Recipe For Ham Roast

Table of Contents

1. Ham Roast Ingredients
2. Substitutions And Additions
3. How To Make This Ham Roast Recipe
4. How To Serve
5. Storage
6. Why We Love This Recipe
7. More Recipes You’ll Love
8. JUMP TO RECIPE

This recipe for ham roast has a distinctive, rich flavor that’s both salty and sweet. The outer edges of this baked ham caramelize during cooking — offering a slight crunch. The meat inside is tender and juicy. The honey mustard and brown sugar glaze adds the perfect amount of sweetness. We love this ham as a traditional main course for Easter, Christmas and Thanksgiving.

Ham Roast Ingredients

Substitutions And Additions

HAM: You can find larger-sized hams at the big box stores that are roughly 16-18 pounds.

They often come already spiral-sliced and will also contain a flavor packet. I discard the flavor packet and use the glaze in this recipe.

You would need to double the amount of glaze if cooking a larger ham.

You can also use this brown sugar glaze on a boneless ham. If cooking a boneless ham, you will want to follow the package instructions for cook times and temperature.

CLOVES: If you like the flavor of the cloves but not the work or look of the whole cloves, you can just add ¼ to ½ teaspoon of ground cloves to your glaze mixture.

HONEY: I like to use a standard wildflower or clover honey (like what you can get in the honey bear bottle at the grocery store) for this roast ham recipe.

When you use the more unique or gourmet honey, their flavors do not blend as well with the mustard.

This is one of those times when the basic ingredient is the best choice for the recipe.

MUSTARD: This brown sugar ham glaze is very easy and can be customized with your favorite mustard.

I often substitute a Dijon or yellow mustard for the spicy golden mustard.

How To Make This Ham Roast Recipe

It is surprisingly easy to make a ham roast, so there is no need to be intimidated.

STEP ONE: Remove or lower your middle oven rack in your oven before preheating. Preheat the oven to 325°F.

You will need a large roasting pan and an extra-large piece of heavy-duty aluminum foil.

STEP TWO: Remove all the packaging from the smoked ham. If it came with a seasoning packet, I typically just discard it. Place ham into the roasting pan.

STEP THREE: Using a very sharp knife, you will make score marks into the skin and fat of the topside of the ham.

You will want to create a diamond pattern of 1 to 1½ inch-sized diamonds. Your score marks should be about a half-inch deep.

STEP FOUR: In a mixing bowl, stir together the unsalted butter, light brown sugar, honey, spicy mustard, salt, black pepper, and ground cloves. Set aside.

STEP FIVE: Add the cold water to the bottom of the roasting pan and cover the ham tightly with a large piece of heavy-duty aluminum foil.

Make sure that you seal the edges well so that no steam escapes. This helps to ensure that your ham stays moist and heats through evenly.

STEP SIX: Bake for one hour or all but the last hour of baking time according to the size of your ham.

Remove the ham from the oven and remove the piece of aluminum foil from the ham. Set the foil aside.

STEP SEVEN: Using a pastry brush, brush the glaze over the entire surface of the ham. Try to get the glaze mixture into the score marks on the top of the ham.

STEP EIGHT: If you want to add the optional whole cloves to garnish your ham, carefully poke a single whole clove into the center of some of your diamond marks to create a beautiful presentation.

If you plan to use whole cloves, you can cut back the amount of ground cloves in your glaze to ⅛ teaspoon.

STEP NINE: Place the ham back into the oven, uncovered, for the remaining 1 to 1½ hours of cooking time.

Your ham should have an internal temperature of approximately 140°F on a meat thermometer.

During this time, you can spoon some of the juices from the roasting pan over the top of the ham to baste your ham and keep it moist.

STEP TEN: Allow your ham roast to rest on the counter, lightly tented with the reserved piece of aluminum foil, for 15 minutes before slicing and serving.

How To Serve

You can serve ham warm by reheating it briefly in the oven, or enjoy it cold for a lighter meal. If you’re looking for a show stopping main course, a glazed and roasted ham can be a centerpiece for a celebratory dinner.

Here’s a breakdown:

Casual meals: Pre-cooked ham is great for sandwiches, salads, or quick meals any day of the week.

You could also add a little bit of sweetness to your meal with succulent slices of freshly grilled pineapple or pineapple coleslaw.

Holidays: Ham is a traditional main course for Easter, Christmas, and Thanksgiving.

We love it with all the traditional holiday side dishes, including green bean casserole, creamy mashed potatoes, and dinner rolls.

Tips for Serving the Best Ham Roast

• After cooking, let the ham rest for about 10-15 minutes before slicing. This allows the juices to redistribute, making the meat moister and easier to slice.
• Use a sharp carving knife or an electric knife for easier slicing. A long, thin blade is ideal for making clean cuts.
• You’ll want to slice around the bone. Start by slicing a few smaller pieces off the side to create a stable base. Then, slice thin or thick pieces, depending on preference, perpendicular to the bone.
• Arrange the slices neatly on a large platter. Consider garnishing with fresh herbs.

Our pork tenderloin and honey garlic pork chops are two more delicious recipes to enjoy when you want to add this tasty protein to your menu.

Storage

Ham is versatile for leftovers. Think beyond just sandwiches; you can incorporate leftover ham into soups, omelets, casseroles, and more.

Storing and reheating this delightful roast can be a breeze if you know how to do it correctly.

MAKE AHEAD: If you want to plan ahead and save some time on a busy day, you can prepare your ham roast in advance.

Simply follow the recipe up to the point of roasting it, and instead, wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours.

When you’re ready to cook, remove it from the fridge, let it come to room temperature for about 30 minutes, and then roast it as directed in the recipe.

This way, you can have a freshly cooked ham roast with minimal effort when you need it.

IN THE FRIDGE: Leftovers can be stored in a sealed container in the refrigerator for up to three days.

The leftover ham slices make the best sandwiches for lunch the day after your big meal.

IN THE FREEZER: If you have leftover baked ham, you can store it in the freezer for up to three months. Slice ham and put portions in airtight freezer bags.

If you plan to use the ham in soups and casseroles, you can cut it into small pieces before freezing.

REHEATING: When it comes to reheating your ham roast, you’ve got a few options. If you have a bit more time, you can reheat it in the oven.

Preheat your oven to 325°F (165°C), place the ham in a baking dish with a small amount of broth or water to maintain moisture, cover it with foil, and heat for about 10 minutes per pound.

If you’re in a hurry, the microwave can do the job. Place the ham in a microwave-safe dish, add a splash of water, and cover it with a microwave-safe lid or plastic wrap.

Heat on medium power for about one to two minutes per slice, checking periodically to ensure it’s heating evenly.

Why We Love This Recipe

DELICIOUSLY FLAVORFUL: This ham roast is packed with mouthwatering flavors that result from the perfect blend of seasonings, making every bite a savory delight that tantalizes your taste buds.

SIMPLE PREPARATION: Despite its gourmet taste, this recipe is surprisingly easy to follow. With step-by-step instructions and helpful tips, even novice cooks can achieve a tender and succulent ham roast with minimal effort.

Smothered in a simple glaze made with brown sugar and honey and baked to perfection, this ham roast recipe is perfect for any special occasion. Once you pop it in the oven, it will happily bake away while you are preparing the rest of your holiday meal.

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