Classic Easter Glazed Ham
This classic Easter glazed ham recipe features a savory-sweet glaze that caramelizes beautifully, resulting in a tender and moist ham perfect for your holiday spread. The spiral-cut ham ensures easy carving and serving.
Equipment
- Oven
- Large roasting pan
- Medium bowl
- Whisk
- Aluminum foil
- Meat thermometer
- Basting brush
Ingredients
Main Ingredients
- 8-10 lbs pre-cooked bone-in ham spiral-cut works great for ease of serving
For the Glaze
- 1 cup brown sugar light or dark, your preference
- ½ cup Dijon mustard
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
Optional Garnish
- Pineapple rings
- maraschino cherries
- whole cloves
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Place the ham in a large roasting pan, fat-side up.
- If your ham is not spiral-cut, score the surface in a diamond pattern, about ¼-inch deep.
Making the Glaze
- Whisk together brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, ground cinnamon, and ground cloves in a medium bowl.
Baking the Ham
- Brush about one-third of the glaze over the ham. Optionally, insert whole cloves, pineapple rings, and cherries for garnish.
- Cover the roasting pan loosely with aluminum foil and bake for 1 hour.
- Remove the foil, brush another third of the glaze on the ham, and continue baking for 30-45 minutes uncovered until an internal temperature of 140°F (60°C) is reached.
- Brush the remaining glaze on the ham, increase the oven temperature to 400°F (200°C), and bake for 10-15 minutes until caramelized.
- Remove from the oven, tent loosely with foil, and let it rest for 15-20 minutes before slicing and serving.
Notes
For best results, allow the ham to come to room temperature for about 30 minutes before baking. Ensure the meat thermometer avoids the bone for an accurate reading. Leftover ham can be stored in an airtight container in the refrigerator for up to 3-4 days.