Glazed Ham Centerpiece Board (Printable)

An inviting board highlighting glazed ham with an assortment of cheeses, fruits, and breads for special occasions.

# What You'll Need:

→ Glazed Ham

01 - 1 boneless ham (6.6–8.8 lbs)
02 - ½ cup brown sugar
03 - ¼ cup honey
04 - 2 tbsp Dijon mustard
05 - 1 tbsp apple cider vinegar
06 - ¼ tsp ground cloves (optional)

→ Cheese Selection

07 - 6 oz aged cheddar, sliced
08 - 6 oz brie, cut into wedges
09 - 4 oz blue cheese, crumbled
10 - 4 oz 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 oz assorted crackers
20 - 4 oz 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 the oven temperature to 350°F (175°C).
02 - Combine brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan; gently heat until sugar dissolves and the mixture becomes syrupy.
03 - Place the ham in a roasting pan, score its surface in a diamond pattern, and brush generously with the prepared glaze.
04 - Roast the ham for 1 to 1.5 hours, basting with glaze every 20 minutes until heated through and caramelized; remove from oven and let 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.
06 - Symmetrically arrange cheese, fruits, vegetables, breads, crackers, and accompaniments radiating outward from the ham, grouping similar items together for aesthetic balance.
07 - Decorate the board with fresh herbs such as rosemary and thyme, and serve immediately.

# Expert Advice:

01 -
  • It's secretly one of the easiest ways to feed a crowd while looking like you've spent all day in the kitchen
  • The glazed ham stays moist and tender, and you'll find yourself slicing into it just to taste it again
  • Building the board becomes almost meditative—there's something deeply satisfying about arranging beauty on a platter
  • Everyone finds something they love, so you never hear the word 'picky' again
02 -
  • The basting is everything—those 20-minute intervals aren't suggestions, they're what creates that glossy, caramelized exterior that makes people reach for another slice
  • If your ham seems dry, you've either skipped the resting period or haven't basted enough; learn from this and you'll never have a dry ham again
  • The glaze will be thin at first, but it thickens as it cools slightly—don't panic if it seems too runny in the saucepan
  • Assemble your board no more than 2 hours before serving; some elements like apples and strawberries will oxidize or become soggy if they sit too long
03 -
  • Room temperature is your friend—pull your cheeses from the fridge 30 minutes before serving so their flavors shine and textures soften just right
  • Score your glaze brush on both sides of the ham for maximum caramelization; the bottoms need love too
  • If serving this for breakfast or brunch, add a few soft-boiled eggs in their shells to the board for extra elegance and protein
  • Keep the glazed ham slightly warm by placing it on a board that's been warmed in a low oven—cold ham loses some of its appeal
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