Why This Recipe Works

Low-maintenance glamour: Score, glaze, and let the oven do the heavy lifting while you wrap presents.
Built-in side dish: Root vegetables roast in the same pan, basting in maple-ham drippings.
Make-ahead friendly: Fully cook, slice, and reheat in cider without drying out.
Leftover legends: Think ham-cheddar strata, split-pea soup, and midnight sliders.
Balanced sweetness: Maple plus brown mustard and apple-cider vinegar keeps cloying at bay.
Impressive but economical: A half ham feeds twelve for roughly what prime rib costs for four.

Ingredients You'll Need

Quality ingredients turn a good holiday ham into a legendary one. Below is what I buy—and why.

Ham: Look for a bone-in, half shank or butt portion (8–9 lb) with a nice fat cap. The bone adds flavor and later gifts you with a smoky ham-bone for New-Year beans. If you only need 6 servings, choose a 5-lb bone-in; if feeding twenty, go whole. Avoid spiral-cut—those pre-slices dry out under repeated glazing.

Maple syrup: Grade A Dark Color (formerly Grade B) has robust flavor that stands up to heat. Pancake syrup is a no-go; save that for Saturday waffles.

Brown mustard: The grainy French kind gives the glaze body and pleasant pops of seed. Dijon works in a pinch.

Apple-cider vinegar: Balances sweetness and helps the crust caramelize. In a pinch use white-wine vinegar but skip harsh distilled white.

Dark brown sugar: Molasses notes echo maple and promote lacquer. Light brown is fine; add a teaspoon of molasses per cup if you’re geeky.

Root vegetables: I aim for a Technicolor mix—golden beets, candy-stripe Chioggia, orange carrots, purple potatoes, and pale parsnips. Buy them in similar 1-inch dice so everything finishes together. Avoid soft or sprouting specimens.

Fresh herbs: Rosemary perfume screams winter; thyme is earthier. Pick sturdy sprigs that won’t incinerate.

Butter: Just a tablespoon tossed with veg encourages browning; you’ll also smear a bit on the cut surface of the ham to protect it from over-darkening.

How to Make Maple Glazed Ham with Roasted Root Vegetables for Christmas Dinner

Pat, Score, and Bring to Room Temp

Remove ham from packaging; discard flavor packet. Blot dry with paper towels—moisture is the enemy of browning. Using a sharp chef’s knife, score fat in a 1-inch crosshatch, cutting ¼ inch deep (not into meat). This helps fat render and glaze cling. Let ham stand 60 minutes; cold meat in a hot oven tightens muscle fibers and causes dryness.

Whisk the Glaze

In a small saucepan combine 1 cup real maple syrup, ½ cup dark brown sugar, 3 Tbsp grainy mustard, 2 Tbsp apple-cider vinegar, 1 tsp kosher salt, ½ tsp black pepper, and a pinch of cayenne for subtle heat. Warm over medium just until sugar dissolves; cool. The glaze thickens slightly so it stays put when brushed.

Season the Vegetables

Toss 2 lb carrots, 1 lb parsnips, 1 lb beets, and 1 lb baby potatoes in a large bowl with 2 Tbsp olive oil, 1 tsp kosher salt, ½ tsp pepper, and leaves from 2 rosemary sprigs. Keep beets separate until the final toss to prevent magenta bleed on lighter veg.

Roast Low and Slow

Preheat oven to 300 °F. Place ham cut-side down on a rack set in a large roasting pan. Pour 2 cups water into pan to create steam. Tent ham loosely with foil, letting it poach gently 12–15 minutes per pound (about 2 hours for 8 lb). This gentle start keeps interior juicy.

First Glaze & Add Veg

Remove foil; increase oven to 350 °F. Brush ham generously with glaze, pushing into score marks. Arrange seasoned vegetables around ham, tossing gently to coat with pan juices. Return to oven uncovered.

Baste Every 30 Minutes

Continue roasting, brushing ham and stirring vegetables every half hour, until internal temperature reaches 140 °F (about 1 hour more). If vegetables brown too quickly, push them toward the perimeter or tent with a bit of foil.

Broil for Sticky Lacquer

Turn oven to broil. Brush ham with remaining glaze; broil 4–6 inches from element 2–4 minutes until edges bubble and caramelize. Rotate pan as needed to prevent scorches.

Rest, Slice, and Serve

Transfer ham to board; tent loosely 20 minutes (temperature will rise to 145 °F). Strain vegetables into warm serving bowl, reserving juices for optional gravy. Carve ham across the grain into ¼-inch slices; arrange on platter with roasted jewels alongside. Drizzle with pan juices or glaze; garnish with fresh herb sprigs.

Expert Tips

Use an Instant-Read Thermometer

Ham is already cured; you’re reheating to 140 °F for ideal texture. Over-cooking dries the meat and tightens it.

Keep Pan Juicy

Add another cup of water, cider, or even ginger ale if liquid evaporates; it prevents glaze from burning.

Make-Ahead Slicing Trick

Slice ham cold, layer in slow-cooker with a cup of cider, then reheat on LOW 2–3 hours for fuss-free serving.

Glaze Chill

Refrigerate leftover glaze in a jar; it keeps a month. Brush on pork chops, meatloaf, or roasted squash.

Variations to Try

Storage Tips

Refrigerate: Cool ham and vegetables within 2 hours; store in separate airtight containers up to 5 days.

Freeze: Wrap sliced ham in parchment, then foil, then into freezer bag; freeze up to 2 months. Thaw overnight in refrigerator. Vegetables lose texture when frozen; enjoy them earlier in the week.

Reheat: Place slices in baking dish with a splash of cider; cover and warm at 275 °F 15–20 minutes. Microwaving toughens meat.

Ham Bone: Freeze in zip bag for up to 3 months; perfect for split-pea or navy-bean soup.

Frequently Asked Questions

Yes, but reduce initial covered roasting to 10 minutes per pound and start glazing only during last 30 minutes; the slices dry out quickly.

Most supermarket hams are city-cured and not overly salty; soaking isn’t required. If you bought a country ham, yes—soak 12–24 hours changing water.

Warm slices in a covered skillet with a splash of apple cider and a dab of butter; the steam re-hydrates and butter restores richness.

Absolutely. Extra glaze keeps 4 weeks refrigerated and is phenomenal on roasted squash, chicken thighs, or even vanilla ice cream.

Remove ham to rest; keep vegetables in 350 °F oven 10–20 minutes more while you carve. They’ll finish beautifully.

Yes, provided your mustard is certified gluten-free. Always check labels if serving celiac guests.

maple glazed ham with roasted root vegetables for christmas dinner

Why This Recipe Works

Ingredients You'll Need