Easy Honey Glazed Ham with Vegetables That Melts in Your Mouth

Ham isn’t just for holidays—it’s a comforting, delicious option for any night of the week! This Easy Honey Glazed Ham with Vegetables That Melts in Your Mouth combines savory ham with a sweet honey glaze and colorful roasted vegetables. The result is tender, flavorful meat paired with perfectly roasted veggies, all in one pan. It’s simple enough for beginners but impressive enough for special occasions.

Why You’ll Love This Easy Honey Glazed Ham with Vegetables

• Quick and easy: Straightforward steps mean dinner on your table with minimal fuss.

• Perfect for beginners: No complicated prep—just follow the simple instructions.

• Family-friendly: Kids and adults will love this sweet and savory combo.

• Nutritious: Roasted carrots and Brussels sprouts bring freshness and color.

• All-in-one meal: Protein and vegetables cooked together for easy cleanup.

Ingredients You’ll Need

• 1 fully cooked bone-in ham (5-7 pounds)

• 1 cup honey

• 1/4 cup brown sugar

• 1/4 cup Dijon mustard

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cloves

• 1 pound sliced carrots

• 1 pound halved Brussels sprouts

• 2 tablespoons olive oil

• Salt and pepper, to taste

Ingredient Notes & Substitutions

• Ham: Use fully cooked bone-in ham for best texture; turkey ham or various sizes work too.

• Honey: Sweetens and caramelizes beautifully; maple syrup is an excellent substitute.

• Vegetables: Swap carrots and Brussels sprouts for green beans, sweet potatoes, or your favorites.

How to Make Easy Honey Glazed Ham with Vegetables Step-by-Step

1. Preheat the oven to 325°F (165°C) for even roasting.
   Pro Tip: Use an oven thermometer to ensure accuracy.

2. Make the glaze: In a saucepan, combine honey, brown sugar, Dijon mustard, cinnamon, and cloves. Simmer over medium heat until sugar dissolves and flavors meld.
   Pro Tip: Simmering helps create a smooth, sticky glaze.

3. Score the ham: Using a sharp knife, cut shallow diamond shapes into the surface. This allows glaze to penetrate more deeply and creates a pretty pattern.
   Pro Tip: Don’t score too deep; just cut the surface.

4. Roast the ham: Place ham on a rack in a roasting pan, brush half the glaze over it, and arrange the prepared vegetables around the edges. Toss veggies with olive oil, salt, and pepper beforehand.
   Pro Tip: Basting glaze every 30 minutes keeps the ham moist and flavorful.

5. Cook: Roast for 1.5 to 2 hours, basting with remaining glaze every half hour. Use an instant-read thermometer to ensure the internal temperature reaches 140°F (60°C).
   Pro Tip: Keep an eye on vegetables, stirring once if needed for even roasting.

6. Rest and serve: Let the ham rest 15 minutes before slicing to retain juices. Serve alongside roasted carrots and Brussels sprouts, drizzled with any pan juices or extra glaze.
   Pro Tip: Garnish with fresh parsley or thyme for a colorful finish.

Serving Suggestions

• Drinks: Pair with sparkling cider for kids or a crisp white wine for adults.

• Sides: Creamy mashed potatoes or a fresh garden salad complement the meal well.

• Occasions: Great for weeknights, holidays, or potluck dinners.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container up to 4 days. Keep glaze separated for best flavor.

• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.

• Reheating: Warm slices in the oven at 325°F (165°C) for 15-20 minutes or until heated through.

Tips for Success

• Use a meat thermometer for perfect doneness.

• Don’t skip resting the ham for juicy, tender slices.

• Experiment with glaze flavors—orange juice adds a bright twist!

• Avoid overcrowding vegetables to ensure they roast instead of steam.

Recipe Variations

• Add 1 teaspoon red pepper flakes to the glaze for some heat.

• Toss vegetables with chopped rosemary or thyme before roasting.

• Use pure maple syrup instead of honey for a rich, distinctive sweetness.

Frequently Asked Questions (FAQ)

Q: Can I use a different type of ham?
A: Yes, smoked, boneless, or turkey ham all work well.

Q: How do I know when the ham is done?
A: Use a meat thermometer to check for an internal temperature of 140°F.

Q: Can I prepare the ham ahead of time?
A: You can score the ham and make the glaze the day before; bake when ready.

Q: What if I don’t have Dijon mustard?
A: Yellow or honey mustard are great substitutes for a milder flavor.

Q: Can I make this in a slow cooker?
A: Yes, cook on low for about 8 hours with glaze for tender results.