Glazed Ham Centerpiece Board (Print)

Warm glazed ham with cheeses, olives, nuts, fruits, and bread arranged beautifully on a festive board.

# Ingredients:

→ Glazed Ham

01 - 1 small bone-in cooked ham, 4 to 6 pounds, unsliced
02 - 1 cup packed brown sugar
03 - 1/3 cup honey
04 - 1/4 cup Dijon mustard
05 - 2 tablespoons apple cider vinegar
06 - 1/2 teaspoon ground cloves
07 - 1/2 teaspoon ground black pepper

→ Savory Accompaniments

08 - 8 ounces sharp cheddar cheese, sliced
09 - 8 ounces brie cheese, cut into wedges
10 - 8 ounces gouda cheese, cubed
11 - 2 cups assorted olives (green, black, Castelvetrano)
12 - 8 ounces spicy or Dijon mustard for dipping
13 - 8 ounces cornichons or baby gherkins
14 - 16 slices seeded rye or sourdough baguette, toasted
15 - 1 cup salted mixed nuts

→ Fresh & Pickled Produce

16 - 1 cup pickled pearl onions
17 - 2 cups seedless grapes, red and green, separated into small clusters
18 - 2 fresh pears, cored and sliced
19 - 2 fresh apples, cored and sliced
20 - 1/2 cup dried apricots
21 - 1/2 cup dried figs, halved
22 - 1/2 cup fresh cranberries (for garnish only)
23 - 1/4 cup fresh rosemary sprigs (for garnish)

# Instructions:

01 - Preheat the oven to 350°F. Score the ham surface in a 1-inch diamond pattern through the skin and fat. In a saucepan, combine brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and black pepper. Whisk over medium heat until the mixture thickens and becomes glossy, about 3 to 5 minutes. Place the ham flat side down on a foil-lined roasting pan with a rack. Brush one-third of the glaze over the ham, ensuring coverage in the scored crevices. Roast the ham for 1 hour 30 minutes, basting with remaining glaze every 30 minutes. Tent with foil if the glaze darkens too quickly. Remove from oven when internal temperature reaches 140°F and let rest tented for 15 to 20 minutes.
02 - Slice all cheeses uniformly. Arrange olives, nuts, and pickles in small bowls. Toast bread slices on a baking sheet at 350°F for 10 minutes until golden and crisp.
03 - Slice apples and pears just before serving and toss with lemon juice to prevent browning. Arrange dried fruits and grape clusters attractively. Reserve cranberries and rosemary for garnish only as cranberries are decorative.
04 - Place the glazed ham or ham roses at the center of a large wooden board. Fan cheese slices and bread outwards in arcs. Fill spaces with bowls of olives, pickles, nuts, and mustard. Tuck fruit clusters and dried fruits in remaining gaps, maintaining symmetry and color balance. Garnish with fresh rosemary sprigs and cranberries around the ham.
05 - Carve the ham thinly across the grain at the table. Encourage guests to combine accompaniments for varied bites. The ham should be juicy with a glossy, aromatic glaze.

# Pro Tips:

01 -
  • It's a showstopper that looks like you spent all day cooking, when really the magic happens in the assembly and those layers of glossy, spiced glaze that caramelize in the oven.
  • You'll finally understand why people gather around boards instead of plates—there's something about the abundance and choice that makes everyone feel celebrated.
  • The ham feeds a crowd with minimal fuss, and the stunning presentation means you're free to actually enjoy time with your guests instead of being stuck in the kitchen.
02 -
  • The glaze needs to be thick before you brush it on—if it's too thin, it'll run off the ham and burn in the pan instead of creating that lacquered finish. This is non-negotiable, and I learned it after my first attempt resulted in a beautiful ham and burnt pan drippings.
  • Basting is not optional. Every 30 minutes, pull that ham out and brush on more glaze. This is what separates a pretty ham from a show-stopping ham. The layers build flavor and that gorgeous mahogany finish. Skip basting and your ham will look dull and taste flat.
  • Prep your board elements ahead of time, but slice your fresh fruits at the last moment. The lemon juice helps, but there's nothing like fresh apple and pear slices for impact. Have everything else arranged and ready to go so you can do this quickly once the ham is resting.
03 -
  • If you want to make the ham even more visually stunning, you can slice it thinly at home and shape the slices into roses, securing them with toothpicks and arranging them at the center of the board instead of displaying the whole ham. This also makes serving easier and looks incredibly elegant.
  • The ham actually tastes better if you let it rest at room temperature for 20 minutes before cooking—this ensures more even cooking and a more consistent texture throughout.
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