Showstopper Glazed Ham with Roasted Spring Carrots
This recipe creates a succulent, juicy, bone-in spiral ham with a shatteringly crisp, sweet-and-spicy glaze. Paired with tender, caramelized spring carrots roasted in the same pan, it's a stunning and flavorful centerpiece for any holiday or special occasion.
Equipment
- Large roasting pan
- Heavy-duty aluminum foil
- instant-read thermometer
- Small saucepan
- Whisk
- Large mixing bowl
- Basting brush
- Cutting board
- Carving knife
Ingredients
- 1 cup water or apple cider
- 1 cup packed light brown sugar
- ½ cup honey or maple syrup
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 2 lbs fresh spring carrots, scrubbed and trimmed
- 2 tablespoons olive oil
- 4-5 fresh thyme sprigs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 325°F (165°C). Place the ham, cut-side down, in a large roasting pan. Pour 1 cup of water or apple cider into the bottom of the pan to create steam.
- Cover the pan tightly with heavy-duty aluminum foil. Place it in the preheated oven to gently heat.
- Bake for 12-15 minutes per pound, or until an instant-read thermometer inserted into the thickest part (avoiding the bone) reads 120°F. This will take approximately 1.5 to 2 hours for an 8-pound ham.
- While the ham is warming, prepare the glaze. In a small saucepan over medium heat, combine the brown sugar, honey or maple syrup, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon.
- Bring the mixture to a simmer, whisking constantly until the sugar is completely dissolved and the glaze has thickened to the consistency of warm syrup, about 3-5 minutes. Set aside.
- About 45 minutes before the ham is scheduled to finish its initial heating, prepare the carrots. In a large bowl, toss the scrubbed carrots with olive oil, fresh thyme sprigs, salt, and pepper until evenly coated.
- Carefully remove the roasting pan from the oven. Remove the foil and arrange the seasoned carrots in a single layer around the base of the ham. Return the pan to the oven, uncovered, to continue roasting.
- Once the ham's internal temperature reaches 120°F, increase the oven temperature to 400°F (200°C).
- Brush about one-third of the prepared glaze all over the surface of the ham, working it between the slices.
- Return the ham to the hot oven and bake for 10-15 minutes, until the glaze is bubbly and beginning to caramelize.
- Remove the ham, brush with another third of the glaze, and return it to the oven for another 10-15 minutes.
- Repeat one last time with the remaining glaze. The final internal temperature should reach 140°F, and the ham should have a deep, glossy, mahogany-colored crust.
- Carefully transfer the glazed ham to a cutting board and tent it loosely with foil. Let it rest for at least 15-20 minutes before carving to allow juices to redistribute.
- While the ham rests, check the carrots. If they are not yet tender and caramelized, return them to the oven for another 10 minutes. Serve the carved ham alongside the roasted carrots.
Notes
Key Tips for Success:
- Do not glaze the ham too early. The high sugar content will burn during the long initial heating. Apply the glaze only during the final 30-45 minutes at high heat.
- Resting the ham after cooking is crucial. Carving it immediately will result in dry meat. Let it rest for 15-20 minutes to ensure it's juicy and tender.
- The liquid in the bottom of the pan is essential for creating steam and keeping the ham moist. Don't skip this step. Variations & Flavor Boosts:
- Sweeteners: You can use all honey, all maple syrup, or add pineapple juice concentrate for a tropical flavor.
- Spice: For a kick, add 1 teaspoon of cayenne pepper or a tablespoon of sriracha to the glaze.
- Richness: Add 1/4 cup of bourbon or brandy to the glaze and simmer for a few extra minutes to cook off the alcohol, leaving a deep, complex flavor.
- Brightness: Add the zest of one orange to the glaze at the very end for a fresh, aromatic note.
- Do not glaze the ham too early. The high sugar content will burn during the long initial heating. Apply the glaze only during the final 30-45 minutes at high heat.
- Resting the ham after cooking is crucial. Carving it immediately will result in dry meat. Let it rest for 15-20 minutes to ensure it's juicy and tender.
- The liquid in the bottom of the pan is essential for creating steam and keeping the ham moist. Don't skip this step. Variations & Flavor Boosts:
- Sweeteners: You can use all honey, all maple syrup, or add pineapple juice concentrate for a tropical flavor.
- Spice: For a kick, add 1 teaspoon of cayenne pepper or a tablespoon of sriracha to the glaze.
- Richness: Add 1/4 cup of bourbon or brandy to the glaze and simmer for a few extra minutes to cook off the alcohol, leaving a deep, complex flavor.
- Brightness: Add the zest of one orange to the glaze at the very end for a fresh, aromatic note.