Jamie Oliver’s Honey Roast Ham Recipe: Sweet Glaze and Herb-Infused Crisp

This honey roast ham delivers a golden, caramelized crust with a tender center that falls apart at the touch of a fork. I developed this method after testing multiple glaze combinations in my tiny Boston kitchen, always chasing that perfect balance of sweet and savory.

The secret lies in a slow roast that allows the honey to deeply penetrate the meat while herbs add aromatic complexity. A final blast of high heat creates that coveted crispy exterior without drying out the ham.

What emerges from the oven is a centerpiece worthy of any holiday table—juicy, flavorful, and boasting a glaze so sticky and glossy it glistens under the lights. The herb infusion elevates it beyond traditional versions.

Serve with roasted vegetables or mashed potatoes to soak up every drop of the pan juices. Here’s how to achieve this showstopping result.

Ingredients for Honey Roast Ham Recipe Jamie Oliver

Everything you need for that golden, sticky-sweet holiday centerpiece with aromatic depth.

The ham is the star here. Spiral-cut bone-in saves you the hassle of slicing and looks impressive (check Costco or Whole Foods for quality options). If you’re buying a whole ham, ask for the shank end—it’s more forgiving. For the honey, local raw varieties add complexity, but any pure honey works. The brown sugar? Light or dark, your call (dark adds a molasses note).

No Dijon? Whole-grain mustard works but strain it first to avoid seeds. Fresh herbs are ideal, but dried at one-third the amount gets you close. Out of apple cider vinegar? White wine vinegar or lemon juice in a pinch. If you’re skipping the cloves, a dash of cinnamon or nutmeg can add warmth. The butter? Vegan butter swaps in fine if needed.

Ham keeps beautifully—wrap leftovers tightly and refrigerate for up to 5 days. The glaze thickens as it cools, so warm slices briefly to soften. Freezes well for 2-3 months if you won’t use it all. Pro tip: save the bone for soups or beans.

Step-by-Step Instructions for Honey Roast Ham

Here’s how I get that perfect sweet crust and juicy meat every time.

Step 1: Prep the Ham and Make the Glaze Base

Preheat your oven to 325°F. Unwrap the 6 lb bone-in ham and pat it dry with paper towels. Place it on a rack in a roasting pan, then rub the exterior with the 1 tbsp olive oil. This helps the glaze cling and promotes even browning.

In a saucepan, combine the 0.75 cup honey, 0.5 cup brown sugar, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 tbsp fresh rosemary, 2 tsp fresh thyme, 4 cloves minced garlic, and 0.25 tsp ground cloves. Stir over medium heat until the sugar dissolves and the mixture just begins to simmer.

Step 2: Build the Rich Glaze

Remove the saucepan from heat and whisk in the 4 tbsp unsalted butter until fully melted and smooth. The glaze should be thick but pourable. Taste it here—you’ll notice the balance of sweetness from the honey, tang from the vinegar, and warmth from the spices.

If the glaze seems too thick, return it to low heat for 1-2 minutes and stir in a splash of water. This ensures it spreads easily over the ham without clumping. Season the glaze with the 1 tsp salt and 0.5 tsp black pepper, then set it aside to cool slightly.

Step 3: Apply the Glaze and Roast

Brush about a third of the glaze all over the ham, making sure to get into all the crevices. This first layer creates a sticky base for the caramelization. Cover the ham loosely with foil and place it in the oven. Roast for 1 hour 15 minutes to start.

After the initial roasting time, remove the foil and brush another third of the glaze over the ham. Increase the oven temperature to 425°F to help the glaze caramelize. Return the ham to the oven, uncovered, for another 30 minutes.

Step 4: Finish and Rest for Maximum Flavor

Brush the remaining glaze over the ham and roast for a final 15-20 minutes, or until the surface is deep golden brown and slightly crisp. Watch closely here—the sugar in the glaze can burn if left too long.

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

Pro Cooking Tips for Great honey roast ham recipe jamie oliver

Glaze Temperature Control

Keep your glaze on medium-low heat to prevent scorching the honey. I learned this the hard way in my Boston kitchen—burnt sugar ruins the flavor. A heavy-bottomed saucepan from All-Clad distributes heat evenly for foolproof results. 🔥

Even Basting Technique

Use a silicone pastry brush to reach every crevice of your 6 lb ham. Rotate the pan 180 degrees halfway through roasting for even caramelization. I baste mine 3 times total—initial coat, after foil removal, and final finish.

Foil Strategy

Loosely tent with foil during the first 1 hour 15 minutes to prevent over-browning. Press the foil directly onto the ham’s surface to protect the glaze. Remove it completely for the final 45 minutes at 425°F for maximum crisp.

Resting Importance

Never skip the 15-minute rest—it’s non-negotiable for juicy meat. I place mine on a wire rack so air circulates underneath. The internal temperature will rise to 145°F as it rests, which is perfect for pre-cooked ham.

Crispy Edge Trick

For extra crispy edges, broil for 2-3 minutes at the very end. Watch constantly—sugar burns fast under direct heat. This is my secret for that glossy, crackling exterior that impresses every guest. ✨

Frequently Asked Questions