Ham or pork for Christmas dinner is a global tradition
As many pork producers will know, ham is a strong preference for Americans for their Christmas meal.
Americans purchase approximately 318 million pounds of ham during the Christmas season. By comparison, about 22 million turkeys are consumed during the same period. If we assume the average Christmas ham weighs around 15 pounds, this means that about 21 million hams consumed in the U.S. during the holidays.
Sugar- or honey-glazed holiday hams are the preferred ham preparation for many American Christmas dinners.
The U.S. pork industry’s long-standing focus on market diversification paid off in 2024 (latest year with complete data), delivering record-breaking results across multiple regions.
Exports to Mexico set a new benchmark for the fourth consecutive year, while shipments to the Western Hemisphere and Asia-Pacific markets surged, driving global export totals to unprecedented levels.
Mexico remained the top destination, with 1.15 million metric tons of U.S. pork exported and valued at $2.58 billion. Beyond Mexico, U.S. pork achieved annual volume and value records in Central America, Colombia, New Zealand, Malaysia, and several Caribbean markets. Value records were also set in South Korea, Australia, and the Dominican Republic, underscoring the industry’s success in expanding its global reach.
We thought we would take a look at how a Christmas pork meal or ham might be prepared in some of these countries.
Latin American Traditions
- Mexico, Argentina & Chile: Jamón Navideño Glaseado—a ham studded with pineapple slices and maraschino cherries, clove-studded, and glazed with sweet-savory mixtures of brown sugar, mustard, pineapple juice, and sometimes wine or chipotle.
- Panama: Jamón Navideño en Diamantes—bone-in ham scored in a diamond pattern, glazed with fruit syrups and spices like cinnamon and mustard. Another favorite is Panama Baked Ham (Héctor’s Style), featuring a soy sauce and mustard glaze, served throughout the day with pan de huevo.
- Venezuela: Pan de Jamón—a festive bread rolled with ham, olives, bacon, capers, and raisins.
- Belize & Caribbean Islands: Caribbean Glazed Ham—smoked ham boiled with cloves, scallions, and thyme, then baked and glazed with pineapple juice, ginger, orange marmalade, honey, and spices.
Philippines
- Hamón is a centerpiece of the Nochebuena feast, often marinated in kumquat or lime juice for a citrusy twist.
Southern Hemisphere Celebrations
- Australia: Despite the summer heat, Australians love a cold or hot glazed ham on Christmas Day, often paired with seafood and fresh salads.
Europe’s Festive Classics
- Sweden: The julbord smörgåsbord features a large cured ham, boiled or baked, then coated with egg, breadcrumbs, and mustard before browning in the oven.
- Finland: Joulukinkku—a roasted ham glazed with mustard and breadcrumbs—is the pride of the Christmas table.
- Norway & Denmark: While Norway favors ribbe (pork ribs),
- Denmark opts for roast pork with crispy crackling.
- Spain & Italy: Jamón is a holiday staple in Spain and its former colonies, while Italy enjoys prosciutto crudo—though usually as an accompaniment rather than the main course.
Each of these styles reflects local tastes, from fruity-scented glazes to savory-spiced traditions, all centering around the ham as the Christmas centerpiece. No matter how you prepare your pork over the holidays, Merry Christmas from everyone at Farms.com.
Phot: Pexels.com - She Eats