Glazed Ham Centerpiece Board (Print Version)

Warm glazed ham paired with cheeses, fruits, nuts, and pickled accents arranged for festive entertaining.

# Components:

→ Glazed Ham

01 - 1 small bone-in ham, 4–6 lbs (cooked, 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 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), 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; not for eating)
23 - 1/4 cup fresh rosemary sprigs (for garnish)

# Preparation Steps:

01 - Preheat oven to 350°F. Score the ham surface in a 1-inch diamond pattern, cutting through skin and fat. Combine brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and black pepper in a small saucepan. Whisk over medium heat until sugar dissolves and glaze thickens (about 3–5 minutes). Place ham flat side down on a rack in a foil-lined roasting pan. Brush one-third of the glaze evenly over scored ham. Roast for 1 hour 30 minutes, basting every 30 minutes with remaining glaze. Tent with foil if glaze darkens too fast. Remove and let rest tented for 15–20 minutes before serving.
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 immediately before serving and toss with lemon juice to prevent browning. Arrange dried fruits and grapes in small clusters. Reserve cranberries and rosemary for final garnish only.
04 - Place glazed ham or ham roses at center of a large wooden board. Fan cheese and bread slices outward in even arcs. Fill spaces with bowls of olives, pickles, nuts, and mustard. Tuck fruit clusters and dried fruits into remaining gaps, maintaining symmetry and color balance. Garnish with fresh rosemary sprigs and cranberries evenly around the ham.
05 - Carve ham thinly across the grain at the table. Encourage guests to combine sliced ham with accompaniments for a balanced bite.

# Expert Advice:

01 -
  • It looks absolutely stunning without requiring you to be a professional chef; the visual impact alone makes you look like a culinary genius.
  • The warm, glossy ham is the star, but the beauty is that guests can graze exactly how they want, mixing and matching their perfect bite.
  • This is one of those recipes where advance prep work means you're genuinely relaxed when people arrive, which guests can always sense.
  • It serves a crowd without requiring you to stand at a stove during the party, freeing you to actually enjoy time with people you care about.
02 -
  • Basting is not optional; it's the difference between a ham that looks like you casually warmed it up and one that looks like you spent hours perfecting it. Every 30 minutes matters.
  • The glaze needs to cool slightly before you use it, or it will slide right off the ham. Give it a minute or two after removing from heat before brushing it on.
  • Slice pears and apples at the very last moment before serving. Once exposed to air, they brown quickly, and browning ruins the visual appeal of your board.
  • Keep the board out of direct sunlight and away from heat sources; cheese will soften and fruits will wilt if the environment is too warm.
03 -
  • For ham roses, slice the glazed ham very thinly and shape each slice into a rose-like spiral, securing with a toothpick at the base. Arrange these in the center of your board instead of the whole ham; they're more elegant, easier for guests to serve themselves from, and create a stunning focal point.
  • Toast your bread in batches if necessary, and taste one piece to ensure it's at the texture you want before toasting the entire batch; ovens vary, and you want crunch, not char.
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