What herbs and spices go well with ham?

ham usually gets a sweet treatment to offset its saltiness. Cloves are pretty common and used with fruit glazes. Cinnamon, nutmeg and other baking spices would also work. If you were adventurous you could try chile-rubbing ham

This is my favorite recipe

1 (12 pound) bone-in ham

1/2 cup whole cloves

1/2 cup packed brown sugar

1 (20 ounce) can pineapple rings in heavy syrup

1 (4 ounce) jar chopped maraschino cherries

1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Preheat the oven to 325 degrees F (160 degrees C).

Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

For dips and ham salad, I prefer to add a grated red radish to give it a little bite without burning your tastebuds, plus a little grated onion & celery to cool & flavor. In summer, when I can grow them, may use the common fresh herbs but they are way too expensive out of season & I dislike the hay like overtones of dried herbs. Cloves, cinnamon, allspice & other winter spices may be fine for baked ham but find them cloying otherwise. What is wrong with ham being totally savory? Get fancy with the sides...

Ham Seasoning

Have you ever tried thyme? I make a sauce to serve with ham by sauteing half an onion (finely chopped) in a skillet in a little butter until limp, then stirring in the leaves from about 3 sprigs of thyme, 1/2 a bay leaf, and salt and pepper to taste. Then pour in a cup of chicken broth and 1/3 cup good-quality apple cider. Bring to a boil and let it reduce 3-5 minutes or until it has a syrupy consistency. Take the pan off the heat and whisk in a teaspoon of mustard; pour the sauce over slices of ham.

(I like this because it's not as sweet as most "glaze"-type treatments, and the flavors are compatible but also a little bit unusual.)

Cloves are considered a classic with ham. Either stick whole cloves in the ham as it bakes, or mix powdered cloves into the glaze.

I've also made a cinnamon-molasses-Coke glaze that turns out very well.

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My mom puts sticks cloves in the ham, and then uses canned pineapple.

She puts mustard, ground cloves, and brown sugar in the pineapple juice and uses that as a glaze. Marachino cherries are good in that too.

I've always add a pinch of ginger, brown sugar, nutmeg, ginger ale, and a coke.Mix together, and pour over the ham. Bake at 350. Great taste...

my mom sticks cloves in it and puts a jar of manderin orange jam; the kind with the peels in it; on the ham, and a little brown sugar...very good!!! she also makes it another way with the cloves, brown sugar, and a 16 oz can of beer for her and a 16 oz can of beer poured over the ham (your faveroite beer).......its actually VERY yummy!!!!!

make sure bor both of these you make cris crosses on top of the ham so the flavor will soak in!!

good luck