Christmas Ham

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claudiah 0

"This is my mother's recipe. I have given it a twist by changing the juice flavor; peach is my favorite! I use 2 liters of juice (either peach, pineapple, or passion fruit). I change it every year. It's so good, everyone who has tasted it offers to pay me to cook theirs."
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5 h 20 m servings 607 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 2451 mg
  • 98%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place ham into a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer ham for 1 to 2 hours. Cut away and discard any rind and visible fat.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Score the ham in a diamond pattern and place into a roasting pan. Stir Dijon mustard and brown sugar in a bowl until thoroughly combined; brush mustard mixture onto the ham. Press a whole clove into the center of each scored diamond shape. Pour peach nectar into the roasting pan. Combine pineapple and maraschino liquid in a small bowl.
  4. Bake ham in the preheated oven for 3 hours, basting frequently with the pineapple juice mixture and peach nectar.
  5. Arrange pineapple rings over the ham and secure with toothpicks. Secure a maraschino cherry in the center of each pineapple ring with a toothpick.
  6. Bake ham until browned, tender, and fragrant, 1 to 2 more hours, basting ham and fruit frequently with pineapple juice mixture and pan juices.


  • Cook's Note:
  • Coat left over slices with juices! They are even better next day! I personally cook it 2 days before Christmas, carve it, refrigerate with juices, and then just heat it again in the oven on Christmas Eve. It loses the presentation, but the taste is worth it.



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