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Perfect Easter Honey Glazed Ham with Easy Rosemary Potatoes

Easter honey glazed ham - featured image
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A stunning holiday centerpiece featuring a tender, caramelized honey-glazed ham with crispy rosemary roasted potatoes, all cooked together in one pan for an impressive yet surprisingly simple meal.

Ingredients

Scale
  • 1 fully cooked bone-in ham (8–10 pounds)
  • 1 cup honey
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons dijon mustard
  • 1 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 3 pounds baby potatoes (Yukon gold or red)
  • 3 tablespoons olive oil
  • 4 sprigs fresh rosemary, chopped
  • 4 cloves garlic, smashed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Take the ham out of the refrigerator about 1 hour before cooking. Preheat oven to 325°F (163°C).
  2. Score the surface of the ham in a diamond pattern about 1/4 inch deep, spacing cuts about 1 inch apart.
  3. In a small saucepan, combine 1 cup honey, 1/2 cup brown sugar, 1/4 cup butter, 2 tablespoons dijon mustard, 1 teaspoon ground cloves, and 1/2 teaspoon black pepper. Heat over medium, stirring frequently, until smooth and glossy (3-4 minutes). Set aside 1/3 cup for serving.
  4. Wash and dry baby potatoes. Cut any larger than a golf ball in half. In a large bowl, toss with 3 tablespoons olive oil, chopped rosemary, smashed garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
  5. Place ham on a rack in a large roasting pan, flat side down. Arrange seasoned potatoes around the ham in a single layer on the bottom of the pan. Pour 1 cup water into the bottom of the pan.
  6. Brush ham generously with about half of the glaze. Roast uncovered for 45 minutes.
  7. Remove from oven, brush with more glaze, and stir potatoes. Return to oven for another 45 minutes.
  8. Baste again with remaining glaze. Check internal temperature with a meat thermometer (target 140°F/60°C). If not done, continue roasting, checking every 15 minutes. Tent with foil if browning too quickly.
  9. Once ham reaches 140°F, remove from oven and let rest on a cutting board for 15-20 minutes before carving. Stir potatoes and check doneness; if needed, roast a few more minutes while ham rests.
  10. Warm reserved glaze and serve alongside the ham. Slice ham against the grain into 1/4-inch slices and arrange on a platter with potatoes.

Notes

For best results, let ham rest before carving. If ham browns too quickly, tent with foil. Double the glaze if you want extra for serving. Potatoes can be roasted longer after ham is removed if needed.

Nutrition

Keywords: Easter ham, honey glazed ham, rosemary potatoes, holiday ham, baked ham, Easter dinner

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