Whether you like your ham crosshatched or spiral-sliced, spicy or sweet, we've got just the recipe for your Christmas feast. The differences may seem subtle at first, but choosing the right glaze or spice rub to suit your palate will make a world of difference.

You can’t go wrong with a classic spiral-sliced ham dressed in a super-seasonal fig-and-orange glaze. For the best flavor results, spoon half of the glaze over the ham before baking and save the rest to drizzle on top once the ham comes out of the oven.

Even if there's a blizzard on Christmas Day, Pat and Gina Neely's traditional glazed ham will transport you to warmer climates with its Hawaiian-inspired pineapple and maraschino cherry toppings. An easy glaze made with Dijon mustard, brown sugar and thyme adds tons of flavor.

Michael Chiarello's sugar-and-spice holiday ham gets a warm winter rub with cinnamon and a sweet honey glaze.

This fragrant ham will make your house smell like the holidays; it’s studded with cloves, fennel and anise seeds. Finish it with a sweet red-currant glaze.

To replicate Food Network Magazine's foolproof glazed ham, score the meat into a cross-hatch pattern to help render a bit of extra fat, then paint the ham all over with a flavorful glaze of your choosing.

First time baking a ham for the holidays? Have no fear — Food Network Magazine will help you choose the best-quality ham, along with one of four mix-and-match glazes for a delicious, customized main dish.