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Roasted D’Artagnan Spiral Ham with Spicy Brown Sugar–Bay Glaze and Roasted Potatoes

Roasted D’Artagnan Spiral Ham with Spicy Brown Sugar–Bay Glaze and Roasted Potatoes


Recipe by Sarah Copeland @edibleliving

A Berkshire pork ham is a ham in its own class—meaty, tender, and loaded with marbling and flavor. Unlike many spiral-cut hams, a Berkshire pork’s diet and pedigree help it from drying out or, conversely, feeling slimy. Cook until just warmed through (but no longer) and baste with a rich, tangy mixture of brown sugar, white wine vinegar, spicy Sriracha, and fresh bay leaves for an elegant glaze reminiscent of a vinegar-based BBQ sauce. Served with roasted fingerling potatoes, you’ll have the perfect pair for your holiday meal. 

Note: Steaming the potatoes before roasting them alongside the ham ensures they are fluffy and creamy inside, with some lovely browning on the outside.

Butcher’s Note from Paul Greenblatt: The D’Artagnan Berkshire spiral ham is one of the very best hams we offer and one of my personal favorites. The shape and trim are great, and the flavor is fantastic, with just the right amount of smoke and salt that you can still taste the meat. Remember, hams are already cooked, so all you need to do is get it hot and then glaze it, and it’s ready to serve!


1 D’Artagnan Berkshire Pork Bone-In Spiral Ham Half (8 to 10 pounds) 
2 pounds fingerling potatoes (red, white or, purple), scrubbed
3 tablespoons extra-virgin olive oil
⅓ cup light brown sugar or coconut sugar
2 tablespoons white wine vinegar
1 tablespoon Sriracha or harissa paste
4 fresh bay leaves
1 tablespoon freshly cracked black pepper


1.    Remove the ham from the refrigerator 1 hour before cooking. Meanwhile, in a large pot steam the potatoes in a basket over 2 inches of simmering water, covered, over low heat, until just shy of fork tender, 20 minutes. Drain and cut in half lengthwise. Toss with the oil.
2.    Preheat the oven to 275°F. Place the ham on a foil-lined sheet pan, cut side down. Cover the ham tightly with more foil and bake until a meat thermometer inserted into the thickest part of the ham reads 140°F, about 1 hour 15 minutes (12 to 15 minutes per pound).

3.    Make the glaze by combining the sugar, vinegar, Sriracha, and pepper in a small bowl. Remove the ham from the oven, discard the foil, and spread the glaze all over the warm ham, coating it completely. 

4.    Increase the oven temperature to 400°F. Place the potatoes on the pan around the ham, cut side up. Return the pan to the oven and cook until the glaze is brown and bubbling and the potatoes are browned, about 15 minutes. Transfer to a platter and serve warm.