A warm glazed ham surrounded by cheeses, fruits, nuts, and pickles for a stunning holiday display.
# Ingredients:
→ Glazed Ham
01 - 1 small bone-in ham, 4–6 pounds (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 ounces sharp cheddar, sliced
09 - 8 ounces brie, cut into wedges
10 - 8 ounces gouda, cut into cubes
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; not for eating)
23 - 1/4 cup fresh rosemary sprigs (for garnish)
# Directions:
01 - Preheat oven to 350°F. Score ham surface in 1-inch diamond pattern shallowly 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 rack in foil-lined roasting pan; brush one third of glaze over ham, ensuring coverage in scored crevices. Roast 90 minutes, basting with remaining glaze every 30 minutes. Tent with foil if glaze darkens rapidly. Remove and rest tented for 15–20 minutes before slicing.
02 - Slice cheeses evenly. Arrange olives, nuts, and pickles in small bowls to contain brine. Toast bread slices on baking sheet at 350°F for 10 minutes until golden and crisp without over-toasting.
03 - Slice apples and pears just before serving; toss with lemon juice to prevent browning. Arrange dried fruits and grapes in small clusters. Reserve cranberries and rosemary for garnishing only.
04 - Place glazed ham or ham roses centermost on a large wooden board or platter. Fan cheese and bread slices in arcs radiating outward. Fill spaces with bowls of olives, pickles, nuts, and mustard. Tuck fruit clusters and dried fruits into remaining gaps for balance and color. Garnish with rosemary sprigs and cranberries evenly around the ham.
05 - Carve ham at the table, slicing thinly across the grain for tenderness. Encourage guests to build bites using various accompaniments.
