Glazed Ham Centerpiece Board (Printable version)

An inviting glazed ham board with cheeses, fruits, breads, and pickles ideal for festive occasions.

# What You’ll Need:

→ Glazed Ham

01 - 1 boneless ham (6.6–8.8 lb)
02 - 1/2 cup brown sugar
03 - 1/4 cup honey
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon apple cider vinegar
06 - 1/4 teaspoon 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 - 1/2 cup dried apricots

→ Breads & Crackers

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

→ Accompaniments

21 - 1/2 cup whole grain mustard
22 - 1/2 cup fig jam
23 - 1/2 cup mixed olives
24 - 1/2 cup cornichons (small pickles)
25 - 1/2 cup roasted nuts (almonds or pecans)
26 - Fresh rosemary and thyme for garnish

# Directions:

01 - Preheat the oven to 350°F.
02 - Combine brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan. Warm gently, stirring until sugar dissolves and mixture thickens into a syrup.
03 - Score the ham surface in a diamond pattern and brush it generously with the prepared glaze.
04 - Place the ham in a roasting pan and roast for 1 to 1.5 hours, basting every 20 minutes with remaining glaze, until heated through and caramelized.
05 - Remove the ham from the oven and let rest for 15 minutes before slicing or shaping into decorative roses.
06 - Arrange the glazed ham or ham roses centrally on a large serving board. Surround with cheese, fruits, vegetables, breads, and accompaniments in an organized, symmetrical layout.
07 - Garnish the platter with fresh rosemary and thyme, then serve immediately.

# Expert Advice:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen, but honestly, most of the work is just beautiful arrangement
  • Everyone finds something they love on the board—there's enough variety that even your pickiest guests will discover something delicious
  • Once the ham is glazed and in the oven, you have time to breathe and actually enjoy hosting instead of being stuck at the stove
  • The leftovers transform into amazing sandwiches and snacking boards for days afterward
02 -
  • The basting is not optional—it's what creates that glossy, caramelized exterior that makes everyone stop and stare. Skip it, and you'll have a decent ham but not the showstopper you're after
  • Pat your fruits dry before placing them on the board, especially the grapes and strawberries, or they'll weep and create wet spots that look sad
  • Slice your apple at the very last moment, or toss it with lemon juice and set it aside, because oxidation is real and brown apple slices ruin the whole aesthetic
  • The ham will continue to cook a bit while resting—don't panic if the internal temperature creeps up slightly
03 -
  • Make the glaze the night before and store it in a jar in the fridge. Gently reheat it just before glazing the ham—this saves you mental energy on the day of entertaining
  • If your board feels flat or one-dimensional, add height by stacking some crackers or propping up some herbs. Variation in height makes everything more interesting
  • Never slice cheese more than a couple hours before serving, or it starts looking sad and the edges dry out—do it right before assembly if you can
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