Description
This honey glazed ham with crispy rosemary potatoes is the dish that makes people ask for the recipe before they’ve even finished chewing. Tender, juicy ham with a caramelized glaze paired with crispy, herb-infused potatoes.
Ingredients
- 1 fully cooked bone-in ham (8–10 pounds)
- 1/2 cup honey
- 1/4 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground cloves
- 2 pounds baby potatoes (Yukon Gold or red)
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (smoked preferred)
- 1/4 cup honey (for extra glaze)
- 2 tablespoons brown sugar (for extra glaze)
- 1 tablespoon apple cider vinegar (for extra glaze)
Instructions
- Preheat your oven to 325°F. Take the ham out of the fridge and let it sit at room temperature for about 30 minutes.
- Score the ham by making shallow cuts in a diamond pattern across the top, about an inch apart.
- In a small saucepan over medium heat, combine 1/2 cup honey, 1/4 cup brown sugar, 2 tablespoons Dijon mustard, 2 tablespoons melted butter, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves. Stir until smooth, about 3-4 minutes. Remove from heat.
- Place the ham cut-side down in a roasting pan. Pour about 1/2 cup of water into the bottom of the pan.
- Brush the ham with about half of the glaze, getting it into the scored lines. Reserve the rest.
- Bake the ham for 13-15 minutes per pound (about 1 hour 45 minutes to 2 hours for an 8-pound ham). Baste with pan juices every 20 minutes.
- About 45 minutes before the ham is done, prepare the potatoes: wash and halve any larger potatoes. Toss with 3 tablespoons olive oil, 2 tablespoons chopped rosemary, 4 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika. Spread in a single layer on a lined baking sheet.
- When the ham has about 40 minutes left, place the potato baking sheet on the lower rack. Roast alongside the ham, stirring once halfway through.
- While everything roasts, combine 1/4 cup honey, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar in a small bowl for the extra glaze.
- About 15 minutes before the ham is done, brush it with the extra glaze mixture.
- Check the ham’s temperature: it’s ready when an instant-read thermometer inserted into the thickest part (not touching bone) reads 140°F.
- Remove the ham from the oven and tent loosely with aluminum foil. Let rest for 15-20 minutes. Check potatoes; if needed, leave them in the oven while the ham rests.
- Slice the ham against the grain into thin slices. Arrange with the crispy rosemary potatoes on a platter and spoon any remaining pan juices over the top.
Notes
Don’t skip scoring the ham—it helps the glaze stick and creates caramelized edges. Baste every 20 minutes to keep the ham moist. Use a meat thermometer to avoid overcooking; 140°F is the target. Let the ham rest for 15-20 minutes before slicing to retain juices. For extra crispy potatoes, ensure they are dry before tossing with oil and don’t overcrowd the baking sheet. Save pan drippings for gravy or other uses.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (including
- Calories: 450
- Sugar: 22
- Sodium: 1200
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: honey glazed ham, crispy rosemary potatoes, Easter ham, holiday ham, glazed ham, roasted potatoes, ham recipe