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Best Honey Glazed Ham with Rosemary Potatoes

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This foolproof honey glazed ham with rosemary roasted potatoes is the perfect holiday centerpiece. The honey glaze has a deep, complex sweetness from a secret ingredient (dijon mustard), and the potatoes soak up all those ham juices while roasting to golden perfection.

Ingredients

Scale
  • 1 bone-in fully cooked ham (8–10 pounds)
  • Whole cloves (about 30-40)
  • 1 cup honey
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3 pounds baby potatoes or Yukon Gold potatoes
  • 1/4 cup olive oil
  • 3 tablespoons fresh rosemary, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Take your ham out of the refrigerator about 2 hours before you plan to cook it. Let it sit at room temperature. Preheat your oven to 325°F (163°C).
  2. Remove the ham from its packaging and discard any plastic coverings or netting. Rinse it quickly under cool water and pat it completely dry with paper towels.
  3. Using a sharp knife, score the surface of the ham in a diamond pattern. Cut about 1/4 inch deep, spacing the cuts about 1 inch apart. If using whole cloves, press one into the center of each diamond.
  4. In a small saucepan over medium heat, combine the honey, brown sugar, butter, dijon mustard, apple cider vinegar, cinnamon, ground cloves, and nutmeg. Stir constantly until the butter melts and everything comes together into a smooth, fragrant glaze — about 3-4 minutes. Remove from heat. Set aside about 1/3 cup of the glaze for basting later.
  5. If using baby potatoes, cut any larger ones in half so they’re all roughly the same size. For Yukon Golds, cut them into 1.5-inch chunks. In a large bowl, toss the potatoes with olive oil, chopped rosemary, minced garlic, salt, pepper, and red pepper flakes if using. Let them sit at room temperature while the ham cooks.
  6. Place the ham cut-side down on the rack in your roasting pan. Brush it generously with the glaze, making sure to get into all those scored lines. Pour about 1 cup of water into the bottom of the pan.
  7. Roast the ham uncovered at 325°F for about 15 minutes per pound. For an 8-pound ham, that’s about 2 hours. A 10-pound ham needs about 2.5 hours. Start checking the internal temperature about 30 minutes before you expect it to be done.
  8. Every 30 minutes during roasting, baste the ham with the reserved glaze.
  9. About 1 hour before the ham is done, arrange the seasoned potatoes around the ham in the roasting pan. If there isn’t enough room, spread them on a separate baking sheet in a single layer. Toss them in a couple tablespoons of the pan drippings for extra flavor. Roast the potatoes alongside the ham for the remaining hour, stirring once halfway through.
  10. The ham is ready when it reaches an internal temperature of 140°F (60°C) at the thickest part, away from the bone. If the glaze starts getting too dark before the ham reaches temperature, tent the ham loosely with foil.
  11. Once the ham hits 140°F, remove it from the oven. Transfer it to a cutting board and tent it loosely with foil. Let it rest for at least 20-30 minutes. While the ham rests, keep the potatoes warm in the oven (turn it off and leave the door slightly ajar).
  12. To carve, place the ham cut-side down on your cutting board. Slice against the grain in thin, even slices. Start at the shank end and work your way up.

Notes

Don’t overcook the ham. Pre-cooked hams only need to be heated through to 140°F. Score deeper than you think for better glaze penetration. Room temperature matters — take the ham out of the fridge 2 hours before cooking. Baste with purpose, working the glaze into the scored lines. Watch your potato placement — give them breathing room to avoid steaming. Save those drippings for drizzling or soup.

Nutrition

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

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