April 5, 2024
Review RecipeRecipe For Ham Roast
This ham roast comes out of the oven delicious and moist with a crispy outside and tender meat inside, all flavored with a sweet honey mustard glaze.
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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
This ham roast is one of the most succulent and savory dishes out there. The tender meat will melt in your mouth with every bite.
To make this delicious recipe, you’ll need:
- 8-pound smoked ham (semi-boneless or bone-in ham. It depends on the brand)
- 4 tablespoons of unsalted butter, melted
- 1 cup of brown sugar
- ¼ cup of honey
- ¼ cup of spicy brown mustard
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ¼ teaspoon of ground cloves
- 1 cup of water
- Optional garnish – whole cloves
PRO TIP:
You can find these hams in the refrigerated meat section of your local grocery store. They are roughly 8-10 pounds per ham. You will need to allow 18-20 minutes per pound of bake time.
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.
OUR RECIPE DEVELOPER SAYS
Remember, these smoked hams are already cooked. You are actually just warming them through and flavoring them with this honey mustard glaze.
You DO NOT want a fresh ham for this recipe. Fresh hams need special cooking instructions, and while they are delicious, they will not look like the traditional holiday ham that is so famous.
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.
PRO TIP:
I highly recommend using a disposable aluminum roasting tray and heavy-duty aluminum foil for cooking these hams.
I like to place the disposable roasting tray onto a large rimmed baking sheet to make transportation to and from the oven much easier.
It is a bonus that it makes clean-up super easy too.
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.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ham as the suggested cooking time approaches.
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.
PRO TIP:
I like to reserve the juices from the roasting pan to spoon over the roasted ham, being sure to get the juices into all those score marks to add extra moisture and flavor to my ham. My family even likes to spoon some of the juices onto their individual servings on their plate, like you would gravy over turkey.
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.
MORE HAM RECIPES
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.
FREQUENTLY ASKED QUESTIONS
Can I freeze leftovers of this oven-roasted ham?
This ham recipe freezes well and can be kept in the freezer for up to three months.
How long should I bake the ham?
You should count on about 18 to 20 minutes per pound of cooking time for the ham.
Why do I need to cover the ham while baking?
Covering the ham for the first portion of the baking time will help to lock in the moisture from the evaporating water in the bottom of the pan to give you moist and tender meat.
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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Ham Roast
This ham roast comes out of the oven delicious and moist with a crispy outside and tender meat inside, all flavored with a sweet honey mustard glaze.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Ingredients
- 8 pounds smoked ham, semi-boneless or bone-in. It depends on the brand
- 4 tablespoons unsalted butter, melted
- 1 cup brown sugar
- ¼ cup honey
- ¼ cup spicy brown mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cloves
- 1 cup water
- whole cloves, optional garnish
Instructions
- 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.
- Remove all the packaging from the smoked ham. If it came with a seasoning packet, I typically just discard it. Place the ham into the roasting pan.
- 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 ½ inch deep.
- In a mixing bowl, stir together the unsalted butter, light brown sugar, honey, spicy mustard, salt, black pepper, and ground cloves. Set aside.
- Add the water to the bottom of the roasting pan and cover the ham tightly with the 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.
- Bake for 1 hour (or all but the last hour of bake 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.
- 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.
- 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.
- Place the ham back into the oven, uncovered, for the remaining 1 to 1½ hours of cook time. Your ham should have an internal temperature of approximately 140°F. 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.
- 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.
Notes
- You can find these hams in the refrigerated meat section of your local grocery store. They are roughly 8 to 10 pounds per ham. You will need to allow 18 to 20 minutes per pound of bake time.
- Remember, these smoked hams are already cooked. You are actually just warming them through and flavoring them with this honey mustard glaze. You DO NOT want a fresh ham for this recipe. Fresh hams need special cooking instructions, and while they are delicious, they will not look like the traditional holiday ham that is so famous.
- I highly recommend using a disposable aluminum roasting tray and heavy-duty aluminum foil for cooking these hams. I like to place the disposable roasting tray onto a large rimmed baking sheet to make transportation to and from the oven much easier. It is a bonus that it makes clean-up super easy too.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your ham as the suggested cooking time approaches.
- The whole cloves studding the outside of the ham is an optional garnish that not only will give your delicious ham added flavor but also makes a beautiful presentation. 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.
- I like to reserve the juices from the roasting pan to spoon over the roasted ham, being sure to get the juices into all those score marks to add extra moisture and flavor to my ham. My family even likes to spoon some of the juices onto their individual servings on their plate, like you would gravy over turkey.
Nutrition
Calories: 321kcal | Carbohydrates: 18g | Protein: 38g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 2947mg | Potassium: 637mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 91IU | Vitamin C: 0.04mg | Calcium: 39mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Bright says
Such a great recipe that’d definitely make a delectable dish.
I have not made a glaze for my ham before, so, I’m gonna try this out!
Penny says
This recipe is as I remember very similar to how my mom did a ham for Easter every year! Not only a feast for the eyes, but for the tummy too. Thanks for the memories. Will save recipe for when I have a large group to feed. Thanks!
Cekeste says
• What sides would you serve with this ham roast?
When we serve ham for big holiday dinners, I always make brown sugar carrots, garlic mashed potatoes, and pepperidge farm stuffing for sides. And of course, cranberry sauce! Though my daughter is the only one who eats it, lol. I may be adding a sweet potato side to our line up as well this year.
Penny says
When I do a ham like the recipe featured, I do it at Easter and serve it with my Mom’s recipe for Baked Broccoli and Baked Pineapple. Makes for a fabulous feast. Thanks.
Diann Harris says
I sometimes serve both roast and turkey….sometimes only turkey….sometime I serve ham and turkey…..depends upon the prices and quality of roast vs. ham.
Bobbi Ball says
This is the same, recipe, I grew up with, minus the mustard. We always have ham for New Years. The old adage, root ahead for the new year. I will be doing it with mustard this year. Love your recipes!!
Bobbie says
We usually have ham both Thanksgiving and Christmas! My favorite way to have it is with NO glaze, and my baked mac & cheese is a perfect side!! 🙂
Christine Czupryna says
I make a ham every Christmas Day to go along with my Lasagna. This recipe is a bit different then mine so will definitely try this one!
Christine Czupryna says
Sounds delicious and can’t wait to try it come Christmas! 🎄
LeeAnn says
Sounds great! Can’t wait to try it Thanksgiving on my ham.
Christine Czupryna says
Sounds delicious and can’t wait to try it come Christmas! Never tried using mustard in my glaze but it may just give a good twang to it! 🎄
Anne Parker says
I make a ham for both Thanksgiving and Christmas.
I use the same glaze you do that has been handed down through the family.
Daryl Byers says
I serve ham every Thanksgiving. Love this recipe
Jana says
I have served ham at Thanksgiving but have also served it on Christmas to offer more options to our traditional fare. I will be trying this recipe!
Ann Maddix says
We usually serve a ham at Christmas with cherries and pineapple.
I do not add a glaze
I would serve it with sweet potato Casserole and green been Casserole
Pam McClammy says
I grew up always having ham with both Thanksgiving and Christmas holiday dinners. I have continued the same tradition with my family as well and they all do the same with their families too. Ham is my personal favorite meat of the holiday’s.
Cathy McCourt says
I have ham at Thanksgiving & Christmas..I also make a glaze for my ham… there is only myself so a ham is best..
Maureen says
I always make ham for Christmas. My husband has to have it. I’m always looking for a new glaze because the one I have just doesn’t cut it. This recipe sounds delicious and I will have to try it this year,
Thank you for another Christmas recipe, It was exacly what I was looking for.
Sandra Sullivan Boudreau says
i’ve made this glaze and it’s fantastic. i like a ham for Easter and then one other time during the year, just for fun!!
Barbara Schnoor says
I serve both ham and turkey at Thanksgiving and usually ham at my Christmas brunch.
Kathleen Cogswell says
Making for Christmas 🎄 i
Kelly B says
My family always serves ham at Christmastime – mostly on Christmas Eve. I love adding my own homemade glaze to a ham roast. It completely elevates it! We always eat a fresh salad with a mustard vinaigrette, roasted carrots for color, and potatoes dauphinoise on the side.
Susan O’Leary says
Looks delicious! I have never made a glaze from scratch( only from a packet that came with a ham). I will serve mashed potatoes, carrots, green beans and dinner rolls with this ham.
Rick Schwartz says
This recipe looks terrific. I’d much rather glaze my own ham than trust someone else. At least I know exactly what’s in it. I have had ham for both Thanksgiving and Christmas, but mostly the latter. It’s basically a tradition at our house.
Donna says
This recipe looks delicious! I can’t wait to try it! I always make a ham for Thanksgiving and Christmas. I also want to try the green bean recipe with this! I’ve tried making glazes before, but they didn’t work out very well. Will try this soon!
I gave it 3 stars because I haven’t tried it yet.
Albert says
Do you serve ham at Thanksgiving, Christmas, or both? Thanksgiving
Have you made a glaze for your ham before? Yes
What sides would you serve with this ham roast? Mashed Potatoes or baked potato dinner fries.
This recipe looks really easy and delicious. I will definitely try it next year!
Janice says
I serve ham along side turkey at thanksgiving and Christmas ! My family love both
Jennifer says
I usually cook and serve ham at Christmas. I am so excited to try this recipe as I love a more savory ham rather than sweet. Happy Holidays to you all 😍🎄🍖
Helen says
Ham is the star of our Christmas table!
Judy says
I love to serve Ham, it is so versatile, and also turkey,
I don;t glaze my hams, and our sides, are mash pototoes, turnip, sweet potatoes candied
and usually brocolli and cauliflower. Love family dinners
Love Spaceships and Laser Beams, because recipes are easy and usually what is on hand, nothing to have run out and buy
Mike Muise says
I love ham at Christmas Thanksgiving and various time’s of the year. This is going to be one of the recipes I am going to try. Thanks again
Heather Smith says
I serve ham during Christmas. My mom does for both!!
Evangeline vice says
A wonderful way to serve ham.
Shaunda Snider says
I serve ham at Christmas 🤶
Teresa Gerber says
I use a glaze my Mother used, but this sounds delish so will try!! Thanks!!
DK says
1) Ham is always a favorite at Thanksgiving/Christmas ( We have 2 to 3 entrees depending on the number of people)
2)Apple-Bourbon Ham Glaze is a family favorite, but also choose different glaze recipes such as citrus, black cherries, peach, pineapple, apple cider, herbs, whole mustard/garlic/onion, maple syrup, dark-spiced rum/cloves etc — as the family vote dictates.
3)We change side dishes (no marshmallows or cans of soups allowed) at holiday meals— to keep the meal updated. . .although we must have mashed golden potatoes (new recipe this year) — stuffing (also variation to keep up with trends —- this Thankgiving wild rice stuffing and another)
Sweet potato casserole, winter/autumnal salads, brocchillni, roasted root vegetables, roasted carrots, green beans//mushrooms/leeks etc. — varied cranberry relish recipes etc etc
LOVE your Ham Roast Recipe!!!
Sharon Briggs Carter says
I serve ham at Christmas. Yes, I always make a glaze and I serve twice-baked sweet potatoes and baked beans with bacon on top.
Susan Kline says
We serve the ham (minus any glaze) for Easter. Thanksgiving is turkey; Christmas can be turkey, roast beef, or one of several other choices.
Sheila Gromatzky says
I love ham but never have put a glaze on it. I think I will try this recipe this year. We usually have ham at Thanksgiving & Christmas!
Thank you!
BARBARA CUMMINGS says
Love the sound of crispy on the outside, yummy.
Dale Lindsey says
Love this recipe. It’s the only way my late husband would eat ham. Thank you for sharing this.
Jan Wegner says
My family likes scalloped potatoes with ham and green bean casserole. We love to have leftover ham to make a GREAT ham soup afterwards (and almost enjoy it more than the ham at the first meal).
Nancy says
Yum!
Jo-Anne Kumitch-Huxter says
We always have turkey and ham for Thanksgiving and Christmas. Always send extras home with everyone so they can enjoy another meal the next day.
Anna says
The leftover sauce would make a very delicious ham gravy. My family loves it and always ask for gravy with ham.