Honey Roast Ham Recipe Jamie Oliver: Sweet Glaze and Herb-Infused Succulence

This honey-roasted ham delivers the perfect balance of sweet and savory, with a glaze that caramelizes beautifully in the oven. I’ve tested this method in my tiny Boston kitchen, and it never fails to impress.

A simple blend of honey, mustard, and herbs creates a sticky, aromatic coating that clings to every slice. The ham stays juicy inside while developing a golden, crispy exterior that’s impossible to resist.

What makes this dish special is its simplicity—no complicated steps, just a foolproof process that yields restaurant-quality results. The aroma alone will have everyone gathering around the table.

Serve it as the centerpiece for holidays or Sunday suppers. Here’s how to make it.

Ingredients for Honey Roast Ham Recipe Jamie Oliver

Pantry staples plus a quick grocery run for the ham. Nothing exotic here.

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The ham is the star here. Spiral-cut from the butcher saves time and looks impressive—HoneyBaked Ham makes a great pre-cooked option if you’re short on prep time. Look for a bone-in ham (about 5 lbs) for the best flavor and texture. The glaze ingredients are all easy to find at any supermarket, but raw honey from a local farm adds a depth of flavor that’s worth the hunt.

No fresh herbs? Dried rosemary and thyme at half the amount works fine. Mustard too strong? Swap in regular yellow mustard (it’s milder). The apple cider vinegar can be replaced with white vinegar or lemon juice in a pinch. If you’re skipping the cloves, add a bit of ground cinnamon to the glaze for warmth—about a quarter-teaspoon does the trick.

Leftovers keep beautifully—wrap tightly in foil and store in the fridge for up to 5 days. The glaze thickens as it cools, so warm it gently before serving. Freezes well for 3 months (slice before freezing for easy portions).

Step-by-Step Instructions for Honey Roast Ham

Here’s how I get that sticky-sweet glaze and herb-kissed flavor every single time.

Step 1: Prep the Ham and Score the Surface

Remove the 5 lb Fully Cooked Bone-In Ham from its packaging and pat it completely dry with paper towels. Place it cut-side down on a clean work surface. Using a sharp knife, score the top of the ham in a diamond pattern, cutting about ¼ inch deep.

This step isn’t just for looks—it helps the glaze penetrate deep into the meat. If you’re using the optional 10 whole Cloves, press one into the center of each diamond. Sprinkle the scored surface with 0.5 tsp Salt and 0.5 tsp Black Pepper to enhance the natural flavors.

Step 2: Make the Honey Herb Glaze

In a medium bowl, combine 0.75 cup Honey, 3 tbsp Dijon Mustard, 0.5 cup Brown Sugar, 2 tbsp Apple Cider Vinegar, and 4 tbsp Unsalted Butter. Stir until the mixture is smooth and fully incorporated.

Add 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, and 4 cloves Garlic Cloves (minced) to the bowl. Mix well to distribute the herbs and garlic evenly. The vinegar might seem odd, but it’s the secret to balancing all that sweetness with just the right amount of tang.

Step 3: Apply Glaze and Roast the Ham

Preheat your oven to 325°F. Place the prepared ham in a roasting pan, then brush generously with about half of the glaze, making sure to get into all those scored lines. The glaze should create a thick, sticky coating that clings to the ham.

Cover the ham loosely with foil and roast for 1 hour 15 minutes. About 30 minutes before it’s done, remove the foil and brush with another layer of glaze. This gives the surface time to caramelize beautifully without burning.

Step 4: Finish with Final Glazing and Rest

After the initial roasting time, increase the oven temperature to 375°F and roast uncovered for another 15-20 minutes. Brush with the remaining glaze one more time, then return to the oven for a final 10 minutes until the surface is deep golden brown and glossy.

Remove the ham from the oven and let it rest for 15 minutes before serving. This resting period allows the juices to redistribute throughout the ham, ensuring every slice is moist and flavorful. The internal temperature should reach 140°F when fully heated through.

The final result should have a beautiful caramelized crust that crackles slightly when sliced, with the aroma of herbs and honey filling your kitchen. Serve warm and watch it disappear.

Troubleshooting This Recipe

Glaze Not Thickening

If your glaze stays runny, simmer it on the stovetop for 3-5 minutes before applying. I use a small saucepan over medium-low heat to reduce it. The vinegar in the mix needs time to cook off for proper caramelization. 💡

Ham Drying Out

Cover the ham with foil for the first 1 hour 15 minutes of roasting at 325°F. This traps steam and prevents moisture loss. Only uncover for the final 20-30 minutes to let the glaze set properly.

Uneven Caramelization

Rotate your roasting pan 180 degrees halfway through cooking. My tiny Boston oven has hot spots, so this ensures even browning. Also, brush glaze into the scored lines to prevent bare spots.

Overly Salty Result

Most store-bought hams are already cured, so skip the added 0.5 tsp Salt on the surface. If you accidentally oversalt, serve with sweet sides like roasted sweet potatoes to balance it. 🍯

Cloves Falling Out

Press cloves deeper into the scored diamonds—about ¼ inch in. I learned this the hard way when they all tumbled into the pan. Secure them firmly before the first roasting phase begins.

Glaze Burning

If the top browns too quickly, tent loosely with foil. The final 375°F blast should be just 10 minutes max. Watch closely—honey burns fast once it starts caramelizing.

Frequently Asked Questions