Glazed Ham Centerpiece Board (Print Version)

An inviting board featuring glazed ham paired with cheeses, fruits, and breads for festive occasions.

# Components:

→ Glazed Ham

01 - 1 boneless ham, 3 to 4 pounds
02 - ½ cup brown sugar
03 - ¼ cup honey
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon apple cider vinegar
06 - ¼ teaspoon ground cloves (optional)

→ Cheese Selection

07 - 6 ounces aged cheddar, sliced
08 - 6 ounces brie, cut into wedges
09 - 4 ounces blue cheese, crumbled
10 - 4 ounces gouda, sliced

→ Fruits & Vegetables

11 - 1 cup red grapes, on the vine
12 - 1 cup green grapes, on the vine
13 - 1 cup fresh strawberries, halved
14 - 1 apple, thinly sliced
15 - 1 cup cherry tomatoes
16 - 2 mini cucumbers, sliced
17 - ½ cup dried apricots

→ Breads & Crackers

18 - 1 baguette, sliced
19 - 8 ounces assorted crackers
20 - 4 ounces breadsticks

→ Accompaniments

21 - ½ cup whole grain mustard
22 - ½ cup fig jam
23 - ½ cup mixed olives
24 - ½ cup cornichons (small pickles)
25 - ½ cup roasted nuts (almonds or pecans)
26 - Fresh herbs (rosemary, thyme) for garnish

# Directions:

01 - Set oven temperature to 350°F.
02 - Combine brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan. Heat gently until sugar dissolves and mixture becomes syrupy.
03 - Score the surface of the ham in a diamond pattern and place it in a roasting pan. Brush generously with the prepared glaze.
04 - Roast in the oven for 1 to 1.5 hours, basting with glaze every 20 minutes until heated through and caramelized. Allow to rest for 15 minutes before slicing or shaping into roses.
05 - Arrange the glazed ham or ham slices at the center of a large serving board. Arrange cheeses, fruits, vegetables, breads, and accompaniments symmetrically around the ham, grouping similar items together.
06 - Decorate with fresh rosemary and thyme. Serve immediately.

# Expert Advice:

01 -
  • It looks absolutely show-stopping on the table, and honestly, half the fun is watching guests circle the board like kids around a treasure map.
  • The sweet glaze on that ham is dangerously good—caramelized edges, sticky and golden, with just enough mustard tang to keep it from being cloying.
  • Once the ham is done, the board practically builds itself, and you get to play curator of flavors and textures in a way that feels creative and effortless.
  • Feeds a crowd without you being chained to the kitchen, which means you're actually there enjoying the celebration with everyone else.
02 -
  • The glaze is what transforms ordinary ham into something memorable—don't brush it on casually. Be generous, and those basting intervals aren't optional. I skipped one once, and the result was good but not glorious.
  • Slice your board components fresh or very close to serving time. An apple that's been oxidizing for two hours and bread that's gone stale are the tiny failures that chip away at an otherwise beautiful board.
  • Temperature matters more than you'd think. A ham that's too hot makes the cheeses sweat and the fruit weep. One that's not warm enough feels sad. Aim for 'still a little warm to the touch' when you serve it.
03 -
  • If you're nervous about carving ham roses, don't be. Even imperfectly rolled slices look intentional and elegant. The key is slicing thin—ask your butcher to do this, or use a sharp knife and take your time.
  • Keep a small bowl of lemon juice on hand. A quick brush on apple and avocado slices (if adding them) right before serving keeps them bright and fresh-looking.
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