Glazed Ham Centerpiece Board (Print)

Warm glazed ham paired with cheeses, nuts, fruits, and pickles for a festive centerpiece spread.

# Ingredients:

→ Glazed Ham

01 - 1 small bone-in cooked ham, 4–6 lbs
02 - 1 cup packed brown sugar
03 - 1/3 cup honey
04 - 1/4 cup Dijon mustard
05 - 2 tbsp apple cider vinegar
06 - 1/2 tsp ground cloves
07 - 1/2 tsp ground black pepper

→ Savory Accompaniments

08 - 8 oz sharp cheddar, sliced
09 - 8 oz brie, cut into wedges
10 - 8 oz gouda, cut into cubes
11 - 2 cups assorted olives (green, black, Castelvetrano)
12 - 8 oz spicy or Dijon mustard for dipping
13 - 8 oz 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), in 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)
23 - 1/4 cup fresh rosemary sprigs (for garnish)

# Directions:

01 - Preheat oven to 350°F. Score ham surface in 1-inch diamond pattern, cutting lightly through skin and fat. In a small saucepan, whisk brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and black pepper over medium heat until glaze thickens and coats back of spoon, about 3–5 minutes. Place ham on rack in a foil-lined roasting pan, flat side down, and brush one-third of glaze evenly over the surface including scored crevices. Roast for 90 minutes, basting with remaining glaze every 30 minutes. Tent with foil if glaze darkens too quickly. Remove from oven and let rest, tented, for 15–20 minutes before arranging on board.
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; toss with lemon juice to prevent browning. Arrange dried fruits and grape clusters attractively. Reserve cranberries and rosemary sprigs for garnish only.
04 - Center the glazed ham or ham roses on a large wooden board or platter. Fan cheese slices and bread outward in even arcs. Fill gaps with bowls of olives, pickles, nuts, and mustard. Distribute fruit clusters and dried fruits to maintain visual balance. Garnish with rosemary sprigs and fresh cranberries evenly around the ham for a festive presentation.
05 - Carve ham thinly across the grain at the table. Encourage guests to assemble bites with various accompaniments. The ham should be moist, glossy, and aromatic.

# Expert Tips:

01 -
  • It's the one showstopping dish that does all the talking—your guests will remember this more than any complicated entrée.
  • Once glazed and roasted, the ham becomes a self-contained star that doesn't demand constant attention, leaving you free to enjoy your gathering.
  • Building a board around it transforms a simple main course into an interactive, abundant celebration where everyone becomes part of the experience.
02 -
  • The single most common mistake is skipping the basting step or basting too infrequently. Those layers of glaze are what create the deep color and shine. One coat will leave your ham looking pale and unfinished. Commit to the 30-minute intervals.
  • If you overcook the glaze on the stovetop, it becomes hard and brittle rather than lacquered. Watch it carefully during those first few minutes, and the moment it coats the back of a spoon, take it off the heat. You can always brush more on the ham—you can't undo an overcooked glaze.
03 -
  • For ham roses: if you want to make this look extra special, ask your butcher to slice the ham thinly. Then, at home, roll each slice into a rose shape, securing the base with a toothpick. Place these roses at the center instead of a whole ham. It looks absolutely stunning and is actually easier for guests to serve themselves.
  • Temperature matters more than you think. The ham should be warm when it comes to the table—not piping hot, but warm enough that people can smell that glossy glaze. If your kitchen is cool, you can warm the whole board gently in a low oven for a few minutes before bringing it to the table.
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