Jacques Pepin’s Ham Recipe: French-Style Glaze and Herb Crust

This French-style ham elevates a classic centerpiece with a glossy, herb-infused glaze that caramelizes beautifully in the oven. The technique, inspired by Jacques Pepin, transforms an ordinary ham into something extraordinary.

With a simple preparation and minimal effort, you’ll achieve a showstopping dish with a crisp, fragrant crust and juicy, tender meat beneath. Perfect for holidays or special occasions.

Ingredients for Jacques Pepin Ham

A bone-in ham, fragrant herbs, and a caramelized glaze create this French-inspired centerpiece with minimal effort.

The ham quality is paramount for this preparation. Seek out a spiral-cut bone-in ham from a reputable butcher or HoneyBaked Ham for consistent flavor and texture. For the herbs, organic fresh rosemary, thyme, and sage from Whole Foods or a local farmers market deliver the most vibrant aroma. The Dijon mustard should be whole grain—Maille or Grey Poupon are excellent choices for textural contrast.

Out of white wine? Substitute chicken stock with a splash of apple cider vinegar. No fresh herbs? Dried herbs at one-third the quantity work, though they lack the same brightness. For a deeper glaze, maple syrup can replace honey at a 1:1 ratio. If cloves are unavailable, ground allspice at a quarter teaspoon per whole clove provides a similar warmth.

The glazed ham holds beautifully at room temperature for 2 hours before serving. Leftovers keep in the refrigerator for 4-5 days and freeze well for 3 months. Reheat gently in the oven to preserve moisture and crust integrity.

Step-by-Step Instructions for Jacques Pepin’s Ham with French-Style Glaze

Master the technique that transforms a fully cooked bone-in ham into a centerpiece worthy of a French master.

Step 1: Prepare and Score the Ham

Begin by preheating your oven to 325°F. Unwrap the 8 lb fully cooked bone-in ham and pat it dry with paper towels. This removes excess moisture, allowing the skin to crisp properly during roasting.

Place the ham flat-side down on a cutting board. Using a sharp knife, score the skin in a diamond pattern, cutting about ¼-inch deep. This not only creates an attractive presentation but also allows the glaze to penetrate deeply. Press the 15 whole cloves into the intersections of the scored lines for aromatic punctuation throughout the meat.

Step 2: Create the Herb-Infused Glaze

In a saucepan over medium heat, combine the 0.5 cup unsalted butter, 0.5 cup honey, 0.5 cup light brown sugar, and 0.33 cup Dijon mustard. Stir until the butter melts and the mixture becomes smooth and homogeneous.

Add the 2 tbsp fresh rosemary, 2 tbsp fresh thyme leaves, 1 tbsp fresh sage leaves, 4 cloves minced garlic, 1 tbsp orange zest, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Simmer for 3-4 minutes until the herbs release their fragrance and the glaze takes on a rich, golden hue. Remove from heat and let steep for 5 minutes to intensify flavors.

Step 3: Apply Glaze and Roast the Ham

Place the ham on a rack in a roasting pan, flat-side down. Brush generously with the herb glaze, ensuring it seeps into the scored lines and between the cloves. Pour the remaining glaze over the ham and add 0.5 cup dry white wine to the bottom of the pan to create a moist cooking environment.

Roast for 1 hour 45 minutes to 2 hours, basting with the pan juices and any remaining glaze every 20-25 minutes. The ham is ready when the internal temperature reaches 140°F and the exterior develops a deep mahogany crust. During the final 30 minutes, increase the oven temperature to 375°F to caramelize the glaze.

Step 4: Rest and Serve

Remove the ham from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 20-25 minutes before carving. This allows the juices to redistribute, ensuring each slice is moist and flavorful.

To serve, carve the ham by first removing the rind and cloves, then slicing along the bone. Arrange the slices on a platter and spoon any remaining pan juices over the top. The result should be tender meat with a sticky, herb-flecked glaze that glistens under the light.

Serving Suggestions for jacques pepin ham

Elegant Platter Presentation

Arrange slices on a large wooden board or white platter, fanning them slightly for visual appeal. The rich mahogany crust from the herb glaze looks stunning against dark wood. I always garnish with fresh sprigs of rosemary and thyme for color. 🌿

Sauce Accompaniments

A simple Dijon cream sauce complements the ham beautifully—whisk 1 cup crème fraîche with 2 tbsp Dijon mustard and 1 tbsp honey. Alternatively, serve with orange-mustard glaze made from reserved pan drippings.

Classic Side Pairings

Scalloped potatoes or gruyère gratin soak up the glaze wonderfully. For vegetables, roasted asparagus with lemon zest mirrors the ham’s citrus notes. I recommend haricots verts for a refined French touch.

Bread and starches

Warm brioche rolls are perfect for soaking up juices. For a heartier option, serve with savory bread pudding made with day-old baguette. Buttermilk biscuits add a Southern twist to this French classic.

Try roasted baby potatoes tossed with rosemary and garlic. 💫

Beverage Recommendations

A crisp dry white wine like Sancerre or Chablis cuts through the richness. For red lovers, Pinot Noir offers complementary earthiness. Non-alcoholic options include sparkling apple cider with a cinnamon stick.

Frequently Asked Questions