Mmm…the aroma of a perfectly roasted ham is enough to make any home cook’s heart sing. Whether you’re planning a festive feast or simply craving some comforting, protein-packed meals, fresh ham is your versatile canvas. Dive into our roundup of 34 mouthwatering recipes—from classic glazes to inventive weeknight dinners—and discover delicious new ways to savor every savory slice. Let’s get cooking!
Glazed Fresh Ham with Maple and Brown Sugar
Every holiday table needs a showstopper—this glazed fresh ham delivers. Expect sticky-sweet maple caramelization, juicy pork perfection, and a golden crust that crackles with each slice. It’s the centerpiece you’ll crave year-round.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 1 (8-pound) bone-in fresh ham, skin scored in a diamond pattern
– 1 cup pure maple syrup
– 1/2 cup packed dark brown sugar
– 1/4 cup Dijon mustard
– 2 tablespoons apple cider vinegar
– 4 cloves garlic, finely minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, cubed
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Pat the fresh ham completely dry with paper towels—this ensures crisp skin.
3. In a medium saucepan, combine maple syrup, dark brown sugar, Dijon mustard, apple cider vinegar, minced garlic, chopped rosemary, kosher salt, and black pepper.
4. Bring the glaze mixture to a simmer over medium heat, stirring constantly until the sugar dissolves, about 3 minutes.
5. Remove the glaze from heat and whisk in the cubed unsalted butter until melted and smooth.
6. Place the ham in a large roasting pan, fat-side up.
7. Brush half of the warm glaze evenly over the entire surface of the ham.
8. Roast the ham, uncovered, for 2 hours, basting with pan juices every 30 minutes to keep it moist.
9. Increase the oven temperature to 425°F.
10. Brush the remaining glaze over the ham, coating it thickly.
11. Return the ham to the oven and roast for 45–60 minutes, until the internal temperature reaches 145°F on an instant-read thermometer and the glaze is deeply caramelized and bubbling.
12. Transfer the ham to a cutting board and let it rest for 20 minutes—this allows the juices to redistribute.
13. Slice the ham against the grain and serve with any pan drippings spooned over the top.
Zesty, sticky, and utterly irresistible, this ham boasts a crackling crust that gives way to succulent, rosemary-scented meat. The maple-brown sugar glaze forms a glossy, caramelized shell that’s both sweet and tangy. Serve it sliced thick over creamy mashed potatoes or tucked into soft brioche buns with a swipe of extra mustard for a next-day sandwich.
Roasted Fresh Ham with Dijon Herb Crust
Let’s make a holiday showstopper that’s juicy inside, crackly outside. This roasted fresh ham gets a bold Dijon herb crust for maximum flavor. Get ready to impress your whole crew.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 1 (8-10 lb) bone-in fresh ham, skin scored
– ¼ cup rich extra virgin olive oil
– ½ cup coarse Dijon mustard
– 4 cloves garlic, finely minced
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp fresh thyme leaves
– 1 tbsp smoked paprika
– 1 tbsp kosher salt
– 1 tsp freshly cracked black pepper
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 325°F.
2. Pat the bone-in fresh ham completely dry with paper towels—this helps the skin crisp.
3. In a small bowl, whisk together the rich extra virgin olive oil, coarse Dijon mustard, finely minced garlic, finely chopped fresh rosemary, fresh thyme leaves, smoked paprika, kosher salt, and freshly cracked black pepper until a paste forms.
4. Rub the paste all over the ham, working it into the scored skin and crevices.
5. Place the ham on a rack in a roasting pan, fat-side up.
6. Roast for 2.5 hours, or until a meat thermometer inserted into the thickest part reads 145°F.
7. Tip: For extra-crispy skin, increase the oven temperature to 450°F and roast for an additional 15-20 minutes, watching closely to avoid burning.
8. Transfer the ham to a cutting board, tent loosely with foil, and let rest for 20 minutes—this keeps it juicy.
9. While resting, place the roasting pan on the stovetop over medium heat.
10. Pour in the low-sodium chicken broth and scrape up any browned bits from the pan.
11. Simmer for 5 minutes until slightly reduced, then strain into a gravy boat.
12. Tip: If the gravy is too thin, whisk in a slurry of 1 tbsp cornstarch and 2 tbsp water, then simmer until thickened.
13. Carve the ham against the grain into slices.
14. Tip: Use a sharp carving knife and a steady hand for clean, even slices.
15. Serve immediately with the pan gravy on the side.
Unbelievably tender meat meets a savory, crackling crust infused with herbs and mustard. The texture is perfectly balanced—crispy skin giving way to succulent, flavorful pork. Slice it thick for a hearty plate with roasted veggies, or pile it onto soft rolls with a drizzle of gravy for next-level sandwiches.
Slow-Cooked Fresh Ham with Honey Mustard Glaze
Let’s transform a fresh ham into a sticky-sweet masterpiece. This slow-cooked beauty gets a honey mustard glaze that caramelizes into pure magic. Get ready for fall-apart tender meat with a glossy, flavor-packed crust.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 1 (8-10 lb) fresh, bone-in pork ham
– 2 tbsp coarse sea salt
– 1 tbsp freshly cracked black pepper
– 1 tbsp aromatic smoked paprika
– 2 tbsp rich extra virgin olive oil
– 1 cup raw, golden honey
– 1/2 cup tangy Dijon mustard
– 1/4 cup rich apple cider vinegar
– 4 cloves aromatic garlic, minced
– 1 tbsp finely chopped fresh rosemary
Instructions
1. Pat the fresh, bone-in pork ham completely dry with paper towels.
2. Rub the ham all over with 2 tbsp coarse sea salt, 1 tbsp freshly cracked black pepper, and 1 tbsp aromatic smoked paprika.
3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the ham on all sides until deeply browned, about 3-4 minutes per side.
5. Transfer the seared ham to a slow cooker, placing it fat-side up.
6. In a medium bowl, whisk together 1 cup raw, golden honey, 1/2 cup tangy Dijon mustard, 1/4 cup rich apple cider vinegar, 4 cloves minced aromatic garlic, and 1 tbsp finely chopped fresh rosemary until smooth.
7. Pour half of the honey mustard glaze over the ham in the slow cooker, reserving the rest.
8. Cover the slow cooker and cook on LOW for 6 hours, or until the internal temperature reaches 145°F.
9. During the last 30 minutes of cooking, brush the reserved glaze over the ham every 10 minutes to build layers.
10. Carefully transfer the ham to a cutting board and let it rest for 15 minutes before slicing against the grain.
11. Serve the sliced ham with any remaining glaze from the slow cooker drizzled on top.
Marvel at the contrast between the sticky, sweet-and-tangy crust and the incredibly juicy, pull-apart interior. The slow cooking renders the fat perfectly, leaving each slice glistening. For a next-level meal, pile the slices on toasted brioche buns with a quick apple slaw, or serve alongside creamy mashed potatoes to soak up every drop of that glorious glaze.
Fresh Ham and Apricot Stuffing Roast
Nailing holiday dinner just got easier with this showstopper. Think juicy ham meets sweet-tart apricots in a savory stuffing that caramelizes to perfection. Your guests will beg for seconds—and the recipe.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fresh bone-in ham
– 2 cups dried apricots, roughly chopped
– 4 cups day-old rustic bread cubes
– 1 cup unsalted butter, melted
– 1 large yellow onion, finely diced
– 3 celery stalks, finely chopped
– 2 tbsp fresh sage leaves, minced
– 1 tbsp fresh thyme leaves
– 1 cup low-sodium chicken broth
– 2 large farm-fresh eggs, lightly beaten
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ cup pure maple syrup
Instructions
1. Preheat your oven to 325°F.
2. Pat the fresh bone-in ham completely dry with paper towels.
3. Score the ham fat in a 1-inch diamond pattern, cutting about ¼-inch deep.
4. Place the ham, fat-side up, in a large roasting pan fitted with a rack.
5. In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter.
6. Add the finely diced yellow onion and finely chopped celery stalks.
7. Sauté for 8-10 minutes until the vegetables are soft and translucent.
8. Transfer the vegetable mixture to a large mixing bowl.
9. Add the roughly chopped dried apricots, day-old rustic bread cubes, minced fresh sage leaves, and fresh thyme leaves to the bowl.
10. Pour in the remaining melted unsalted butter, low-sodium chicken broth, and lightly beaten farm-fresh eggs.
11. Season the mixture with kosher salt and freshly ground black pepper.
12. Gently toss everything until the bread is evenly moistened—avoid overmixing to keep the stuffing light.
13. Carefully spoon the stuffing mixture into the cavity and around the base of the ham in the roasting pan.
14. Brush the entire surface of the ham with pure maple syrup for a glossy, caramelized finish.
15. Loosely tent the roasting pan with aluminum foil.
16. Roast the ham at 325°F for 2 hours.
17. Remove the foil and increase the oven temperature to 425°F.
18. Continue roasting for 25-30 minutes until the ham skin is deep golden-brown and crispy, and an instant-read thermometer inserted into the thickest part reads 145°F.
19. Let the ham rest on the counter, uncovered, for 20 minutes before carving to allow the juices to redistribute.
20. Carve the ham and serve it alongside the stuffing.
A crispy, crackling exterior gives way to succulent, perfectly seasoned meat in every slice. The apricot stuffing is a revelation—sweet, savory, and studded with tender fruit that soaks up all the pan juices. Slice it thick for a hearty plate, or pile the shredded ham and stuffing onto toasted brioche buns for next-day sliders that might just upstage the main event.
Smoked Fresh Ham with Apple Cider Vinegar
Every holiday table needs this showstopper. Elevate your smoked fresh ham with a tangy apple cider vinegar glaze that caramelizes into sticky perfection. Get ready for the juiciest, most flavorful centerpiece you’ve ever carved.
Serving: 10-12 | Pre Time: 30 minutes | Cooking Time: 5 hours
Ingredients
– 1 (8-10 lb) bone-in fresh ham, skin scored
– 2 cups apple cider vinegar
– 1 cup dark brown sugar, packed
– 1/4 cup Dijon mustard, grainy and sharp
– 2 tbsp smoked paprika, sweet and aromatic
– 1 tbsp kosher salt, coarse
– 1 tbsp freshly cracked black pepper
– 1 tbsp garlic powder
– 1/2 cup unsalted butter, cold and cubed
– 2 cups applewood smoking chips, soaked
Instructions
1. Preheat your smoker to 225°F using indirect heat.
2. Pat the 8-10 lb bone-in fresh ham completely dry with paper towels.
3. In a medium bowl, whisk together 2 cups apple cider vinegar, 1 cup packed dark brown sugar, 1/4 cup grainy Dijon mustard, 1 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp freshly cracked black pepper, and 1 tbsp garlic powder until smooth.
4. Reserve 1 cup of the vinegar glaze mixture in a separate bowl for basting later.
5. Rub the remaining glaze mixture all over the fresh ham, working it into the scored skin and crevices.
6. Place the soaked applewood smoking chips in your smoker’s chip box or foil packet.
7. Position the glazed ham on the smoker grate, fat-side up.
8. Smoke the ham at 225°F for 4 hours, maintaining a steady temperature.
9. Tip: Spritz the ham with apple cider vinegar every hour to keep the surface moist and enhance flavor.
10. After 4 hours, increase the smoker temperature to 325°F.
11. Begin basting the ham with the reserved 1 cup of vinegar glaze every 20 minutes.
12. Continue smoking and basting until the ham reaches an internal temperature of 145°F in the thickest part, about 1 more hour.
13. Tip: Use a digital meat thermometer for accuracy—don’t guess when it’s done.
14. Remove the ham from the smoker and transfer it to a cutting board.
15. Tent the ham loosely with aluminum foil and let it rest for 30 minutes.
16. While the ham rests, pour the pan drippings into a small saucepan.
17. Whisk in 1/2 cup cold, cubed unsalted butter over low heat until melted and emulsified into a glossy sauce.
18. Tip: Letting the ham rest ensures juicy slices—don’t skip this step!
19. Carve the ham against the grain into 1/2-inch thick slices.
20. Serve the sliced ham drizzled with the warm butter pan sauce.
Perfectly smoked ham boasts a crisp, caramelized crust giving way to incredibly tender, pink-tinged meat. The apple cider vinegar cuts through the richness with a bright tang, while the smoked paprika adds a subtle warmth. Serve it piled high on toasted brioche buns with sharp cheddar and pickled onions for next-day sandwiches that might just upstage the main event.
Garlic Herb Crusted Fresh Ham Roast
Brace yourself for the most epic holiday centerpiece that’ll have everyone begging for seconds. This Garlic Herb Crusted Fresh Ham Roast delivers insane flavor with minimal effort—perfect for your festive table. Get ready to impress with juicy, herb-packed pork in every bite.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
– 1 (8-pound) fresh bone-in ham roast
– 1/2 cup rich extra virgin olive oil
– 8 cloves aromatic fresh garlic, minced
– 2 tbsp finely chopped fresh rosemary
– 2 tbsp finely chopped fresh thyme
– 1 tbsp coarse kosher salt
– 2 tsp finely ground black pepper
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 325°F.
2. Pat the fresh ham roast completely dry with paper towels to ensure a crisp crust.
3. In a small bowl, whisk together the rich extra virgin olive oil, minced aromatic fresh garlic, finely chopped fresh rosemary, finely chopped fresh thyme, coarse kosher salt, and finely ground black pepper until a fragrant paste forms.
4. Rub the garlic-herb paste evenly over the entire surface of the ham roast, pressing it into the meat.
5. Place the seasoned ham roast, fat-side up, on a rack set inside a large roasting pan.
6. Pour the low-sodium chicken broth into the bottom of the roasting pan to create steam and prevent burning.
7. Roast the ham in the preheated oven for 3 hours, or until a meat thermometer inserted into the thickest part reads 145°F.
8. Baste the ham with pan juices every 45 minutes to keep it moist and flavorful.
9. For a golden-brown finish, increase the oven temperature to 425°F during the last 15 minutes of cooking.
10. Remove the ham from the oven and transfer it to a cutting board.
11. Let the ham rest, loosely tented with foil, for 20 minutes to allow the juices to redistribute.
12. Slice the ham against the grain and serve with the pan juices.
Make this showstopper the star of your next gathering. The crust delivers a satisfying crunch that gives way to incredibly tender, garlic-infused pork. Serve slices over creamy mashed potatoes or shred leftovers for next-level sandwiches the next day.
Cajun-Spiced Fresh Ham with Creole Seasoning
Tired of boring holiday hams? This Cajun-spiced fresh ham with Creole seasoning is a flavor bomb that’ll make your taste buds dance. It’s juicy, spicy, and packed with Southern soul—perfect for a festive feast or a weekend showstopper. Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (8-pound) bone-in fresh ham, skin scored
– 1/4 cup rich extra virgin olive oil
– 3 tbsp bold Creole seasoning
– 2 tbsp aromatic smoked paprika
– 1 tbsp finely ground black pepper
– 1 tbsp fragrant garlic powder
– 1 tbsp zesty onion powder
– 1 tsp spicy cayenne pepper
– 1/2 cup savory chicken broth
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Pat the 8-pound bone-in fresh ham completely dry with paper towels to ensure a crispy skin.
3. In a small bowl, whisk together 1/4 cup rich extra virgin olive oil, 3 tbsp bold Creole seasoning, 2 tbsp aromatic smoked paprika, 1 tbsp finely ground black pepper, 1 tbsp fragrant garlic powder, 1 tbsp zesty onion powder, and 1 tsp spicy cayenne pepper until a thick paste forms.
4. Rub the spice paste evenly all over the ham, pressing it into the scored skin and crevices for maximum flavor penetration.
5. Place the ham in a large roasting pan, fat-side up, and pour 1/2 cup savory chicken broth into the bottom of the pan to keep the meat moist during cooking.
6. Roast the ham uncovered at 325°F for 3 hours, basting it with the pan juices every 45 minutes to build a glossy, caramelized crust.
7. Insert a meat thermometer into the thickest part of the ham, avoiding the bone; cook until it reaches an internal temperature of 145°F, which should take about 30 more minutes.
8. Remove the ham from the oven and let it rest on a cutting board for 20 minutes to allow the juices to redistribute, preventing dryness when sliced.
9. Carve the ham against the grain into thin slices for tender, melt-in-your-mouth pieces.
Outrageously tender and bursting with smoky, spicy notes, this ham boasts a crackling skin and succulent interior. Serve it sliced over creamy grits or alongside collard greens for a true Southern spread that’ll have everyone coming back for seconds.
Fresh Ham with Pineapple and Cherry Glaze
Savor a showstopper that’s sweet, savory, and seriously simple. This glazed ham brings juicy pineapple and tart cherries together in a sticky, glossy finish that’ll have everyone asking for seconds. Get ready to impress without the stress.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-pound) bone-in fresh ham, skin scored
– 1 cup pineapple juice, chilled and unsweetened
– 1/2 cup cherry preserves, thick and fruity
– 1/4 cup light brown sugar, packed and moist
– 2 tablespoons Dijon mustard, smooth and tangy
– 1 tablespoon apple cider vinegar, sharp and bright
– 1 teaspoon garlic powder, finely ground
– 1/2 teaspoon smoked paprika, rich and aromatic
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Pat the 8-pound bone-in fresh ham completely dry with paper towels.
3. In a medium saucepan, combine 1 cup pineapple juice, 1/2 cup cherry preserves, 1/4 cup light brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly cracked black pepper.
4. Bring the glaze mixture to a simmer over medium heat, stirring constantly with a whisk until the sugar dissolves completely, about 3 minutes.
5. Reduce the heat to low and let the glaze simmer gently for 8 minutes, stirring occasionally, until it thickens slightly to a syrup-like consistency. Tip: For a smoother glaze, strain it through a fine-mesh sieve to remove any fruit chunks.
6. Place the ham in a large roasting pan, fat-side up.
7. Brush half of the warm glaze evenly over the entire surface of the ham.
8. Cover the pan tightly with aluminum foil, ensuring no steam escapes.
9. Roast the ham in the preheated oven for 2 hours.
10. Remove the pan from the oven and carefully take off the foil. Tip: Save the pan juices to make a gravy later.
11. Increase the oven temperature to 425°F.
12. Brush the remaining glaze over the ham, coating it thoroughly.
13. Return the ham to the oven, uncovered, and roast for 25–30 minutes, basting with pan juices every 10 minutes, until the exterior is deeply caramelized and glossy. Tip: Use a meat thermometer to check for an internal temperature of 145°F in the thickest part, avoiding the bone.
14. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
Glazed to a shiny, crackly perfection, the ham boasts a tender, juicy interior that melts with each bite. The sweet-tart glaze caramelizes into a sticky crust, balancing the smoky paprika and tangy mustard notes. Serve it sliced over creamy mashed potatoes or tucked into soft slider buns for a next-day sandwich that’s even better.
Herb-Rubbed Fresh Ham with Rosemary and Thyme
Make your holiday table the talk of the town with this show-stopping centerpiece. We’re talking juicy, herb-crusted perfection that roasts low and slow for maximum flavor. Get ready for the most succulent ham you’ve ever carved.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 (10-pound) fresh bone-in ham
– 1/4 cup rich extra virgin olive oil
– 3 tbsp finely chopped fresh rosemary
– 3 tbsp finely chopped fresh thyme
– 2 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 4 cloves garlic, minced into a fragrant paste
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 325°F.
2. Pat the fresh ham completely dry with paper towels for better crust formation.
3. Score the ham fat in a 1-inch diamond pattern, cutting about 1/4-inch deep.
4. Combine the olive oil, rosemary, thyme, salt, pepper, and garlic paste in a small bowl.
5. Rub the herb mixture all over the ham, pressing it into the scored fat and onto all sides.
6. Place the ham, fat-side up, on a rack in a large roasting pan.
7. Pour the chicken broth into the bottom of the pan to create steam and prevent burning.
8. Roast the ham for 4 hours, or until a meat thermometer inserted into the thickest part reads 145°F.
9. Baste the ham with pan juices every 45 minutes to keep it moist.
10. Let the ham rest, tented loosely with foil, for 30 minutes before carving to allow juices to redistribute.
11. Carve against the grain and serve with the strained pan juices.
The result is a ham with a deeply aromatic, crackling crust giving way to incredibly tender, juicy meat infused with garlic and herbs. Serve thick slices over creamy polenta or shred the leftovers for next-level breakfast hash.
Fresh Ham with Asian-Style Marinade
Jazz up your holiday table with this showstopping ham. Just imagine: a juicy fresh ham, glazed with a sweet-savory Asian-inspired marinade that caramelizes into a sticky, glossy crust. Your guests will be begging for the recipe.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
– 1 (8-pound) fresh bone-in ham
– 1 cup rich soy sauce
– 1/2 cup sweet honey
– 1/4 cup toasted sesame oil
– 1/4 cup fresh lime juice
– 4 cloves aromatic garlic, minced
– 2 tablespoons freshly grated ginger
– 1 tablespoon Sriracha sauce
– 1/2 cup light brown sugar
– 2 tablespoons rice vinegar
Instructions
1. Place the fresh bone-in ham in a large, non-reactive roasting pan.
2. In a medium bowl, whisk together the rich soy sauce, sweet honey, toasted sesame oil, fresh lime juice, minced aromatic garlic, freshly grated ginger, Sriracha sauce, light brown sugar, and rice vinegar until fully combined.
3. Pour the marinade over the ham, ensuring it coats all sides. Tip: Use a pastry brush to help spread the marinade into any crevices for maximum flavor penetration.
4. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, turning the ham once halfway through.
5. Preheat your oven to 325°F.
6. Remove the ham from the refrigerator and let it sit at room temperature for 30 minutes.
7. Discard the used marinade from the pan.
8. Place the ham, fat-side up, on a rack in the roasting pan.
9. Insert an oven-safe meat thermometer into the thickest part of the ham, avoiding the bone.
10. Roast the ham in the preheated oven for approximately 3 hours, or until the internal temperature reaches 145°F. Tip: Tent the ham loosely with aluminum foil if the top begins to brown too quickly.
11. During the last 30 minutes of cooking, baste the ham every 10 minutes with the pan juices to build a glossy, caramelized glaze.
12. Once the ham reaches 145°F, remove it from the oven and let it rest, uncovered, for 20 minutes before carving. Tip: This resting period allows the juices to redistribute, ensuring every slice is moist and tender.
13. Carve the ham against the grain into thin slices.
Zesty, sticky, and utterly irresistible, this ham boasts a perfect balance of savory soy, sweet honey, and a kick of ginger. The exterior caramelizes into a crackly, lacquered bark that gives way to incredibly juicy, flavorful meat. Serve it sliced over a bed of fluffy jasmine rice with a side of quick-pickled vegetables to cut through the richness.
Crispy-Skinned Fresh Ham with Garlic Butter
Savor the ultimate holiday centerpiece that’s crispy, juicy, and packed with garlicky goodness. This fresh ham roasts low and slow for fall-apart tenderness, then gets a high-heat blast for that perfect crackling skin. Get ready to impress with minimal effort and maximum flavor.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 (8–10 lb) bone-in fresh ham, skin scored
– 1 cup unsalted butter, softened
– 8 cloves garlic, finely minced
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp fresh thyme leaves
– 1 tbsp coarse sea salt
– 1 tsp freshly cracked black pepper
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 325°F.
2. Pat the bone-in fresh ham completely dry with paper towels—this is crucial for crispy skin.
3. In a medium bowl, combine the softened unsalted butter, finely minced garlic cloves, finely chopped fresh rosemary, and fresh thyme leaves.
4. Rub the garlic-herb butter mixture evenly all over the ham, including under the skin where possible.
5. Season the entire ham generously with coarse sea salt and freshly cracked black pepper.
6. Place the ham on a rack in a roasting pan, skin-side up.
7. Pour the low-sodium chicken broth into the bottom of the pan to prevent burning and add moisture.
8. Roast the ham at 325°F for about 3.5 hours, or until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part.
9. Increase the oven temperature to 450°F.
10. Roast for an additional 15–20 minutes, or until the skin is deeply golden and audibly crispy.
11. Remove the ham from the oven and let it rest on a cutting board for 20 minutes before carving—this allows the juices to redistribute.
12. While resting, skim the fat from the pan juices and serve them as a simple sauce.
Forget dry holiday roasts. The skin shatters with every bite, revealing succulent, garlic-infused meat that melts in your mouth. Slice it thick for a show-stopping platter, or pile it onto soft rolls with a drizzle of the pan juices for next-level sandwiches.
Fresh Ham Steak with Mushroom Gravy
You’re craving that cozy, stick-to-your-ribs dinner but want it on the table fast. This ham steak with mushroom gravy is your weeknight hero—rich, savory, and ready in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (1.5 lb) fresh ham steak, about 1-inch thick
– 2 tbsp unsalted butter, divided
– 8 oz cremini mushrooms, sliced
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 cup low-sodium beef broth
– 1/2 cup heavy cream
– 1 tsp fresh thyme leaves
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Pat the fresh ham steak completely dry with paper towels to ensure a good sear.
2. Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat until shimmering.
3. Season both sides of the ham steak with kosher salt and freshly ground black pepper.
4. Place the ham steak in the hot skillet and sear for 4-5 minutes per side, until deeply browned and cooked through. Tip: Don’t move the steak for the first few minutes to develop a proper crust.
5. Transfer the cooked ham steak to a plate and loosely tent with foil to rest.
6. Add the remaining 1 tablespoon of unsalted butter to the same skillet over medium heat.
7. Add the sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Add the finely diced yellow onion and cook for 3-4 minutes until softened and translucent.
9. Stir in the minced garlic and cook for 30 seconds until fragrant.
10. Sprinkle the all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1 minute to remove the raw flour taste.
11. Gradually whisk in the low-sodium beef broth, scraping up any browned bits from the bottom of the pan.
12. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
13. Reduce heat to low and stir in the heavy cream and fresh thyme leaves.
14. Simmer gently for 2-3 minutes until the gravy coats the back of a spoon. Tip: For a smoother gravy, you can blend half of it with an immersion blender.
15. Taste the gravy and adjust seasoning with additional salt and pepper if needed.
16. Return the rested ham steak and any accumulated juices to the skillet, spooning the mushroom gravy over the top. Tip: Letting the steak rest before slicing ensures juicy, tender meat.
17. Serve immediately.
Let the rich, creamy mushroom gravy soak into every bite of the tender ham. The savory umami from the seared steak pairs perfectly with the earthy, velvety sauce. Try serving it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop.
Tangy Orange-Glazed Fresh Ham
Nailing holiday dinner just got easier with this showstopper. Picture juicy ham coated in a sticky-sweet citrus glaze that caramelizes into a glossy crust. Your guests will beg for seconds—and the recipe.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 1 (8-pound) fresh bone-in ham
– 2 cups freshly squeezed orange juice
– 1 cup light brown sugar, packed
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 4 cloves garlic, finely minced
– 2 tablespoons apple cider vinegar
– 1 tablespoon freshly grated orange zest
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon ground cloves
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Pat the fresh bone-in ham completely dry with paper towels—this helps the skin crisp.
3. Score the ham fat in a 1-inch diamond pattern, cutting about 1/4-inch deep.
4. Rub the coarse sea salt and freshly cracked black pepper all over the ham, pressing into the scores.
5. Place the ham, fat-side up, on a rack set inside a roasting pan.
6. Roast the ham, uncovered, for 2 hours.
7. While the ham roasts, make the glaze: Combine the freshly squeezed orange juice, packed light brown sugar, pure maple syrup, Dijon mustard, finely minced garlic, apple cider vinegar, freshly grated orange zest, and ground cloves in a medium saucepan.
8. Bring the glaze to a boil over medium-high heat, then reduce to a simmer.
9. Cook the glaze, stirring frequently, for 15–20 minutes until it thickens to a syrup-like consistency that coats the back of a spoon.
10. After 2 hours of roasting, brush half of the warm glaze evenly over the ham.
11. Continue roasting the ham for another 45 minutes.
12. Brush the remaining glaze over the ham.
13. Increase the oven temperature to 400°F and roast for a final 15 minutes until the glaze is deeply caramelized and bubbly.
14. Remove the ham from the oven and let it rest on the rack for 20 minutes before carving—this allows the juices to redistribute.
15. Carve the ham against the grain into 1/2-inch slices.
16. Serve the sliced ham warm, drizzled with any pan juices.
Caramelized edges give way to incredibly tender, juicy meat in every bite. The orange glaze creates a perfect balance of sweet, tangy, and savory that clings to each slice. Try serving it over creamy polenta or with roasted sweet potatoes to soak up the extra sauce.
Fresh Ham with Balsamic and Honey Reduction
Nail your holiday centerpiece without the stress. This fresh ham gets a glossy, sweet-tart glaze that caramelizes into sticky perfection. Your guests will beg for the recipe.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 1 (8-10 lb) bone-in fresh ham, skin scored
– 1/2 cup rich, aged balsamic vinegar
– 1/2 cup golden, floral honey
– 4 cloves aromatic garlic, minced
– 2 tbsp fragrant fresh rosemary, finely chopped
– 1 tbsp coarse sea salt
– 1 tsp freshly cracked black pepper
– 2 tbsp extra virgin olive oil
Instructions
1. Preheat your oven to 325°F.
2. Pat the fresh ham completely dry with paper towels.
3. Rub the ham all over with the extra virgin olive oil.
4. Combine the coarse sea salt and freshly cracked black pepper in a small bowl.
5. Massage the salt and pepper mixture evenly over the entire surface of the ham.
6. Place the ham, fat-side up, on a rack set inside a large roasting pan.
7. Roast the ham, uncovered, for 2 hours and 30 minutes.
8. While the ham roasts, combine the aged balsamic vinegar, golden honey, minced garlic, and chopped rosemary in a small saucepan.
9. Bring the mixture to a simmer over medium heat, stirring frequently.
10. Reduce the heat to low and let the sauce simmer gently for 15 minutes, until it thickens to a syrup-like consistency. (Tip: A good reduction should coat the back of a spoon.)
11. After 2 hours and 30 minutes, remove the ham from the oven and carefully brush half of the balsamic-honey reduction all over the surface.
12. Increase the oven temperature to 425°F.
13. Return the ham to the oven and roast for an additional 25-30 minutes, until the glaze is deeply caramelized and bubbly. (Tip: Watch closely to prevent burning.)
14. Transfer the ham to a cutting board and let it rest, tented loosely with foil, for 20 minutes. (Tip: Resting ensures juicy, tender slices.)
15. While the ham rests, gently warm the remaining glaze in the saucepan.
16. Carve the ham and serve immediately with the warm glaze drizzled on top.
Perfectly cooked, the meat is incredibly juicy and pulls apart with ease. The sticky-sweet glaze, with its sharp balsamic tang, forms a crisp, crackly crust. Slice it thick for a stunning platter or pile it high on soft potato rolls for next-day sandwiches.
Maple Bourbon Slow-Roasted Fresh Ham
Outshine every holiday spread with this showstopper. Maple Bourbon Slow-Roasted Fresh Ham transforms a classic centerpiece with a sticky-sweet, smoky glaze that caramelizes into a crackling crust. It’s the ultimate make-ahead feast that practically cooks itself while you relax.
Serving: 10-12 | Pre Time: 20 minutes | Cooking Time: 5 hours 30 minutes
Ingredients
– 1 (10-12 lb) bone-in fresh ham, skin scored
– 2 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 2 tbsp fragrant fresh rosemary, finely chopped
– 4 cloves aromatic garlic, minced
– 1 cup pure maple syrup
– 1/2 cup bold bourbon
– 1/4 cup rich Dijon mustard
– 2 tbsp apple cider vinegar with a bright tang
– 1 tsp fiery red pepper flakes
Instructions
1. Preheat your oven to 325°F (163°C).
2. Pat the 10-12 lb bone-in fresh ham completely dry with paper towels.
3. Rub the ham all over with 2 tbsp coarse kosher salt and 1 tbsp freshly cracked black pepper.
4. Place the ham, fat-side up, on a rack set inside a large roasting pan.
5. Roast the ham, uncovered, for 4 hours. Tip: For even cooking, rotate the pan halfway through.
6. While the ham roasts, make the glaze: Combine 1 cup pure maple syrup, 1/2 cup bold bourbon, 1/4 cup rich Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp fiery red pepper flakes, 2 tbsp fragrant fresh rosemary, and 4 cloves minced aromatic garlic in a small saucepan.
7. Bring the glaze mixture to a simmer over medium heat, then reduce heat to low and cook for 10 minutes until slightly thickened. Tip: Simmer gently to prevent the bourbon from boiling off too quickly.
8. After 4 hours of roasting, remove the ham from the oven and brush it generously with half of the warm glaze.
9. Increase the oven temperature to 425°F (218°C).
10. Return the glazed ham to the oven and roast for 1 hour, brushing with the remaining glaze every 20 minutes. Tip: Watch closely during the last 20 minutes to prevent the sugar in the glaze from burning.
11. Remove the ham from the oven when the internal temperature reaches 145°F (63°C) and the exterior is a deep, glossy mahogany color.
12. Transfer the ham to a cutting board, tent loosely with foil, and let it rest for 30 minutes before carving.
Fall-apart tender meat meets a lacquered, crackling crust with each slice. The glaze reduces into a sticky, complex sauce balancing sweet maple, smoky bourbon, and a hint of heat. Serve it piled high on soft brioche buns with sharp pickles for an epic next-day sandwich, or slice it thick alongside creamy mashed potatoes to soak up every drop of that incredible pan jus.
Fresh Ham with Savory Apple and Sage Stuffing
Forget boring holiday hams—this showstopper combines juicy pork with sweet-tart apples and earthy sage for a centerpiece that’ll have everyone reaching for seconds.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 4 hours
Ingredients
– 1 (8–10 lb) fresh bone-in ham, skin scored
– 2 tbsp extra virgin olive oil
– 1 tbsp kosher salt
– 1 tsp freshly cracked black pepper
– 4 cups day-old rustic bread cubes
– 2 large Granny Smith apples, peeled and diced
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– ¼ cup fresh sage leaves, chopped
– 2 large farm-fresh eggs, lightly beaten
– 1 cup low-sodium chicken broth
– 4 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 325°F.
2. Pat the fresh ham completely dry with paper towels.
3. Rub the ham all over with olive oil, then season generously with kosher salt and cracked black pepper.
4. In a large skillet over medium heat, melt 2 tbsp butter until foamy.
5. Sauté the chopped onion for 5 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the diced apples and chopped sage, cooking for 3–4 minutes until apples soften slightly.
8. Transfer the apple mixture to a large bowl.
9. Fold in the bread cubes, beaten eggs, chicken broth, and remaining 2 tbsp melted butter until evenly combined.
10. Spoon the stuffing into a greased 9×13-inch baking dish, packing it lightly.
11. Place the ham on a rack in a roasting pan, fat-side up.
12. Roast the ham uncovered for 3 hours.
13. Insert the baking dish of stuffing into the oven beside the ham.
14. Continue roasting both for 1 more hour, or until the ham’s internal temperature reaches 145°F on a meat thermometer inserted into the thickest part.
15. Remove both from the oven and let the ham rest for 20 minutes before carving.
16. Carve the ham into slices and serve alongside the warm stuffing.
Let the ham rest—those juices will redistribute for maximum succulence. The stuffing bakes up golden and crisp on top while staying moist inside, with pops of tender apple and aromatic sage. Serve slices over a bed of the warm stuffing, or shred leftovers for next-day sandwiches with a swipe of grainy mustard.
Conclusion
Versatile and flavorful, this collection offers endless inspiration for your fresh ham. From classic roasts to creative twists, there’s something for every occasion. We hope you find a new favorite—give these recipes a try, share your thoughts in the comments, and pin your top picks to Pinterest to spread the deliciousness!
