Classic Glazed Easter Ham
Easter ham doesn’t have to be dry or boring. This version stays juicy while developing a gorgeous caramelized crust.
The secret is scoring the fat properly and timing your glaze application. You’ll get tender meat with that perfect sweet-savory coating everyone expects.
Spiral-Cut vs Whole Ham Selection
Spiral-cut hams cook faster but dry out easier. Whole bone-in hams stay moister but need more prep work. Either way, look for hams labeled "fully cooked" – you’re just reheating and glazing. Skip the "water added" versions if possible. They’re cheaper but release too much liquid during cooking.
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Score Deep for Maximum Glaze
Cut diamond patterns about 1/4 inch deep through the fat layer. Don’t be timid here – shallow scoring won’t hold enough glaze. Make cuts about 1 inch apart in both directions. This creates pockets for the glaze to pool and caramelize. Remove any tough skin first, leaving just the fat layer.
Temperature Timing Prevents Disasters
Ham is done at 140°F internal temperature, not by time alone. Start checking after 15 minutes per pound. The glaze goes on during the last 30 minutes only – earlier application burns the sugars. Tent with foil if the surface browns too quickly before reaching temperature.
Avoiding Burnt Glaze Problems
- Place a sheet of foil over the ham if the glaze starts browning too quickly during the final baking stage.
- Save leftover glaze in the fridge for up to a week – it’s excellent on pork chops or chicken thighs.
Frequently Asked Questions
Should I soak the ham before cooking?
Only if it’s labeled as cured or country ham. Regular grocery store hams are already mild enough and don’t need soaking.
What happens if my ham reaches temperature early?
Turn off the oven but leave the ham inside with the door cracked. It’ll stay warm without overcooking until serving time.
Will pineapple rings work instead of this glaze?
Yes, but secure them with toothpicks and brush with melted butter mixed with brown sugar for better caramelization.
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Classic Glazed Easter Ham
Ingredients
Glaze
Equipment Needed
- Large roasting pan with rack
- Meat thermometer
- Sharp knife
- Small saucepan
- Pastry brush
Instructions
- Prepare ham: Preheat oven to 325°F. Remove ham from packaging and pat dry. Trim any excess skin, leaving about 1/4 inch of fat. Place ham cut-side down on roasting rack.
- Score and setup: Score the fat in a diamond pattern, making cuts 1/4 inch deep and 1 inch apart. Pour water into bottom of roasting pan. Cover ham tightly with foil.
- Initial baking: Bake for 2 hours or until internal temperature reaches 120°F. Remove foil and increase oven temperature to 425°F.
- Make glaze: Whisk together brown sugar, mustard, honey, vinegar, soy sauce, cloves, and pepper in small saucepan. Cook over medium heat for 2-3 minutes until slightly thickened.
- Glaze and finish: Brush half the glaze over ham surface, getting into scored cuts. Bake uncovered for 15 minutes. Brush with remaining glaze and bake 10-15 minutes more until internal temperature reaches 140°F.
- Rest and serve: Remove from oven and let rest 15 minutes before carving. Reserve any pan juices to drizzle over sliced ham if desired.
Nutrition Facts
Per Serving (1 serving)
