Best Herbs and Spices for Baked Ham
Herbs and spices add complexity to baked ham without masking its smoky-salted character. Choose aromatics that complement sweetness and provide contrast.
Common choices:
- Cloves: whole cloves studded into the surface add warm, aromatic notes. - Mustard (Dijon or powdered): cuts through sweetness with tang. - Thyme and rosemary: fresh sprigs tucked in the pan add herbal depth. - Black pepper: freshly cracked for subtle heat.
Balancing sweet glazes:
- Cinnamon, nutmeg, or allspice work well in small amounts with sweet glazes like brown sugar or maple.
- Ginger and mustard add brightness to fruit-based glazes.
List of practical uses
- Stud with cloves at scoring intersections for an attractive, aromatic finish. - Add a sprig of rosemary or thyme to the roasting pan for subtle herb aroma. - Mix ground mustard and black pepper into glazes for savory balance.
Tips for application:
- Fresh herbs in the pan impart gentle aroma but remove before serving if they become too woody. - Dried herbs belong in the glaze where their flavor has time to bloom.
- Use sparingly with strong spices like cloves and allspice to avoid overpowering the ham.
Combining herbs and spices thoughtfully—citrus peel for brightness, mustard for tang, and a touch of warmth from cloves or cinnamon—will elevate baked ham and complement typical glazes.