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Juicy Oven-Roasted Holiday Ham

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This easy oven-roasted holiday ham features a sweet, smoky glaze and tender, juicy meat—perfect for festive gatherings or family dinners. The simple technique ensures a moist, flavorful centerpiece every time.

Ingredients

Scale
  • 1 fully cooked bone-in ham (7–9 lbs; shank or butt portion)
  • 2 tbsp whole cloves (optional, for studding)
  • 1 cup brown sugar (light or dark)
  • 1/2 cup pure maple syrup (or honey)
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar (or white wine vinegar)
  • 2 tbsp whole-grain mustard
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh cracked black pepper
  • Pinch of cayenne pepper (optional)
  • 1–2 cups water, apple juice, or low-sodium chicken broth (for roasting pan)
  • Aluminum foil (for tenting)

Instructions

  1. Preheat oven to 325°F. Position rack in lower third of oven.
  2. Place ham, flat side down, in a large roasting pan lined with foil. Let sit at room temperature for 30–60 minutes.
  3. Score surface of ham in a diamond pattern, about 1/4 inch deep. Insert whole cloves at intersections if using.
  4. Pour 1–2 cups water, apple juice, or broth into bottom of pan. Tightly tent ham with foil, ensuring foil does not touch ham.
  5. Roast for 15–18 minutes per pound (about 2–2.5 hours for a 7–9 lb ham), until internal temperature reaches 120°F.
  6. While ham bakes, combine brown sugar, maple syrup, Dijon mustard, apple cider vinegar, whole-grain mustard, cinnamon, ground cloves, black pepper, and cayenne in a small saucepan. Simmer over medium heat, stirring often, until slightly thickened (6–8 minutes).
  7. Remove foil tent when ham reaches 120°F. Brush or spoon half the glaze over ham.
  8. Return ham to oven, uncovered, and roast for 20–30 minutes more, basting every 10 minutes with remaining glaze.
  9. Remove ham from oven when it reaches 135–140°F. Let rest, loosely tented with foil, for 15–20 minutes.
  10. Slice across the grain and serve with pan juices and extra glaze.

Notes

Let ham come to room temperature before roasting for even cooking. Score shallowly for best glaze penetration. Foil tenting keeps ham moist. Baste frequently after glazing for a sticky, caramelized crust. Use pan juices for extra flavor when serving. For gluten-free, check mustard and vinegar labels. Leftovers are great in sandwiches, soups, or omelets.

Nutrition

Keywords: holiday ham, oven-roasted ham, glazed ham, Christmas ham, Easter ham, festive dinner, easy ham recipe

Find it online: https://katedishes.com/juicy-oven-roasted-holiday-ham-recipe-easy-festive-dinner-guide/