Glazed Easter Ham
The beauty of this dish is its versatility—you can make it simple or dress it up with fruits, herbs, and spices to match your holiday vibe.
Equipment
- Roasting pan with rack
- Basting Brush
- Meat Thermometer
- Sharp carving knife
- Small saucepan
- Aluminum Foil
Ingredients
For the Ham
- 1 fully cooked bone-in ham about 8–10 lbs
- Whole cloves optional, for studding
For the Glaze
- 1 cup brown sugar
- ½ cup honey
- ¼ cup Dijon mustard
- ¼ cup apple cider or orange juice
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon optional, for warmth
For Serving (Optional)
- Pineapple slices or cherries for garnish
- Fresh parsley for color
Instructions
Step 1: Preheat and Prep the Ham
- Preheat your oven to 325°F (165°C).
- Remove the ham from its packaging and discard any plastic covering the bone. Pat the ham dry with paper towels.
- Score the surface in a diamond pattern about ½ inch deep. This helps the glaze stick and creates those beautiful caramelized edges.
- Optional: Stud the intersections with whole cloves for a classic festive look.
- Pro Tip: Scoring the ham also lets the heat penetrate more evenly, keeping the meat juicy.
Step 2: Prepare the Glaze
- In a small saucepan, combine brown sugar, honey, Dijon mustard, butter, and apple cider (or orange juice).
- Heat over medium-low heat, stirring until the sugar dissolves and the mixture is smooth.
- Optional: Add cinnamon for a subtle warm flavor.
- Pro Tip: Whisk continuously to prevent the sugar from burning and ensure a smooth, shiny glaze.
Step 3: Apply the Glaze
- Place the ham on a rack in the roasting pan, fat side up.
- Brush a generous layer of glaze over the entire ham, making sure to get into the scored diamonds.
- Cover loosely with foil and place in the preheated oven.
Step 4: Roast the Ham
- Roast the ham for about 10–12 minutes per pound, basting with glaze every 20–30 minutes.
- Remove the foil for the last 20–30 minutes of cooking to let the glaze caramelize beautifully.
- Check the internal temperature—it should reach 140°F (60°C) for fully cooked hams.
- Pro Tip: Use a meat thermometer inserted into the thickest part, away from the bone, for the most accurate reading.
Step 5: Rest and Serve
- Remove the ham from the oven and tent loosely with foil.
- Let it rest for at least 15 minutes before carving. This keeps the juices locked in.
- Slice and serve on a platter, optionally garnished with pineapple slices, cherries, or fresh parsley.
- Pro Tip: Resting is key—skip this, and the juices will run out when you cut, leaving the meat drier.
Notes
Nutritional Value (per serving – approximate)
- Calories: 420 kcal
- Protein: 32 g
- Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 24 g
- Sugar: 20 g
- Sodium: 1,180 mg
- Fiber: 0 g