Dinner
Brown Sugar Glazed Ham with Roasted Garlic Potatoes
Recipe by Gillean Barkyoumb
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This is a classic baked ham dish perfect for any large gathering or holiday meal. It uses a moist heat cooking method for the first half of the process, followed by a blast of high heat at the end to caramelize the surface for a beautifully moist ham and flavorful ham. Plus it’s a one pot meal with roasted garlic potatoes as the perfect savory side dish.
Tip: Freeze the ham bone and small meat pieces to use for a soup dish in the future.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
ROAST
- 1 pound baby red potatoes
- 1 tablespoon olive oil
- 4 cloves garlic, peeled, minced
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 bone-in ham (5-6 pounds)
- 2 cups water
GLAZE
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup fresh orange juice
Utensils
- 2 medium bowls
- Pastry brush
- Roasting rack
-
Step 1
Preheat oven to 325˚F.
-
Step 2
In a medium bowl, mix potatoes, olive oil, garlic, and salt and pepper until potatoes are evenly coated. Set aside.
-
Step 3
Add water to PossiblePot and place roasting rack in the pot. Place ham on top of the rack, fat side up. Add potatoes to the pot around the ham and cover pot with lid.
-
Step 4
Transfer PossiblePot to the oven and cook for 30 minutes.
-
Step 5
While ham and potatoes are cooking, prepare glaze. In a medium bowl, whisk together brown sugar, maple syrup, and orange juice. Set aside.
-
Step 6
After 30 minutes, remove pot from the oven and increase the oven temperature to 425˚F. Brush ham all over generously with glaze and return to the oven for 15 minutes. After 15 minutes, remove pot from oven and brush ham with glaze again. Return to the oven for another 15 minutes or until ham reaches an internal temp of 120-140˚F.
-
Step 7
When cooking is complete, remove PossiblePot from the oven and allow ham to rest for 15 minutes before removing potatoes and carving the ham. Serve hot.
