A ham always makes a holiday feast special and this mouthwatering centrepiece can be coated with all sorts of wonderful glazes. From classic flavours such as honey, balsamic and cloves, to teriyaki and jerk, and even coffee or mulled wine, there’s a glaze to suit all palates.

There are various ways to cook a ham: soak the joint first before baking or boil it, or both. A slow bake (around two hours) on medium heat is usually necessary if the ham isn't pre-cooked and less if it is. If the ham is pre-cooked, glaze can be applied before the baking stage, but if the ham is being baked from scratch, add the glaze towards the end of cooking. Score the skin beforehand, usually in a crosshatch pattern to allow the glaze to absorb, and always rest meat before eating.

This simple coating contains just two ingredients yet remains one of the best glazes there is. The brown sugar caramelises while the wholegrain mustard adds tang and texture to the skin of a ham. The result is sweet, sharp and utterly flavoursome.

Apple and mustard complement pork well, while cinnamon adds welcome spice and heat. Mix apple sauce, hot mustard, a little cinnamon and brown sugar for sweetness and liberally glaze. Bake the meat surrounded by apple slices.

Warming and fragrant, cardamom is a versatile spice. For something a little different, use it to add an extra layer of flavour to this blueberry and cardamom baked ham recipe.

Follow this recipe for mustard and ale baked gammon and enjoy the earthy, hoppy taste of ale coupled with the piquant tang of mustard. It's just like being at a cosy inn on a wintry day.

Citrus fruits are often overlooked as a hero ingredient in glazes. This option combines the tanginess of grapefruit and orange with treacly molasses, a little honey, brown sugar and mustard for an addictively sweet-sour result.

Like things with a kick? A jerk seasoning will perk up a holiday ham by infusing it with the fiery flavours of the Caribbean. This ham is done a little differently – the skin is removed and the meat marinated for 2-12 hours in a jerk blend (bay leaves, thyme, allspice, cinnamon, cloves, nutmeg, Scotch bonnet chillies, onions, garlic, rum and vinegar). It’s then cooked with the skin, which has been basted in rum and marmalade. Nothing short of amazing.

This Indian-spiced ham is glazed with a mix of jaggery (a type of cane sugar) and potent spices such as garam masala and cumin, as well as Worcestershire sauce, ginger, garlic and mustard. The ham is then topped with flaked almonds for an unforgettable spread.

It’s old-school, it’s retro, but there's a reason that the flavour combination is still popular and boy, does it look good as the centrepiece of a holiday feast. In a saucepan, simmer pineapple juice, maple syrup, brown sugar and Chinese five spice until the liquid has reduced, then use as a glaze. Before baking, add pineapple rings to the skin’s surface, holding them in place with a toothpick. Keep some of the glaze back to baste the ham during cooking.

This recipe for a classic Christmas ham calls for a traditional paste of sugar, spice and mustard that ends up with an almost toffee-like taste and consistency. It's why it's such an enduring crowd-pleaser.

Dr Pepper (don’t use the diet version) is a great sugary soda that works well as a glaze, infusing the dish with a fruity sweetness. Bring the fizzy drink to the boil with water, pitted prunes, hot mustard, apple cider vinegar and brown sugar until rich and syrupy, and pour over the ham.

This is a super gingery glaze with pleasing hints of citrus – it's punchy, warming and zesty. In a saucepan, warm ginger beer with a knob of peeled ginger and some lime marmalade until thickened. Remove the ginger and use to baste.

In a saucepan, warm plum jam with a little apple juice, honey, brown sugar and a dash of hot mustard. Use the sugary mix to coat a ham for a sweet, sticky and fruity finish. You could also include some fresh chopped, pitted plums while cooking the glaze for added texture and flavour.

Like jam or soda, marmalade is full of sugar so it makes an ideal glaze. This version with orange marmalade, Dijon mustard and cloves for studding the ham, is sweet and piquant. Simple and very effective.

This glaze has all the flavours of an old fashioned whisky cocktail with tangy orange and the caramel sweetness of bourbon. Mix orange marmalade, bourbon, Dijon mustard, maple syrup and a little ground ginger for a heady, sticky coating for your holiday ham.

Blueberries have a fruity sharpness that offsets the natural sweetness of a glaze, so this option is a good choice for people looking for something less sugary. Boil brown sugar and water then add frozen blueberries, honey and thyme and cook until reduced. Use the sauce as a glaze.

Honey is one of the most commonly used glazes for meat because it creates a delectable sweet and sticky exterior that’s hard to resist. This honey glazed ham recipe also has a subtle hint of booze from Madeira sherry.

Give your ham a makeover by swapping traditional flavours for the intense, heady flavours of Chinese five spice. In a saucepan, heat hoisin sauce, plum sauce, soy sauce, rice wine, five spice, star anise and brown sugar to form a dark glaze.

Infuse fresh thyme in melted butter then in another pan, reduce apple cider vinegar. Whisk the ingredients together along with whole peppercorns, honey, Worcestershire sauce then baste. This glaze is herby and mildly sweet, while the peppercorns add heat.

Teriyaki sauce is made from soy sauce, mirin, ginger and sugar. It can be homemade or, for ease, buy it ready-made. Mix teriyaki with a good glug of sake, a pinch of chilli flakes and a squirt of honey for an umami-rich glaze.

Barbecue sauce is full of smoky, tangy flavours that marry perfectly with ham. Buy it ready-made or make your own (give this recipe a go) then smother it over your joint. The kitchen will be filled with an incredible aroma while it's cooking and we guarantee it won't last long when it's out.

Coke is an ideal ingredient in a glaze because it’s sugary with caramel notes. Combine the soft drink with brown sugar, salt and Dijon mustard, and use it to baste. The result is a sweet, sticky and sharp coating around the meat.

Apple cider is heady and sweet. When it's mixed with a splash of apple cider vinegar, brown sugar, hot mustard, cloves, cinnamon and nutmeg then simmered down to a glaze, it creates a lip-smacking coating perfect for a winter ham.

Pineapple pops up again, this time with hot sauce to balance the sweetness. Blend pineapple chunks with spicy sriracha, honey and brown sugar, then warm the liquid and use as a glaze. Save a few chunks of pineapple to sprinkle over the ham for a bright garnish.

If you're looking for something more traditional, you can’t go wrong with a cranberry, orange and thyme glaze. Mix cranberry sauce with the juice of an orange, honey and a little mustard powder for a fruity, herby finish to your holiday ham.

                                                                           

A ham can stand up to the heady herbal bouquet of fresh rosemary, while balsamic vinegar provides a lovely sticky sweetness to the meat. Include Dijon mustard, white wine and some brown sugar in the mixture for a flavourful and effective glaze.

Maple is another sweet syrup great on ham. Combine it with miso paste and you get the perfectly balanced savoury-sweet glaze.

Make this easy glaze by warming together a jar of hot red pepper jelly and a jar of plum jelly. The end result is a hot, sweet sticky mess that's hard to resist.

Sweet and spicy, this is a fantastic glaze if you’re looking for something a bit different. In a saucepan, bring jalapeño jelly, pomegranate juice and a dash of lemon juice to a steady boil. When it’s thickened, add Dijon mustard and a sprinkling of ground ginger, whisk, then drizzle over the ham.

If you want to go full-throttle festive, create an indulgently rich and fruity glaze reminiscent of the quintessential Christmas drink – mulled wine. Make a brown sugar, cinnamon, red wine and water reduction with a squeeze of orange juice. Brush the glaze over the ham and cook.

READ MORE: The very best brines, marinades, rubs and glazes for your turkey