Roast Ham

One thing I like about buying ham from the grocery stores in America is that most if not all of the meat you will come across is already cooked. It took me a while to get used to this approach to preparing food because where I come from in Zambia, just about all the food I ate was prepared from scratch in the home.

With the precooked packaged ham all you have to do is pop it into the oven and roast it to the right temperature for a few hours. With my ham recipes, I like to do a little more work to get a beautiful golden finish and to also induce more flavors.

I first made this recipe off the cuff last Christmas and managed to reproduce it this year after a little (actually a lot of) head scratching as I tried to recall what I actually did. Last year, to achieve the golden brown color, I baste the ham with drippings from the pan about every 15 minutes after the first hour of roasting. This year I decided I also wanted to go with the more commonly used method of adding some sweetness so I followed a glazing recipe off the back of a ground clove spice container but I still incorporated the drippings from the pan in place of the water in the recipe. For temperature and cooking time recommendations, I followed the package insert that came with the ham.



Ingredients                     Prep. Time: 5 min    Roasting time: 12-15 min / Lb.   Serves: > 10 people


12 Lb. cooked ham

1 tsp. ground black pepper

1 tsp. ground allspice

1 cup water (for the pan)


For the glaze

½ cup drippings (from the pan)

½ tsp. ground cloves

½ cup brown sugar

2 tbs. honey



(1) Preheat oven to 325ºF

(2) Pour water to the bottom of the plan and place a rack to elevate the ham. Mix black pepper and all spice and rub over ham.


(3) Place the ham on the rack and Cover tightly with foil paper. Roast the ham in the oven for the first 1 hour without interrupting but monitor to make sure the bottom of the pan does not dry out. If pan dries out, add about 1/3 of a cup of water.

(4) After 1 hour of roasting, you may start to baste the ham every 15 minutes using the dripping from the pan. If you desire to make a glaze, combine ½ cup of the drippings with the honey, sugar and the ground cloves.


(5) Roast ham until the internal temperature reaches 140ºF.

(6) After roasting, allow to rest for 5 minutes before carving.

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