Christmas Ham

Total Time:
50 min
10 min
40 min

8 servings

  • 1 butt end smoked ham, about 7 pounds
  • 1/2 cup Dijon mustard
  • 1/2 cup orange marmalade
  • 1 teaspoon ground black pepper
  • 3 cans crescent rolls
  • Egg wash

Preheat oven to 350 degrees F.

Place the ham in a roasting pan and lightly score it with a sharp knife all around. Stir the mustard, marmalade and black pepper together in a small mixing bowl with a spoon. Slather the mustard mixture all over the outside of the ham, rubbing it into the scored meat. Bake the ham for 20 minutes then remove it from the oven.

Using 2 cans of crescent rolls, unroll the crescent dough but don't separate them into pieces. Press the perforated pieces together to keep the dough in its rectangular shape. Drape them over the ham pressing the dough edges together to cover the ham completely with the dough. Tuck any loose edges underneath the bottom of the ham in the roasting pan. Brush with egg wash.

Lay the last piece can of dough out on a cutting board and cut our some holiday shapes with cookie cutters. Holly leaves are nice. Arrange the dough leaves in a pretty bunch on the dough draped ham. Brush these shapes with egg wash.

Return the ham to the oven and bake for another 20 minutes until the ham is heated through and the crescent dough is cooked and browned.

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4.3 36
I have made this ham every year for one holiday or another for the last 3 years. EVERYONE loves it. The marmalade and dijon mixture are not very strong. Its amazing! Will be a staple EVERY holiday!!!!! item not reviewed by moderator and published
I surprised my husband with this ham three years ago and now I'm not allowed to make anything else for CHristmas dinner. THis one just keeps hitting the target!! item not reviewed by moderator and published
So good face. I like it. But I don't have chance to eat it. item not reviewed by moderator and published
Wonderful and beautiful. A great recipe for entertaining a big crowd item not reviewed by moderator and published
I caught a few minutes of one of Paula's ham glaze reciepts a few days ago.I would love to get it all,but have no idea where to find it. All I know is that she sprayed a measuring cup with cooking spray the poured honey and added a can of crushed pineapples juice and all.That's all I got.If someone can help me with the rest of it I would be ver thankful. Thanks and Merry Christmas, Bonnie Houma,La. item not reviewed by moderator and published
This recipe will definitely become a Christmas tradition for my family, as it is delicious and easy to prepare. I was reluctant at first to make this dish, because i thought it would be really complicated, but it turned out to be simpler than I expected. I used ready to cook ham, and cooked it the night before, so it was only a matter of wrapping the dough around the cooled ham and baking it right before dinner. I also decorated it with roasted almonds. It came out beautiful!!! item not reviewed by moderator and published
When I brought this ham out of the kitchen to the dining room every one ooh and ahhed. It was the most beautiful ham i've ever cooked and it it was delicious. The only problem was that the directions should be to cook 20 minutes for every lb of ham. I will definetly use this recipe again. item not reviewed by moderator and published
After seeing this recipe on Paula's Party I just had to try it for Christmas. Everyone was quite impressed not only with the festive look but also the flavor of this ham. I did make changes as I prefer to use a ready to cook ham rather than a fully cooked ham. My ham was 20 pounds and took 5 hours to cook so I adjusted the recipe by cooking the ham and adding the glaze the last half hour. Because I had casseroles to cook, I removed the ham, covered it with foil and a large towel to rest while the casseroles cooked. This gave me the time to put the dough on the ham and I used a holly leaf cookie cutter and also added maraschino cherries cut in half and placing them in between the holly leaves. It turn out absolutely beautiful and everyone loved the flavor of the glaze and pastry covering. Thank you Paula, I will definitely make this again!! item not reviewed by moderator and published
I thoroughly enjoyed the flavor of the mustard and marmalade. The dough worked out well, cooling the ham slightly after the first twenty minutes. It didn't slouch or burn, we used foil for the darker spots as suggested. I accidentally overlapped some dough, and it was less cooked through in those spots and closer to the bottom. For sides I chose sweet potatoes with marshmallows and brown sugar, a batch of crescent rolls instead of the cut outs, and a scratch green bean caserole with garlic and cheddar. The meloy of flavor from all these dishes together made it a taste exciting Christmas meal. item not reviewed by moderator and published
i saw this recipe on paula's party and me and my mom oooed and awwed over we just had to try it........well we got all the stuff for it and i came on the site to see how much of what went where and i read the reviews...not gonna lie after reading some of the comments i was hesitant to try it.........BUT...we made it and it was a sucesss.....the bread didn't slip and it cooked all the way through.....the only thing that we did different was that we cooked our ham a little longer before putting the bread on it...and we let it cool before putting the bread on..which is probably why the bread didn't slip..........then when we put the bread on we just watched it and when some spots browned up faster then others we put foil on it...........which i think helped with bread cooking thoroughly......which left us with a nice juicy ham!! was really good and i was happy with it....everyone enjoyed it :-) item not reviewed by moderator and published

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