Traditional Trinidad Christmas Ham Recipe

Every Trini knows that Christmas morning isn’t complete without a thick ham sandwich on soft, fresh-baked hops bread. For me, it’s a tradition that hits different.

I remember my first job, working the night shift. I came home around four in the morning on Christmas Day and was totally beaten.

The house smelled like clove and smoke, and my mother had already baked the ham. I didn’t even change my clothes. I just made myself a ham sandwich with homemade hops, still warm from the oven.

That moment sealed it for me. Ham and bread on Christmas morning wasn’t just food, it was a whole mood.

Salted Ham Was An “Old Time Thing”

Now, let’s talk about what exactly is a traditional Trinidad Christmas ham. Back in the day, the OG Trini ham was a salt ham, usually a leg of pork that had been cured in brine.

The whole thing had to be boiled for hours to get rid of the excess salt and start breaking down the meat. People used to boil it with spices, bay leaf, cloves, and orange peel just to infuse more flavor.

After that, it was baked and glazed, usually with pineapple slices and cloves stuck in the skin, and brushed with a brown sugar glaze.

These days, most people go with a smoked or pre-cooked ham from the supermarket. It is easier and still full of flavor. But the method is still Trini at heart: season it well, glaze it right, bake it slow, and let the edges get sticky and caramelized.

Some folks stick to honey-glazed ham. Others, like myself, sometimes use sorrel glaze for that extra kick.

If you want to make a proper Trinidad Christmas ham, here’s how we do it.

Traditional Trinidad Christmas Ham Recipe

Ingredients:

• 1 whole bone-in ham (about 8–10 lbs, smoked or pre-cooked)
• Whole cloves (to stud the ham)
• Pineapple slices (optional, but traditional)
• Maraschino cherries (for garnish, optional)

For the Honey Glaze:

• 1 cup brown sugar
• ½ cup honey
• 2 tbsp Dijon mustard (or yellow mustard if that’s what you have)
• 1 tsp ground cloves or 12 whole cloves (not including the ones for studding)
• ¼ tsp cinnamon
• ¼ cup of orange juice or pineapple juice

For the Sorrel Glaze (alternative to honey glaze):

• 1½ cups sorrel drink (homemade or store-bought, not too sweet)
• ½ cup brown sugar
• ¼ tsp cinnamon
• ¼ tsp ground ginger
• ½ tsp allspice
• 1 tbsp apple cider vinegar or lime juice

Brown Sugar Glaze (simple and classic):

• 1½ cups brown sugar
• ¼ cup mustard (yellow or Dijon)
• ¼ cup of pineapple juice or water
• 1 tbsp apple cider vinegar
• 1 tsp ground cloves (or 10 whole cloves for extra flavor)
• ½ tsp black pepper (optional, for a little edge)

Instructions:

If your ham is a salted one (rare these days, but some people still love it), you’ll need to soak and boil it first. Soak it overnight in water, then boil it in fresh water with cloves, bay leaf, and orange peel for about 2–3 hours until it’s tender and less salty.

If using a pre-cooked ham, skip this and move straight to prep.

Start by scoring the skin of the ham in a criss-cross pattern — this helps the glaze soak in and gives that beautiful diamond look. You can cut off some of the outer skin if it’s thick but leave a thin layer of fat. That’s where all the flavor sits. Preheat your oven to 325°F (about 160°C).

Stud the ham with whole cloves where the lines cross. If you’re using pineapple rings, place them over the surface and secure them with toothpicks. You can also add cherries in the center of each ring for that retro Trini look.

Make your glaze. For the honey glaze, combine all the ingredients in a saucepan over low heat and stir until smooth. For the sorrel glaze, do the same. Simmer the sorrel drink with the sugar and spices until it thickens a bit.

Place the ham in a roasting pan, fat side up. Brush it generously with your glaze of choice. Tent it loosely with foil and bake for about 1½ to 2 hours, basting with glaze every 20–30 minutes. For the last 30 minutes, remove the foil to let the top get that sticky, caramelized finish.

Once the ham has a nice golden color and the glaze has thickened, take it out and let it rest for at least 15 minutes before slicing. Don’t skip that part. It helps the juices to settle and keeps the ham moist.

Serve warm or cold, thick-sliced in a sandwich or with traditional sides like macaroni pie, callaloo, and pastelles.

FAQ

What’s the difference between Trini ham and other hams?

Trini ham isn’t just about the meat. It’s about the process. It’s boiled (if salted), baked with spices, often glazed with a tropical twist, and always served with plenty of love. We use cloves, pineapple, and sometimes even sorrel for that unmistakable Caribbean flavor. It’s festive, it’s fragrant, and it feels like Christmas.

Can I use a spiral ham?

Yes, spiral hams are easy to slice and are usually pre-cooked. But they tend to dry out fast. If you’re using one, reduce your baking time and make sure to baste more often with the glaze.

How do I keep the ham moist?
Bake it covered with foil at first. Don’t skip the basting — every 20 minutes is ideal. Let it rest after baking. You can even place a little water or juice in the bottom of the roasting pan to create steam while it bakes.

What’s the best glaze — honey or sorrel?
Honestly, it depends on your taste. Honey glaze is classic and kid-friendly. Sorrel glaze is for the grown folks who like that sweet-tart combo with spice. You can even mix the two if you want the best of both.

Can I make it ahead of time?
Yes! You can bake your ham the day before and just warm it up in the oven, covered, the next day. Leftover ham is also excellent cold in sandwiches, quiches, or even fried up with eggs.

How long does leftover ham last?
In the fridge, it should be good for 5–7 days. You can also slice and freeze portions — just wrap them well, and they’ll last for a couple of months.

Do I have to use pineapple and cherries?
Not at all. That’s more of a throwback to how our parents used to decorate the ham. Some people still love it, others skip it. The flavor comes from the glaze and spices more than anything.

What kind of bread goes best with Christmas ham?
Hops bread, hands down. Nothing beats a thick-cut slice of ham inside a fresh, pillowy hops roll with a little mustard or pepper sauce. You could also use homemade sweet bread or even a slice of coconut bake for a different twist.

In the end, Trinidad Christmas ham is about family, tradition, and that unbeatable combo of salt, sweet, and spice. It brings people together, starts conversations, and creates memories.

More Trini Christmas Recipes

• Christmas Rice Recipe Trinidad
• Trinidad Pastelles Recipe- A Christmas Must-Have
• Trinidad Sorrel Drink- A Christmas Tradition