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• What Is Honey Glazed Ham with Roasted Cinnamon Pears?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• What to Serve with Honey Glazed Ham
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Honey Glazed Ham with Roasted Cinnamon Pears and Crispy Rosemary Recipe

There’s something magical about a glossy, honey-glazed ham surrounded by caramelized pears and fried sprigs of rosemary — it just feels like a holiday table should look. This recipe takes a classic centerpiece and elevates it with warm cinnamon-roasted fruit and a savory crunch that makes every bite feel a little more special. Whether it’s Easter, Christmas, or just a Sunday you want to make memorable, this ham delivers big flavor with minimal fuss.

What Is Honey Glazed Ham with Roasted Cinnamon Pears?

Honey glazed ham is a classic holiday main dish made by coating a fully cooked, bone-in ham with a sticky-sweet glaze (usually honey, brown sugar, and mustard) before baking it until the outside turns deeply caramelized and glossy. It’s a centerpiece dish that’s beloved for being both impressive to look at and relatively hands-off to prepare, since the ham itself is already cooked and just needs to be warmed through and glazed.

This version takes things a step further by pairing the ham with roasted pears tossed in cinnamon and butter, which soften and caramelize alongside the ham, soaking up some of that glaze in the process. A final flourish of crispy fried rosemary adds a savory, almost herbaceous crunch that cuts through the sweetness, turning a traditional holiday ham into something that feels a little more elevated and restaurant-worthy without any extra difficulty.

Tips for Cooking and Prepping

#1: Score the ham before glazing

Cutting a shallow diamond pattern into the fat cap helps the honey glaze penetrate the meat and gives you those classic crispy, caramelized edges everyone fights over.

#2: Baste often, not just once

Brushing the ham with glaze every 15-20 minutes as it bakes builds up layers of sticky caramelization instead of just a single sugary coating on top.

#3: Choose firm, slightly underripe pears

Bartlett or Bosc pears hold their shape best during roasting — overly ripe pears will turn mushy and fall apart before they get a chance to caramelize.

#4: Fry rosemary quickly in hot oil

Rosemary sprigs only need 20-30 seconds in hot oil to turn crisp and glossy; any longer and the leaves can scorch and taste bitter instead of fragrant.

#5: Let the ham rest before slicing

Tenting the ham with foil and letting it rest for 10-15 minutes after baking allows the juices to redistribute, so your slices stay moist instead of drying out on the cutting board.

#6: Save the pan drippings

The mixture of ham drippings, honey glaze, and roasted pear juices left in the pan is liquid gold — strain it and spoon it over sliced ham for extra flavor.

Recipe Variations and Substitutes

You can swap the pears for apples if that’s what you have on hand, or use maple syrup in place of some or all of the honey for a deeper, more autumnal glaze. For a spicier kick, add a pinch of cayenne or a tablespoon of grated fresh ginger to the glaze, and if you don’t have fresh rosemary, crispy fried sage leaves make a lovely substitute with a similar savory crunch.

What to Serve with Honey Glazed Ham

This ham pairs beautifully with classic holiday sides like garlic mashed potatoes, roasted Brussels sprouts, or a buttery herb stuffing. A simple green salad with a tangy vinaigrette helps balance the richness of the glaze, and warm dinner rolls are perfect for soaking up any extra pan drippings.

Storing, Make-Ahead, and Freezing Tips

Leftover ham keeps well in an airtight container in the fridge for up to 5 days and makes excellent sandwiches, soups, or fried rice. You can freeze sliced ham for up to 2 months, and the glaze itself can be made a day or two ahead and stored in the fridge until you’re ready to bake.

FAQs

Do I need to cook the ham before glazing it?

Most hams sold at the grocery store are already fully cooked and just need to be reheated and glazed, but always check the packaging to be sure, since a few raw or partially cooked hams require longer cooking times.

Can I make this ahead of time for a holiday dinner?

Yes — you can prep the glaze and score the ham up to a day in advance, then bake it fresh the day of so it comes out of the oven glossy and warm right before serving.

Why is my honey glaze burning in the oven?

Sugary glazes can scorch at high heat, so it’s best to bake at a moderate temperature (around 325°F) and add the glaze in the last portion of cooking time rather than from the very start.

Can I use a spiral-cut ham for this recipe?

Absolutely — spiral-cut ham actually glazes even better since the cuts allow the honey mixture to seep between the slices, just watch the baking time closely since it can dry out faster than a whole ham.

What size ham should I buy for a crowd?

A general rule is about ½ pound of bone-in ham per person, so an 8-10 pound ham comfortably feeds 16-20 guests with some leftovers to spare.

Honey Glazed Ham with Roasted Cinnamon Pears and Crispy Rosemary Recipe

Prep time: 20 min | Cook time: 105 min | Total time: 125 min | Servings: 12

Ingredients

For the Ham

• 1 fully cooked bone-in ham (8-10 pounds)
• 3/4 cup honey
• 1/2 cup packed brown sugar
• 2 tbsp Dijon mustard
• 2 tbsp unsalted butter, melted
• 1/4 tsp ground cloves
• 1/2 cup apple cider or orange juice

For the Roasted Cinnamon Pears

• 4 firm pears (Bosc or Bartlett), halved and cored
• 3 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• Pinch of salt

For the Crispy Rosemary

• 1/2 cup neutral oil (such as canola or vegetable oil)
• 6-8 sprigs fresh rosemary
• Flaky sea salt, for finishing

Instructions

1. Preheat the oven to 325°F. Place the ham cut-side down in a roasting pan and score the surface in a diamond pattern, cutting about 1/4 inch deep into the fat.
2. Pour the apple cider or orange juice into the bottom of the pan, cover the ham loosely with foil, and bake for about 1 hour, or until warmed through.
3. While the ham bakes, whisk together the honey, brown sugar, Dijon mustard, melted butter, and ground cloves in a small bowl to make the glaze.
4. Remove the foil from the ham and brush generously with the glaze. Return to the oven uncovered, basting every 15-20 minutes, for 45-60 minutes, or until the ham is deeply caramelized and reaches an internal temperature of 140°F.
5. About 30 minutes before the ham is done, toss the pear halves with melted butter, brown sugar, cinnamon, and a pinch of salt. Arrange them cut-side up around the ham in the roasting pan for the remaining bake time, until soft and caramelized.
6. While everything roasts, heat the oil in a small saucepan over medium heat until shimmering. Fry the rosemary sprigs for 20-30 seconds, until crisp and fragrant, then transfer to a paper towel-lined plate and sprinkle with flaky salt.
7. Remove the ham from the oven and tent loosely with foil. Let it rest for 10-15 minutes before slicing.
8. Arrange the sliced ham on a platter with the roasted cinnamon pears tucked around it. Garnish with the crispy fried rosemary sprigs and spoon any reserved pan glaze over the top before serving.

For extra depth, add a splash of bourbon or dark rum to the glaze, and reserve a few tablespoons of the strained pan drippings to drizzle over each plated serving.