Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9 lb) fully cooked, bone-in spiral-cut ham
- 3 lb sweet potatoes, peeled, cut into 1-inch chunks
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp packed brown sugar
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 2 tbsp chopped fresh thyme (or 2 tsp dried)
- 3/4 cup packed dark brown sugar
- 1/2 cup bourbon or apple cider
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 tsp ground cloves
- 1/4 cup water (for the pan sauce)
Do This
- 1. Heat oven to 325°F. Put ham on a rack in a large roasting pan; cover tightly with foil.
- 2. Bake 1 hour 30 minutes.
- 3. Simmer glaze ingredients 8–10 minutes until syrupy.
- 4. Add sweet potatoes (tossed with butter, oil, brown sugar, salt, pepper, cinnamon, thyme) to the pan; return to oven uncovered.
- 5. Brush ham with glaze every 15 minutes for 45 minutes; stir/turn sweet potatoes once.
- 6. Rest ham 15 minutes. Simmer pan juices with 1/4 cup water and a spoonful of glaze; serve over ham and sweet potatoes.
Why You’ll Love This Recipe
- Big holiday payoff with low stress: the ham is already cooked; you’re mostly warming, glazing, and roasting.
- Sticky, sweet-tang glaze: dark brown sugar, maple, Dijon, and vinegar balance rich ham perfectly.
- One-pan energy: sweet potatoes roast alongside the ham and soak up flavorful pan juices.
- Flexible: use bourbon for depth or apple cider for a family-friendly, fruitier glaze.
Grocery List
- Produce: 3 lb sweet potatoes; fresh thyme (optional but great)
- Dairy: unsalted butter
- Pantry: olive oil; dark brown sugar; pure maple syrup; Dijon mustard; apple cider vinegar; kosher salt; black pepper; ground cinnamon; ground cloves
- Meat: 1 (9 lb) fully cooked, bone-in spiral-cut ham
- Beverage: bourbon or apple cider
Full Ingredients
For the ham
- 1 (9 lb) fully cooked, bone-in spiral-cut ham
- 1/4 cup water (for the pan sauce)
For the bourbon (or apple-cider) glaze
- 3/4 cup packed dark brown sugar
- 1/2 cup bourbon or apple cider
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
- 1/4 tsp kosher salt
For the roasted sweet potatoes
- 3 lb sweet potatoes, peeled and cut into 1-inch chunks
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp packed brown sugar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cinnamon
- 2 tbsp chopped fresh thyme (or 2 tsp dried thyme)
Optional for serving
- More fresh thyme leaves
- Flaky sea salt (light sprinkle on the sweet potatoes right before serving)
Step-by-Step Instructions
Step 1: Preheat and set up the roasting pan
Arrange an oven rack in the lower third of the oven and preheat to 325°F. Set a rack inside a large roasting pan (this keeps the ham from sitting in liquid and helps it heat evenly). Place the ham cut-side down on the rack. If your ham isn’t pre-sliced, lightly score the surface in a 1-inch diamond pattern (about 1/4-inch deep) so the glaze can cling.
Cover the pan tightly with heavy-duty foil, crimping around the edges to trap steam.
Step 2: Warm the ham (covered)
Bake the covered ham at 325°F for 1 hour 30 minutes. This gentle warm-up keeps the ham juicy and prevents the glaze from burning later.
While the ham warms, make the glaze and prep the sweet potatoes.
Step 3: Make the sticky bourbon (or cider) glaze
In a small saucepan over medium heat, whisk together: 3/4 cup dark brown sugar, 1/2 cup bourbon or apple cider, 1/4 cup maple syrup, 2 tbsp Dijon, 2 tbsp apple cider vinegar, 1/4 tsp cloves, 1/4 tsp cinnamon, 1/4 tsp black pepper, and 1/4 tsp kosher salt.
Bring to a gentle simmer and cook, whisking often, for 9 minutes, until glossy and syrupy (it should coat the back of a spoon). Remove from heat. Set aside 2 tbsp of glaze for finishing the pan sauce later.
Step 4: Toss the sweet potatoes and add them to the pan
In a large bowl, toss the sweet potatoes with 2 tbsp melted butter, 1 tbsp olive oil, 1 tbsp brown sugar, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp cinnamon, and 2 tbsp fresh thyme.
After the ham has baked 1 hour 30 minutes, remove the pan from the oven. Carefully peel back the foil (watch for hot steam). Scatter the sweet potatoes around the ham in an even layer. Return the pan to the oven uncovered.
Step 5: Glaze the ham and roast the sweet potatoes
Brush the ham generously with glaze, making sure it drips into the spiral slices. Continue baking at 325°F for 45 minutes, brushing with more glaze every 15 minutes (that is, glaze at minute 0, 15, 30, and 45 of this stage).
At the halfway point (after about 25 minutes of this stage), gently stir and turn the sweet potatoes so they caramelize on more sides and pick up pan juices.
The ham is ready when the thickest part (not touching bone) reaches an internal temperature of 140°F. The sweet potatoes should be deeply golden at the edges and tender when pierced with a fork.
Step 6: Rest the ham and finish the pan juices
Transfer the ham to a carving board and let it rest for 15 minutes (this keeps slices juicy). Use a slotted spoon to transfer the sweet potatoes to a serving platter; tent loosely with foil to keep warm.
Carefully pour the pan juices into a heatproof measuring cup. Let sit for 5 minutes so the fat rises, then spoon off and discard most of the fat.
Pour the defatted juices into a small saucepan. Add 1/4 cup water and the reserved 2 tbsp glaze. Simmer over medium heat for 3 minutes, whisking and scraping up any browned bits, until slightly reduced and glossy.
Step 7: Slice and serve
For a spiral-cut ham, slicing is easy: run a knife along the bone to release sections, then slice into serving portions. Arrange ham slices on a platter with the roasted sweet potatoes.
Spoon the warm pan-juice glaze over the ham and sweet potatoes, and finish with extra thyme leaves (and a tiny sprinkle of flaky salt on the sweet potatoes, if you like).
Pro Tips
- Foil first, glaze later: covering for the first 1 hour 30 minutes prevents the sugar in the glaze from scorching and keeps the ham moist.
- Use a thermometer: because the ham is already cooked, you’re aiming for 140°F for the best texture, not higher.
- Glaze in layers: multiple thin coats build that shiny, sticky crust better than one thick slather.
- Cut sweet potatoes evenly: 1-inch chunks roast at the same pace and caramelize nicely without falling apart.
- Defat the drippings: removing excess fat makes the pan sauce glossy and flavorful instead of greasy.
Variations
- Apple-forward version: use apple cider (not vinegar) in the glaze and add 1/2 tsp grated orange zest while simmering for a brighter holiday aroma.
- Spiced holiday glaze: add 1/8 tsp ground nutmeg and 1/8 tsp ground ginger to the glaze; keep the cloves as written.
- Extra savory: reduce brown sugar in the glaze to 1/2 cup and add 1 tbsp soy sauce for deeper umami (especially good with bourbon).
Storage & Make-Ahead
Refrigerate: Store sliced ham, sweet potatoes, and pan sauce separately in airtight containers for up to 4 days.
Reheat: Place ham in a baking dish with a few spoonfuls of pan sauce (or a splash of water), cover with foil, and warm at 300°F for 20 minutes or until hot. Reheat sweet potatoes on a sheet pan at 375°F for 12 minutes to re-crisp the edges. Warm the sauce in a small saucepan over low heat for 3–5 minutes.
Make-ahead: Simmer the glaze up to 3 days ahead; cool and refrigerate. Rewarm gently before brushing. You can also peel and cube the sweet potatoes up to 24 hours ahead; store submerged in cold water in the refrigerator, then drain and dry thoroughly before tossing with seasonings.
Nutrition (per serving)
Approximate per serving (1/12 of recipe, including sweet potatoes and pan sauce): 560 calories, 34 g protein, 58 g carbohydrates, 22 g fat, 9 g saturated fat, 1550 mg sodium, 32 g sugar, 5 g fiber.
