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    Home » Recipes » Entree

    Roasted Ham and Potatoes

    Published: Dec 17, 2014 · Modified: Apr 16, 2017 by Fox Valley Foodie · This post may contain affiliate links

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    Roasted ham and potatoes is a mouthwatering melding of flavors as the basting ham juices pools together in a hot sticky potato bath of yumminess!

    Does anything smell better than a house with a ham in the oven? I am pretty sure when I die and go up to heaven I will be greeted at the Pearly Gates by the smell of a roasted ham and potatoes. As we all know, God is a Foodie after all.

    The great thing about ham is the lack of effort required to roast it well. Seriously, you have to be a pretty bad cook to screw up ham. Ham is already pre-cooked; you are just slowly bringing it back up to temperature. If you can’t do that I suspect your gene pool may have needed a lifeguard.

    Roasted Ham and Potatoes on baking sheet

    If you are apprehensive about roasting a ham, don't fret.  I have a few tips for you:

    • Take the netting off.  It may seem like common sense, but it isn't.  The netting should be removed from the ham prior to roasting. It is not the end of the world if you forgot it, but it will have a tendency to rip off the bark of the skin when you remove it after cooking.
    • Score the meat if desired.  Scoring meat is nothing more than just cutting slashes in the surface of the fat. Try not to cut into the meat.  This allows room for the exterior to expand during cooking.  It also looks nice when the roasting is done (see my picture above). I've read a million different explanations why scoring is important, but quite honestly I think most of them are bogus. You won't ruin the meat if you decide not to score it, and I doubt you will notice a difference in flavor.
    • Don't purchase a spiral cut ham.  Spiral cut hams dry out much easier than regular hams because the pre-cut slices of meat provides infinitely more surface area for juice to escape. Keep the ham whole until you are done cooking and then cut it.
    • Roast low and slow.   As long as you are baking at a lower temperature like 325 degrees, the ham is not going to be ruined.  The lower temperature allows the ham to slowly get up to temperature while the heat has time to gently penetrate the interior of the meat. If you roast at a high temperature to speed things up you will dry out the exterior of the meat before the heat has time to reach the full interior.

    I typically don't get overly concerned with roasted ham recipes. 99% of ham recipes only flavor the exterior of the ham with glazes or seasonings, resulting in every interior slice of ham tasting the same regardless. However, adding a glaze to your ham is great for roasting ham and potatoes in the same pan!

    Laying potatoes around the base of your ham and then occasionally basting your ham will result in the glaze and ham juices pooling together in a hot sticky potato bath of yumminess! As your ham slowly bakes the potatoes will soak in the pooling juices; gently boiling, roasting, and frying. By the time your ham is done your potatoes will be heavenly!

    Don’t use russet potatoes for this recipe. You need red or golden potatoes. They hold up better to longer cooking times without falling apart. The thyme, honey and cider vinegar in this recipe will give these potatoes exceptional flavor!

    roasted ham and potatoes

    Roasted Potatoes and Ham

    This ham glaze will serve not only to make a delicious ham but it will also results in some of the most flavorful potatoes you've ever had the pleasure of eating!
    5 from 3 votes
    Print Pin Rate Save Saved
    Course: Main
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 40 minutes
    Servings: 10 (varies)
    Calories: 500kcal
    Author: Fox Valley Foodie

    Ingredients

    • 1 ham
    • 1 ½ lbs red or golden potatoes
    • Salt
    • For glaze:
    • 3 tablespoon melted butter
    • 2 tablespoon chopped fresh thyme
    • ¼ cup cider vinegar
    • ¼ cup honey
    • 1 tablespoon brown sugar
    • 1 teaspoon Worcestershire sauce

    Instructions

    • Score the ham by cutting X’s in the fat. This allows it to expand while cooking without cracking.
    • Apply ⅓ of the glaze to the ham.
    • Preheat oven to 325 and roast fatty side up, occasionally basting with remaining glaze
    • You can place tinfoil over ham if you don’t like the skin blackening. Personally, I like it the deliciously crispy black skin.
    • Place 1 ½ lbs chopped red or golden potatoes around the base of the ham.
    • Roast until the internal temperature reaches 140 degrees.
    • Place roasted potatoes in separate serving dish and sprinkle with salt.

    Nutritional Information

    Calories: 500kcal
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    If you enjoyed reading my Roasted Ham and Potatoes recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Cece

      February 04, 2021 at 3:46 pm

      Thank you. I have not baked a ham in years, but today I decided to make a baked ham dinner with reds, onions, carrots and small bit of cabbage.

      I was freaking out about the time to cook. Hope it turns out good.

      Reply
    2. Mel

      October 12, 2019 at 1:29 pm

      How long do you cook ham before adding potatoes? Thank you!!

      Reply
      • Fox Valley Foodie

        October 14, 2019 at 7:35 am

        You cook them together.

        Reply
    3. Angela

      January 05, 2018 at 11:24 am

      If I don't have honey is there something I else I could use instead? Im not leaving the house when its -7 outside lol

      Reply
      • Fox Valley Foodie

        January 06, 2018 at 8:36 am

        If needed you could omit it all together. I would probably add more brown sugar and butter to compensate though.

        Reply
    4. Carolynn

      December 25, 2017 at 11:21 am

      When are you supposed to use the other 2/3 of the glaze? I see where it says apply 1/3 in the beginning. Is it for the veggies?

      Reply
      • Fox Valley Foodie

        December 25, 2017 at 1:31 pm

        Occassionally baste the ham with the remaining glaze while it cooks.

        Reply
      • Fox Valley Foodie

        December 25, 2017 at 1:31 pm

        Occasionally baste the ham with the remaining glaze while it cooks.

        Reply
    5. Annette

      April 16, 2017 at 8:04 am

      5 stars
      This turned out amazing! Thanks for the recipe

      Reply
      • Marvin

        December 22, 2017 at 4:31 pm

        Want to try this, but would like to use other vegetables work as well potatoes? Carrots, onions, asparagus, brussel sprouts? What do you think?
        Thanks1

        Reply
        • Fox Valley Foodie

          December 22, 2017 at 4:39 pm

          Do it! I think that would taste great!

          Reply

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