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Holiday Dinner

Wood-Fired Baked Ham with Brown Sugar Glaze

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An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday decorations on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-oven baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. 

A pineapple, a ham, plus other ingredients to make a baked ham.

I brushed the ham with orange juice, Dijon mustard and rosemary, then baked it for 15 minutes uncovered. Added a little water into the skillet and covered it tightly with foil.

Once the ham cooked for about 60 minutes, it was brushed with glaze and returned to the oven until the glaze was caramelized. Then removed from the oven, covered with foil and set aside while I grilled the pineapple slices.

A beautiful glazed and baked ham inside of a flaming outdoor oven.

If you make this recipe, I strongly suggest that you make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches! A crusty bun, mustard, wood-oven ham, Brie, grilled pineapple, topped with arugula, is my favourite!

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own.

An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday sprigs on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-fired baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, and delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. Make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 -10 People

Ingredients
  

  • 1 buffet ham Milieu de Cuisse Fumee – mid-thigh smoked – approximately 5 pounds
  • 2 tablespoons orange juice
  • 1 tablespoons Dijon mustard
  • 2 teaspoon fresh rosemary finely chopped

Brown Sugar Glaze

  • ½ cup orange juice
  • ½ cup brown sugar
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch

Pineapple Slices for Serving

  • 1 whole ripe pineapple rind removed, sliced into 8-10 slices, core removed

Instructions
 

  • Preheat the Ooni Karu 16 oven to 350°F.
    The Ooni Karu 16 pizza oven preheating on a beautiful day with a festive planter, trees and pond in the background.
  • Place the ham, flat side down in the Ooni Cast Iron Skillet Pan (9”).
    An image of a ham in a round cast iron pan with a bowl sauce and a whisk.
  • Combine orange juice, Dijon mustard and rosemary. Brush over ham.
    An image of a ham in a round cast iron pan with sauce on it and in a bowl beside the pan.
  • Bake the ham for 10-15 minutes uncovered, rotating 3-4 times until exterior of ham is beginning to char.
    A ham is placed inside the Ooni wood oven.
  • Pour 2 table spoons of water into the skillet and cover tightly with foil.
    An Ooni oven on a table beside a festive planter with trees in the background.
  • Roast at 325°F for 60 minutes, turning ¼ turn every 10 minutes.
  • Meanwhile, create a slurry with half the orange juice and cornstarch (mixing in a small bowl before adding it to the glaze to avoid the corn starch lumping in the glaze) combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Set aside to cool.
  • After 60 minutes remove from the ham from the oven and add fuel to increase the heat to 425°F.
  • Brush the ham with the glaze and return to the oven until the glaze is caramelized (tips – turn the ham often to avoid the sugar burning – keep the fuel hatch open if the flames are rolling to much towards the ham).
    An image of brushing the ham with glaze, outside of the oven.
  • Cook until the ham has reached an internal temperature of 140°F (about 15 minutes).
    A beautiful glazed and baked ham inside of a flaming outdoor oven.
  • When the ham is cooked, remove it from the oven, cover with foil and set aside while you grill the pineapple slices.
  • Place the Ooni Duel-Sided Grizzler Plate in the oven and increase the heat to 450°F. Preheat the pan for 5 minutes.
  • Brush the pineapple slices on both sides with the liquid in the bottom of the ham pan.
    Preheating the grill pan with a tray of pineapples ready to get baked.
  • Place the slices directly on the hot Grizzler pan and cook for 4-5 minutes per side.
    Pineapple slices on a cast iron pan in the pizza oven with glowing coals.
  • Serve the hot pineapple slices with the ham so that every guest gets a juicy slice. Enjoy!
    An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday sprigs on the table.

Notes

A smoked ham has been cooked. Be sure to check the package to ensure it says it is “fully cooked”. A fully cooked ham just needs to be heated through… cook to 140°F. Substitute any quality smoked ham as available.
Use a fruit wood (like apple or cherry) to add a little extra flavour to the ham & pineapple.
Keyword Baked Ham, easy recipe, simple holiday meal, smoked ham, wood-fired recipe, wood-oven recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

For this recipe, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Proud Onni Ambassador. Opinions in this post are my own.

Grilled Crown Roast of Pork

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Grilled crown roast of pork garneshed with rosemary, grapes and pomegranites.

When holiday entertaining, something magical occurs… my kitchen and oven, magically shrink!

If your holiday gatherings are anything like mine, there are loads of people congregating in the kitchen and way too much food fighting for space in the oven. So, years ago, I learned my lesson and expanded my cooking space by firing up the grill (or occasionally 2 grills!)

If your grill is large enough to hold a roasting pan, skillet or baking sheet, you too can find desperately need space just outside your back door… added bonus, it’s a built in escape route from any crazy uncle conversations “Sorry, I need to check the Crown Pork Roast on the grill…”

There is no better way to impress your guests than presenting them with a Crown Pork Roast, the ultimate, majestic and regal cut of Ontario Pork! This beautiful 7.5 lb/3.5 kg roast was ordered through my favourite butcher, sourced locally and served to a gathering of 9.  

INGREDIENTS
  • 1 Crown Roast of Pork (approx. 7.5 lb/3.5 kg)
  • 2 Onions – cut into ½” discs
  • 2 Tablespoons Fresh Sage – finely chopped
  • 1 Tablespoon Fresh Thyme – finely chopped
  • 1 Tablespoons Fresh Rosemary – finely chopped
  • 4 Tablespoons – Olive oil
  • Dry rub – see below
  • Glaze – see below
  • An assortment of fresh herbs and fruit for garnish.
Dry rub
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Mustard Powder
  • 2 Teaspoons Paprika
Maple Dijon Glaze
  • 9 Tablespoons Pure Maple Syrup
  • 9 Tablespoons Apple Cider Vinegar
  • 3 Teaspoons Dijon Mustard
PREPARATION

The night prior to cooking, mix all the dry rub ingredients together and sprinkle all over the roast, refrigerate.

60 minutes prior to cooking, place the roast on onion slices in a cast iron skillet. Mix the sage, thyme, rosemary & olive oil and brush all over the roast.

Raw crown roast of pork in a blue cast-iron pan, marinated with tin foil on the bones.

Pre-heat the grill to 350F/180C with 2 of the 4 burners on medium high.

While the grill preheats, mix the maple syrup, apple cider vinegar and Dijon mustard and set aside.  

Place the skillet over the indirect cooking area of the grill and cook for 90 minutes with the lid closed (an internal temperature of 130F/55C). Then baste with the glaze. Close the lid and cook until the pork roast reaches an internal temperature of 140F/60C (basting 2 more times) – total cooking time will be approximately 2 hours – 2 ¼ hours. Remove skillet from grill and tent with foil for 20 minutes (in the hot pan, the roast will continue to 150F/65F).

Raw crown roast of pork in a blue cast-iron pan with tin foil on the bones on the barbeque. Carrots and brussels sprouts also on the grill.

Present the whole roast at the table surrounded by fresh herbs and fruit. Once the guests have all taken their photos, serve everyone an individual bone portion along with your tasty side dishes.

** I use my grills year-round, but it’s important to ensure you have a clean grill and a fuel source before you plan your holiday feast. I prefer a gas/propane option when holiday entertaining (so, get that propane tank filled!), but a well-insulated charcoal grill works too.

Plated crown roast of pork garneshes with herbs, grapes, and pomegranites on the dinner table. Table is set with dishes and wine glasses.

This recipe was created in partnership with Ontario Pork however, opinions in this post are my own.