A warm, sweet and savory centerpiece for your Easter table
A glazed ham always feels right for Easter dinner. The oven fills the kitchen with the smell of brown sugar, honey, and warm spices while the ham slowly heats and the glaze turns shiny and caramelized. Slices come out tender, juicy, and coated in that sweet sticky glaze everyone loves.
This recipe keeps things simple but flavorful. A ready cooked ham warms gently in the oven while a quick honey glaze comes together on the stove. The glaze brushes over the ham during the last part of baking so it thickens and creates that beautiful golden finish.
Perfect for Easter dinner, spring gatherings, or a family holiday meal.
Ingredients
For the Ham
- 1 fully cooked bone in ham (7 to 9 pounds)
- ½ cup honey
- ½ cup brown sugar
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon black pepper
Optional garnish:
- pineapple slices
- maraschino cherries
- fresh herbs
Instructions
1. Prepare the oven
Preheat oven to 325°F (165°C).
Place the ham cut side down in a roasting pan. Cover loosely with foil to keep moisture in while it warms.
2. Heat the ham
Bake the ham for 1½ to 2 hours, or about 15 minutes per pound.
The ham should be heated through but not dried out.
3. Make the glaze
While the ham warms, combine in a small saucepan:
- honey
- brown sugar
- Dijon mustard
- apple cider vinegar
- cinnamon
- cloves
- black pepper
Cook over medium heat for 3 to 5 minutes, stirring until the sugar dissolves and the glaze becomes smooth.
4. Glaze the ham
Remove the foil during the last 30 minutes of baking.
Brush a generous layer of glaze over the ham. Return it to the oven uncovered.
Brush with glaze every 10 minutes until the ham looks glossy and caramelized.
5. Rest and slice
Let the ham rest for 10 minutes before slicing. This helps keep the juices inside.
Slice and serve with extra glaze from the pan.
Helpful Tips
Score the ham first
Lightly cut a diamond pattern on the surface before baking. The glaze soaks in better.
Avoid drying the ham
Keeping it covered for most of the cooking time helps hold in moisture.
Use a meat thermometer
A fully cooked ham should reach about 140°F internally when reheated.
Vegan Version
A vegan version works well using plant based ham alternatives.
Use:
- plant based holiday roast or vegan ham
- maple syrup instead of honey
- the same glaze ingredients
Bake according to the vegan roast package instructions and brush with the glaze during the last 20 minutes.
Roasted vegetables and mashed potatoes make great sides.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Sliced ham freezes well for 2 months.
Leftover idea
Use chopped ham in:
- omelets
- fried rice
- ham and cheese sandwiches
- potato soup
Serving Ideas
Serve Easter ham with classic sides like:
- roasted carrots
- mashed potatoes
- green beans
- dinner rolls
- deviled eggs
A light spring salad also balances the sweetness of the glaze nicely.
Frequently Asked Questions
Can I make this ham ahead of time?
Yes. Warm the ham earlier in the day and add the glaze just before serving.
What size ham should I buy?
Plan about ½ pound per person for bone in ham.
Do I have to score the ham?
No, but it helps the glaze stick and creates a prettier presentation.
Can I make the glaze sweeter?
Add an extra tablespoon of honey or brown sugar.
What if my ham is spiral cut?
Brush the glaze between the slices so the flavor spreads throughout.
Honey Glazed Easter Ham
Equipment
- roasting pan
- aluminum foil
- small saucepan
- basting brush
- meat thermometer
- carving knife
Ingredients
- 1 fully cooked bone-in ham (7–9 pounds)
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp black pepper
- pineapple slices (optional garnish)
- maraschino cherries (optional garnish)
- fresh herbs (optional garnish)
Instructions
- Preheat the oven to 325°F (165°C). Place the ham cut side down in a roasting pan and cover loosely with foil to keep the moisture in while it heats.
- Bake the ham for 1½ to 2 hours, about 15 minutes per pound, until the ham is heated through but still juicy.
- While the ham warms, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper in a small saucepan. Cook over medium heat for 3 to 5 minutes, stirring until the sugar dissolves and the glaze becomes smooth.
- During the last 30 minutes of baking, remove the foil. Brush a generous layer of glaze over the ham and return it to the oven uncovered. Brush with additional glaze every 10 minutes until the surface becomes glossy and caramelized.
- Remove the ham from the oven and let it rest for about 10 minutes before slicing. Serve slices with extra glaze from the pan and garnish with pineapple, cherries, or herbs if desired.
