Sweet Potato and Honey Glazed Ham
Sweet Potato and Honey Glazed Ham
Ingredients
For the Ham
- 2 pounds bone-in ham, fully cooked, spiral-sliced recommended
- 1/4 cup whole cloves, optional, for studding
For the Honey Glaze
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
For the Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh rosemary, chopped
Instructions
- 1
Preheat your oven to 350°F. If using whole cloves, score the ham in a diamond pattern and insert a whole clove into the center of each diamond.
⏱️ 5 min•🌡️ 350
- 2
In a small saucepan, combine the honey, Dijon mustard, apple cider vinegar, brown sugar, ground cinnamon, ground ginger, and nutmeg. Whisk well to combine. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the brown sugar has dissolved and the glaze has slightly thickened, about 3-5 minutes. Remove from heat.
⏱️ 7 min
- 3
In a large bowl, toss the peeled and chopped sweet potatoes with olive oil, salt, black pepper, and chopped fresh rosemary until evenly coated.
⏱️ 5 min
- 4
Place the ham in a large roasting pan. Arrange the seasoned sweet potatoes around the base of the ham in the roasting pan.
⏱️ 3 min
- 5
Bake for 45 minutes, then remove the ham and potatoes from the oven. Brush about half of the honey glaze generously over the ham. Stir the sweet potatoes.
⏱️ 45 min•🌡️ 350
- 6
Return the ham and sweet potatoes to the oven and continue baking for another 30 minutes, or until the ham is heated through and the sweet potatoes are tender and lightly caramelized. Baste the ham with the remaining glaze every 10 minutes during this final baking period.
⏱️ 30 min•🌡️ 350
- 7
Once cooked, remove the ham from the oven and tent loosely with foil. Let it rest for 10-15 minutes before slicing and serving with the roasted sweet potatoes.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato and Honey Glazed Ham
Ingredients
For the Ham
- 2 pounds bone-in ham, fully cooked, spiral-sliced recommended
- 1/4 cup whole cloves, optional, for studding
For the Honey Glaze
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
For the Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh rosemary, chopped
Instructions
- 1
Preheat your oven to 350°F. If using whole cloves, score the ham in a diamond pattern and insert a whole clove into the center of each diamond.
⏱️ 5 min•🌡️ 350 - 2
In a small saucepan, combine the honey, Dijon mustard, apple cider vinegar, brown sugar, ground cinnamon, ground ginger, and nutmeg. Whisk well to combine. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the brown sugar has dissolved and the glaze has slightly thickened, about 3-5 minutes. Remove from heat.
⏱️ 7 min - 3
In a large bowl, toss the peeled and chopped sweet potatoes with olive oil, salt, black pepper, and chopped fresh rosemary until evenly coated.
⏱️ 5 min - 4
Place the ham in a large roasting pan. Arrange the seasoned sweet potatoes around the base of the ham in the roasting pan.
⏱️ 3 min - 5
Bake for 45 minutes, then remove the ham and potatoes from the oven. Brush about half of the honey glaze generously over the ham. Stir the sweet potatoes.
⏱️ 45 min•🌡️ 350 - 6
Return the ham and sweet potatoes to the oven and continue baking for another 30 minutes, or until the ham is heated through and the sweet potatoes are tender and lightly caramelized. Baste the ham with the remaining glaze every 10 minutes during this final baking period.
⏱️ 30 min•🌡️ 350 - 7
Once cooked, remove the ham from the oven and tent loosely with foil. Let it rest for 10-15 minutes before slicing and serving with the roasted sweet potatoes.
⏱️ 15 min