Pressed Ham Recipe: Savory Glazed Centerpiece for Holidays

This traditional pressed ham transforms holiday meals into unforgettable gatherings. I developed this method after years of testing in my small Boston kitchen, perfecting the balance of savory glaze and tender meat.

The process involves curing, pressing, and slow cooking to achieve a uniformly shaped centerpiece with rich flavor. A simple glaze of brown sugar, mustard, and spices creates a perfectly caramelized exterior that complements the moist interior.

What emerges is a stunning dish that serves a crowd with elegance. The pressing step ensures even slices every time, while the glaze adds a sweet-spicy depth that guests remember long after the meal.

Ideal for Christmas, Easter, or any special occasion where you want to impress. This recipe delivers consistent results in any home kitchen.

Ingredients for Pressed Ham

A fully cooked ham plus pantry staples create this stunning holiday centerpiece with ease.

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The ham is the star here. Spiral-cut from the butcher saves time, but a whole bone-in piece works too—just score the surface yourself in a diamond pattern. I usually grab mine from Whole Foods or HoneyBaked Ham for consistent quality. Look for a piece with good marbling and a nice fat cap to keep it moist during cooking. Avoid pre-glazed hams since we’re making our own.

No Dijon? Yellow mustard plus a pinch of dry mustard gets you close. Brown sugar swap? Maple syrup at three-quarters the amount works, though the texture will be thinner. Skip the vinegar if needed, but the glaze might taste flat. The spices are flexible—allspice or nutmeg can stand in for cloves. For a boozy twist, swap the vinegar for bourbon (trust me on this one).

Leftovers keep beautifully—wrapped tight, they’re good for 5-7 days in the fridge or 3 months frozen. Reheat slices gently in a pan with a splash of water to keep them juicy. The glaze thickens as it cools, so don’t worry if it seems runny straight from the oven.

Step-by-Step Instructions for Pressed Ham

This method delivers a show-stopping centerpiece with minimal effort and maximum flavor.

Step 1: Prepare the Ham for Glazing

Start by preheating your oven to 325°F. While it heats, place the 8 lb bone-in ham flat-side down on a cutting board. I always use a sharp knife to score the surface in a diamond pattern—about ¼ inch deep. This helps the glaze penetrate and creates those beautiful caramelized edges everyone loves.

Insert the 20 pieces whole cloves at the intersections of your scoring lines. Press them in firmly so they stay put during cooking. If your ham came with the skin on, trim it off but leave the fat layer intact—it adds flavor and protects the meat.

Step 2: Create the Signature Glaze

In a medium saucepan, melt the ½ cup unsalted butter over medium heat. Once melted, add the 1.5 cups brown sugar, ½ cup Dijon mustard, ¼ cup honey, and 2 tbsp apple cider vinegar. Stir constantly as it comes to a gentle simmer.

After about 3-4 minutes, the mixture will thicken slightly and turn a deep amber color. Remove from heat and stir in the ½ tsp ground cloves, ½ tsp ground cinnamon, and 1 tsp black pepper. The spices should be fully incorporated and the glaze should coat the back of a spoon.

Step 3: Apply Glaze and Begin Roasting

Place the ham in a roasting pan with the flat side down. Brush about a third of the glaze all over the ham, making sure to get into all those scored lines. I like to use a silicone pastry brush for this—it handles the thick glaze better than a regular brush.

Cover the ham loosely with foil and roast in the preheated oven for 1 hour. This initial covered period helps heat the ham through without over-browning the glaze.

Step 4: Finish with Final Glazing

After the first hour, remove the foil and increase the oven temperature to 375°F. Brush the ham with another third of the glaze. Return to the oven uncovered for 30 minutes.

Remove the ham and brush with the remaining glaze. For a traditional presentation, arrange the pineapple slices and maraschino cherries on top, securing them with toothpicks if needed. Return to the oven for a final 15-20 minutes until the glaze is deeply caramelized and the ham reaches an internal temperature of 140°F.

Step 5: Rest and Serve

Transfer the ham to a serving platter and let it rest for 15 minutes before slicing. This allows the juices to redistribute throughout the meat. The glaze should be glossy and slightly sticky, with the scored lines creating an attractive pattern.

Slice the ham against the grain for the most tender pieces. Serve with the pan juices spooned over the top. The combination of sweet, tangy, and spiced flavors makes this a holiday favorite that your guests will remember.

Pro Cooking Tips for This Recipe

Pressing Technique

For that perfect pressed shape, I use my 12-inch cast iron skillet as a weight. After scoring and studding, place the ham flat-side down in the roasting pan, then set the skillet on top during the first 30 minutes of cooking. This flattens the ham while the glaze begins to set. 💡

Glaze Control

Prevent burning by tenting with foil during the first 1 hour at 325°F. Then uncover and baste every 15 minutes as you increase to 375°F. A silicone brush helps distribute the thick glaze evenly into the scored lines.

Clove Placement

Space the 20 whole cloves evenly at diamond intersections—about 1 inch apart. Press them deep into the meat so they don’t fall out during pressing. For extra flavor, add a few cloves to the glaze while simmering.

Resting Method

After removing from the oven, transfer to a cutting board and press again with the skillet for 5 minutes. This final press ensures uniform slices. Then rest uncovered for 15 minutes to set the glaze.

Slicing Tip

Use a long, thin knife like my Wüsthof slicer. Cut parallel to the bone in ¼-inch slices for even pieces. The pressing makes this easier than with a traditional ham.

Serve immediately—the glaze stays glossy for about 10 minutes before thickening. 🔥

Frequently Asked Questions