Print

Best Honey Glazed Ham Recipe with Rosemary Potatoes

honey glazed ham - featured image
Print Recipe

A perfectly caramelized honey glazed ham with crispy rosemary roasted potatoes, all cooked in one pan. This stress-free holiday centerpiece is forgiving enough for beginners and impressive enough for any celebration.

Ingredients

Scale
  • 1 (8-10 lb) bone-in fully cooked ham (spiral-cut or not; shank portion preferred)
  • 1 cup honey
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup Dijon mustard
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cloves (plus extra whole cloves for studding, optional)
  • 1/2 teaspoon black pepper
  • 1/4 cup orange juice (fresh squeezed preferred)
  • 2 lbs baby Yukon Gold or red potatoes (halved or quartered if large)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried, crushed)
  • 4 cloves garlic, minced
  • 1 teaspoon salt (kosher preferred)
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 325°F (163°C). Remove ham from fridge and let sit at room temperature for 30 minutes. Rinse potatoes, cut in half, and toss with olive oil, rosemary, garlic, salt, and pepper. Set aside.
  2. Score the surface of the ham in a diamond pattern, about 1/4-inch deep. If using whole cloves, press one into the center of each diamond. Place ham on a rack in a roasting pan, flat side down.
  3. In a small saucepan over medium heat, combine honey, brown sugar, Dijon mustard, butter, ground cloves, black pepper, and orange juice. Whisk until butter melts and sugar dissolves (3-4 minutes). Simmer gently for 2 minutes until slightly thickened. Remove from heat.
  4. Brush about half of the glaze over the ham, getting into the scored cuts. Tent ham loosely with aluminum foil. Roast for 45 minutes. Remove foil, brush on another layer of glaze, and add seasoned potatoes to the pan around the ham. Roast uncovered for 30 more minutes.
  5. Remove pan from oven. Brush remaining glaze over ham. Increase oven temperature to 425°F (218°C). Return pan to oven (no foil) and roast for 12-15 minutes until glaze is bubbly and deeply caramelized.
  6. Remove ham from oven. Transfer to a cutting board, tent with foil, and let rest for 15 minutes before carving against the grain. Serve with rosemary potatoes from the pan.

Notes

Score the ham 1/4-inch deep for best flavor penetration. Layer the glaze rather than applying all at once to build a sticky crust. Don’t crowd the potatoes—spread in a single layer. Use a meat thermometer to ensure internal temperature reaches 140°F (60°C). If glaze starts to burn, tent with foil and lower oven to 325°F. The ham tastes even better the next day.

Nutrition

Keywords: honey glazed ham, rosemary potatoes, Easter ham, Christmas ham, holiday ham, glazed ham, roasted ham, ham with potatoes

Find it online: https://gleamgulp.com/best-honey-glazed-ham-recipe-with-rosemary-potatoes/