Glazed Ham With Roasted Carrots
This glazed ham is a showstopper with minimal effort. It’s baked in two stages to keep it juicy on the inside and caramelized on the outside, with a sweet and tangy glaze made from orange marmalade, honey, and Dijon mustard. Plus, if you throw in some carrots, they roast beautifully alongside the ham, making it a one-pan wonder that’s perfect for Thanksgiving, holidays, or family dinners.
Glazed ham always feels like a centerpiece dish, but it’s surprisingly straightforward. The key here is to bake it in two stages: first, a lower temperature to warm the ham through, then a quick, high-temp bake to caramelize the glaze and finish everything off. The carrots (optional but highly recommended) roast right in the same pan, soaking up all that delicious flavor. And bonus—any leftover glaze can be warmed and poured over the ham for extra goodness.
Why you’ll love this Glazed Ham
Two Bakes, One Perfect Glaze
This recipe has a little secret: baking the ham in two steps gives you the perfect balance of tender and caramelized. The low-and-slow bake warms the ham evenly, while that final blast of heat at 400°F gives the glaze its glossy, sticky finish. And let’s not forget the roasted carrots—they’re so good, you might fight over them. If you love crispier edges, pop them back in the oven while the ham rests for the final flourish.
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 the roasting pan with foil and drizzle with olive oil. Place the ham flat-side down
Loosely cover the ham with foil. Bake for 1 1/2 hours, basting occasionally with the juices in the pan.
Combine orange marmalade, honey, brown sugar, and Dijon mustard in a saucepan. Warm over medium heat until smooth and thickened.
If adding Carrots, toss them with olive in a bowl first.
After 30-45 minutes of baking, remove the foil, arrange the carrots around the ham, replace the foil, and bake for the remaining time.
After 1 1/2 hours, increase the oven temperature to 400°F. Remove the foil and brush half of the glaze over the ham. Stir the carrots to coat them in the pan juices.
Bake for another 30-40 minutes, basting with the reserved glaze every 10-15 minutes. Stir the carrots occasionally so they roast evenly.
Once the ham is done and resting, remove the pan juices and return the carrots to the oven at 400°F for a few more minutes to crisp up.
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 Infusion: Add a touch of fresh thyme or rosemary to the glaze for a savory note.
Serving Suggestions
- With Garlic Mashed Potatoes: A creamy side pairs perfectly with the sweet-savory glazed ham. Try out my favorite recipe Here.
- Leftover Sandwiches: Pile slices onto thick bread with mustard and pickles for the ultimate sandwich.
- Breakfast Upgrade: Add diced ham to scrambled eggs or a hash with potatoes and onions.
- Holiday Pairing: Serve it alongside Roasted Chicken, Brussels Sprouts or Crispy Roast Potatoes for a full festive spread.
- Soup Starter: Use leftover ham and the bone to make a hearty Ham and Corn Chowder.
Storage and Freezing
- How should I store Glazed Ham?
Store sliced ham in an airtight container in the fridge for up to 4 days. Reheat slices gently in the oven or skillet.
- Can I freeze Glazed Ham?
Wrap individual portions of the glazed ham tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Don’t forget to pin this for later!
Tips & Tricks
- Score the Ham (If Not Spiral-Cut): Scoring creates a diamond pattern on the surface of the ham, allowing the glaze to soak in and caramelize beautifully. If you’re using a spiral-cut ham, you can skip this step since the slices already allow the glaze to seep in. For non-spiral hams, keep the cuts shallow to avoid drying out the meat.
- Two-Stage Baking is Key: The initial bake at a lower temperature (325°F) warms the ham evenly without drying it out. Cranking up the heat to 400°F at the end caramelizes the glaze, giving the ham its gorgeous golden finish. Trust me, this two-step process makes all the difference.
- Baste for Extra Flavor: Don’t skip basting! Brushing the ham with the glaze every 10-15 minutes during the high-heat stage helps create those sticky, caramelized layers of flavor. It’s worth the extra attention.
- Rest the Ham Before Slicing: Letting the glazed ham rest for about 15 minutes after baking ensures the juices redistribute, keeping every slice tender and juicy. Plus, it gives you time to crisp up those carrots if you want a little extra color and texture.
- Crispy Carrots Tip: If you love crispy roasted carrots, remove any juices from the pan before the final roast. Once the ham is resting, pop the carrots back into the oven at 400°F for a few more minutes until they’re golden and slightly crisp.
Recommended
More Meaty Mains
FAQ
Glazed Ham
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 spirial-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 remaing 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.
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!