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Perfect Honey Glazed Ham with Rosemary Roasted Potatoes

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A stunning centerpiece for holiday gatherings, this honey glazed ham is surprisingly simple to make. The sweet, sticky glaze caramelizes into a beautiful crust while rosemary potatoes roast in the pan juices, creating a memorable meal that impresses without stress.

Ingredients

Scale
  • 1 (8-10 pound) bone-in, spiral-cut ham
  • 1 cup honey
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon (optional)
  • Whole cloves (for studding, optional)
  • 3 pounds Yukon Gold potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken or ham broth

Instructions

  1. Prep the Ham (15 minutes): Take your ham out of the refrigerator 1-2 hours before cooking to let it come to room temperature. Preheat your oven to 325°F (163°C). Place the ham on a cutting board, flat side down. Using a sharp knife, score the fat in a diamond pattern, cutting about 1/4 inch deep. Don’t cut into the meat itself. If you’re using whole cloves, press one into the center of each diamond. Place the ham on the rack in your roasting pan, flat side down.
  2. Make the Glaze (10 minutes): In a small saucepan over medium heat, combine the honey, brown sugar, butter, Dijon mustard, ground cloves, and cinnamon. Stir constantly until the butter is melted and the sugar is dissolved, about 3-4 minutes. Let it bubble gently for another minute until it thickens slightly. Remove from heat.
  3. First Roast (1 hour 30 minutes): Brush about half of the glaze all over the ham, making sure to get it into the scored cuts. Cover the ham loosely with aluminum foil and place it in the preheated oven. Roast for about 15 minutes per pound, or until the internal temperature reaches 140°F (60°C). For an 8-pound ham, this is roughly 2 hours. Baste the ham with the pan juices every 30 minutes.
  4. Prep the Potatoes (15 minutes while ham roasts): Wash and scrub the potatoes. Cut them into 1-1.5 inch chunks. In a large bowl, toss the potato chunks with olive oil, chopped rosemary, minced garlic, salt, and pepper. Set aside at room temperature.
  5. Add the Potatoes (1 hour before ham is done): About 1 hour before the ham is finished roasting, remove the foil and carefully arrange the seasoned potatoes around the ham in the roasting pan. Return the pan to the oven, uncovered, and continue roasting. Stir the potatoes once halfway through to ensure even browning.
  6. Glaze Again (30 minutes before done): With about 30 minutes of cooking time left, brush the remaining glaze over the ham.
  7. Rest and Serve (20 minutes): Once the ham reaches 140°F (60°C) and the potatoes are fork-tender and golden, remove the pan from the oven. Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for 15-20 minutes. Meanwhile, use a slotted spoon to transfer the potatoes to a serving dish. Pour the pan juices into a gravy separator or a small bowl, skim off excess fat, and serve alongside as a light sauce.
  8. Carve and Enjoy: Carve the ham against the grain into thin slices. Arrange on a platter with the rosemary potatoes.

Notes

Don’t overcook the ham; aim for 140°F (60°C) internal temperature. Score the fat generously for better glaze penetration. Baste every 30 minutes. Arrange potatoes in a single layer for crispiness. Use a meat thermometer for best results. Glaze can be made up to 3 days ahead; potatoes can be prepped a few hours ahead.

Nutrition

Keywords: honey glazed ham, rosemary roasted potatoes, Easter dinner, holiday ham, bone-in ham, spiral-cut ham, roasted potatoes, ham recipe

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