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Best Honey Glazed Ham & Rosemary Potatoes for a Crowd

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This honey glazed ham with rosemary roasted potatoes is the recipe that changed my mind about ham entirely. It’s sweet, salty, sticky, and somehow still juicy, with potatoes that roast right alongside it, soaking up all those sweet, savory juices.

Ingredients

Scale
  • 1 (8-10 lb) spiral-cut bone-in ham
  • 1 cup honey
  • 1/2 cup brown sugar, packed
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 3 lbs baby potatoes or Yukon Gold potatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Take the ham out of the fridge 30-45 minutes before cooking.
  2. Preheat oven to 325°F (163°C).
  3. In a small saucepan over medium heat, combine honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon. Stir until sugar is dissolved and mixture is smooth, about 3-4 minutes. Remove from heat and stir in butter until melted. Set aside.
  4. Unwrap the ham and discard the glaze packet. Place ham flat-side down in a roasting pan. If there’s a thick layer of fat, score it in a diamond pattern.
  5. Melt 2 tablespoons butter and brush all over the ham.
  6. Brush about half of the glaze over the ham, getting into the spiral cuts. Reserve the rest.
  7. Wash and halve baby potatoes (or cut Yukon Golds into 1-inch chunks). In a large bowl, toss with olive oil, minced garlic, chopped rosemary, salt, pepper, and smoked paprika if using.
  8. Arrange seasoned potatoes around the ham in a single layer.
  9. Roast for 1 hour 30 minutes to 2 hours, until internal temperature reaches 140°F (60°C).
  10. After about 45 minutes, baste ham with remaining glaze and gently stir potatoes.
  11. Check potatoes for doneness; they should be tender and golden brown. If needed, remove ham and let potatoes roast another 10-15 minutes.
  12. Remove pan from oven, tent ham loosely with foil, and let rest 15-20 minutes.
  13. Carve ham along spiral cuts or against the grain. Serve with potatoes and a drizzle of pan juices.

Notes

Don’t overcook the ham; it’s already fully cooked. Apply glaze in layers for a sticky crust. Use real honey for best results. Let ham rest before carving. Pan juices are liquid gold—spoon over ham and potatoes.

Nutrition

Keywords: honey glazed ham, rosemary potatoes, holiday ham, Easter ham, Christmas ham, one-pan meal, crowd-pleasing

Find it online: https://evadinnerideas.com/best-honey-glazed-ham-and-rosemary-potatoes-for-a-crowd/