Best Honey Glazed Ham & Rosemary Potatoes for a Crowd

I swore I hated ham. For years. The kind of ham that shows up at holiday buffets looking like a shiny, pink doorstop—dry on the outside, mealy in the middle, and tasting vaguely of salt and regret. I’d pile my plate with other things and politely decline. Then my neighbor Dave showed up at our Christmas Eve dinner carrying a foil-wrapped brick of something that smelled like heaven. “Just try a sliver,” he said, setting it down. I took a sliver to be polite. Then I took another. And another. By the time we sat down to eat, I’d basically eaten my weight in this honey glazed ham, standing up in the kitchen, using a paper plate. Dave just smiled. He knew. He’d been where I was. So here’s the thing—this isn’t just any ham. This is the one that changed my mind, and I’ve been making it every year since. It’s sweet, salty, sticky, and somehow still juicy. And the rosemary roasted potatoes that cook right alongside it? Honestly, they might be the real star. Let me tell you how it all comes together.

Why You’ll Love This Recipe

This isn’t just another holiday recipe. This is the one that makes people ask for the recipe before they’ve even finished eating. I’ve tested it on my family, my in-laws, and a small army of hungry neighbors, and it never fails.

• Feeds a Crowd Without the Stress : This ham is big enough to serve 12-15 people with leftovers that might actually be better than the first meal. Perfect for Easter, Christmas, or a big Sunday dinner.
• Simple Ingredients : No weird specialty items. Just a good spiral-cut ham, honey, brown sugar, and some pantry staples. You probably already have most of it.
• One Pan Magic : The potatoes roast right in the same pan as the ham, soaking up all those sweet, savory juices. Less cleanup, more flavor.
• Budget-Friendly for a Crowd : Ham is one of the most affordable ways to feed a lot of people. A little goes a long way, and the leftovers stretch for days.
• Picky Eater Approved : My kids, who usually turn up their noses at anything that isn’t chicken nuggets, cleared their plates. Twice. The sweet glaze is like candy to them.
• Make-Ahead Friendly : You can prep the glaze and season the potatoes the day before. The actual cooking is mostly hands-off, giving you time to focus on sides and guests.

This recipe is the kind that makes you close your eyes after the first bite. It’s comfort food at its finest—sweet, savory, and deeply satisfying. Plus, it’s hard to mess up. Even if you’re not a confident cook, this ham will make you look like a pro.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at any grocery store.

For the Honey Glazed Ham

• 1 (8-10 lb) spiral-cut bone-in ham – I prefer a shank portion for easier carving. Look for one that’s fully cooked and labeled “ham with natural juices.”
• 1 cup honey – Use a good quality honey for the best flavor. Local honey is lovely if you have it.
• 1/2 cup brown sugar, packed – Light or dark works. Dark gives a deeper molasses flavor.
• 1/4 cup Dijon mustard – Adds a subtle tang that cuts through the sweetness. Whole grain works too.
• 2 tablespoons apple cider vinegar – Balances the sweetness and helps the glaze stick.
• 1/2 teaspoon ground cloves – A little goes a long way. It’s that classic holiday ham flavor.
• 1/4 teaspoon ground cinnamon – Optional, but adds warmth.
• 2 tablespoons unsalted butter – For brushing the ham before glazing.

For the Rosemary Roasted Potatoes

• 3 lbs baby potatoes or Yukon Gold potatoes – Baby potatoes are great because you don’t have to chop them. Yukon Golds hold their shape well.
• 3 tablespoons olive oil – Or avocado oil for a higher smoke point.
• 4 cloves garlic, minced – Fresh is best. Jarred minced garlic works in a pinch.
• 2 tablespoons fresh rosemary, chopped – Dried rosemary works too, but use half the amount (1 tablespoon).
• 1 teaspoon salt – I use kosher salt. Adjust to taste.
• 1/2 teaspoon black pepper, freshly ground – Freshly ground makes a difference.
• Optional: 1/2 teaspoon smoked paprika – Adds a subtle smokiness that pairs beautifully with the ham.

Ingredient Tips: For the ham, I like the Kirkland brand from Costco or a store-brand spiral cut. They’re reliable and affordable. For the honey, avoid the stuff that’s labeled “honey flavored syrup”—you want the real deal. If you’re out of fresh rosemary, dried is fine, but crush it between your fingers before adding to release the oils.

Equipment Needed

You don’t need a ton of fancy equipment for this recipe, which is part of what makes it so great.

• Large roasting pan – A disposable aluminum pan works fine for easy cleanup, but a sturdy metal or ceramic one is better for even heat distribution.
• Sharp carving knife – Even though it’s spiral cut, you’ll want a good knife for slicing the potatoes and trimming any excess fat.
• Small saucepan – For making the glaze. A 1-quart saucepan is perfect.
• Basting brush – A silicone brush is easiest to clean. A pastry brush works too.
• Aluminum foil – For tenting the ham while it rests.
• Meat thermometer – Not strictly necessary since the ham is pre-cooked, but helpful for knowing when it’s heated through.
• Large mixing bowl – For tossing the potatoes with oil and seasonings.
• Cutting board – For chopping rosemary and garlic.

Budget-Friendly Tip: If you don’t have a roasting pan, a deep 9×13 baking dish works. Just make sure it’s big enough to hold the ham and potatoes without crowding. I’ve used a disposable one more times than I’d like to admit, and it works just fine.

Preparation Method

Let’s get cooking. This looks like a lot of steps, but I promise it’s mostly hands-off. The key is to let the oven do the heavy lifting.

1. Take the ham out of the fridge. About 30-45 minutes before you plan to cook, remove the ham from the refrigerator. This helps it heat more evenly. Leave it in its original packaging until you’re ready to unwrap it.
2. Preheat your oven. Set your oven to 325°F (163°C). This is the sweet spot for reheating a fully cooked ham without drying it out.
3. Make the glaze. In a small saucepan over medium heat, combine the honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon. Stir until the sugar is dissolved and the mixture is smooth, about 3-4 minutes. Remove from heat and stir in the butter until melted. Set aside.
4. Prepare the ham. Unwrap the ham and discard the glaze packet that comes with it (trust me, homemade is better). Place the ham flat-side down in your roasting pan. If there’s a thick layer of fat on top, score it in a diamond pattern with a sharp knife—this helps the glaze seep in.
5. Brush with butter. Melt the 2 tablespoons of butter and brush it all over the ham. This helps the glaze stick and adds richness.
6. Apply the first layer of glaze. Brush about half of the glaze over the ham, making sure to get it into the spiral cuts. Reserve the rest for later.
7. Prepare the potatoes. While the ham goes in first, wash and halve the baby potatoes (or cut Yukon Golds into 1-inch chunks). In a large bowl, toss them with olive oil, minced garlic, chopped rosemary, salt, pepper, and smoked paprika if using.
8. Add potatoes to the pan. Arrange the seasoned potatoes around the ham in a single layer. Don’t pile them up—they need room to roast and get crispy.
9. Roast the ham and potatoes. Place the pan in the preheated oven. Roast for about 1 hour and 30 minutes to 2 hours, depending on the size of your ham. The internal temperature should reach 140°F (60°C) when measured in the thickest part (not touching the bone).
10. Baste halfway through. After about 45 minutes, baste the ham with the remaining glaze. Give the potatoes a gentle stir to coat them in the pan juices.
11. Check the potatoes. The potatoes should be tender and golden brown when done. If they need more time, you can remove the ham and let the potatoes roast for another 10-15 minutes while the ham rests.
12. Rest the ham. Once the ham is heated through, remove the pan from the oven. Tent the ham loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute.
13. Carve and serve. Transfer the ham to a cutting board. Carve along the spiral cuts or slice against the grain. Serve with the rosemary roasted potatoes and a drizzle of the pan juices.

Visual Cue: You’ll know the potatoes are ready when they’re golden brown on the outside and easily pierced with a fork. The ham should look glossy and sticky, with the glaze caramelized around the edges.

Cooking Tips & Techniques

I’ve made this recipe more times than I can count, and I’ve learned a few things the hard way. Here’s what I wish someone had told me.

• Don’t overcook the ham. Since it’s already fully cooked, you’re just heating it through. Overcooking will dry it out. 140°F is your target. Use a meat thermometer if you have one.
• Let the glaze set. Apply the glaze in layers. The first layer goes on before roasting, the second halfway through. This builds up a beautiful, sticky crust that doesn’t just slide off.
• Keep an eye on the potatoes. They can go from golden to burnt pretty quickly, especially if your oven runs hot. If they’re browning too fast, cover them loosely with foil for the last 20 minutes.
• Use the pan juices. Don’t pour those juices down the drain. They’re liquid gold. Spoon them over the ham and potatoes before serving, or use them to make a quick gravy.
• Don’t skip the rest. I know you’re hungry, but letting the ham rest for 15-20 minutes makes a huge difference. The meat stays juicy and the glaze sets into a perfect crust.
• Multitask wisely. While the ham is roasting, you can make your sides, set the table, or just relax. This is the beauty of a one-pan meal.

My Biggest Mistake: The first time I made this, I used a cheap honey that was mostly corn syrup. The glaze never got sticky—it just ran off the ham like water. Spend the extra dollar for real honey. It makes all the difference.

Variations & Adaptations

This recipe is incredibly forgiving. Here are a few ways to switch it up based on what you have on hand or who you’re feeding.

• Spicy Honey Glaze : Add 1/2 teaspoon of red pepper flakes or a tablespoon of sriracha to the glaze. The heat cuts through the sweetness beautifully. My brother-in-law requests this version every year.
• Maple Bourbon Twist : Swap the honey for maple syrup and add 2 tablespoons of bourbon. It’s a little more grown-up and pairs perfectly with the rosemary potatoes.
• Herb-Infused Potatoes : If you don’t have rosemary, try thyme, sage, or a mix of both. I’ve also used a tablespoon of Italian seasoning in a pinch, and it worked great.
• Add Vegetables : Toss in some carrots, parsnips, or Brussels sprouts with the potatoes. They’ll roast in the ham juices and come out amazing. Just make sure they’re cut into similar-sized pieces for even cooking.
• Gluten-Free Option : This recipe is naturally gluten-free. Just double-check your Dijon mustard and any spice blends to make sure they’re certified gluten-free if that’s a concern.
• Leftover Makeover : Use leftover ham in omelets, sandwiches, or a ham and potato soup. The rosemary potatoes are amazing smashed and fried for breakfast.

Serving & Storage Suggestions

This meal is meant to be shared, so let’s talk about how to serve it up and save the leftovers.

Serving: Serve the ham warm, sliced against the grain, with a generous spoonful of pan juices over the top. The rosemary potatoes are best served hot, straight from the pan. I like to garnish with a sprig of fresh rosemary for a pop of color. For a complete meal, add a simple green salad or some steamed green beans. A side of warm dinner rolls never hurts either.

Storage: Leftover ham and potatoes should be stored separately in airtight containers. The ham will keep in the refrigerator for up to 5 days. The potatoes are best within 3 days. You can also freeze the ham for up to 3 months—just wrap it tightly in plastic wrap and then foil.

Reheating: For the ham, the best method is to reheat it in a covered dish with a splash of water or apple juice at 325°F for about 10-15 minutes. The microwave works in a pinch, but it can dry it out. For the potatoes, reheat them in a skillet over medium heat with a little olive oil to crisp them back up. The oven also works—just spread them on a baking sheet at 350°F for 10 minutes.

Flavor Development: Honestly, the leftovers might be even better. The flavors meld together overnight, and the ham gets even more tender. I’ve been known to make a second batch of potatoes just to have with the leftover ham the next day.

Nutritional Information & Benefits

Let’s be real—this isn’t a health food. But it’s made with whole ingredients, and there are some benefits to be had.

Nutrient	Per Serving (approx.)
Calories	450-550
Protein	35-40g
Fat	20-25g
Carbohydrates	35-40g
Fiber	3-4g
Sugar	25-30g
Sodium	1200-1500mg

Health Highlights: Ham is a good source of protein and essential amino acids. Potatoes are packed with potassium and vitamin C, especially if you eat the skin. Honey provides antioxidants and can help soothe a sore throat. Rosemary is rich in antioxidants and anti-inflammatory compounds. Just keep portions reasonable if you’re watching your sodium intake.

Dietary Considerations: This recipe is naturally gluten-free and dairy-free (if you skip the butter on the ham or use a plant-based alternative). It’s not suitable for a low-sodium diet without adjustments.

Conclusion

This honey glazed ham with rosemary roasted potatoes is the recipe that changed my mind about ham entirely. It’s the kind of meal that brings people together—sweet, savory, and deeply satisfying. Whether you’re feeding a crowd for a holiday or just want a special Sunday dinner, this one delivers every single time.

Don’t be afraid to make it your own. Swap the herbs, adjust the sweetness, add some heat. The best recipes are the ones that evolve with you. I’d love to hear how yours turns out. Leave a comment below and let me know what variations you tried. Did you add bourbon? Throw in some carrots? Did your picky eater ask for seconds? I want to know.

Happy cooking, friends. And remember—sometimes the things we think we hate are just waiting for the right recipe to come along.

Frequently Asked Questions

Can I use a bone-in ham that isn’t spiral cut?

Absolutely. A non-spiral cut ham works just as well. You’ll just need to score the surface in a diamond pattern to help the glaze penetrate. The cooking time might be slightly longer, so use a meat thermometer to check for doneness.

How do I keep the ham from drying out?

The key is not to overcook it. Since the ham is already fully cooked, you’re just reheating it to 140°F. Basting with the glaze and tenting with foil while it rests also helps lock in moisture. If you’re worried, you can add 1/2 cup of water or apple juice to the bottom of the pan.

Can I make the glaze ahead of time?

Yes! The glaze can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature before brushing it on the ham, or gently reheat it on the stove until it’s spreadable.

What if I don’t have a roasting pan?

No problem. A deep 9×13 baking dish or a large cast-iron skillet works perfectly. You can also use a disposable aluminum roasting pan—just place it on a baking sheet for stability. The key is to have enough room for the ham and potatoes without overcrowding.

How do I get the potatoes extra crispy?

For extra crispy potatoes, make sure they’re in a single layer and not touching each other too much. Toss them with a little extra oil and don’t stir them too often. If they’re still not crispy enough after the ham is done, transfer them to a baking sheet and broil for 2-3 minutes. Watch them closely so they don’t burn.

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