Glazed Ham With Roasted Carrots
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This Glazed Ham With Roasted Carrots is a fully cooked ham baked low and slow, then brushed with a sticky orange marmalade, honey and Dijon glaze until it’s glossy and caramelized. The carrots roast right in the same pan, so your holiday main and a side are ready at the same time.
Growing up in Ireland, Christmas dinner meant turkey with plenty of ham alongside it, and this is the glazed ham I’ve made many times for Christmas and Easter. If you’re cooking both, my Roast Turkey Recipe starts at the same 325°F. Serve it with my Cheesy Green Beans and my Garlic Mashed Potatoes to soak up the extra glaze.
Why you’ll love this Glazed Ham
The Best Glazed Ham for Christmas, Easter, and Thanksgiving
A glazed ham feeds a crowd, and with a spiral-cut ham there’s no real carving to worry about. It’s the main to make at Christmas and Easter, and at Thanksgiving when a whole turkey feels like too much. For a Christmas or Thanksgiving table, serve it next to my Roast Turkey Recipe, Southern Broccoli Casserole and Sourdough Stuffing. At Easter, my Balsamic Bacon Brussels Sprouts and Brioche Bread Rolls are a good match.
Ingredients Needed for Glazed Ham
- Fully Cooked Ham – Bone-in keeps the ham juicy and flavorful. Plus, the leftover bone is great for soups.
- Orange Marmalade – Sweet with just a touch of bitterness to balance the glaze. Apricot preserves also work.
- Honey – Adds richness and helps the glaze caramelize perfectly.
- Brown Sugar – Gives the glaze depth and a hint of molasses.
- Dijon Mustard – Balances the sweetness with a little tang.
- Olive Oil – Used to coat the roasting pan and carrots to keep everything from sticking.
- Carrots (Optional) – These colorful carrots look stunning and roast beautifully in the pan juices.
How to make Glazed Ham
**For more detailed instructions, please refer to the printable recipe card below.**
- Preheat the oven to 325°F. Line a roasting pan with foil, drizzle it with olive oil and set the ham in flat side down. If your ham isn’t spiral cut, score the top in a diamond pattern.
- Cover the ham loosely with foil and bake for 1½ hours, basting now and then with the juices in the pan.
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- While the ham bakes, whisk the orange marmalade, honey, brown sugar and Dijon in a small saucepan over medium heat until smooth and slightly thickened. Set half aside for basting later.
- Toss the carrots with olive oil. After 30 to 45 minutes of baking, lift the foil, arrange the carrots around the ham, cover it again and keep baking.
- After 1½ hours, take off the foil, turn the oven up to 400°F and brush half the glaze over the ham. Stir the carrots through the pan juices.
- Bake for another 30 minutes, brushing on the reserved glaze every 10 to 15 minutes and stirring the carrots now and then.
- Check that the thickest part of the ham reads 140°F, then let it rest for 15 minutes before slicing.
- For crispier carrots, pour off the pan juices and put the carrots back in the 400°F oven while the ham rests. Warm any leftover glaze and drizzle it over the ham just before serving.
Variations
- Maple Glaze: Swap the orange marmalade for maple syrup for a deep, sweet flavor.
- Spicy-Sweet Kick: Add a pinch of cayenne pepper or red pepper flakes to the glaze for a bit of heat.
- Pineapple Ham: Use pineapple preserves and add pineapple rings during the final bake.
- Apricot Glaze: Replace the marmalade with apricot jam for a milder sweetness.
- Herb Glaze: Add a touch of fresh thyme or rosemary to the glaze.
- No Glaze: If you would rather have a ham with no glaze, you should try my Herb Crusted Baked Ham!
What to Serve with Glazed Ham
- Creamy mashed potatoes: They catch every bit of the glaze. My Garlic Mashed Potatoes are my go-to with ham.
- Crispy roast potatoes: For something crunchy on the plate, try my Air Fryer Roast Potatoes, which also free up your oven.
- Green vegetable sides: Cheesy Green Beans or Balsamic Bacon Brussels Sprouts add color next to the ham and carrots.
- A holiday casserole: My Southern Broccoli Casserole brings something green and cheesy to the table.
- Cranberry sauce and rolls: Put out Slow Cooker Cranberry Sauce and a basket of Brioche Buns so everyone can make a little ham slider.
How to Store, Reheat and Freeze Glazed Ham
- How should I store Glazed Ham?
Keep sliced ham in an airtight container in the fridge for up to 4 days. - How do I reheat leftover glazed ham?
Reheat slices in a covered dish at 300°F for 10 to 15 minutes, or warm them gently in a skillet over low heat so they don’t dry out. - Can I freeze Glazed Ham?
Yes. Wrap portions tightly in plastic wrap and store them in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat before serving. - Can I make the ham glaze ahead of time?
Yes. Make the glaze a day or two ahead and keep it in the fridge. Warm it on the stove before brushing it over the ham. - What can I do with the leftover ham bone?
Use it for soup. The bone and leftover ham make a great base for my Ham and Corn Chowder.
Don’t forget to pin this for later!
Tips & Tricks
- Score it if it isn’t spiral cut: Shallow diamond cuts let the glaze soak in. Skip this for a spiral ham since the slices already let it in.
- Don’t skip the two stages: The 325°F bake warms the ham evenly, and the 400°F finish gives you the glossy, caramelized outside.
- Baste during the hot stage: Brushing on glaze every 10 to 15 minutes builds up those sticky layers.
- Let it rest: Give the ham 15 minutes before slicing so the juices settle. That’s also your window to crisp the carrots.
- Use a meat thermometer: The ham is ready at 140°F in the thickest part. It takes the guesswork out of a big, expensive cut.
Recommended
More Holiday Dinner Ideas
Looking for More Dinner Ideas?
If you want December sorted, my Monthly Meal Plan for December 2026 has a full month of easy dinners, glazed ham included, so you can shop for it all in one go.
Glazed Ham FAQ
Orange Honey Glazed Ham
This Glazed Ham with honey, orange marmalade, and Dijon mustard is sweet, savory, and perfect for any special occasion. Easy and delicious!
Equipment
- Basting brush
- Meat thermometer
Ingredients
- 1 fully cooked bone-in ham about 8-10 pounds
- 1 cup orange marmalade
- 1/2 cup honey
- 1/2 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper, to taste Optional
Optional Vegetables for Roasting
- 1 lb rainbow carrots, whole
Instructions
Bake the ham in two stages: an initial bake at 325°F to warm the ham through, followed by a final bake at 400°F to caramelize the glaze. The total baking time will be about 15 minutes per pound, or approximately 2 hours for an 8-pound ham. Here's how to do it:
- Preheat the oven to 325°F. Line a roasting pan with aluminum foil and drizzle it with olive oil.
- Place the ham flat-side down in the pan. If your ham is not spiral-cut, score the surface in a diamond pattern.
- Cover the ham loosely with foil and bake for 1 1/2 hours, basting occasionally with any juices that collect in the pan.
- Bake the ham for 15 minutes per pound (approximately 1 1/2 hours for an 8-pound ham), basting occasionally with any juices that collect in the bottom of the pan.
If Adding Carrots Follow this Step:
- After 30-45 minutes of baking, remove the foil.
- Toss the carrots with olive oil in a bowl and arrange them around the ham in the pan.
- Place the foil back over the pan. They’ll roast perfectly in the pan juices as the ham cooks for the remaining time.
- ****Avoid adding salt and pepper at this stage to prevent over-seasoning, as the ham will release salty juices.****
Prepare the Glaze:
- While the ham is baking, combine the orange marmalade, honey, brown sugar, and Dijon mustard in a small saucepan. Whisk over medium heat until smooth and slightly thickened. Set aside half of the glaze for later.
Begin the Final Bake:
- After the first 1 1/2 hours, remove the foil from the ham and generously brush half of the glaze over the surface. Stir the carrots to coat them in the pan juices. Increase the oven temperature to 400°F.
- Return the ham to the oven and bake for another 30 minutes, basting with the reserved glaze every 10-15 minutes. Stir the carrots occasionally to ensure even caramelization.
- Check the internal temperature of the ham with a meat thermometer; it should read 140°F. Remove the ham from the oven and let it rest for 15 minutes before slicing.
Crisp Up the Carrots:
- If you prefer crispier roasted carrots, carefully remove the pan juices and return the carrots to the oven while the ham rests for 15 minutes. Let them roast at 400°F until they reach your desired crispiness.
Serving:
- If you have any leftover glaze, warm it up and drizzle it over the ham just before serving.
Notes
Notes
- Timing: Allow about 15 minutes per pound in total. For a 10 lb ham, keep it in the first 325°F stage for about 2 hours before glazing.
- Boneless ham:Â Reduce the time to about 12 to 13 minutes per pound.
- Salt:Â Taste the pan juices before seasoning the carrots. The ham is already salty.
Nutrition
Calories: 620kcalCarbohydrates: 30gProtein: 44gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 127mgSodium: 2454mgPotassium: 608mgFiber: 0.2gSugar: 28gVitamin A: 15IUVitamin C: 1mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!
I am looking for inspiration for Easter and I think I just found it! This looks incredible and I love the idea of being able to cook the carrots alongside the ham. I can’t wait!
Yes, it is perfect for Easter! I have made it many times!