Jacques Pepin’s Ham Recipe: French-Style Glazed Elegance

This French-style glazed ham elevates a simple centerpiece into something extraordinary.

Jacques Pépin’s method transforms ordinary ham with a golden mustard and brown sugar glaze, baked until caramelized. The technique ensures a perfectly balanced sweet-savory crust that complements the tender meat beneath.

Serve it for holidays or special occasions—its presentation is as impressive as its flavor. The glaze forms a glossy, crackling finish that guests will remember long after the meal.

With minimal effort and maximum impact, this dish proves that classic French cuisine can be both elegant and approachable.

Ingredients for Jacques Pepin Ham

Elegant French technique meets humble ingredients for this showstopping centerpiece.

The ham is the foundation—opt for a high-quality bone-in spiral-cut from a trusted butcher or Whole Foods. Look for 7-8 lb for even cooking and leftovers. The brown sugar should be dark for deeper caramelization. Maille or Grey Poupon Dijon mustard provides the authentic French sharpness this recipe demands. Unsalted butter allows precise control over seasoning.

No Dijon? Whole-grain mustard at equal parts works, though texture differs. Brown sugar substitutes include maple syrup or molasses at three-quarters the volume. For the cloves, allspice at half the amount offers similar warmth. The pineapple can be canned in juice (drained) if fresh isn’t available, though fresh provides superior texture and brightness.

Leftover ham keeps beautifully wrapped in foil for 5-7 days in the fridge. The glaze can be prepared 2 days ahead and reheated gently. For longer storage, freeze ham slices with parchment between layers for up to 3 months.

Step-by-Step Instructions for French-Style Glazed Ham

Master the technique that transforms a simple ham into an elegant centerpiece with layered flavors.

Step 1: Prepare the Ham and Stud with Cloves

Begin by preheating your oven to 325°F. Place the 8 lb Fully Cooked Bone-In Ham flat-side down on a cutting board. Using a sharp knife, score the surface in a diamond pattern, cutting about ¼ inch deep. This creates channels for the glaze to penetrate and enhances presentation.

Press the 20 pieces Whole Cloves into the intersections of the diamond scoring. I find that inserting them at a slight angle prevents them from popping out during cooking. The cloves infuse the ham with warm, aromatic depth as it roasts.

Step 2: Create the French-Style Glaze

In a medium saucepan, combine the 1 cup Dark Brown Sugar, 0.5 cup Dijon Mustard, 0.25 cup Honey, 0.5 cup Unsalted Butter, 0.5 tsp Ground Cloves, 0.5 tsp Ground Cinnamon, and 2 tbsp Apple Cider Vinegar. Cook over medium heat, stirring constantly, until the butter melts and the mixture becomes smooth.

Allow the glaze to simmer for 3-4 minutes until it thickens slightly and develops a deep, glossy sheen. The vinegar balances the sweetness, while the spices add complexity. Remove from heat and let it cool for 5 minutes before using—this prevents it from sliding off the ham.

Step 3: Roast with Aromatics

Place the 1 whole Yellow Onion, thinly sliced, in the bottom of a roasting pan. Set the ham on top of the onions, which will caramelize during cooking and add subtle sweetness to the drippings. Pour 1 cup of water into the pan to maintain moisture.

Brush the ham generously with half of the prepared glaze, ensuring it coats the scored surface completely. Place the 4 pieces Fresh Rosemary Sprigs around the ham in the pan. Roast uncovered for 1 hour and 15 minutes, basting with the remaining glaze every 20 minutes.

Step 4: Finish and Rest

After the initial roasting time, increase the oven temperature to 425°F and roast for an additional 15-20 minutes, or until the ham is heated through and the glaze has caramelized into a deep mahogany crust. The internal temperature should reach 140°F when measured in the thickest part.

Transfer the ham to a serving platter and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring moist, tender meat. Garnish with the roasted onion slices and fresh 1 whole Fresh Pineapple slices arranged around the base for a stunning presentation.

Serving Suggestions for Leftovers

Platter Presentation

Arrange 1 whole Fresh Pineapple slices in a circular pattern around the ham base for vibrant color. The golden-brown glaze pairs beautifully with the pineapple’s bright yellow. I use a large wooden board to showcase the ham as the centerpiece.

Garnish Ideas

Tuck 4 pieces Fresh Rosemary Sprigs around the ham for an aromatic touch. The roasted 1 whole Yellow Onion slices add rustic charm when scattered nearby. A light dusting of powdered sugar on pineapple enhances the visual contrast.

Side Pairings

Serve with buttery mashed potatoes to balance the glaze’s sweetness. The ham’s richness pairs perfectly with steamed asparagus or roasted Brussels sprouts. I love adding a simple green salad with Dijon vinaigrette for brightness.

Bread Basket

Offer warm brioche rolls or baguette slices to soak up the caramelized pan juices. The buttery bread complements the ham’s savory-sweet profile. I always include cornbread for a Southern-inspired twist.

Beverage Match

A crisp dry Riesling or Champagne cuts through the richness beautifully. For non-alcoholic options, sparkling apple cider mirrors the glaze flavors. I find iced tea with lemon offers a refreshing contrast. 🍷

Serving Temperature

Slice the ham just before serving while still warm for optimal tenderness. The glaze will be at its glossiest when served immediately. I recommend keeping slices covered with foil until ready to plate for maximum moisture retention. ✨

Frequently Asked Questions