Glazed Ham Dinner
Glazed Ham Dinner
Ingredients
For the Glazed Ham
- 3 pounds pre-cooked spiral ham
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For the Roasted Carrots
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons butter, melted
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Blanched Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 1 teaspoon salt, for blanching water
- 4 cups ice water, for ice bath
For the Baked Potatoes
- 4 Russet potatoes, medium, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For Serving
- 4 dinner rolls
- as needed butter, for rolls and potatoes
- as needed sour cream, for potatoes
- as needed chives, fresh, chopped, for potatoes
Instructions
- 1
Preheat oven to 325°F. Place the pre-cooked spiral ham in a large roasting pan, cut side down. Cover loosely with aluminum foil.
⏱️ 5 min•🌡️ 325
- 2
In a small bowl, whisk together Dijon mustard, honey, light brown sugar, garlic powder, onion powder, and paprika until smooth. This is your ham glaze.
⏱️ 5 min
- 3
Bake the ham for 60 minutes. While the ham bakes, prepare the potatoes and Brussels sprouts.
⏱️ 60 min•🌡️ 325
- 4
For the baked potatoes: Pierce each potato several times with a fork. Rub with olive oil and sprinkle with salt. Place directly on the oven rack alongside the ham.
⏱️ 5 min
- 5
For the blanched Brussels sprouts: Bring a large pot of salted water to a rolling boil. Prepare an ice bath by filling a large bowl with ice and water.
⏱️ 5 min
- 6
Add the halved Brussels sprouts to the boiling water and cook for 2-3 minutes, or until bright green and slightly tender-crisp. Immediately transfer them to the ice bath using a slotted spoon to stop the cooking process. Once cooled, drain well and set aside.
⏱️ 5 min
- 7
After 60 minutes, remove the ham from the oven. Increase oven temperature to 375°F. Remove the foil from the ham and generously brush about half of the glaze over the ham.
⏱️ 5 min•🌡️ 375
- 8
Return the ham to the oven, uncovered. Bake for another 20 minutes, brushing with the remaining glaze every 5-7 minutes, until the glaze is caramelized and the ham is heated through. The potatoes should also be tender by this point.
⏱️ 20 min•🌡️ 375
- 9
While the ham finishes, prepare the roasted carrots. In a large skillet, melt butter over medium heat. Add the peeled and cut carrots and season with salt and pepper. Sauté for 10-15 minutes, stirring occasionally, until tender-crisp and slightly caramelized.
⏱️ 15 min
- 10
Remove ham and potatoes from the oven. Let the ham rest for 10 minutes before slicing. The potatoes can be kept warm.
⏱️ 10 min
- 11
Warm the dinner rolls according to package directions, if desired.
⏱️ 5 min
- 12
Serve the sliced glazed ham with roasted carrots, blanched Brussels sprouts, baked potatoes (with butter, sour cream, and chives, if desired), and dinner rolls.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Glazed Ham Dinner
Ingredients
For the Glazed Ham
- 3 pounds pre-cooked spiral ham
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For the Roasted Carrots
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons butter, melted
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Blanched Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 1 teaspoon salt, for blanching water
- 4 cups ice water, for ice bath
For the Baked Potatoes
- 4 Russet potatoes, medium, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For Serving
- 4 dinner rolls
- as needed butter, for rolls and potatoes
- as needed sour cream, for potatoes
- as needed chives, fresh, chopped, for potatoes
Instructions
- 1
Preheat oven to 325°F. Place the pre-cooked spiral ham in a large roasting pan, cut side down. Cover loosely with aluminum foil.
⏱️ 5 min•🌡️ 325 - 2
In a small bowl, whisk together Dijon mustard, honey, light brown sugar, garlic powder, onion powder, and paprika until smooth. This is your ham glaze.
⏱️ 5 min - 3
Bake the ham for 60 minutes. While the ham bakes, prepare the potatoes and Brussels sprouts.
⏱️ 60 min•🌡️ 325 - 4
For the baked potatoes: Pierce each potato several times with a fork. Rub with olive oil and sprinkle with salt. Place directly on the oven rack alongside the ham.
⏱️ 5 min - 5
For the blanched Brussels sprouts: Bring a large pot of salted water to a rolling boil. Prepare an ice bath by filling a large bowl with ice and water.
⏱️ 5 min - 6
Add the halved Brussels sprouts to the boiling water and cook for 2-3 minutes, or until bright green and slightly tender-crisp. Immediately transfer them to the ice bath using a slotted spoon to stop the cooking process. Once cooled, drain well and set aside.
⏱️ 5 min - 7
After 60 minutes, remove the ham from the oven. Increase oven temperature to 375°F. Remove the foil from the ham and generously brush about half of the glaze over the ham.
⏱️ 5 min•🌡️ 375 - 8
Return the ham to the oven, uncovered. Bake for another 20 minutes, brushing with the remaining glaze every 5-7 minutes, until the glaze is caramelized and the ham is heated through. The potatoes should also be tender by this point.
⏱️ 20 min•🌡️ 375 - 9
While the ham finishes, prepare the roasted carrots. In a large skillet, melt butter over medium heat. Add the peeled and cut carrots and season with salt and pepper. Sauté for 10-15 minutes, stirring occasionally, until tender-crisp and slightly caramelized.
⏱️ 15 min - 10
Remove ham and potatoes from the oven. Let the ham rest for 10 minutes before slicing. The potatoes can be kept warm.
⏱️ 10 min - 11
Warm the dinner rolls according to package directions, if desired.
⏱️ 5 min - 12
Serve the sliced glazed ham with roasted carrots, blanched Brussels sprouts, baked potatoes (with butter, sour cream, and chives, if desired), and dinner rolls.
⏱️ 5 min