Ingredients

For the ham

  • 1 fully cooked boneless or semi-boneless ham, about 3–4 lb (1.4–1.8 kg)
  • ½ cup brown sugar
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • 2 tbsp orange or pineapple juice
  • 1 tbsp butter
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp black pepper

For the vegetables

  • 1½ lb (700 g) baby potatoes
  • 2 cups green beans
  • 3 large carrots, cut into sticks
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  1. Prepare the ham: Preheat oven to 325°F (165°C). Place the ham cut-side down in a roasting pan. Cover loosely with foil.
  2. Heat: Bake for about 15–18 minutes per pound, until heated through. Since the ham is already cooked, avoid overcooking it.
  3. Make the glaze: Combine brown sugar, honey, Dijon mustard, orange or pineapple juice, butter, cinnamon, cloves, and black pepper in a small saucepan. Simmer for 2–3 minutes, stirring until smooth.
  4. Glaze: Remove the foil during the final 30–40 minutes of cooking. Brush the ham generously with glaze. Repeat the glazing every 10–15 minutes.
  5. Caramelize: Increase the oven to 425°F (220°C) for the final 5–8 minutes, watching carefully so the sugar doesn’t burn.
  6. Rest: Remove the ham and let it rest for 10–15 minutes before slicing.
  7. Roast the vegetables: Toss potatoes and carrots with olive oil, garlic powder, salt, and pepper. Roast at 425°F (220°C) for 30–40 minutes, turning halfway. Add green beans during the final 12–15 minutes.
  8. Serve: Slice the glazed ham and serve with the crispy potatoes, roasted carrots, and green beans. Spoon any pan juices over the ham.

Servings: 6–8
Prep: 15 minutes
Cook: About 1–1½ hours
Total: About 1½ hours