Rosemary Honey Ham

Baked ham is one of those recipes that makes it instantly feel like Christmas. When I started making this rosemary honey ham, the kitchen smelt unreal. I pretty much had to peel Zak away from the oven because he just wanted to eat it immediately (but I obviously had to photograph first).

Ingredients and substitutions

Ham (bone in). A bone-in whole ham delivers the best flavour and moisture, especially for roasting; boneless or spiral hams cook faster but can dry out and need less oven time and gentler basting.

A 4kg ham comfortably feeds around 10-12 people with leftovers, depending on sides.

Honey and brown sugar. This combination creates a sticky, glossy glaze - the honey brings floral sweetness while brown sugar adds depth and caramelisation.

Dijon mustard. Sometimes a honey ham can be overly sweet so the dijon mustard is used to help cut through that to balance the glaze.

You can substitute wholegrain mustard for texture or mild American mustard for a gentler flavour.

Fresh rosemary. Fresh rosemary infuses the glaze with a subtle herbal flavour and an incredible aroma - dried rosemary won't give the same fragrance or impact.

You could always swap for thyme or bay leaves if you want a different herb profile.

Please check the recipe card for full list of ingredients and quantity.

How to make honey glazed baked ham

Step 1: To a hot pan, add honey, brown sugar, Dijon mustard. Stir until mixed and allow it to come to the boil. Once bubbling, turn heat off.

Heating  helps dissolve the sugar and creates a smoother glaze.

Step 2: Make an incision 1 inch from the end of the ham bone all the way around. Remove the rest of the skin and pat dry. 

Step 3: Create a criss-cross pattern on the outside of the ham.

Step 4: Place ham in the pan with the honey glaze mixture. Spread glaze on the outside of the ham.

Step 5: Add to the oven at 180C (360F) for 2.5 hours (size of ham dependent), reglazing every 30 minutes.

Let rest for at least 15 minutes once removed before slicing.

Leftover baked ham

Properly storing leftover baked ham makes a huge difference to how long it lasts and how good it tastes.

Once cooled, wrap the ham tightly or store sliced portions in airtight containers in the fridge. It will keep well for up to 5-7 days, especially if stored with a little pan juice to prevent drying.

You can use leftovers in my ham and asparagus frittata, pineapple fried rice or bake it into my spinach and feta muffins for easy meals.

Reheating

Microwave. Leftover honey ham reheats best gently to avoid drying it out. Cover the ham and reheat for 60-90 seconds per serve, adding a tablespoon of water or reserved pan juices to keep it moist.

Pan. If you want a bit more texture, ham steaks can be reheated in a pan. Heat a non-stick pan over medium heat, add the ham, and cook for 1-2 minutes per side until warmed through and lightly caramelised on the edges.

Talk about how to store leftover baked ham in considerable detail with the options for it and how long it keeps, how to extend the life of the ham.

Then talk about leftovers and how to use leftovers e.g. leftover ham and asparagus frittata. You could add some ham to my spinach and feta muffins.

Then talk about freezing the baked ham. What the best way to do this is, how long it'll last etc.

Freezing

Freeze in meal-sized portions so you only thaw what you need. Label clearly and use within two months for best flavour.

FAQs

Other main meals for entertaining

Or, you can have a browse through my Christmas recipes for more delicious eats.

I hope you enjoy this as much as I do - Love & Pasta, Lauren x

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