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Holiday ham glazed with Mrs. Ruth's Winterberry Jam, caramelized to a deep glossy finish on a roasting rack

Mrs. Ruth's Holiday Ham

A showstopping holiday ham glazed with Mrs. Ruth's Winterberry Jam, country Dijon, apple cider vinegar, and fresh thyme. The glaze caramelizes into a deep, glossy finish that makes this the centerpiece your table deserves. It feeds a crowd, reheats beautifully, and the leftovers are arguably better than the main event.

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes | Servings: 8

Ingredients

  • One 12–14 lb cured, smoked, bone-in ham
  • 1½ cups Mrs. Ruth's Winterberry Jam
  • 1 cup country Dijon mustard
  • ½ cup apple cider vinegar
  • 1 tablespoon fresh thyme leaves
  • 4 medium shallots, finely chopped
  • Roasting pan with rack

Directions

  1. Preheat oven to 350°F with a rack in the lower third of the oven.
  2. If the ham has a fat cap, use a sharp paring knife to score it in a diamond crosshatch pattern, cuts about 1 inch apart.
  3. In a medium bowl, whisk together the Winterberry Jam, Dijon, apple cider vinegar, thyme, and shallots to make the glaze.
  4. Brush the ham all over with half the glaze, reserving the rest for basting.
  5. Place the ham on the roasting rack, pour 2 cups of water into the pan, and cover tightly with foil. Bake for 1 hour.
  6. Remove from oven, discard foil, and brush generously with the reserved glaze.
  7. Increase oven temperature to 400°F. Return ham to oven uncovered and roast until the glaze is deeply caramelized and an instant-read thermometer reads 135°F, 40 minutes to 1 hour more. Brush with additional glaze as desired.
  8. Let rest 10 minutes before carving.

Tips & Notes

  • Score the fat cap: The crosshatch cuts let the glaze penetrate deeper and give you those beautiful caramelized edges on every slice.
  • Reserve half the glaze: Don't use it all upfront — the second application after removing the foil is what builds the lacquered finish.
  • Watch the temp, not the clock: Ham size varies. Pull at 135°F internal and let carryover cooking do the rest during the rest period.
  • The water in the pan matters: It keeps the ham moist during the covered roast and prevents the drippings from scorching.
  • Leftovers: Slice and refrigerate for up to 4 days. Ham sandwiches with a smear of Winterberry Jam are highly recommended.

Flavor Pairings We Love

  • Winterberry Jam → glazed ham, brie, sharp cheddar, roasted turkey, cream cheese, cornbread
  • Kickin' Pepper Jam → ham biscuits, grilled pork, cream cheese, Brussels sprouts
  • Peach Ginger Chutney → roasted pork, grilled chicken, goat cheese, flatbread
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