Print

Perfect Honey Glazed Ham with Rosemary Potatoes

honey glazed ham with rosemary potatoes - featured image
Print Recipe

A foolproof honey glazed ham with rosemary potatoes that roasts in one pan. The glaze is perfectly balanced with apple cider vinegar, and the potatoes soak up all the delicious pan drippings.

Ingredients

Scale
  • 1 (8-10 lb) bone-in fully cooked ham (spiral-cut or not)
  • 1/2 cup honey
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground cloves (optional)
  • 1/4 teaspoon ground cinnamon
  • 3 lbs baby potatoes or Yukon Gold potatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked

Instructions

  1. Preheat the oven to 325°F (165°C). Position a rack in the lower third of the oven. Take the ham out of the fridge and let it sit at room temperature for about 30 minutes.
  2. Score the ham (if not spiral-cut) by making shallow cuts in a diamond pattern across the surface, about 1/4 inch deep.
  3. Place the ham in a large roasting pan on a rack, cut side down. Pour about 1 cup of water into the bottom of the pan. Cover the ham loosely with aluminum foil.
  4. Roast for about 1 hour and 15 minutes (about 10 minutes per pound for an 8-lb ham).
  5. While the ham roasts, make the glaze: In a small saucepan over medium heat, combine honey, brown sugar, apple cider vinegar, Dijon mustard, cloves, and cinnamon. Whisk until sugar is dissolved and mixture is smooth. Bring to a gentle simmer, then remove from heat and set aside to cool slightly.
  6. Prepare the potatoes: Wash potatoes and cut any larger ones in half. In a large bowl, toss with olive oil, minced garlic, chopped rosemary, salt, and pepper. Set aside.
  7. After the initial roast, remove the foil. Brush a generous layer of glaze all over the ham. Reserve about 1/4 cup of glaze for later. Return the ham to the oven, uncovered, for 20 minutes.
  8. After 20 minutes, scatter the seasoned potatoes around the ham in the pan. Brush the ham with another layer of glaze.
  9. Roast for another 30-40 minutes, brushing the ham with glaze every 15 minutes. The ham is done when an instant-read thermometer inserted into the thickest part (not touching the bone) reads 140°F (60°C). The potatoes should be golden brown and tender.
  10. Remove the pan from the oven. Transfer the ham to a cutting board and tent loosely with foil. Let rest for at least 15-20 minutes.
  11. Optional: While the ham rests, make a pan sauce by skimming fat from the pan juices, placing the pan on the stovetop over medium heat, adding a splash of chicken broth or water, scraping up browned bits, and simmering until slightly thickened.
  12. Carve the ham against the grain (or follow spiral cuts). Arrange potatoes on a platter and drizzle everything with pan sauce. Serve warm.

Notes

For extra crispy potatoes, parboil them for 5 minutes before roasting. The ham is already fully cooked, so you’re just heating it through and caramelizing the glaze. Don’t skip the resting step—it keeps the ham juicy. Leftover ham can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: honey glazed ham, rosemary potatoes, Easter ham, Christmas ham, holiday ham, one-pan ham, bone-in ham, glazed ham

Find it online: https://lumalunch.com/perfect-honey-glazed-ham-with-rosemary-potatoes/