Oven Baked Ham With Potatoes And Carrots

Three slices of oven-baked glazed ham served with roasted potatoes, carrots, and other root veggies.

5 from 4 votes

Oven Baked Ham With Potatoes And Carrots

An old-fashioned oven-baked glazed ham, surrounded by root vegetables like potatoes, carrots, and beets, is an easy and classic family favorite.

Prep Time20

Cook Time1 35

Resting Time15

Course: Dinner

Cuisine: American

Servings:

Calories: 416kcal

Author: Jana Dziak

Ingredients

For Ham & Vegetables

1 ham A half ham typically weighs between 5 to 10 pounds, while a full ham can weigh between 10 to 20 pounds or more. Cooking instructions are the same regardless. My recipe uses a half ham, so scale your ingredients up if using a larger cut of pork.
5 large potatoes Peeled and washed, cut in half or quarters, depending on your preferences.
5 large carrots Scrubbed and cleaned, left whole or cut into half.
3 large beets Scrubbed clean, cut in half or quarters, depending on your preferences.
1 large onion Peeled and cut in half.
1 sprig fresh rosemary Or 1 teaspoon dried.
3 sprigs fresh thyme Or 1 teaspoon dried.
3 bay leaves
2 tablespoons oil or fat My top picks: lard, tallow, ghee, coconut oil, olive oil, or avocado oil.
1 teaspoon sea salt Or to taste.
1 teaspoon freshly cracked black pepper Or to taste.

Ham Glaze Ingredients

¼ cup maple syrup or honey You can also use the same amount of brown sugar, maple sugar, or coconut sugar.
1 large orange, juiced Or 1/4 cup of bottled orange juice.
1 tablespoon apple cider vinegar
1 teaspoon worcester sauce

Instructions

Prep Your Ingredients: Preheat oven to 325 Fahrenheit. Gather all your ingredients. Wash and chop vegetables to your desired size or as instructed. Score the ham's skin in long slashes or a cross-hatch pattern of small diamonds; try to avoid cutting into the fat below. Wrap ham tightly in two layers of parchment paper and tie with kitchen twine if necessary. Or use a single layer of aluminum foil.
Dress & Arrange Veggies: Arrange the potatoes, carrots, onion, beets, and any other root veggies you're using to the bottom of a large roasting pan. Add enough water to cover the vegetables by ½ inch or slightly less. Add the herbs, fat, or oil to the vegetables and sprinkle them with salt + pepper.
Make The Glaze: Make the glaze by combining all of the ingredients, the juice and *zest from one large orange (or a ¼ cup of bottled juice), maple syrup or honey, worcestire sauce, and apple cider vinegar. Mix and set aside for later.
*Using the zest is optional but I like to do so.
Roast The Ham & Veg at 325: Place the wrapped ham on top of the vegetables, either on a rack made for the roasting pan or, if you do not have one, directly nestled on top. Roast ham at 325 until the internal temperature reaches 140 degrees; this is usually about 10 minutes per pound of ham.
Finish Ham with Glaze & Roast at 425: When the ham has come to temperature, remove the entire roasting pan from the oven and turn the oven up to 425 degrees Fahrenheit. Flip vegetables over and test them for doneness by poking them with a fork or sharp knife — they should still require some additional roasting time.
Remove parchment paper or foil from the ham and baste it with glaze. Return it to the roasting rack and place it back into the oven at 425 for 10 minutes. Glaze again after 10 minutes and return to oven for an additional 15 minutes. Test vegetables for doneness between glazings and remove them if necessary.
Final Steps: Allow ham to rest for 10-15 minutes, slice it into thin slices, and serve with the roasted vegetables; remove the bone and save for soup.

Nutrition