Description

A simple, sticky-sweet ham with crispy rosemary potatoes, perfect for a special weeknight dinner. This one-pan meal comes together in under an hour using a pre-cooked ham and pantry staples.

Ingredients

Scale

1 (5-7 lb) bone-in, fully cooked ham
1/2 cup honey
1/4 cup brown sugar, packed
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
2 pounds baby potatoes or Yukon Gold potatoes, halved or quartered
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Fresh rosemary sprigs (for garnish, optional)
Fresh parsley, chopped (for garnish, optional)

Instructions

Preheat your oven to 350°F (175°C). Take your ham out of the fridge and let it sit at room temperature for about 20 minutes.
Using a sharp knife, score the fat cap of the ham in a diamond pattern. Make cuts about 1/4 inch deep and 1 inch apart.
In a small saucepan over medium heat, combine the honey, brown sugar, Dijon mustard, butter, ground cloves, and black pepper. Whisk constantly until the butter is melted and the sugar is dissolved, about 2-3 minutes. Remove from heat and set aside.
In a large bowl, toss the halved potatoes with olive oil, chopped rosemary, minced garlic, salt, and pepper until well coated.
Place the scored ham in the center of your roasting pan. Arrange the seasoned potatoes around the ham in a single layer. Pour about half of the honey glaze over the ham, using a brush to spread it evenly into the scored cuts.
Roast for 45-60 minutes, or until the ham is heated through and the internal temperature reaches 140°F (60°C). About halfway through (at the 25-30 minute mark), take the pan out and baste the ham with the remaining glaze. Give the potatoes a good stir.
Once the ham is heated through, remove the pan from the oven. Tent the ham loosely with aluminum foil and let it rest for 10-15 minutes.
Carve the ham against the grain into thin slices. Serve alongside the rosemary roasted potatoes, and drizzle any pan juices over the top.

Notes

For crispier potatoes, remove the ham after roasting and broil the potatoes for 2-3 minutes. Let the ham rest before carving for juicier slices. If using a smaller ham, the same amount of glaze works—you’ll just have extra for basting.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 4 o
Calories: 520
Sugar: 28
Sodium: 1200
Fat: 18
Saturated Fat: 6
Carbohydrates: 55
Fiber: 4
Protein: 35

Keywords: honey glazed ham, rosemary roasted potatoes, easy ham recipe, weeknight dinner, holiday dinner, one-pan meal