A truly great ham is more than a centrepiece for a holiday meal—it’s a balance of craftsmanship, flavour, and tradition. At Christmas especially, when families gather and the table becomes the heart of the celebration, the right ham can elevate the entire feast. Two options that consistently stand out for their quality and festive appeal are the Carando Honey Spiral Sliced Bone-In Ham – Half and the Carando Hickory Smoked Spiral Sliced Bone-In Ham – Half. Each brings its own character, yet both share the traits that define a genuinely good ham.
What separates a great ham from an average one often begins with its foundation: bone-in and naturally juicy. Bone-in hams are favoured by many cooks because the bone helps retain moisture and enhances the depth of flavour. It’s also a wonderful bonus for after the holiday, since the leftover ham bone is perfect for soups or stews. A high-quality ham should also contain natural juices rather than excessive added water, which ensures a richer taste.
Another hallmark of a good ham—especially for holiday service—is spiral slicing. Pre-slicing around the bone allows the meat to be carved into clean, even pieces with almost no effort, making it ideal for gatherings where presentation matters and the cook has enough to keep track of without wrestling a carving knife. Spiral slicing ensures each guest enjoys a tidy slice and it makes leftovers wonderfully straightforward to manage.
Of course, the taste is where a ham truly distinguishes itself. A well-crafted ham balances saltiness from curing with sweet or smoky undertones depending on style. This is where the Carando varieties shine. The Honey Spiral Sliced Bone-In Ham offers gentle sweetness that feels instantly festive, with a honey-kissed profile that pairs effortlessly with classic Christmas sides—roasted vegetables, warm rolls, or holiday potatoes. It’s a ham with a celebratory personality: bright, comforting, and crowd-pleasing.
The Hickory Smoked Spiral Sliced Bone-In Ham, on the other hand, brings a more savoury character. Hickory smoke adds warmth and richness, reminiscent of traditional country kitchens and timeless winter meals. It’s hearty, aromatic, and especially welcome on cold December evenings. This ham is an excellent choice for those who love the coziness of smoky meats and want a centrepiece that feels rustic yet refined.
Despite their distinct personalities, both hams share one more key attribute of a good holiday ham: they’re fully cooked and simple to prepare. With holiday cooking often feeling like a marathon, the convenience of a ready-to-heat ham is invaluable. Preparing either the honey or hickory-smoked spiral ham is as straightforward as warming it gently in the oven. Preheat to about 325°F, place the ham cut-side down in a shallow roasting pan, cover it with foil to retain moisture, and heat for roughly 12 to 15 minutes per pound. Because spiral-cut hams can dry out if overheated, it’s important not to exceed this gentle warming. For a glossy, caramelized finish, glaze the ham during the final twenty to thirty minutes—removing the foil, brushing on your glaze of choice, and allowing it to bubble into a shiny, flavorful coating. Once the internal temperature reaches about 140°F, the ham is ready to serve.
Whether you prefer the sweetness of honey or the depth of hickory smoke, both Carando hams offer the qualities that define a holiday-worthy centerpiece: beautiful presentation, exceptional flavor, and effortless preparation. At Christmas, when the table is full, the house is warm, and the meal is as much about togetherness as it is about taste, a well-crafted ham does more than feed your guests—it sets the tone for comfort, celebration, and tradition.
Glaze for the Honey Spiral Sliced Ham: Honey-Maple Brown Sugar Glaze
Ingredients:
- ½ cup honey
- ¼ cup maple syrup
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon melted butter
- ½ teaspoon cinnamon (optional but festive)
Instructions:
Whisk all ingredients in a saucepan over medium heat until the sugar dissolves and the mixture thickens slightly, about 3–4 minutes. Brush over the ham during the last 20–30 minutes of baking, allowing it to caramelize into a glossy, golden crust. Reserve a bit to drizzle on just before serving for extra shine and sweetness.
Glaze for the Hickory Smoked Spiral Sliced Ham: Mustard-Molasses Glaze
Ingredients:
- ¼ cup spicy brown mustard
- ¼ cup molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- ½ teaspoon smoked paprika (to reinforce the hickory notes)
- Pinch of black pepper
Instructions:
Combine ingredients in a small pot and warm over medium heat until smooth and slightly thickened. Brush generously onto the ham during its final 20–30 minutes in the oven. As it cooks, the glaze forms a savory-sweet lacquer that pairs beautifully with the smokiness.
Corando products are available in grocery stores island-wide.
To learn more visit carando.sfdbrands.com
