Pressed Ham Recipe: Savory Glazed Centerpiece for Holiday Feasts

This pressed ham recipe transforms an ordinary holiday dish into an elegant centerpiece worthy of your most special gatherings. The pressing technique ensures a beautiful presentation while locking in juices for tender, flavorful meat.

I developed this method after years of testing in my small kitchen, perfecting the balance between savory glaze and the ham’s natural sweetness. The process is straightforward yet delivers impressive results every time.

What emerges is a golden-brown ham with a caramelized crust and moist interior, ready to be the star of your holiday table. The glaze creates a glossy finish that’s as delicious as it is visually stunning.

Serve with classic sides for a complete feast that will have your guests asking for seconds. This is holiday cooking at its finest.

Ingredients for Pressed Ham

A few quality ingredients transform holiday ham into something extraordinary for your table.

The ham is the star here. Spiral-cut bone-in saves time and looks impressive—look for HoneyBaked or Smithfield at your grocery store. For the glaze, local honey adds depth (farmers markets are great sources). The cloves and cinnamon should be fresh—Penzeys or bulk bins at natural food stores are my go-to. Don’t skip the Dijon; it cuts through the sweetness perfectly.

No spiral-cut? Pre-cooked bone-in ham works fine (just score the surface yourself). Swap honey for maple syrup if needed. If you don’t have apple cider vinegar, white wine vinegar at half the amount works. The rosemary can be dried at one-third the amount. For the broth, vegetable broth is a fine substitute if you’re serving vegetarians alongside the ham.

Ham keeps beautifully—store leftovers wrapped tightly in the fridge for up to 5 days. The glaze can be made 2 days ahead and reheated gently. For freezing, slice first, then wrap portions for up to 3 months (reheat covered with foil to retain moisture).

Step-by-Step Instructions for Pressed Ham

Here’s the method I rely on for a showstopping glazed ham that’s as impressive as it is delicious.

Step 1: Prep the Ham and Create the Aromatic Base

Begin by preheating your oven to 325°F. Unwrap the 6 lb bone-in ham and pat it dry with paper towels—this ensures the glaze adheres properly. Place it cut-side down in a roasting pan, which helps retain moisture during cooking.

In a small saucepan, melt the 4 tbsp unsalted butter over medium heat. Add the 2 tbsp fresh rosemary and 4 cloves minced garlic cloves, stirring for 1-2 minutes until fragrant but not browned. This aromatic base infuses the glaze with depth, so don’t rush it.

Step 2: Craft the Signature Glaze

To the melted butter mixture, whisk in the 1 cup brown sugar, 0.25 cup Dijon mustard, 0.25 cup honey, 2 tbsp apple cider vinegar, 0.5 tsp ground cloves, and 0.5 tsp ground cinnamon. Stir until smooth and the sugar begins to dissolve.

Simmer the glaze for 3-4 minutes until it thickens slightly and turns a deep amber color. The vinegar balances the sweetness, while the spices add warmth. Taste and adjust the seasoning with 1 tsp salt and 0.5 tsp black pepper—this layering ensures every bite is perfectly balanced.

Step 3: Glaze and Roast to Perfection

Brush half of the glaze evenly over the ham, making sure to get into all the crevices. Pour the 1 cup chicken broth into the bottom of the roasting pan—this creates a moist environment and prevents the drippings from burning.

Cover the pan loosely with foil and roast for 1.5 hours. Then, uncover and brush with the remaining glaze. Increase the oven temperature to 375°F and roast uncovered for another 30-45 minutes, basting every 15 minutes, until the ham is deeply caramelized and the internal temperature reaches 140°F.

Step 4: Rest and Serve

Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for 15-20 minutes—this allows the juices to redistribute, ensuring every slice is tender and flavorful. While it rests, skim the excess fat from the pan drippings and reduce them on the stovetop for a quick pan sauce.

Carve the ham into slices and arrange them on a platter. Drizzle any remaining glaze from the pan over the top for a glossy finish. The exterior should be sticky and caramelized, with a rich, spiced aroma that fills the room. Serve warm for the best experience.

Essential Equipment for Great pressed ham

Roasting Pan Essentials

For this recipe, I swear by a heavy-duty roasting pan with a rack—I use my Cuisinart stainless steel from the local Boston market. The rack elevates the ham, allowing heat to circulate evenly for that perfect caramelization. A 16×13-inch pan works best for a 6 lb ham. 💡

Basting Tools

A silicon basting brush is my go-to for applying glaze evenly without losing bristles. I keep a small saucepan nearby for warming extra glaze. Look for heat-resistant brushes that won’t melt at 375°F.

Oven Thermometer

Don’t trust your oven’s built-in thermometer. I use a Taylor oven thermometer ($10 at any grocery store) to verify the 325°F and 375°F settings. This prevents uneven cooking that can dry out your ham.

Meat Thermometer

A reliable instant-read thermometer is non-negotiable. I recommend the ThermoWorks ThermoPop for its accuracy and speed. Check the ham reaches 140°F internally before resting. 🌡️

Pressing Setup

To achieve that pressed effect, use a large cutting board and heavy cans (like 28 oz tomato cans) as weights. Place them on the ham during the final 15 minutes of roasting for a beautifully flattened presentation.

Serving Tools

A sharp carving knife (I use an 8-inch chef’s knife) and a large serving platter complete your setup. The knife should slice through the caramelized crust cleanly. After testing this in my small kitchen, I can confirm these tools make all the difference.

Frequently Asked Questions