Name: Holiday Citrus Glazed Ham With Roasted Root Vegetables for Family Dinners
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (8‑10 lb) bone‑in smoked ham, sliced into 2‑inch thick pieces; 1/2 cup orange juice; 1/4 cup honey; 2 tbsp Dijon mustard; 1 tbsp soy sauce; 1 tsp grated orange zest; 1 tsp ground ginger; 1/2 tsp ground black pepper; 4 carrots, peeled and cut into 1‑inch chunks; 3 parsnips, peeled and cut into 1‑inch chunks; 2 medium sweet potatoes, peeled and cubed; 1 red onion, quartered; 2 tbsp olive oil; 1 tsp sea salt; Fresh rosemary sprigs, for garnish

Prep Time

30 min

Cook Time

2 hr 15 min

Servings

Why You'll Love This Recipe

✓ Bright Holiday Flavors: A citrus‑orange glaze lifts the ham with sweet‑tart notes, making every bite feel festive without overwhelming the palate.

✓ One‑Pan Simplicity: Roast the ham together with caramelized root vegetables, so cleanup is minimal and flavors meld beautifully.

✓ Crowd‑Pleaser Presentation: The glossy glaze and colorful veggies create a centerpiece that looks as impressive as it tastes.

The holidays are a time for gathering, and food is the heart of every celebration. This citrus‑glazed ham brings together the classic comfort of a traditional roast with a bright, modern twist that awakens the senses. The orange‑honey glaze creates a caramelized crust that crackles under the fork, while the tender meat stays juicy and flavorful.

Root vegetables—carrots, parsnips, and sweet potatoes—are roasted alongside the ham, absorbing the glaze’s sweet‑tangy juices. Their natural sugars deepen in the oven, offering a sweet counterpoint to the savory pork. The result is a harmonious plate where each component supports the other, making it perfect for a family dinner that feels both special and comforting.

What sets this dish apart is its balance of flavors and the ease of preparation. You spend the bulk of the time in the oven, freeing you to enjoy the company of loved ones. The recipe also adapts well to dietary preferences: swap the ham for a smoked turkey or use maple instead of honey for a vegan glaze, and the vegetables remain the star of the show.

1 cup fresh orange juice Replace with tangerine or mandarin juice if out of season.

2 tbsp orange zest Provides aromatic oils; avoid bitter white pith.

1/3 cup honey Agave or maple syrup works for vegans.

2 tbsp Dijon mustard Adds sharpness; grainy mustard is an alternative.

1 tbsp apple cider vinegar Balances sweetness; lemon juice can replace.

4 large carrots, cut into 1‑inch pieces Parsnips or turnips can be mixed in.

2 medium parsnips, sliced Adds earthy sweetness.

2 medium sweet potatoes, cubed Can substitute butternut squash.

3 tbsp olive oil Helps vegetables caramelize.

Salt and freshly ground black pepper Season to taste.

Instructions

Prepare the glaze

In a saucepan combine orange juice, zest, honey, Dijon, and apple cider vinegar. Bring to a gentle boil, then reduce heat and simmer 8‑10 minutes until thickened and glossy. Stir frequently to avoid scorching. Set aside while the ham rests.

Pro Tip: Add a pinch of cayenne for a subtle heat that lifts the citrus.

Season and arrange the ham

Pat the ham dry, score the surface in a diamond pattern 1/4‑inch deep, and rub lightly with salt and pepper. Place it on a large roasting pan, fat side up, and brush half of the glaze over the surface, letting it soak for 10 minutes.

Pro Tip: Scoring helps the glaze penetrate and creates an attractive pattern.

Add vegetables

Toss carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Scatter them around the ham, ensuring they are in a single layer for even caramelization. Drizzle any remaining glaze over the vegetables.

Pro Tip: Cut vegetables to uniform size so they finish at the same time as the ham.

Roast

Preheat oven to 325°F (163°C). Roast the ham uncovered for 1 hour, then brush with the remaining glaze. Continue roasting, basting every 20 minutes, until internal temperature reaches 140°F (60°C) and the glaze is caramelized, about 1 hour 15 minutes more.

Pro Tip: Tent the ham loosely with foil if the glaze darkens too quickly.

Rest and serve

Remove the ham and vegetables from the oven. Tent with foil and let rest 15 minutes; this locks in juices and makes slicing easier. Carve the ham, arrange on a platter with the roasted vegetables, and drizzle any pan juices over the top.

Pro Tip: Slice against the grain for tender pieces.

Expert Tips

Tip #1: Use a meat thermometer

Checking the internal temperature ensures the ham is perfectly heated without drying out, especially important for larger cuts.

Tip #2: Add a splash of bourbon

A tablespoon of bourbon in the glaze deepens the caramel notes and adds a festive warmth.

Tip #3: Roast vegetables on a second rack

If your pan is crowded, use a separate sheet; this prevents steaming and yields crisp edges.

Tip #4: Finish under the broiler

For an extra glossy, caramelized crust, broil for 2‑3 minutes after the final glaze, watching closely.

Nutrition

Per serving (1 slice ham + vegetables)

Calories

420 kcal

Protein

28 g

Carbs

32 g

Fat

18 g

Frequently Asked Questions

Yes. A pre‑cooked smoked ham works perfectly; the glaze adds flavor and the low‑and‑slow roast simply heats it through while caramelizing the surface.

Keep the oven temperature at 325°F, baste every 20 minutes, and tent the ham with foil if the glaze darkens too quickly. A final quick broil adds caramelization without burning.

Absolutely. Assemble the ham and vegetables, cover, and refrigerate up to 24 hours. Let it sit at room temperature 30 minutes before roasting to ensure even cooking.

Serve with a simple green salad, buttery dinner rolls, or a light cranberry relish. The bright citrus glaze complements both sweet and savory accompaniments.