Picture this: it's Christmas morning, the stockings are bursting at the seams, the house smells like pine and cinnamon, and in the center of your holiday table sits a glistening, mahogany-hued ham that looks like it stepped out of a magazine. That first slice—juicy, fragrant with orange and thyme, the edges caramelized to sticky perfection—has become the moment my family waits for all year. I started making this buttery citrus glazed ham back in 2014 when we decided to break from turkey tradition, and it was such a hit that we've never looked back. The citrus keeps the glaze bright and festive, the butter adds richness that makes everyone sigh with happiness, and the roasted root vegetables tucked around the ham catch all those glorious drippings so nothing goes to waste. If you're searching for a centerpiece that tastes like holiday magic and feeds a crowd without demanding culinary-school skills, pull up a chair—this is your recipe.

Why This Recipe Works

Two-Temperature Roast: Starting low keeps the ham succulent; finishing high sets the glaze.
Butter + Citrus: Butter carries fat-soluble flavor, while orange, lemon, and lime add layered brightness.
One-Pan Vegetables: Parsnips, carrots, and beets roast underneath, basting in ham juices.
Spiral-Sliced Shortcut: Pre-scored ham means glaze seeps into every slice—no carving stress.
Make-Ahead Friendly: Glaze and peeled veg can be prepped two days ahead.
Leftover Gold: Sandwiches, soups, and breakfast hash taste better with citrus-kissed ham.
Feeds 12–14: A 9–10 lb ham stretches beautifully for holiday crowds plus leftovers.

Ingredients You'll Need

Great ham starts at the butcher counter. Look for a bone-in, spiral-sliced, fully cooked smoked ham labeled "ham with natural juices"—the extra moisture keeps the meat tender. For the glaze, splurge on European-style butter (82 % fat) because it melts silkily and carries the citrus oils like a dream. When zesting, buy firm, un-waxed fruit: navel oranges for sweetness, Meyer lemons for floral notes, and a single lime for subtle tang. Dark brown sugar adds deep molasses undertones, while a kiss of Dijon provides gentle acidity to balance the sweetness.

The root vegetables are your edible platter. Parsnips turn honey-sweet and silky; carrots become candy-like; ruby beets bleed festive color into the pan juices. Choose vegetables no thicker than your thumb so they roast in the same time the ham finishes. If parsnips are out of season, swap in golden sweet potatoes—they'll still caramelize beautifully.

Finally, keep the aromatics simple: fresh thyme for piney perfume, a cinnamon stick for warmth, and whole cloves to echo traditional holiday ham without overpowering the citrus. Whole spices infuse slowly and won't burn like their ground counterparts.

How to Make Buttery Citrus Glazed Ham with Roasted Root Vegetables for Christmas

Prep & Preheat

Remove ham from refrigerator 60 minutes before roasting—room-temperature meat heats evenly. Meanwhile, position rack in lower third of oven; preheat to 275 °F (135 °C). Line a large rimmed sheet pan with two overlapping sheets of heavy-duty foil, leaving a 2-inch overhang (handles make lifting easy later).

Score & Wrap

Pat ham dry. If your ham isn't spiral-sliced, use a sharp knife to score a 1-inch diamond pattern across the fat cap, cutting just through the fat, not the meat. Place ham cut-side down in center of foil. Gather foil loosely around sides, leaving top exposed; add ½ cup water inside foil to create steam. Roast 12 minutes per pound (about 1 hour 45 minutes for 9 lb).

Build the Glaze

While ham roasts, melt ½ cup butter in a small saucepan over medium. Whisk in ¾ cup dark brown sugar, ⅓ cup fresh orange juice, 2 Tbsp each lemon and lime juice, 2 tsp orange zest, 1 tsp Dijon, ½ tsp salt, and a pinch of cayenne. Simmer 5 minutes until glossy and reduced to about 1 cup. Cool 10 minutes; it will thicken and cling better.

Add Vegetables

In a bowl, toss 4 medium carrots (diagonal 1-inch pieces), 2 large parsnips (same cut), 3 small beets (peeled, quartered), and 8 peeled shallots with 2 Tbsp olive oil, 1 tsp salt, and ½ tsp pepper. After ham's initial roast, open foil, tilt pan, and ladle out most juices (reserve for gravy). Scatter vegetables around ham in single layer; tuck thyme sprigs and cinnamon stick among them.