-style mustard (2 Tbsp): The mustard lends gentle heat and acidity to cut through sweetness; choose a smooth Dijon for even incorporation.
• Apple cider vinegar (1/4 cup): Brings brightness and balances sugar; avoid white vinegar which is too sharp for this glaze.
• Packed brown sugar (1/2 cup): Use light brown sugar for caramel notes; packed measurement ensures consistent sweetness and helps the glaze caramelize.
• Cayenne (1/2 tsp): Optional but recommended for a whisper of warmth—adjust to taste.
• Cooked spiral-cut ham (5 to 6 lb): A 5–6 lb spiral ham is ideal for serving 4 hearty portions with leftovers; choose a fully cooked ham labeled spiral-sliced for ease. If bone-in, leave the bone—it adds flavor and improves presentation.

Instructions

Prepare the cranberries: In a medium saucepan combine 2 cups whole cranberries, 1/4 cup water, and 1/4 cup honey. Set over medium heat and stir occasionally for 4–5 minutes until most berries pop and release juices; you’ll hear gentle popping and see the mixture thicken—this is the sign that pectin is activating and the sauce will set. Finish the glaze: Add 2 Tbsp Dijon-style mustard, 1/4 cup apple cider vinegar, 1/2 cup packed brown sugar, and 1/2 tsp cayenne to the saucepan. Stir and simmer another 3–5 minutes until syrupy. Remove from heat and blend until smooth with an immersion blender or in batches in a regular blender—vent the lid, covering with a towel for steam release. Leave a few cranberry chunks if you like texture. Preheat and prep the ham: Preheat oven to 325°F. Place a roasting rack in a pan so the ham sits above the pan bottom and won’t steam in its own juices. If the ham has a rind, remove excess rind but leave a thin fat layer. Using a sharp serrated knife, score the ham diagonally to help the glaze penetrate. Apply the first glaze and roast: Brush the ham thoroughly with a generous layer of the cranberry-Dijon glaze, working the sauce into the scored cuts. Place in the oven and roast 1 1/2 to 2 1/4 hours (target roughly 20–25 minutes per pound) until the internal temperature reaches 135°F on an instant-read thermometer; keep the oven at 325°F for even heat. Baste and caramelize: About 20 minutes before it’s done, brush the ham again with remaining glaze for a second coat. Return to the oven to allow the sugars to caramelize—watch carefully during these final minutes to avoid burning. If edges brown too quickly, tent loosely with foil. Rest and serve: Remove the ham and let it rest at least 10 minutes before slicing to redistribute juices. Warm remaining glaze if desired and serve alongside the ham for extra moisture and shine.

Storage Tips

To store leftovers, cool slices to room temperature (no more than two hours out), then place in an airtight container or heavy-duty zip-top bag and refrigerate up to 4 days. For longer storage, freeze tightly wrapped portions with a layer of plastic wrap plus foil for up to 3 months; thaw overnight in the refrigerator. Reheat gently in a low oven (275–300°F) wrapped in foil with a splash of reserved glaze or stock to restore moisture—avoid microwaving for long durations as the meat can dry and become rubbery.

Ingredient Substitutions

If you don’t have fresh cranberries, use frozen (no need to thaw). Substitute maple syrup for honey in a 1:1 ratio for a deeper, autumnal sweetness; reduce brown sugar slightly if you prefer less sweetness. If Dijon-style mustard is unavailable, use whole-grain mustard for texture or 1 1/2 Tbsp yellow mustard plus 1/2 Tbsp white wine vinegar to mimic tang. For a non-spicy version, omit cayenne.

Serving Suggestions

Serve thinly sliced ham with buttery mashed potatoes, roasted Brussels sprouts, or a crisp green salad to cut richness. For a festive platter, arrange slices fan-like and spoon warmed glaze over. Garnish with fresh rosemary sprigs and a scattering of whole cranberries for color. Leftovers are excellent in sandwiches with tangy coleslaw or diced into a warm grain salad with toasted pecans and arugula.

Cultural Background

Glazed ham is a classic centerpiece in American holiday cuisine, blending regional influences over time. The tradition of glazing dates back to home cooks who balanced the saltiness of cured meat with sweet toppings like molasses, brown sugar, or fruit preserves. Adding cranberries gives the dish a distinctly New England twist—cranberry production and apple cider pair naturally with holiday flavors, and the tangy fruit complements pork beautifully. This recipe is a modern adaptation that showcases seasonal fruit while preserving the traditional role of ham at festive gatherings.

Seasonal Adaptations

In winter, add warming spices like cinnamon or star anise to the glaze for extra depth. For spring and summer, substitute half the cranberry with fresh raspberries or red currant jelly to lighten the profile. Swap honey for maple syrup in autumn for an earthier finish. For holiday dinner parties, add a splash of rum or brandy to the glaze just off the heat for complexity—let alcohol cook off briefly before glazing.

Meal Prep Tips

Prepare the glaze up to 3 days ahead and refrigerate; reheat gently before brushing onto the ham. On the day, score and glaze the ham, then roast while you finish side dishes—roasting time is predictable (about 20–25 minutes per pound). Use an instant-read thermometer to avoid overcooking. For make-ahead service, roast the ham until 125–130°F, cool, refrigerate, then rewarm the day of service with a fresh coat of glaze for optimal juiciness and color.

This cranberry Dijon glazed ham is more than a recipe—it's a simple framework that lets you play with seasonal flavors while relying on straightforward technique. Whether you're hosting a small family dinner or a larger holiday gathering, the glossy, tangy glaze and easy carving make this a dependable favorite. Enjoy the process, and don’t be afraid to adapt the glaze to your taste.