Ham Roast

Name: Ham Roast
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
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)

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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Table of Contents

Ham Roast Ingredients
Substitutions And Additions
How To Make This Ham Roast Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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Even More Recipes You’ll Love

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

Ham Roast raw ingredients that are labeled

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.

using knife make some marks into the skin and fat

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.

butter, sugar honey, mustard, salt, pepper, and cloves stirred in a pitcher

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.

ham baked and covered with aluminum foil

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.

poke whole clove into the center of some diamond marks

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

Sandwiches

Baked Ham & Cheese Sandwiches

Sliders

Ham and Swiss Sliders

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.

close up shot of Ham Roast slices on a plate and a piece of ham on a fork

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.

More Recipes You’ll Love

Ham Roast

4.95 from 35 votes

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

Cook Time 2

Total Time 2 15

Servings

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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

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Recipe For Ham Roast

Ham Roast Ingredients

Substitutions And Additions

How To Make This Ham Roast Recipe