24 Delicious Ham Roast Recipes for Festive Feasts

Holiday gatherings call for that perfect centerpiece dish, and nothing says festive feast quite like a beautifully roasted ham. Whether you’re hosting a grand Christmas dinner or an intimate family celebration, these 24 mouthwatering recipes will inspire you with glazed masterpieces, savory herb-crusted options, and quick-fix ideas that promise to delight every palate. Let’s explore these delicious possibilities that will make your holiday table truly memorable!

Honey-Glazed Ham Roast with Cloves

Virtually every holiday table deserves a showstopper that makes guests forget their diet resolutions, and this honey-glazed ham roast with cloves is that glorious centerpiece. Picture this: a beautifully caramelized exterior giving way to juicy, tender meat that practically begs to be devoured immediately. It’s the kind of dish that turns a simple meal into a memory-making feast.

Ingredients

• 1 (8-10 lb) fully cooked bone-in spiral-cut ham
• 1 cup thick, golden wildflower honey
• 1/2 cup dark brown sugar with rich molasses notes
• 1/4 cup unsalted butter with creamy richness
• 2 tablespoons Dijon mustard with tangy complexity
• 1 tablespoon freshly squeezed orange juice with bright citrus notes
• 1 teaspoon aromatic ground cinnamon
• 1/2 teaspoon freshly grated nutmeg with warm spice
• 30-40 whole fragrant cloves
• 1/2 cup pineapple juice with tropical sweetness

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Remove the spiral-cut ham from packaging and place it cut-side down in a roasting pan.
3. Pour the pineapple juice into the bottom of the pan around the ham to create steam.
4. Tightly cover the entire pan with aluminum foil, sealing the edges completely.
5. Bake the covered ham for 12-15 minutes per pound until the internal temperature reaches 110°F.
6. While the ham bakes, combine honey, brown sugar, butter, Dijon mustard, orange juice, cinnamon, and nutmeg in a saucepan.
7. Heat the glaze mixture over medium heat, stirring constantly until the sugar dissolves completely and the mixture becomes smooth.
8. Remove the ham from oven and carefully peel back the foil—watch for hot steam escaping.
9. Insert whole cloves into the diamond-shaped patterns on the ham’s surface, spacing them about 2 inches apart.
10. Brush half of the warm glaze evenly over the entire surface of the ham, getting into all the spiral cuts.
11. Return the uncovered ham to the oven and bake for 20 minutes at 325°F.
12. Remove the ham and brush with the remaining glaze, ensuring every surface gets coated.
13. Increase oven temperature to 400°F and bake the ham for 15-20 minutes until the glaze bubbles and develops a deep golden-brown color.
14. Remove the ham from oven and let it rest for 20 minutes before slicing to allow juices to redistribute.

Glory awaits when you slice into this masterpiece—the crackly, sweet crust gives way to impossibly moist meat infused with warm spice notes. That magical combination of sticky honey glaze and aromatic cloves creates layers of flavor that dance across your palate. Serve thick slices alongside fluffy mashed potatoes to catch every drop of that incredible glaze, or pile it high on Hawaiian rolls for the ultimate next-day sandwich situation.

Savory Pineapple Ham Roast

Prepare to have your taste buds do a happy dance with this glorious creation that transforms humble ham into a show-stopping centerpiece. Picture this: sweet, caramelized pineapple clinging to juicy, savory ham in a symphony of flavors that’ll make you the undisputed hero of any gathering.

Ingredients

• 1 (8-pound) bone-in spiral-cut ham
• 2 cups pineapple juice
• 1/2 cup packed dark brown sugar
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 fresh pineapple, peeled and sliced into 1/2-inch rings
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-cut ham cut-side down in a large roasting pan.
3. In a medium saucepan, combine pineapple juice, dark brown sugar, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, and cayenne pepper.
4. Bring the glaze mixture to a simmer over medium heat, stirring constantly until the sugar completely dissolves, about 3-4 minutes.
5. Brush half of the warm glaze evenly over the entire surface of the ham, getting between the spiral cuts.
6. Arrange fresh pineapple rings across the top of the ham, overlapping slightly if needed.
7. Cover the pan tightly with aluminum foil and bake for 1 hour and 30 minutes.
8. Remove the foil and brush the ham with remaining glaze.
9. Increase oven temperature to 400°F and bake uncovered for another 20-25 minutes until the pineapple edges are golden brown and the ham develops a caramelized crust.
10. Transfer the ham to a cutting board and let rest for 15 minutes before slicing.
11. Sprinkle chopped fresh parsley over the ham just before serving.

But wait until you experience that magical contrast between the sticky-sweet pineapple crust and the tender, salty ham beneath. The caramelized edges provide the perfect textural crunch against the melt-in-your-mouth meat, creating a flavor party that demands an encore. Serve this beauty sliced thick over creamy mashed potatoes or tucked into warm Hawaiian rolls for the ultimate sweet-savory sandwich experience.

Maple Bourbon Smoked Ham Roast

Y’all, if your holiday table could use a flavor glow-up that’ll make your relatives forget all about Aunt Carol’s questionable Jell-O mold, this Maple Bourbon Smoked Ham Roast is your new secret weapon. It’s the kind of showstopper that whispers “culinary genius” while delivering smoky, sweet, and savory vibes in every glorious bite.

Ingredients

• 1 (6-8 pound) bone-in smoked ham roast
• 1 cup pure maple syrup
• 1/2 cup quality bourbon
• 1/4 cup Dijon mustard with whole grains
• 2 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar with the mother
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the smoked ham roast in a large roasting pan, fat side up.
3. Using a sharp knife, score the ham fat in a diamond pattern about 1/4-inch deep. Pro tip: Scoring helps the glaze penetrate deeply and creates beautiful caramelized edges.
4. In a medium saucepan over medium heat, combine the pure maple syrup, quality bourbon, Dijon mustard with whole grains, unsalted butter, apple cider vinegar with the mother, freshly cracked black pepper, smoked paprika, and freshly grated nutmeg.
5. Bring the mixture to a gentle simmer, stirring constantly with a whisk until the unsalted butter melts completely and the ingredients are fully incorporated, about 3-4 minutes.
6. Remove the saucepan from heat and brush one-third of the warm glaze evenly over the entire surface of the ham roast.
7. Place the roasting pan in the preheated oven and bake for 1 hour.
8. After 1 hour, remove the ham from the oven and brush with another third of the glaze. Pro tip: Basting every 30 minutes creates layers of flavor and prevents the surface from drying out.
9. Return the ham to the oven and continue baking for another 30 minutes.
10. Remove the ham again and brush with the remaining glaze.
11. Increase the oven temperature to 400°F and return the ham to the oven for a final 15-20 minutes, until the glaze is bubbly and deeply caramelized. Pro tip: The final high-heat blast creates that irresistible sticky crust—watch closely to prevent burning.
12. Remove the ham from the oven and let it rest on a cutting board for 15 minutes before slicing against the grain.

But seriously, this ham emerges with a crackly, mahogany-glazed crust that gives way to impossibly moist, smoky meat infused with bourbon warmth. Serve thick slices alongside fluffy buttermilk biscuits for soaking up every drop of that magical glaze, or chop leftovers for next-level ham and cheese omelets that’ll make weekday breakfasts feel downright celebratory.

Mustard and Brown Sugar Crusted Ham

Who says holiday hams have to be all prim and proper? We’re throwing tradition a saucy wink with this sweet-and-savory masterpiece that’ll have your guests abandoning polite conversation for full-on flavor euphoria.

Ingredients

• 1 (8-10 pound) fully cooked bone-in ham
• 1 cup dark brown sugar, packed with molasses richness
• 1/2 cup Dijon mustard with its tangy kick
• 1/4 cup pure maple syrup for deep sweetness
• 2 tablespoons apple cider vinegar for bright acidity
• 1 teaspoon smoked paprika for a whisper of fire
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon ground cloves for warm spice

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the ham cut-side down in a roasting pan fitted with a rack.
3. Score the ham fat in a 1-inch diamond pattern, cutting about 1/4-inch deep.
4. Whisk together dark brown sugar, Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, black pepper, and ground cloves in a medium bowl until smooth.
5. Brush half of the glaze evenly over the entire surface of the ham.
6. Tent the ham loosely with aluminum foil, ensuring it doesn’t touch the glaze.
7. Bake at 325°F for 1 hour and 30 minutes.
8. Remove the ham from oven and carefully peel back the foil.
9. Brush the remaining glaze over the ham, getting into all the scored crevices.
10. Increase oven temperature to 375°F and return the ham, uncovered, to the oven.
11. Bake for 25-30 minutes until the glaze is bubbling and deeply caramelized.
12. Transfer the ham to a cutting board and let rest for 20 minutes before slicing.

Just imagine that crackly sugar crust giving way to impossibly juicy pork beneath—each slice glistening with sticky-sweet heat. Jazz up next-day sandwiches with thick slices between buttery biscuits, or chop the leftovers into a killer hash with crispy potatoes and fried eggs.

Herb and Garlic Infused Ham Roast

Who knew a humble ham roast could transform into the life of the party? With a magical herb and garlic infusion, this beauty goes from Sunday dinner to “can I get your recipe?” in about two hours flat. Get ready to impress your taste buds and your mother-in-law simultaneously.

Ingredients

– 1 (5-pound) bone-in smoked ham roast
– ½ cup rich extra virgin olive oil
– 8 cloves fresh garlic, finely minced
– 2 tablespoons fresh rosemary leaves, roughly chopped
– 2 tablespoons fresh thyme leaves
– 1 tablespoon coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 cup amber maple syrup
– ½ cup Dijon mustard with whole grains

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Pat the 5-pound bone-in smoked ham roast completely dry with paper towels.
3. Score the ham fat in a 1-inch diamond pattern, cutting about ¼-inch deep.
4. Whisk together ½ cup rich extra virgin olive oil, 8 cloves of finely minced fresh garlic, 2 tablespoons of roughly chopped fresh rosemary leaves, 2 tablespoons of fresh thyme leaves, 1 tablespoon of coarse kosher salt, and 1 teaspoon of freshly cracked black pepper in a small bowl.
5. Rub the herb-garlic mixture evenly over the entire surface of the ham, pressing it into the scored lines.
6. Place the ham fat-side up in a roasting pan fitted with a rack.
7. Roast the ham at 325°F for 1 hour and 15 minutes.
8. Whisk together 1 cup of amber maple syrup and ½ cup of Dijon mustard with whole grains in a separate bowl.
9. Brush half of the maple-mustard glaze evenly over the ham after the initial roasting time.
10. Continue roasting for another 30-45 minutes until the internal temperature reaches 140°F when measured with an instant-read thermometer.
11. Brush the remaining maple-mustard glaze over the ham during the last 10 minutes of cooking.
12. Remove the ham from the oven and let it rest on the cutting board for 15 minutes before slicing.

Unbelievably juicy and fragrant, this ham emerges with a crackly, caramelized crust that gives way to tender, garlic-kissed meat in every slice. Serve it thick-cut on crusty bread with the pan drippings for dipping, or chop the leftovers for next-level breakfast hash that’ll make you actually look forward to Monday mornings.

Orange Zest and Ginger Ham Roast

Gather ’round, holiday heroes and flavor adventurers—this isn’t your great-aunt’s dry ham situation. Get ready to meet the roast that’ll have your guests whispering sweet nothings to their plates and your dog giving you the ‘why can’t every day be this glorious’ side-eye.

Ingredients

– 1 (8-pound) bone-in spiral-cut ham
– 2 tablespoons freshly grated orange zest from juicy navel oranges
– 1/4 cup freshly squeezed orange juice from those same vibrant oranges
– 3 tablespoons finely minced fresh ginger root
– 1/2 cup packed dark brown sugar with rich molasses notes
– 1/4 cup pure maple syrup with deep amber warmth
– 2 tablespoons Dijon mustard with tangy sophistication
– 1 teaspoon freshly cracked black pepper with aromatic boldness
– 1/2 teaspoon flaky sea salt with delicate crunch

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the spiral-cut ham cut-side down in a roasting pan fitted with a rack.
3. Whisk together the freshly grated orange zest, freshly squeezed orange juice, finely minced fresh ginger root, packed dark brown sugar, pure maple syrup, Dijon mustard, and freshly cracked black pepper in a medium bowl until a glossy glaze forms.
4. Brush half of the orange-ginger glaze evenly over the entire surface of the ham, getting between the spiral cuts.
5. Tent the ham loosely with aluminum foil, ensuring the foil doesn’t touch the glaze.
6. Roast the ham at 325°F for 1 hour and 15 minutes (about 10-12 minutes per pound).
7. Remove the ham from the oven and carefully remove the foil tent.
8. Brush the remaining glaze over the ham, focusing on the spiral cuts where the flavor can penetrate deeply.
9. Increase the oven temperature to 425°F and return the ham to the oven, uncovered.
10. Roast for an additional 15-20 minutes until the glaze is bubbling and caramelized with dark golden edges.
11. Remove the ham from the oven and let it rest for 20 minutes on the counter before slicing.
12. Sprinkle the carved ham with flaky sea salt just before serving.

Yes, that sticky-sweet crust gives way to impossibly tender pork that practically melts on your tongue. The ginger provides a warm, spicy kick that dances beautifully with the bright citrus notes, creating a flavor symphony that’ll make your taste buds stand up and cheer. Try serving thin slices over creamy polenta or tucked into warm biscuits for next-level sandwich glory—your future self will thank you for the leftovers.

Apple Cider Brined Ham with Spices

Unbelievably, we’re about to make a ham that will have your holiday guests questioning your secret culinary training. This apple cider brined beauty transforms the humble ham into a show-stopping centerpiece that’s equal parts sweet, savory, and downright addictive. Get ready to become the family legend you were always meant to be.

Ingredients

• 1 (8-10 lb) bone-in spiral-cut ham
• 8 cups fresh-pressed apple cider
• 1 cup coarse kosher salt
• 1/2 cup dark brown sugar
• 2 tablespoons whole black peppercorns
• 4 whole star anise pods
• 2 cinnamon sticks
• 6 whole cloves
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 teaspoon freshly grated orange zest

Instructions

1. Combine apple cider, kosher salt, brown sugar, black peppercorns, star anise, cinnamon sticks, and cloves in a large stockpot.
2. Bring the brine mixture to a boil over high heat, stirring until salt and sugar completely dissolve.
3. Remove from heat and add 4 cups of cold water to cool the brine rapidly.
4. Place the spiral-cut ham in a food-safe container large enough to hold both ham and brine.
5. Pour the cooled brine over the ham, ensuring it’s completely submerged.
6. Refrigerate for exactly 24 hours – this timing is crucial for perfect flavor penetration without over-salting.
7. Remove ham from brine and pat completely dry with paper towels.
8. Preheat your oven to 325°F and position a rack in the lower third.
9. Place the ham cut-side down in a roasting pan fitted with a rack.
10. Tent the ham loosely with aluminum foil, sealing the edges around the pan.
11. Bake for 1 hour and 30 minutes at 325°F.
12. Meanwhile, whisk together maple syrup, Dijon mustard, and orange zest in a small bowl.
13. Remove ham from oven and carefully peel back the foil.
14. Brush the entire surface of the ham with the maple glaze mixture.
15. Return to oven uncovered and bake for another 30 minutes at 325°F.
16. Check for doneness – the internal temperature should register 140°F when measured in the thickest part.
17. Let the ham rest for 20 minutes before carving to allow juices to redistribute.

Heavenly doesn’t even begin to describe the caramelized crust giving way to impossibly juicy, spice-kissed pork. The star anise and cinnamon create this warm, aromatic hug that pairs beautifully with the sweet-tart apple cider notes. Serve thick slices alongside roasted root vegetables or chop leftovers for the most epic breakfast hash of your life.

Classic Baked Ham Roast with Honey and Dijon

Who says holiday hams have to be reserved for special occasions? This glorious Classic Baked Ham Roast with Honey and Dijon is here to make any Tuesday feel like a celebration, proving that a little sweet and a whole lot of savory is always a good idea. Get ready to transform a humble ham into the star of your dinner table with minimal effort and maximum flavor payoff.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
• 1 cup sticky, golden wildflower honey
• 1/2 cup tangy Dijon mustard
• 1/4 cup rich, dark brown sugar
• 2 tablespoons creamy, unsalted butter
• 1 tablespoon freshly squeezed orange juice
• 1/2 teaspoon aromatic ground cloves
• 1/4 teaspoon finely ground black pepper

Instructions

1. Preheat your oven to a cozy 325°F and position a rack in the lower third of the oven.
2. Place the spiral-sliced ham, cut-side down, in a large, sturdy roasting pan. Tip: Lining the pan with foil first makes for a dramatically easier cleanup later.
3. Tent the ham loosely with a sheet of aluminum foil, ensuring it’s covered but not airtight.
4. Bake the ham for 1 hour and 15 minutes, which is about 15 minutes per pound, to warm it through.
5. While the ham bakes, combine the honey, Dijon mustard, brown sugar, butter, orange juice, ground cloves, and black pepper in a small saucepan over medium heat.
6. Whisk the glaze mixture constantly for 3-4 minutes until the sugar has fully dissolved and the butter has melted, creating a smooth, glossy sauce.
7. Remove the ham from the oven and carefully peel back the foil tent.
8. Using a pastry brush, generously brush half of the warm honey-Dijon glaze all over the surface of the ham, making sure to get it between the spiral slices. Tip: Brushing between the slices ensures every single bite is packed with flavor.
9. Return the ham to the oven, uncovered, and bake for another 20 minutes.
10. Remove the ham again and brush on the remaining glaze, coating it thoroughly.
11. Increase the oven temperature to 400°F and bake the ham for a final 10-15 minutes, or until the glaze is beautifully caramelized and bubbly. Tip: Keep a close eye during this last step to prevent the sugary glaze from burning.
12. Transfer the ham to a cutting board or platter and let it rest for 10-15 minutes before carving and serving.

Carve this masterpiece and watch the glazed, sticky slices fall away perfectly. The exterior boasts a sweet, crackly crust that gives way to incredibly juicy, salty-savory meat in every bite. Consider serving thick slices tucked into fluffy buttermilk biscuits for an epic next-day sandwich that might just be better than the original feast.

Cranberry Glazed Ham with Rosemary

Yikes, is there anything more glorious than a holiday table centerpiece that basically cooks itself while making your entire house smell like a festive dream? This cranberry-glazed ham with rosemary is the showstopper that’ll have your guests swooning—and you looking like a culinary genius without breaking a sweat. Let’s get this party started!

Ingredients

– 1 (8-10 lb) fully cooked bone-in ham
– 2 cups fresh or frozen cranberries
– 1 cup packed light brown sugar
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 4 fresh rosemary sprigs
– 1 tsp finely ground black pepper

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the fully cooked bone-in ham, flat-side down, in a large roasting pan.
3. Score the ham fat in a diamond pattern about 1/4-inch deep using a sharp knife—this helps the glaze seep in beautifully.
4. In a medium saucepan, combine the fresh or frozen cranberries, packed light brown sugar, pure maple syrup, Dijon mustard, and apple cider vinegar.
5. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
6. Stir in the finely ground black pepper and two fresh rosemary sprigs, finely chopped.
7. Brush half of the cranberry glaze evenly over the scored ham, making sure to get into all the nooks and crannies.
8. Tent the ham loosely with aluminum foil and bake for 1 hour and 15 minutes.
9. Remove the foil and brush the ham with the remaining glaze.
10. Increase the oven temperature to 375°F and bake uncovered for another 20-25 minutes, until the glaze is sticky and caramelized.
11. Let the ham rest for 15-20 minutes before slicing to allow the juices to redistribute.
12. Garnish with the remaining two fresh rosemary sprigs before serving.

Now, that’s a ham worth celebrating! The exterior boasts a sticky-sweet glaze with a tangy cranberry kick, while the interior stays incredibly juicy and tender. Serve thick slices alongside fluffy mashed potatoes or chop leftovers for next-day sandwiches—this beauty is as versatile as it is delicious.

Cider and Brown Sugar Slow-Cooked Ham

Unbelievably, we’ve found a way to make ham even more irresistible than it already was—prepare for your kitchen to smell like a cozy autumn festival in the best way possible.

Ingredients

• 1 fully cooked bone-in ham (about 8 pounds), preferably spiral-cut for easy serving
• 2 cups fresh, crisp apple cider
• 1 cup dark brown sugar, packed for that deep molasses sweetness
• 1/2 cup pure maple syrup with rich, caramel notes
• 2 tablespoons Dijon mustard for a tangy kick
• 1 teaspoon ground cinnamon with warm, aromatic spice
• 1/2 teaspoon freshly grated nutmeg for earthy depth
• 1/4 teaspoon ground cloves for a hint of pungent warmth

Instructions

1. Place your spiral-cut ham cut-side down in a 6-quart slow cooker.
2. In a medium bowl, whisk together the apple cider, dark brown sugar, maple syrup, Dijon mustard, cinnamon, nutmeg, and cloves until the sugar dissolves completely.
3. Pour the cider mixture evenly over the ham, making sure it seeps between the slices.
4. Cover the slow cooker and cook on LOW for 4–5 hours, until the ham is heated through to an internal temperature of 140°F—use a meat thermometer for accuracy, as overcooking can dry it out.
5. Carefully transfer the ham to a cutting board, letting it rest for 10 minutes to redistribute juices.
6. While the ham rests, pour the slow cooker liquids into a saucepan and bring to a boil over medium-high heat.
7. Simmer the sauce for 8–10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon; this reduces and intensifies the flavors beautifully.
8. Slice or pull apart the ham, then drizzle with the reduced glaze just before serving to keep it glossy and flavorful.

Divinely tender and infused with sweet-spiced notes, this ham boasts a sticky glaze that caramelizes on the edges. Serve it piled high on biscuits for sliders, or alongside roasted sweet potatoes to soak up every last drop of that incredible sauce.

Pecan and Molasses Glazed Ham Roast

Unbelievably good doesn’t even begin to cover this pecan-crusted masterpiece that will have your taste buds doing the happy dance. This isn’t just ham—it’s a sweet, savory, and gloriously sticky centerpiece that’ll make you the undisputed star of any gathering, from holiday feasts to ‘just because it’s Tuesday’ celebrations.

Ingredients

• 1 (8-10 pound) bone-in spiral-cut ham
• 1 cup dark, robust molasses
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard with its tangy kick
• 2 cups finely chopped toasted pecans
• 1/2 cup light brown sugar, packed and clumpy
• 1 teaspoon freshly grated orange zest
• 1/2 teaspoon aromatic ground cloves
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-cut ham cut-side down in a large roasting pan.
3. Whisk together the dark molasses, pure maple syrup, and tangy Dijon mustard in a medium bowl until completely smooth.
4. Brush half of the molasses mixture evenly over the entire surface of the ham, getting between the spiral cuts.
5. Tightly cover the ham with aluminum foil and bake for 1 hour and 30 minutes.
6. While the ham bakes, combine the finely chopped toasted pecans, packed brown sugar, freshly grated orange zest, aromatic ground cloves, and freshly cracked black pepper in a separate bowl.
7. Remove the ham from the oven and carefully uncover—watch for steam!
8. Brush the remaining molasses mixture over the ham, ensuring every surface is coated.
9. Firmly press the pecan mixture onto the ham, creating an even crust that sticks to the glaze.
10. Return the uncovered ham to the oven and bake for 30-45 minutes, until the pecan crust is deeply golden brown and the internal temperature reaches 140°F.
11. Let the ham rest for 20 minutes before slicing to allow the juices to redistribute.

The result is pure magic—crispy, caramelized pecans give way to incredibly moist, sweet-and-savory ham in every bite. Serve thick slices alongside fluffy biscuits to soak up that glorious glaze, or chop leftovers for the most epic ham sandwiches your lunchbox has ever seen.

Grapefruit and Thyme Baked Ham

Who knew your holiday centerpiece could get a citrusy glow-up that’ll have your guests ditching the same-old ham routine? This Grapefruit and Thyme Baked Ham is here to save your feast from flavor boredom with a zesty, herb-kissed twist that’s as fun to make as it is to devour. Trust me, it’s the star your table deserves—no boring leftovers in sight!

Ingredients

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup freshly squeezed grapefruit juice
• 1/2 cup packed light brown sugar
• 2 tbsp finely chopped fresh thyme
• 1 tbsp Dijon mustard
• 1 tsp freshly cracked black pepper
• 1/2 tsp flaky sea salt

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the fully cooked bone-in ham, flat-side down, in a roasting pan fitted with a rack.
3. Score the ham fat in a diamond pattern using a sharp knife, cutting about 1/4-inch deep—this helps the glaze seep into every nook.
4. Whisk together the freshly squeezed grapefruit juice, packed light brown sugar, finely chopped fresh thyme, Dijon mustard, and freshly cracked black pepper in a small saucepan until smooth.
5. Bring the glaze mixture to a simmer over medium heat, stirring constantly, then reduce heat to low and cook for 5 minutes until slightly thickened.
6. Brush half of the warm glaze evenly over the scored ham, making sure to coat the top and sides.
7. Tent the ham loosely with aluminum foil and bake at 325°F for 1 hour and 15 minutes.
8. Remove the ham from the oven, discard the foil, and brush with the remaining glaze.
9. Increase the oven temperature to 375°F and return the ham, uncovered, to bake for another 20–25 minutes until the exterior is sticky and caramelized.
10. Sprinkle the glazed ham with flaky sea salt immediately after removing it from the oven.
11. Let the ham rest on a cutting board for 15 minutes before slicing to allow the juices to redistribute.

You’ll love the sticky-sweet crust that gives way to juicy, thyme-infused meat in every slice. Yes, this ham shines brightest when served warm with a side of roasted veggies or piled high on fluffy biscuits for next-day sandwiches that’ll make you wish every day was a holiday!

Spiral-Cut Ham with Apricot Glaze

Virtually every holiday table deserves a showstopper that makes guests gasp with delight, and this spiral-cut ham with apricot glaze is that glorious centerpiece that somehow manages to be both elegant and utterly approachable—like your fanciest friend who still knows all the best pizza places.

Ingredients

– 1 (8-10 pound) fully cooked spiral-cut ham
– 1 cup sweet apricot preserves
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard with whole grains
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon aromatic ground cloves
– 1/4 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the spiral-cut ham cut-side down in a large roasting pan lined with heavy-duty aluminum foil.
3. Cover the ham completely with another sheet of foil, crimping the edges to create a tight seal—this keeps the ham incredibly moist while heating.
4. Bake the covered ham for 10-12 minutes per pound (about 1.5-2 hours total) until the internal temperature reaches 140°F when tested with an instant-read thermometer.
5. While the ham bakes, combine the sweet apricot preserves, pure maple syrup, Dijon mustard with whole grains, freshly squeezed lemon juice, aromatic ground cloves, and flaky sea salt in a small saucepan.
6. Cook the glaze mixture over medium heat for 3-4 minutes, stirring constantly until it becomes smooth and slightly thickened.
7. Remove the ham from the oven and carefully uncover it, watching for steam—the spiral cuts will have opened beautifully during baking.
8. Increase the oven temperature to 425°F to create that perfect caramelized crust.
9. Brush half of the warm apricot glaze evenly between the spiral slices and over the entire surface of the ham using a silicone pastry brush.
10. Return the uncovered ham to the oven and bake for 10-12 minutes until the glaze becomes bubbly and develops deep golden-brown spots.
11. Remove the ham from the oven and immediately brush with the remaining glaze, letting it pool in the spiral cuts where it will continue to caramelize.
12. Let the ham rest for 15-20 minutes before slicing to allow the juices to redistribute evenly throughout the meat. Let this beauty shine with its sticky-sweet crust giving way to incredibly tender, juicy pork that practically falls apart at the slightest nudge—the apricot glaze creates this magical sweet-savory balance that makes every bite irresistible, whether you’re serving it straight from the roasting pan or using the leftovers for next-level ham sandwiches.

Gingerbread Spice Ham Roast

Oh, the holidays just got a major upgrade! This gingerbread spice ham roast is the show-stopping centerpiece your festive table has been dreaming of—think cozy spices, a sticky-sweet glaze, and juicy, tender meat that’ll have everyone begging for seconds (and the recipe).

Ingredients

• 1 (8-pound) bone-in spiral-cut ham
• 1 cup dark brown sugar, packed and molasses-kissed
• 1/2 cup pure maple syrup, rich and amber-hued
• 1/4 cup Dijon mustard, tangy and smooth
• 2 tablespoons apple cider vinegar, with a bright zing
• 2 teaspoons ground ginger, warmly aromatic
• 1 teaspoon ground cinnamon, sweet and woody
• 1/2 teaspoon ground cloves, intensely fragrant
• 1/4 teaspoon freshly grated nutmeg, subtly earthy
• 1/4 teaspoon finely ground black pepper, for a hint of heat

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan lined with heavy-duty aluminum foil.
3. Tent the ham loosely with more foil, ensuring it’s fully covered to lock in moisture.
4. Roast the ham for 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part (avoiding the bone) reads 110°F.
5. While the ham roasts, whisk together the dark brown sugar, pure maple syrup, Dijon mustard, apple cider vinegar, ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, and finely ground black pepper in a medium saucepan until smooth.
6. Bring the glaze to a simmer over medium heat, stirring constantly to prevent scorching.
7. Cook the glaze for 3–4 minutes, until it thickens slightly and coats the back of a spoon.
8. Remove the ham from the oven and carefully peel back the foil tent.
9. Brush half of the warm glaze evenly over the ham, getting into the spiral cuts for maximum flavor penetration.
10. Return the ham to the oven, uncovered, and roast for another 20–25 minutes, or until the glaze is bubbly and caramelized.
11. Brush the remaining glaze over the ham and roast for 5 more minutes to set the glaze.
12. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Carve into this beauty and marvel at the sticky, crackly crust giving way to impossibly tender, spice-infused meat. The gingerbread notes shine through without overpowering, making it a sweet-savory dream alongside creamy mashed potatoes or tucked into sliders with a dab of extra glaze. Honestly, it’s so good, you might just skip dessert.

Coca-Cola Braised Holiday Ham

My friends, if your holiday ham has been playing it safe all these years, prepare for the glow-up of the century. This Coca-Cola braised beauty transforms your centerpiece from predictable to positively legendary, with a sticky-sweet glaze that’ll have your guests begging for the recipe.

Ingredients

– 1 (8-10 lb) spiral-cut bone-in ham
– 2 liters chilled Coca-Cola
– 1 cup packed dark brown sugar
– 1/2 cup spicy Dijon mustard
– 1/4 cup rich maple syrup
– 2 tablespoons apple cider vinegar
– 1 teaspoon aromatic ground cloves
– 1/2 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the spiral-cut bone-in ham cut-side down in a large roasting pan.
3. Pour both liters of chilled Coca-Cola around the ham, ensuring it comes about halfway up the sides.
4. Cover the pan tightly with aluminum foil, creating a secure seal to trap steam.
5. Bake at 325°F for 2 hours, allowing the cola to work its tenderizing magic.
6. Meanwhile, whisk together the dark brown sugar, spicy Dijon mustard, rich maple syrup, apple cider vinegar, aromatic ground cloves, and freshly grated nutmeg in a medium saucepan.
7. Bring the glaze mixture to a simmer over medium heat, stirring constantly until the sugar completely dissolves.
8. Reduce heat to low and cook for 5 minutes until the glaze thickens slightly.
9. Carefully remove the ham from the oven and drain all the braising liquid from the pan.
10. Brush half of the warm glaze evenly over the entire surface of the ham, getting between the spiral cuts.
11. Return the ham to the oven uncovered and bake at 325°F for 30 minutes.
12. Brush the remaining glaze over the ham and continue baking for another 20-25 minutes until the exterior develops a deep, caramelized crust.
13. Remove from oven and let rest for 20 minutes before carving to allow juices to redistribute.

Forget everything you thought you knew about holiday ham—this version emerges with meat so tender it practically sighs when you slice it, balanced by that irresistible sweet-savory glaze that crackles with each bite. Serve it sliced thin on fluffy biscuits with a drizzle of the reduced glaze, or chop the leftovers for next-level ham salad that’ll make your Tuesday feel like a celebration.

Honey Mustard and Dill Ham Roast

Who says holiday hams get to have all the fun? This honey mustard and dill masterpiece is here to rescue your weeknight dinners from the land of bland, turning an ordinary pork roast into a sweet, tangy, herbaceous showstopper that’ll have your taste buds doing a happy dance.

Ingredients

• 1 (3-pound) boneless pork shoulder roast
• ½ cup smooth Dijon mustard
• ¼ cup golden, floral honey
• 2 tablespoons freshly chopped dill
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 3 cloves aromatic garlic, minced

Instructions

1. Preheat your oven to a toasty 375°F.
2. Pat the 3-pound boneless pork shoulder roast completely dry with paper towels—this helps the crust get extra crispy.
3. In a small bowl, whisk together the ½ cup smooth Dijon mustard, ¼ cup golden honey, 2 tablespoons freshly chopped dill, 1 tablespoon rich extra virgin olive oil, 1 teaspoon coarse kosher salt, ½ teaspoon freshly cracked black pepper, and 3 cloves minced aromatic garlic until it forms a glossy, fragrant glaze.
4. Rub this glaze evenly over the entire surface of the pork roast, making sure to coat every nook and cranny for maximum flavor penetration.
5. Place the glazed roast in a roasting pan, fat-side up, and slide it into the preheated oven.
6. Roast for 25–30 minutes per pound, or until a meat thermometer inserted into the thickest part reads 145°F—this ensures it’s juicy, not dry.
7. Let the roast rest on a cutting board for exactly 10 minutes before slicing; this allows the juices to redistribute evenly.
8. Slice against the grain into ½-inch thick pieces for the most tender bite.

Look at that gorgeous, caramelized crust giving way to succulent, pink-centered slices. The sweet honey and tangy mustard mingle with the fresh dill in every bite, making this roast perfect for piling high on crusty bread for next-level sandwiches or serving alongside roasted potatoes that soak up all the glorious pan juices.

Conclusion

Zesty, savory, and perfect for any celebration—these 24 ham roast recipes offer something special for every festive table. We hope you find a new favorite to share with loved ones! Give one a try, then let us know which dish stole the show in the comments below. Don’t forget to pin this roundup on Pinterest so you can revisit these delicious ideas again and again. Happy cooking!