Honey Glazed Easter Ham
This honey glazed Easter ham is a classic holiday centerpiece. A fully cooked bone-in ham warms slowly in the oven while a sweet and savory glaze made with honey, brown sugar, Dijon mustard, and warm spices caramelizes into a glossy golden coating. The result is tender, juicy slices packed with flavor — perfect for Easter dinner, spring gatherings, or festive family meals.
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.
Notes
For best flavor, lightly score the ham in a diamond pattern before baking so the glaze penetrates the meat. Keep the ham covered with foil for most of the cooking time to prevent it from drying out. A meat thermometer should read about 140°F when the ham is fully reheated. Leftovers can be refrigerated for up to 4 days or frozen for 2 months. Chopped leftover ham works well in omelets, fried rice, sandwiches, or potato soup.