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Pastrami Spiced Roasted Whole Ham

While pastrami spices can vary greatly, I love enhancing mine with mustard powder, brown sugar, paprika, salt, garlic and onion powder.
Course Main Course
Cuisine American
Keyword ham, holidays, pastrami, spiral ham, Thanksgiving
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Servings 12
Calories 1661kcal


  • 2 tablespoons ground coriander
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons (packed) dark brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon mustard powder
  • teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons extra-virgin olive oil
  • 1 (17-pound) bone-in, whole ham, fully cooked, I use Farmer John


  • Preheat oven to 325ºF (170ºC).
  • In a small bowl stir together the spices until combined. Stir in the olive oil to wet the spice mixture and make it into a paste.
  • Pat the ham dry with paper towels. Score the fat on the ham in a pattern of 1-inch diamonds, cutting ¼-inch deep.
  • Add the ham to a large roasting pan then apply the rub all over the ham so the ham is evenly coated. Cook until thoroughly heated, about 2 to 2 ½ hours, or 10 minutes per pound. The internal temperature of the ham should read 120ºF (49ºC).
  • Remove the ham from the oven and let rest for 15 minutes. Cut a few slices off the bottom to create a flat base and transfer to a serving platter and slice. To slice the ham, make vertical cuts perpendicular to the bone with a sharp knife


Calories: 1661kcal | Carbohydrates: 2g | Protein: 144g | Fat: 116g | Saturated Fat: 40g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 55g | Cholesterol: 413mg | Sodium: 8205mg | Potassium: 1943mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 6mg