20 Recipes for Christmas Ham with Tasty Side Dishes

Ready to make this Christmas unforgettable? Whether you’re dreaming of a glazed ham or crave the perfect side dish, I’ve got 20 crowd-pleasing recipes that’ll steal the show. From sweet and savory to downright indulgent, these pairings are your ticket to a stress-free, delicious holiday feast. Let’s dive in!

Honey Glazed Ham with Roasted Carrots

Dreaming of a holiday table where the centerpiece is both sweet and savory, this honey glazed ham with roasted carrots brings warmth to every gathering. The slow caramelization of honey and brown sugar creates a sticky, golden crust, while the carrots roast to tender perfection alongside.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the ham

1 (8-10 lb) fully cooked spiral-sliced ham

For the glaze

1/2 cup honey
1/2 cup packed brown sugar
1/4 cup unsalted butter
2 tablespoons Dijon mustard
1 teaspoon ground cloves
1 teaspoon ground cinnamon

For the roasted carrots

1 lb carrots (about 6 medium)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme leaves

Instructions

Preheat oven to 325°F. Place the ham cut side down in a roasting pan.
In a small saucepan over medium heat, combine honey, brown sugar, butter, Dijon mustard, cloves, and cinnamon. Stir until melted and smooth, about 2 minutes. Remove from heat.
Brush the glaze generously over the entire ham, getting in between the slices if possible.
Roast the ham for 2 hours, basting every 20 minutes with pan juices. (Tip: Use a silicone brush for even glaze application.)
While ham roasts, peel carrots and cut into 3-inch sticks. In a bowl, toss carrots with olive oil, salt, pepper, and thyme.
After ham has roasted for 1 hour 30 minutes, remove from oven and arrange the seasoned carrots in a single layer on a separate baking sheet. (Tip: For caramelized carrots, spread them out to avoid steaming.)
Return ham to oven and add the carrot sheet on a lower rack. Continue roasting for 45-60 minutes, until ham internal temperature reaches 140°F and carrots are tender with browned edges. (Tip: Use an instant-read thermometer inserted into the thickest part of the ham, away from bone.)
Remove ham from oven, tent with foil, and let rest for 15 minutes before slicing.
Serve ham slices with roasted carrots alongside.

Zephyr-like, the sweetness of the glaze mingling with the earthy carrots feels both comforting and celebratory. The ham’s tender slices melt with each bite, while the carrots offer a slight crunch and savory balance. Drizzle any remaining pan juices over the platter for extra richness.

Brown Sugar Mustard Ham with Creamed Spinach

Lately, I've been craving something rich and comforting, the kind of dish that fills the kitchen with a sweet, savory aroma. This brown sugar mustard ham, paired with velvety creamed spinach, feels like a warm hug on a quiet evening.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Ham Glaze

1 (8-10 lb) bone-in spiral-sliced ham
1/2 cup packed light brown sugar
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar

For the Creamed Spinach

1 tablespoon unsalted butter
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
10 oz fresh spinach

Instructions

Preheat oven to 325°F. Remove ham from packaging and place cut-side down in a roasting pan.
In a small bowl, whisk together brown sugar, Dijon mustard, and apple cider vinegar until smooth.
Brush the glaze generously over the entire surface of the ham, reserving some for basting.
Cover ham loosely with foil and bake for 1 hour 15 minutes, basting every 20 minutes with remaining glaze. Tip: Basting keeps the ham moist and builds a sticky crust.
While ham bakes, prepare creamed spinach. In a large skillet, melt butter over medium heat.
Add minced garlic and cook until fragrant, about 30 seconds. Tip: Do not brown the garlic; it will turn bitter.
Sprinkle flour over the butter and whisk constantly for 1 minute to cook out the raw taste.
Slowly pour in heavy cream and milk, whisking continuously to prevent lumps.
Add nutmeg, salt, and pepper; continue whisking until sauce thickens, about 3-4 minutes.
Add fresh spinach in handfuls, stirring until each batch wilts before adding more. Tip: The spinach will reduce significantly, so don't overcrowd.
Once all spinach is wilted, reduce heat to low and keep warm until ham is ready.
Remove ham from oven and let rest 10 minutes before slicing. Serve with creamed spinach.

One slice of that caramelized ham, with its sweet and tangy crust, melts on your tongue. The creamed spinach is lush and silky, with a whisper of nutmeg that ties everything together. For a cozy Sunday supper, pile both on a warm plate and watch everyone reach for seconds.

Maple Bourbon Ham with Sweet Potato Mash

Beneath a blanket of golden glaze, this ham holds secrets of bourbon and maple, each slice a quiet promise of warmth. It's the kind of dish that settles into your evening like an old song, unhurried and sweet.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

For the Ham

1 bone-in spiral-cut ham (6-8 lbs)

For the Glaze

1/2 cup bourbon
1/2 cup maple syrup
1/4 cup brown sugar
2 tbsp Dijon mustard
1 tsp smoked paprika
1/4 tsp ground cloves

For the Sweet Potato Mash

3 large sweet potatoes (about 2 lbs)
1/4 cup butter
1/4 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg

Instructions

Preheat oven to 325°F.
Score the ham's surface with a sharp knife in a diamond pattern.
In a small saucepan, combine bourbon, maple syrup, brown sugar, Dijon mustard, smoked paprika, and ground cloves. Tip: Use a good-quality bourbon you'd enjoy sipping; it deepens the flavor.
Bring the glaze to a gentle simmer over medium heat, stirring frequently, then reduce heat to low and cook for 5 minutes until slightly thickened.
Place ham cut-side down in a roasting pan and pour half the glaze over it, reserving the rest.
Roast for 20 minutes, basting with pan juices every 10 minutes, then remove from oven.
Increase oven temperature to 400°F. Brush the ham with remaining glaze.
Return ham to oven and roast for an additional 15–20 minutes until glaze is sticky and caramelized. Tip: Watch closely to prevent burning; the sugar can darken quickly.
While ham roasts, peel sweet potatoes and cut into 1-inch cubes.
Place potatoes in a large pot, cover with cold water by 2 inches. Add a pinch of salt and bring to a boil. Tip: Starting with cold water helps them cook evenly.
Reduce heat and simmer for 15–20 minutes until fork-tender.
Drain potatoes well, then return to pot over low heat for 1 minute to steam off excess moisture.
Add butter, heavy cream, salt, black pepper, and nutmeg. Mash until smooth and creamy. Taste and adjust seasoning if needed.
Let ham rest for 10 minutes before slicing. Serve ham with sweet potato mash on the side.

Every forkful of ham is a lick of smoke and sweet, while the mash is a cloud of comfort underneath. Serve it on a cool evening with a glass of the same bourbon, and let the meal melt into memory.

Herb Crusted Ham with Green Bean Casserole

Kicking off this reflective holiday post, I find myself drawn to the classic duo of herb-crusted ham and green bean casserole. There's something deeply comforting about the tender, salty ham mingling with the creamy, crunchy casserole—a pairing that feels like home.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 105 minutes

Ingredients

For the Herb Crust

1/4 cup Dijon mustard
2 tbsp honey
1/2 cup panko breadcrumbs
2 tbsp finely chopped fresh parsley
1 tbsp chopped fresh thyme
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For the Ham

1 (6-8 lb) fully cooked bone-in ham
1 cup chicken broth

For the Green Bean Casserole

2 cans (14.5 oz each) cut green beans, drained
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1/2 tsp black pepper
1/2 tsp salt
1 cup crispy fried onions (for casserole mixture)
2/3 cup crispy fried onions (for topping)

Instructions

Preheat oven to 325°F. Remove ham from packaging and pat dry with paper towels. Tip: Drying the surface ensures the mustard mixture adheres.
In a small bowl, whisk together Dijon mustard and honey until smooth. Brush the entire ham with this mixture.
In another bowl, combine panko breadcrumbs, chopped parsley, thyme, garlic powder, salt, and pepper. Tip: For a more intense herb flavor, gently toast the breadcrumbs in a dry pan for 2 minutes before mixing.
Press the herb mixture onto the mustard-coated ham, covering all sides. Place ham flat side down in a roasting pan. Pour chicken broth into the bottom of the pan.
Roast ham uncovered for 1 hour 15 minutes, until internal temperature reaches 140°F. Tip: Use an instant-read thermometer inserted into the thickest part without touching bone.
While ham roasts, prepare green bean casserole: In a large bowl, combine drained green beans, cream of mushroom soup, milk, black pepper, and salt. Stir in 1 cup crispy fried onions.
Pour the green bean mixture into a 9×13 inch baking dish. Spread evenly.
After ham has roasted for 1 hour 15 minutes, increase oven temperature to 350°F. Place the green bean casserole in the oven alongside the ham. Continue roasting both for 25-30 minutes, until casserole is bubbly and topping is golden. Tip: If the ham's herb crust starts browning too much, tent loosely with foil.
Remove both from oven. Let ham rest 15 minutes before carving. Top the casserole with remaining 2/3 cup crispy fried onions and serve.

Gently slicing into the ham reveals a moist, tender interior with a fragrant, crisp herb crust. The green bean casserole offers a creamy counterpoint, with each spoonful delivering a satisfying crunch from the fried onions. Serve this duo with warm dinner rolls for a truly heartfelt meal.

Pineapple Glazed Ham with Coconut Rice

Over the past few weeks, I've been craving something sweet and savory—a dish that feels like a slow Sunday afternoon. This pineapple glazed ham with coconut rice came together in my quiet kitchen, and each bite reminded me of warm tropical evenings.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

For the ham and glaze

1 (8-10 lb) bone-in fully cooked ham
1 cup pineapple juice
1/2 cup packed brown sugar
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1 (20 oz) can crushed pineapple, drained

For the coconut rice

2 cups jasmine rice
1 (14 oz) can full-fat coconut milk
1 1/2 cups water
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup toasted coconut flakes (for garnish)

Instructions

Place the ham cut-side down in a large roasting pan. Score the surface in a diamond pattern about 1/4 inch deep.
In a small saucepan, combine pineapple juice, brown sugar, honey, Dijon mustard, cloves, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves, about 3 minutes.
Remove glaze from heat and stir in crushed pineapple. Set aside 1/2 cup of glaze for serving.
Brush about 1/3 of the remaining glaze over the ham. Reserve the rest.
Roast ham uncovered at 325°F for 1 1/2 hours, basting with reserved glaze every 20 minutes.
If ham browns too quickly, tent loosely with foil during the last 30 minutes. Cook until internal temperature reaches 140°F.
While ham roasts, prepare the rice: Rinse jasmine rice in a fine mesh strainer until water runs clear.
In a medium saucepan, combine rinsed rice, coconut milk, water, salt, and sugar. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid during cooking.
Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
Once ham is done, let it rest for 15 minutes before slicing. Serve with reserved glaze and coconut rice, garnished with toasted coconut flakes.

Perhaps the best part is how the tender ham pairs with the creamy, fragrant rice—each forkful carrying a hint of sweetness from the glaze. I love serving this with a simple side of roasted pineapple rings for an extra tropical touch.

Apple Cider Ham with Roasted Brussels Sprouts

Kicking off this cozy winter meal, I find myself lingering over the thought of a glazed ham paired with caramelized Brussels sprouts. The aroma of apple cider and cloves fills the kitchen as the ham slowly warms, promising a meal that feels both special and grounding.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Ham

1 (5-6 lb) bone-in fully cooked ham
1 cup apple cider
1/2 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

For the Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved
4 slices bacon, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 350°F.
Score the ham in a diamond pattern and place it in a roasting pan.
In a small saucepan, combine apple cider, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves. (Tip: Watch closely to avoid scorching the glaze.)
Pour half of the glaze over the ham, reserving the rest for later.
Bake the ham for 1 hour, basting with pan juices every 20 minutes.
Meanwhile, in a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
After the first hour of baking, scatter the Brussels sprouts around the ham in the pan.
Sprinkle the chopped bacon over the Brussels sprouts.
Return the pan to the oven and bake for another 45 minutes, until the sprouts are tender and the ham is heated through. (Tip: The ham is fully cooked; you just need it to reach 140°F internally.)
Baste the ham with the reserved glaze during the last 15 minutes of baking.
Let the ham rest for 10 minutes before slicing. (Tip: Resting allows the juices to redistribute, keeping the meat moist.)
Serve the ham slices alongside the roasted Brussels sprouts.

For a truly comforting dinner, the sweet-savory ham pairs beautifully with the smoky bacon and nutty Brussels sprouts. You could even drizzle extra pan juices over everything for added richness.

Spiced Rum Ham with Cranberry Sauce

Zest and warmth fill the kitchen as the spiced rum glaze begins to caramelize over the ham, promising a holiday centerpiece that feels both familiar and new. The tart cranberry sauce, studded with orange and clove, offers a bright counterpoint to the rich, smoky meat.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the ham

1 (6-8 lb) bone-in fully cooked ham
30 whole cloves

For the spiced rum glaze

1/2 cup dark rum
1/2 cup brown sugar, packed
1/4 cup honey
1/4 cup Dijon mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice

For the cranberry sauce

1 (12 oz) bag fresh or frozen cranberries
3/4 cup granulated sugar
1/2 cup orange juice
1/4 cup water
1 cinnamon stick
3 whole cloves
1 strip orange zest (2 inches)

Instructions

Preheat the oven to 325°F. Place the ham on a rack in a roasting pan, flat side down. Using a sharp knife, score the surface in a diamond pattern about 1/4 inch deep. Insert a whole clove into the center of each diamond. (Tip: Scoring helps the glaze penetrate and creates a beautiful crust.)
In a small saucepan, combine the dark rum, brown sugar, honey, Dijon mustard, cinnamon, nutmeg, and allspice. Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 3 minutes. Remove from heat and set aside.
Brush half of the glaze over the ham, making sure to get it into the scored lines. Reserve the remaining glaze for basting. Roast the ham for 45 minutes.
After 45 minutes, baste the ham with some of the reserved glaze. Continue roasting, basting every 15 minutes, until the internal temperature reaches 140°F (about 30-45 minutes more). (Tip: Use an instant-read thermometer inserted into the thickest part without touching bone for accuracy.)
While the ham roasts, prepare the cranberry sauce. In a medium saucepan, combine the cranberries, sugar, orange juice, water, cinnamon stick, whole cloves, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-12 minutes. Remove from heat and discard the cinnamon stick, cloves, and zest. Let cool slightly; the sauce will continue to thicken as it cools.
Once the ham reaches 140°F, remove it from the oven and let it rest for 15 minutes before carving. (Tip: Resting allows the juices to redistribute, ensuring a moist slice every time.)
Slice the ham and serve with the cranberry sauce alongside.

No longer just a salty centerpiece, the ham emerges with a glossy, sticky-sweet crust that yields to tender, smoky meat. Pair it with the bright, spiced cranberry sauce for a poetic balance—or pile both onto soft rolls for the most decadent leftover sliders.

Chili Honey Ham with Cornbread Stuffing

You might think a glazed ham is only for holidays, but this chili honey version is humble enough for any evening. That afternoon, I found myself reaching for these familiar ingredients, and it felt like a quiet act of self-care.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 2 minutes

Ingredients

For the Chili Honey Glaze

1/2 cup honey
2 tbsp chili powder
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp unsalted butter

For the Ham

1 (8-10 lb) fully cooked bone-in ham

For the Cornbread Stuffing

1 cup cornmeal
1 cup all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 cup buttermilk
4 tbsp unsalted butter, melted and divided
1 cup finely chopped onion
1 cup finely chopped celery
1 1/2 cups low-sodium chicken broth
1 tsp dried sage
1/2 tsp dried thyme

Instructions

Step 1: Preheat the oven to 350°F. In a small saucepan, combine honey, chili powder, brown sugar, Dijon mustard, apple cider vinegar, and 2 tbsp butter. Heat over medium, stirring until smooth, about 2 minutes. Set aside. (Tip: For a deeper flavor, toast the chili powder in a dry pan for 30 seconds before adding other glaze ingredients.)
Step 2: Score the ham in a diamond pattern, cutting about 1/4 inch deep. Place the ham in a roasting pan with a rack. Brush half the glaze over the ham. Bake uncovered for 1 hour.
Step 3: While the ham bakes, make the cornbread. In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk egg, buttermilk, and 2 tbsp melted butter. Add wet to dry, stir until just combined. Pour into a greased 8-inch square baking dish. Bake at 350°F for 20 minutes, until golden. Let cool slightly, then crumble into a large bowl. (Tip: For extra moist stuffing, don't overbake the cornbread; remove it when a toothpick comes out with a few crumbs.)
Step 4: In a skillet, melt remaining 2 tbsp butter over medium heat. Add onion and celery, cook until softened, about 5 minutes. Add to the crumbled cornbread along with chicken broth, sage, and thyme. Stir gently to combine. Transfer to a greased 9×13-inch baking dish.
Step 5: After the ham has baked for 1 hour, brush with remaining glaze. Continue baking for another 1 hour and 10 minutes, basting occasionally, until the internal temperature reaches 140°F and the glaze is sticky and caramelized. (Tip: Tent the ham with foil if the glaze darkens too quickly.)
Step 6: During the last 20 minutes of ham baking, place the stuffing in the oven (on a separate rack if needed) and bake uncovered at 350°F for 20 minutes, until the top is lightly browned and the stuffing is heated through.
Step 7: Remove ham from oven and let rest 15 minutes before carving. Let stuffing rest 5 minutes. Serve the ham slices alongside a generous scoop of stuffing.

Crunchy edges and a tender, sweet center — that's what you get with this ham. The stuffing soaks up all the savory notes, making each bite a little different. Slice it thin and pile it high on a plate, maybe with a drizzle of extra pan juices.

Garlic and Rosemary Ham with Roasted Potatoes

Here, in the quiet of the afternoon, I find myself reaching for garlic and rosemary—two simple ingredients that transform a humble ham into something tender and aromatic. The potatoes, golden and crisp, soak up all those herby juices, making this a meal that feels like a slow, comforting embrace.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Ham

1 (3-4 lb) fully cooked bone-in ham
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
1/2 teaspoon black pepper

For the Roasted Potatoes

2 pounds Yukon Gold potatoes, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced

Instructions

Preheat your oven to 350°F and position a rack in the center.
Using a sharp knife, score the top of the ham in a diamond pattern about 1/4-inch deep. This helps the rub penetrate and creates a lovely crust.
In a small bowl, combine 4 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons olive oil, and 1/2 teaspoon black pepper. Stir into a paste.
Rub the paste all over the ham, pressing it into the scored cuts. Place the ham in a roasting pan, fat side up.
In a large bowl, toss the potato pieces with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon chopped rosemary, and 2 minced garlic cloves until evenly coated.
Arrange the potatoes around the ham in a single layer. They will roast in the rendered ham drippings, becoming extra flavorful.
Roast for 1 hour 15 minutes, basting the ham with the pan juices every 20 minutes. The ham is ready when it reaches an internal temperature of 140°F and the potatoes are fork-tender and golden brown.
Remove from oven and let the ham rest for 10 minutes before slicing. Resting allows the juices to redistribute, ensuring every slice is moist.
While the ham rests, keep the potatoes warm in the pan. Serve the sliced ham with a generous portion of potatoes alongside.

Vibrant with the scent of rosemary and the gentle sweetness of roasted garlic, each bite of ham is tender and savory, while the potatoes are crisp on the outside and creamy within. I love piling everything onto a plate with a simple green salad or roasted vegetables—it turns a special occasion into a cozy, everyday dinner.

Orange Ginger Ham with Sesame Green Beans

Here in my quiet kitchen, the afternoon light spills across the counter as I prepare a dish that feels like a warm embrace. This orange ginger ham, paired with sesame green beans, is the kind of meal that invites you to slow down and savor each bite.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Glazed Ham

1 (5-7 lb) bone-in fully cooked ham
1/2 cup orange juice
1/4 cup packed brown sugar
2 tbsp honey
2 tbsp soy sauce
1 tbsp grated fresh ginger
2 cloves garlic, minced

For the Sesame Green Beans

1 lb fresh green beans, trimmed
1 tbsp sesame oil
2 tsp toasted sesame seeds
1 tbsp soy sauce
1 tsp rice vinegar
1 clove garlic, minced

Instructions

Preheat the oven to 325°F.
Score the ham in a diamond pattern about 1/4 inch deep, then place it in a roasting pan.
In a small saucepan, combine orange juice, brown sugar, honey, soy sauce, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves and the glaze thickens slightly, about 5 minutes.
Brush half of the glaze over the ham, reserving the rest for basting.
Roast the ham for 1 hour 15 minutes, brushing with the reserved glaze every 20 minutes. Tip: Frequent basting creates a glossy, caramelized crust.
Meanwhile, bring a pot of salted water to a boil. Add the green beans and blanch for 2 minutes, then drain and rinse under cold water to stop cooking.
Heat sesame oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the blanched green beans, soy sauce, and rice vinegar. Stir-fry for 2 to 3 minutes until tender-crisp.
Sprinkle with toasted sesame seeds and toss gently. Tip: Toast the sesame seeds in a dry pan over medium heat for 1 to 2 minutes, shaking frequently, until golden and fragrant.
Remove the ham from the oven and let it rest for 10 minutes before slicing. Tip: Resting the ham allows the juices to redistribute, keeping every slice tender.

You'll find the sweet and tangy glaze has caramelized into a sticky, golden crust, while the ginger adds a gentle, warming note. The sesame green beans offer a crisp, nutty contrast—perfect for soaking up any extra glaze left on your plate.

Coca Cola Ham with Baked Mac and Cheese

December has a way of pulling me toward the kitchen, especially when the chill sets in. I find myself reaching for a classic combo: a Coca Cola ham, sticky and sweet, paired with a creamy baked mac and cheese that feels like a warm hug. It's the kind of meal that takes time but rewards every moment.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 2 minutes

Ingredients

For the Ham

1 (8-10 lb) bone-in fully cooked ham (spiral cut or not)
20 whole cloves (optional, for studding)

For the Coca Cola Glaze

1 (12 oz) can Coca Cola (not diet)
1/2 cup packed brown sugar
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar

For the Baked Mac and Cheese

1 lb elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese (or additional cheddar)
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika

Instructions

Preheat oven to 325°F. Place the ham on a rack in a roasting pan, fat side up. If using cloves, score the ham in a diamond pattern and insert a clove in each diamond. (Tip: Scoring helps the glaze penetrate deeper.)
In a small saucepan, combine the Coca Cola, brown sugar, Dijon mustard, and apple cider vinegar. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Remove from heat.
Brush about half of the glaze over the ham. Tent the ham loosely with foil and bake for 1 hour 30 minutes, basting with pan juices every 30 minutes.
While the ham bakes, start the mac and cheese. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (usually 8-10 minutes). Drain and set aside. (Tip: Undercook slightly since it will bake further.)
In a separate large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes until golden but not browned.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
Reduce heat to low. Add the shredded cheddar and Gruyère cheeses, salt, pepper, and paprika. Stir until completely melted and smooth. (Tip: Use freshly shredded cheese for best melt; pre-shredded has anti-caking agents.)
Combine the cheese sauce with the cooked macaroni. Pour into a greased 9×13 inch baking dish. Sprinkle panko breadcrumbs evenly over the top.
After the ham has baked 1.5 hours, remove foil and brush with remaining glaze. Increase oven temperature to 400°F. Place the mac and cheese dish on another rack and continue baking both for 30-45 minutes, until the ham is sticky and caramelized (internal temp 140°F) and the mac and cheese is bubbly and golden on top.
Let the ham rest for 15 minutes before slicing. Let the mac and cheese rest for 5 minutes before serving. (Tip: Resting allows juices to redistribute and the casserole to set.)

Leftovers, if they last, make incredible sandwiches on soft rolls with a smear of mustard. The sweet-savory ham pairs beautifully with the creamy, cheesy mac, creating a comforting plate that feels like a holiday hug.

Smoked Ham with Cheesy Cauliflower Gratin

Every time I roast a smoked ham, I feel like I'm wrapping the day in warmth. The kitchen fills with a sweet, salty perfume that whispers comfort. Tonight, I’m pairing it with a cheesy cauliflower gratin—a low-carb side so indulgent, you'll forget it's vegetables.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Ham

1 (6-8 lb) fully cooked bone-in smoked ham
2 tablespoons whole cloves (optional, for studding)

For the Cauliflower Gratin

1 large head cauliflower, cut into florets
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping

1/4 cup finely ground almond flour
2 tablespoons unsalted butter, melted

Instructions

Preheat oven to 325°F. Remove ham from refrigerator 30 minutes before baking to take the chill off.
Using a sharp knife, score the ham in a diamond pattern about 1/4 inch deep. If using, press a clove into the center of each diamond.
Place ham flat-side down in a roasting pan. Bake for 10 minutes per pound (about 60-80 minutes) until internal temperature reaches 140°F. Tip: Use an instant-read thermometer to avoid overcooking.
While ham bakes, prepare the gratin. Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain well and set aside. Tip: Don't overcook—they'll continue cooking in the oven.
In a medium saucepan over medium heat, melt 2 tablespoons butter. Add heavy cream, garlic powder, salt, and pepper. Stir occasionally until warmed through, about 2 minutes.
Reduce heat to low. Gradually whisk in shredded cheddar and Parmesan until smooth and melted. Remove from heat. Tip: Grate cheese fresh for the creamiest sauce.
Spread drained cauliflower in a 9×13-inch baking dish. Pour cheese sauce evenly over the top.
In a small bowl, mix almond flour with 2 tablespoons melted butter. Sprinkle over the gratin. (For extra crunch, add 2 tablespoons crushed pork rinds.)
Place gratin in oven alongside ham for the last 25-30 minutes of ham cooking. Bake until bubbly and golden on top.
Remove ham from oven and let rest 15-20 minutes before slicing. Remove cloves if used. Slice ham and serve with cauliflower gratin.

Because the combination of salty, tender ham and creamy, cheesy cauliflower feels like a hug on a plate. The gratin’s golden crust gives way to a velvety center, perfect for soaking up any ham juices. Serve it with a crisp green salad for a complete, low-carb feast that tastes like Sunday dinner.

Dijon Maple Ham with Roasted Root Vegetables

Nights like these call for something special. A glazed ham with roasted root vegetables is the centerpiece that brings warmth to the table. I find myself lingering over every bite, savoring the sweet and tangy glaze against earthy roots.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the glazed ham

1 (8-10 pound) fully cooked bone-in ham
1/2 cup Dijon mustard
1/2 cup maple syrup
1/4 cup packed brown sugar
1/4 teaspoon ground cloves

For the roasted root vegetables

4 carrots, peeled and cut into 1-inch chunks
4 parsnips, peeled and cut into 1-inch chunks
2 sweet potatoes, peeled and cut into 1-inch chunks
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 sprigs fresh thyme

Instructions

Preheat oven to 350°F.
Score the ham by making shallow cuts in a diamond pattern about 1/2 inch deep. (Tip: Scoring helps the glaze penetrate and creates a beautiful crust.)
In a small bowl, whisk together Dijon mustard, maple syrup, brown sugar, and ground cloves.
Place the ham on a rack in a roasting pan.
Brush half of the glaze over the ham evenly.
Roast the ham for 1 hour 30 minutes, basting with the remaining glaze every 30 minutes. (Tip: Basting adds layers of flavor and keeps the ham moist.)
Meanwhile, in a large bowl, toss carrots, parsnips, and sweet potatoes with olive oil, salt, pepper, and thyme sprigs.
After 1 hour 30 minutes, remove ham from oven and arrange the seasoned root vegetables around the ham in the roasting pan. (Tip: Spreading vegetables in a single layer ensures even roasting.)
Return to oven and continue roasting for 45 to 60 minutes, or until the ham reaches an internal temperature of 140°F and vegetables are tender and caramelized. (Tip: Use a meat thermometer to check doneness. Vegetables should be easily pierced with a fork.)
Let the ham rest for 15 minutes before slicing. (Tip: Resting allows juices to redistribute, ensuring a juicy ham.)
Serve ham slices with roasted root vegetables, spooning pan juices over the top.

Golden and glossy, the ham slices glisten with a sticky-sweet crust. The roasted roots, soft and caramelized, soak up the savory drippings. For a special touch, spoon the pan juices over everything — it's pure comfort.

Cherry Glazed Ham with Wild Rice Pilaf

You know those afternoons when the kitchen feels like the only place that makes sense? This cherry glazed ham with wild rice pilaf is my quiet celebration of sweet and savory—a dish that asks for nothing but patience and a little love.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 2 minutes

Ingredients

For the Glazed Ham

1 (7-8 lb) bone-in fully cooked ham half
1 cup cherry preserves
2 tablespoons Dijon mustard
1/4 cup packed light brown sugar
1 tablespoon apple cider vinegar
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

For the Wild Rice Pilaf

1 cup uncooked wild rice
2 cups low-sodium chicken broth
1 cup water
2 tablespoons unsalted butter
1 small yellow onion, finely diced
2 celery stalks, finely diced
1/2 cup dried cherries
1/2 cup toasted pecans, roughly chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 325°F (165°C).
Using a sharp knife, score the ham in a diamond pattern about 1/4 inch deep, taking care not to cut into the meat too deeply.
Place the ham flat-side down on a rack in a roasting pan. Add 1/2 cup water to the bottom of the pan to keep it moist.
Bake the ham uncovered for 1 hour.
While the ham bakes, make the glaze: In a small saucepan over medium heat, stir together the cherry preserves, Dijon mustard, brown sugar, apple cider vinegar, ground cloves, and ground cinnamon.
Bring the glaze to a gentle simmer and cook for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture thickens slightly. Remove from heat.
After 1 hour, remove the ham from the oven. Brush a generous layer of the cherry glaze all over the scored surface.
Return the ham to the oven and continue baking, brushing with glaze every 20 minutes, until the internal temperature reaches 140°F (60°C), about 1 to 1.5 hours more. Tip: Let the ham rest for 15 minutes after glazing before slicing to help the glaze set.
While the ham finishes, prepare the wild rice pilaf: Rinse the wild rice under cold water and drain.
In a medium saucepan, combine the chicken broth, water, and rinsed wild rice. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45–50 minutes until the rice is tender and some grains have burst open.
Drain any excess liquid from the rice and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery and cook, stirring occasionally, for 5 minutes until softened.
Add the dried cherries, toasted pecans, and dried thyme to the skillet. Cook for 2 more minutes, letting the cherries plump slightly. Tip: Toast the pecans in a dry pan over medium heat for 3-4 minutes, shaking often, until fragrant; this deepens their nutty flavor.
Add the cooked wild rice to the skillet and stir to combine. Season with salt and pepper. Cook for 2 minutes until everything is heated through.
Remove the ham from the oven and let it rest for 10 minutes before slicing. Tip: Slice against the grain for tender pieces.
Serve the cherry glazed ham alongside the warm wild rice pilaf.

The salty-sweet ham gives way to tender slices, each bite carrying that sticky cherry glaze. The wild rice pilaf offers a nutty, fruity balance that lingers softly. I love piling everything on a plate with a simple arugula salad dressed in lemon vinaigrette—it makes the meal feel complete without overwhelming it.

Bourbon Peach Ham with Corn on the Cob

Under the warm June sky, I find myself thinking about summer meals that feel both special and easy. This Bourbon Peach Ham with Corn on the Cob is that kind of dish—a sweet and smoky centerpiece with a side of charred corn that tastes like sunshine.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the Glaze

1 cup peach preserves
1/4 cup bourbon
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon ground cloves

For the Ham

1 (8-10 lb) bone-in fully cooked ham
Whole cloves for studding (optional)

For the Corn

6 ears corn, husked
2 tablespoons butter, melted
Salt and pepper to taste

Instructions

Preheat oven to 325°F.
Score the ham in a diamond pattern about 1/4 inch deep and stud with whole cloves if desired.
Place ham on a rack in a roasting pan and bake for 2 hours, or until internal temperature reaches 140°F.
While ham bakes, combine peach preserves, bourbon, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan.
Bring glaze to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
During the last 30 minutes of ham baking, brush half of the glaze over the ham. Continue baking, basting every 10 minutes with remaining glaze.
When ham is done, let rest for 15 minutes before slicing.
While ham rests, grill corn: heat grill to medium-high. Brush corn with melted butter and season with salt and pepper.
Grill corn, turning occasionally, until charred in spots and tender, about 10-12 minutes.
Serve sliced ham with grilled corn, drizzling any remaining pan juices over the ham.

Under the golden glaze, each slice of ham is tender and sweet-tangy with bourbon warmth. The corn, kissed by fire, adds a smoky crunch. Serve with a simple green salad for a complete summer feast.

Mustard Glazed Ham with Roasted Asparagus

Here in the quiet of a Sunday afternoon, I find myself reaching for a ham that promises both comfort and elegance. The mustard glaze caramelizes into a golden crust, while the asparagus brightens the plate with a squeeze of lemon.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

For the Ham and Glaze

1 (5-6 lb) fully cooked bone-in ham
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup packed brown sugar

For the Asparagus

1 lb fresh asparagus, trimmed
2 tablespoons olive oil
1 lemon, halved
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 325°F.
Place the ham in a shallow roasting pan, cut side down. Score the top in a diamond pattern about 1/4-inch deep.
In a small bowl, whisk together the Dijon mustard, honey, and brown sugar until smooth.
Brush half of the glaze over the scored ham, making sure to get into the cuts. Tip: Scoring allows the glaze to penetrate and creates a lovely pattern.
Bake the ham for 45 minutes, basting with the remaining glaze every 15 minutes. The ham will start turning a deep golden brown.
While ham bakes, prepare the asparagus: toss the trimmed spears with olive oil, salt, and pepper on a rimmed baking sheet.
After 45 minutes, carefully add the baking sheet with asparagus to the oven alongside the ham. Continue roasting for 15-20 minutes, until the asparagus is tender and lightly browned.
Remove both from the oven. Squeeze the lemon halves over the asparagus. Tip: Roasting the asparagus with the ham infuses it with a subtle smoky-sweet flavor.
Let the ham rest for 10 minutes before slicing. Slice against the grain and serve with the roasted asparagus.

Very tender ham slices pair beautifully with the bright, lemony asparagus. The sweet and tangy glaze clings to each bite, making this a meal that feels both celebratory and soothing.

Honey Sriracha Ham with Roasted Broccoli

Rainy afternoons call for something that feels both cozy and a little spicy. This honey sriracha ham with roasted broccoli is that kind of meal—sweet heat balanced by crisp, charred greens, perfect for a quiet dinner alone or with someone special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Glaze

1/3 cup honey
2 tablespoons sriracha sauce
1 tablespoon soy sauce
1 clove garlic, minced

For the Ham

1 (1-pound) fully cooked ham steak (about 1/2-inch thick)

For the Broccoli

1 large head broccoli, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together honey, sriracha, soy sauce, and minced garlic until smooth. This glaze will become sticky and caramelized as it bakes.
Place the ham steak on one side of the prepared baking sheet. Brush half of the glaze evenly over the top surface of the ham.
Tip: For deeper flavor, brush the ham with a thin layer of glaze every 10 minutes during baking—this builds a beautiful lacquered finish.
In a large bowl, toss broccoli florets with olive oil, salt, and pepper until well coated. Spread them on the other side of the baking sheet in a single layer.
Tip: Cut florets into similar sizes so they roast evenly—about 1½-inch pieces work best.
Roast for 20 minutes. Then remove the pan, brush the ham with the remaining glaze, and gently stir the broccoli. Return to the oven for another 10-15 minutes, until the ham is caramelized and the broccoli edges are crisp and browned.
Tip: The ham is already cooked, so you're just heating it through and letting the glaze set. Keep an eye on the broccoli to avoid burning.
Let the ham rest on a cutting board for 5 minutes before slicing against the grain into thin strips. Serve alongside the roasted broccoli.

Crispy edges of the broccoli soak up any extra glaze on the plate, while the ham stays tender with a sticky-sweet crust. Try serving it over fluffy rice or with a simple side of mashed potatoes to catch all the flavorful drips.

BBQ Ham with Coleslaw and Baked Beans

On this quiet Sunday afternoon, I found myself craving the comfort of a Southern-style meal. The kind that fills the house with sweet-smoky aromas and promises a relaxed, soulful dinner. So I decided to make a BBQ ham with all the classic sides.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the BBQ Glaze

1/2 cup brown sugar, packed
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

For the Ham

1 (7-8 lb) bone-in fully cooked ham

For the Coleslaw

4 cups finely shredded green cabbage
1 cup shredded carrots
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Baked Beans

2 (16 oz) cans baked beans (like Bush's)
4 slices bacon, chopped
1/2 cup diced yellow onion
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce

Instructions

Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up. Score the surface in a diamond pattern about 1/4 inch deep—this helps the glaze seep in.
In a small bowl, whisk together the brown sugar, honey, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder until smooth. Set aside.
Brush the entire ham with about half of the glaze. Reserve the rest for basting.
Bake the ham for 1 hour 30 minutes, basting with the reserved glaze every 30 minutes. Continue baking until an instant-read thermometer inserted into the thickest part (not touching bone) registers 140°F—this usually takes about 2 hours total. Tip: A fully cooked ham just needs reheating; 140°F ensures it's warm and juicy.
While the ham bakes, prepare the coleslaw. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until creamy. Add the shredded cabbage and carrots, tossing to coat evenly. Refrigerate for at least 30 minutes to meld flavors. Tip: Letting the coleslaw chill develops a deeper flavor and crisper texture.
For the baked beans, cook the chopped bacon in a medium saucepan over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
Add the diced onion to the drippings and sauté until softened, about 4 minutes. Stir in the baked beans, brown sugar, ketchup, mustard, and Worcestershire sauce. Return the bacon to the pan.
Bring the bean mixture to a gentle simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally, until thickened slightly. Tip: Simmering uncovered helps concentrate the flavors.
Once the ham is done, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
Slice the ham and serve alongside the chilled coleslaw and warm baked beans. For a pretty presentation, drizzle any remaining pan juices over the slices.

Velvety sweet from the glaze, salty from the ham, and tangy from the coleslaw—this plate is a balanced, comforting symphony. For a fun twist, pile everything onto a soft brioche bun for a next-day sandwich that somehow tastes even better.

Cranberry Orange Ham with Glazed Carrots

Evening settles in as I remember the warmth of this holiday table. Each bite of the cranberry orange ham, paired with glazed carrots, feels like a gentle hug on a chilly day.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

For the Ham

1 (8-10 lb) bone-in fully cooked ham

For the Cranberry Orange Glaze

1 cup whole berry cranberry sauce
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons Dijon mustard
1 teaspoon orange zest

For the Glazed Carrots

1 lb baby carrots
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon fresh thyme leaves
1/4 cup orange juice

Instructions

Preheat oven to 325°F. Place oven rack in the lower third to accommodate the ham.
Remove ham from packaging and place on a rack in a roasting pan. Using a sharp knife, score the surface in a diamond pattern about 1/4 inch deep.
In a medium saucepan, combine cranberry sauce, 1/2 cup orange juice, 1/4 cup brown sugar, Dijon mustard, and orange zest. Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves and glaze thickens slightly, about 5 minutes. Don't let it boil too hard or it will become overly sticky.
Brush about half of the glaze over the ham, reserving the rest for basting.
Bake ham for 2 hours, basting with additional glaze every 30 minutes, until internal temperature reaches 140°F at the thickest part. Tent with foil if browning too quickly.
While ham bakes, prepare glazed carrots: In a large skillet over medium heat, melt butter. Add 2 tablespoons brown sugar, honey, and 1/4 cup orange juice. Stir until sugar dissolves.
Add baby carrots and thyme. Cook, stirring occasionally, until carrots are tender and glazed, about 15–20 minutes. Cut larger carrots into uniform sizes for even cooking.
Remove ham from oven and let rest for 15 minutes before slicing.
Serve ham with glazed carrots on the side.

Under the soft glow of candlelight, the ham's sweet-tart glaze mingles with the tender, herby carrots. Unexpectedly, the dish becomes a quiet celebration of comfort and togetherness.

Maple Dijon Ham with Scalloped Potatoes

Just as the evening settles into a quiet hum, I find myself arranging slices of ham on a platter, the maple-dijon glaze catching the last bit of golden light. This dish is less about perfection and more about the warmth it brings to the table.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Ham Glaze

1/2 cup maple syrup
1/4 cup Dijon mustard
2 tablespoons brown sugar
1 tablespoon apple cider vinegar

For the Scalloped Potatoes

3 pounds Yukon Gold potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded Gruyère cheese
2 tablespoons butter, cubed

For the Ham

1 (6-8 lb) bone-in fully cooked ham
20 whole cloves (optional)

Instructions

Preheat oven to 325°F.
In a small bowl, whisk together maple syrup, Dijon mustard, brown sugar, and apple cider vinegar to make the glaze; set aside.
Score the ham in a diamond pattern about 1/4 inch deep, and stud with cloves if using.
Place ham on a rack in a roasting pan and brush with half of the glaze.
Bake ham for 1 hour, basting with pan juices every 20 minutes.
While ham bakes, prepare scalloped potatoes: In a large saucepan, combine heavy cream, whole milk, minced garlic, salt, and pepper. Heat over medium until steaming but not boiling.
Layer half of the sliced potatoes in a greased 9×13 baking dish. Pour half of the cream mixture over them.
Sprinkle with 1 cup of shredded Gruyère cheese.
Repeat layers with remaining potatoes, cream mixture, and remaining cheese. Dot with butter.
Cover dish with foil and bake for 45 minutes. Then remove foil and bake an additional 15-20 minutes until potatoes are tender and top is golden.
Brush remaining glaze over ham for the last 15 minutes of baking.
Let ham rest 10 minutes before slicing.

A forkful of tender ham, sweet and tangy from the glaze, paired with the velvety scalloped potatoes, feels like a gentle hug on a plate. All it needs is a simple green salad to brighten the meal.

Conclusion

Don’t let this holiday season pass without trying one of these ham and side combos. They’re guaranteed to make your table shine. Which recipe caught your eye? Drop a comment below, and don’t forget to save this roundup on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.