Pear-Glazed Spiral Ham with Herb Mash and Roasted Vegetables

This roasted spiral ham dinner brings together all the warmth and comfort of the holiday season. The sweet, rich glaze on the ham pairs beautifully with the tender braised pears, while the creamy herb-mashed potatoes and roasted Brussels sprouts and carrots add the hearty, familiar flavors we crave in the colder months. A cozy, nostalgic plate that feels like home.

cook the ham

1.Preheat your oven to 275°F.

2. Remove the spiral ham from its packaging and place it on a baking tray, spiral-cut side down with the bone facing up.

3. Place the ham in the oven and warm it for 10 minutes per pound (about 1.5–2 hours total).

braised pears

4. While the ham begins heating, peel and quarter your pears, removing the cores.

5. In a medium pot, melt ¼ lb butter and sear the pears for 5 minutes.

6. Add 1 cup maple syrup, 3 cups water, juice of 2 lemons, zest of 1 lemon, ½ bundle thyme leaves, and 3 tbsp kosher salt.

7. Bring to a medium simmer and braise for 1 hour, or until pears are very soft.

Herb Mashed Potatoes

8. While pears braise, peel your potatoes and place them into a large pot of cold water.

9. Bring the pot to a boil, then reduce to a simmer and cook until potatoes are very tender.

10. Strain the potatoes, return them to the pot, and mash (a ricer is preferred).

11. Stir in 12 oz warmed heavy cream and ½ lb cold cubed butter until smooth.

12. Mix in ½ bunch chopped parsley and the remaining thyme leaves.

13. Season mashed potatoes generously with salt and pepper.

roasted vegetables

14. Clean and halve Brussels sprouts; coat with oil and kosher salt.

15. Peel carrots and slice into ¼-inch diagonal ovals; coat with oil and kosher salt.

16. After removing the ham, reduce oven heat to 400°F for the vegetables.

17. Place Brussels sprouts cut-side down on a roasting tray and roast until golden, tender, and lightly charred.

18. Roast carrots until tender with light charring as well.

19. In a small bowl, mix 2–3 oz maple syrup, juice of 1 lemon, 2 tbsp smoked paprika, and 2 tbsp olive oil.

20. Finely chop the remaining ½ bundle parsley.

21. Toss the roasted Brussels sprouts and carrots with the maple-lemon-paprika vinaigrette and chopped parsley.

glaze the ham

22. Once the ham has about 15 minutes left, remove it briefly from the oven.

23. Increase oven temperature to 425°F.

23. Coat the ham with 1 cup pear braising liquid, then return it to the oven for 15 minutes to glaze.

25. Let the ham rest 15 minutes before carving.

26. Slice the ham and plate it with the poached pears, mashed potatoes, and roasted vegetables. Enjoy your meal!