Though Christmas dinner will not be the same this year, it shouldn't stop you from feasting in a very very ridiculously succulent Christmas ham that will last you for days! We know that cooking isn't everyone's forte so we decided to compile a list of dos and donts in case you wanted to try your hand at a Christmas ham this year. And if its any reassurance, it really isn't as complicated as you might think even if it is your time time giving it a go!Culinary expert, recipe developer and co-founder of The Daring Kitchen, Ligia Lugo, has broken down the steps required in order to get your Christmas Ham right on your very first try. What kind of ham should you get?Ligia explains that the very first thing to consider is getting bone-in ham: The meat is juicier and after you have finished with it you can use the bone to make an amazon broth.And to give your ham some flavour, make sure you include a tasty glaze to go with it:A syrupy glaze will give the Christmas ham a burnished and caramelized finish. Citrus juice or vinegar will add some acidity to help balance the sweetness, especially if you add sugar for additional caramelization.What are some common mistakes you should avoid?The first mistake you must avoid like the plague is forgetting to cover the ham with tin foil when putting it in the oven. If it is cooked uncovered the ham may end up dry. It should be covered for at least half of the cooking time so make sure to get an aluminum foil or an oven bag. Remove the cover during the second half of the cooking for the glazing process.The second mistake you must watch out for is cooking the ham at too high of a temperature which will only heavily dry out the meat: Give the meat enough time and cook it at 275-300 FFinally, basting your ham is key in obtaining that delicious flavour while also keeping it moist. So, now that you have expert tips and tricks on how to ace your Christmas ham, choose a recipe of your liking and get to cooking!