Easter gatherings call for a showstopping centerpiece, and nothing impresses quite like a beautifully prepared ham. Whether you’re hosting a festive brunch or a cozy family dinner, these 25 delicious recipes offer everything from classic glazes to creative twists. Get ready to elevate your holiday table and delight your guests with flavors they’ll remember. Let’s find your perfect Easter ham!
Honey-Glazed Easter Ham with Pineapple
Tender, juicy ham gets a sweet-and-savory upgrade with this classic holiday centerpiece. This honey-glazed version with caramelized pineapple is surprisingly simple to master. You’ll have a stunning main dish ready for the table with minimal fuss.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in spiral-sliced ham
– 1 cup rich, golden honey
– 1/2 cup packed dark brown sugar
– 1/4 cup tangy Dijon mustard
– 1 (20 oz) can pineapple rings in 100% juice, juice reserved
– 1/4 cup unsalted butter, cut into small cubes
– 1 tablespoon warm water
– Whole cloves for studding (optional)
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a large roasting pan. Tip: Lining the pan with foil makes cleanup effortless.
3. If using, stud the surface of the ham with whole cloves at 1-inch intervals for aromatic flavor.
4. Drain the can of pineapple rings, reserving 1/4 cup of the sweet pineapple juice.
5. In a medium saucepan, combine the golden honey, dark brown sugar, Dijon mustard, and the reserved pineapple juice.
6. Heat the glaze mixture over medium heat, stirring constantly, until the sugar fully dissolves and the mixture is smooth, about 3-4 minutes. Remove from heat.
7. Brush half of the warm glaze evenly over the entire surface of the ham.
8. Arrange the pineapple rings on top of the ham, securing them with toothpicks if needed.
9. Place a cube of unsalted butter in the center of each pineapple ring.
10. Pour 1 cup of water into the bottom of the roasting pan to create steam and prevent burning.
11. Cover the ham tightly with aluminum foil and bake for 1 hour and 30 minutes (about 15 minutes per pound).
12. Carefully remove the foil. Tip: The internal temperature should read 140°F (60°C) when checked with a meat thermometer.
13. Increase the oven temperature to 425°F (218°C).
14. Brush the ham with the remaining glaze. Tip: For extra caramelization, baste every 10 minutes during this final stage.
15. Return the ham, uncovered, to the oven and bake for an additional 15-20 minutes, or until the glaze is bubbly and deeply caramelized.
16. Transfer the ham to a cutting board, tent loosely with foil, and let it rest for 15 minutes before slicing.
Juicy slices boast a perfect balance of salty, savory ham and sticky-sweet glaze. The pineapple becomes wonderfully tender and caramelized, adding a bright, fruity note. Serve it warm with the pan drippings spooned over the top for an extra flavor boost.
Maple Bourbon Glazed Easter Ham
Unforgettable holiday feasts demand a standout centerpiece, and this maple bourbon glazed ham delivers. Its sweet, smoky glaze caramelizes into a sticky, glossy crust that elevates every slice. You’ll want to save the pan drippings for gravy or beans.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-cut ham
– 1 cup pure maple syrup
– 1/2 cup small-batch bourbon
– 1/4 cup Dijon mustard with whole grains
– 2 tbsp unsalted butter
– 1 tbsp apple cider vinegar
– 1 tsp freshly cracked black pepper
– 1/2 tsp ground cloves
Instructions
1. Preheat your oven to 325°F.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan.
3. Score the ham fat in a diamond pattern with a sharp knife, about 1/4-inch deep.
4. Combine pure maple syrup, small-batch bourbon, Dijon mustard with whole grains, unsalted butter, apple cider vinegar, freshly cracked black pepper, and ground cloves in a saucepan over medium heat.
5. Bring the glaze to a simmer, stirring constantly, for 3 minutes until slightly thickened.
6. Brush half of the warm glaze evenly over the scored ham, getting between the slices.
7. Cover the ham loosely with aluminum foil.
8. Bake at 325°F for 1 hour and 30 minutes, basting with pan juices every 30 minutes.
9. Remove the foil and brush the ham with the remaining glaze.
10. Increase the oven temperature to 400°F.
11. Bake uncovered for 15-20 minutes until the glaze is bubbly and deeply caramelized.
12. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
13. Serve the ham warm, drizzled with the reduced pan juices.
Buttery, tender ham pulls apart effortlessly with each caramelized edge offering a crisp contrast. The glaze balances sweet maple with bourbon’s oakiness, punctuated by peppery warmth. For a stunning presentation, garnish with fresh rosemary sprigs and serve alongside sharp cheddar scalloped potatoes.
Herb-Crusted Easter Ham with Mustard
A succulent, herb-crusted Easter ham with mustard glaze makes a stunning centerpiece for any spring gathering. This recipe delivers a juicy, tender ham with a crisp, flavorful crust and a tangy-sweet finish that will have everyone asking for seconds. It’s surprisingly simple to prepare, requiring just a few quality ingredients and some patient roasting.
Serving: 10-12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1/4 cup Dijon mustard
– 1/4 cup pure maple syrup
– 2 tbsp unsalted butter, melted
– 1/4 cup fresh parsley, finely chopped
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp fresh thyme, finely chopped
– 1/2 cup panko breadcrumbs
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-sliced ham, cut side down, in a large roasting pan.
3. In a small bowl, whisk together the Dijon mustard, pure maple syrup, and melted unsalted butter until smooth.
4. Brush half of the mustard-maple glaze evenly over the entire surface of the ham.
5. In a separate bowl, combine the finely chopped fresh parsley, rosemary, thyme, panko breadcrumbs, and freshly ground black pepper.
6. Pat the herb-breadcrumb mixture firmly onto the glazed ham to form an even crust.
7. Pour 1 cup of water into the bottom of the roasting pan to prevent drippings from burning.
8. Loosely tent the ham with aluminum foil, ensuring the foil does not touch the crust.
9. Roast the ham at 325°F for 1 hour and 30 minutes.
10. Remove the foil and brush the ham with the remaining mustard-maple glaze.
11. Increase the oven temperature to 375°F and continue roasting, uncovered, for 45-60 minutes, or until the internal temperature reaches 140°F and the crust is golden brown and crisp.
12. Transfer the ham to a cutting board, tent loosely with foil, and let it rest for 20 minutes before carving.
13. Carve the ham along the natural spiral lines and serve immediately.
Oven-roasted to perfection, the ham boasts a juicy, tender interior that contrasts beautifully with the crisp, herbaceous crust. The Dijon mustard and maple syrup create a sticky, tangy-sweet glaze that caramelizes into a gorgeous finish. Serve it warm with scalloped potatoes and roasted asparagus for a complete holiday feast, or use the leftovers in sandwiches or breakfast hashes the next day.
Pomegranate and Balsamic Glazed Easter Ham
Easter dinner gets a stunning upgrade with this pomegranate and balsamic glazed ham. Expect a beautiful, glossy finish and a perfect balance of sweet and tangy flavors that will impress your guests. The glaze caramelizes into a sticky, jewel-toned crust that’s impossible to resist.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in spiral-cut ham
– 1 cup pomegranate juice
– 1/2 cup aged balsamic vinegar
– 1/2 cup packed light brown sugar
– 2 tbsp Dijon mustard
– 1 tsp finely ground black pepper
– 1/2 tsp kosher salt
Instructions
1. Preheat your oven to 325°F. Place the spiral-cut ham, cut-side down, in a large roasting pan.
2. Pour 1 cup of water into the bottom of the pan to keep the ham moist during cooking.
3. Cover the ham tightly with aluminum foil and bake for 1 hour and 30 minutes.
4. While the ham bakes, combine 1 cup pomegranate juice, 1/2 cup aged balsamic vinegar, 1/2 cup packed light brown sugar, 2 tbsp Dijon mustard, 1 tsp finely ground black pepper, and 1/2 tsp kosher salt in a medium saucepan.
5. Bring the mixture to a simmer over medium heat, stirring frequently to dissolve the sugar.
6. Reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Tip: The glaze will continue to thicken as it cools, so don’t over-reduce it.
7. Remove the ham from the oven and carefully discard the foil and any liquid in the pan.
8. Increase the oven temperature to 400°F.
9. Using a pastry brush, generously brush half of the warm glaze all over the surface of the ham, getting between the spiral cuts. Tip: Brush the glaze in one direction to avoid tearing the delicate ham slices.
10. Return the ham to the oven, uncovered, and bake for 15 minutes.
11. Remove the ham and brush with the remaining glaze. Tip: For extra caramelization, broil the ham on high for 2-3 minutes after the final glaze, watching closely to prevent burning.
12. Bake for another 10-15 minutes at 400°F until the glaze is deeply caramelized and sticky.
13. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
Just carved, the ham boasts a glossy, crackly exterior that gives way to incredibly juicy, tender meat. The pomegranate adds a fruity brightness that cuts through the richness, while the balsamic vinegar provides a sophisticated tang. Serve thick slices with the reduced pan drippings spooned over the top for an extra flavor punch.
Cider-Baked Ham with Brown Sugar Glaze
Kick off your holiday feast with this showstopping centerpiece. Cider-baked ham with a sticky brown sugar glaze delivers sweet, savory, and smoky flavors in every slice. It’s surprisingly simple to prepare, letting the oven do most of the work.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in smoked ham
– 2 cups fresh, unfiltered apple cider
– 1 cup packed dark brown sugar
– 1/2 cup pure maple syrup
– 1/4 cup grainy Dijon mustard
– 1/4 cup unsalted butter
– 2 tablespoons apple cider vinegar
– 1 tablespoon whole cloves
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 325°F (163°C).
2. Score the surface of the smoked ham in a 1-inch diamond pattern with a sharp knife, cutting about 1/4-inch deep.
3. Press a whole clove into the center of each diamond on the ham.
4. Place the ham, cut-side down, in a large, heavy-duty roasting pan.
5. Pour the fresh, unfiltered apple cider into the bottom of the pan around the ham.
6. Cover the pan tightly with aluminum foil and bake for 1 hour and 30 minutes.
7. While the ham bakes, combine the packed dark brown sugar, pure maple syrup, grainy Dijon mustard, unsalted butter, apple cider vinegar, and ground cinnamon in a medium saucepan over medium heat.
8. Whisk the glaze mixture constantly until the butter melts and the sugar fully dissolves, about 5 minutes. Tip: Whisking prevents the sugar from burning and ensures a smooth, lump-free glaze.
9. Remove the saucepan from the heat and set the glaze aside.
10. After 1 hour and 30 minutes, carefully remove the ham from the oven and discard the aluminum foil.
11. Increase the oven temperature to 400°F (204°C).
12. Brush half of the prepared brown sugar glaze evenly over the entire surface of the ham.
13. Return the uncovered ham to the oven and bake for 30 minutes.
14. Remove the ham from the oven and brush it with the remaining glaze.
15. Bake the ham for another 30 minutes, or until the glaze is deeply caramelized and forms a shiny, sticky crust. Tip: Basting halfway through this final bake ensures an even, glossy coating.
16. Transfer the ham to a cutting board and let it rest for 20 minutes before carving. Tip: Resting allows the juices to redistribute, resulting in moist, tender slices.
17. While the ham rests, skim any fat from the pan juices, then simmer the juices on the stovetop for 5 minutes to create a simple sauce.
Hearty and aromatic, the ham emerges with a crisp, candied crust giving way to incredibly juicy, smoky meat. The reduced pan juices make a tangy, cider-infused gravy perfect for drizzling. Serve thick slices warm with scalloped potatoes or use leftovers for next-day sandwiches with sharp cheddar.
Garlic Butter Easter Ham with Rosemary
Garlic butter Easter ham with rosemary transforms a holiday classic into a showstopping centerpiece. This recipe delivers a juicy, tender ham with a golden-brown crust infused with aromatic herbs and rich butter. It’s surprisingly simple to prepare yet impressive enough for any festive gathering.
Serving: 8-10 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in spiral-cut ham
– 1 cup unsalted butter, softened to room temperature
– 8 cloves fresh garlic, minced into a fine paste
– 3 tbsp fresh rosemary leaves, finely chopped
– 1/4 cup pure maple syrup
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-cut ham, flat side down, in a large roasting pan fitted with a rack.
3. In a medium bowl, combine the softened unsalted butter, minced fresh garlic paste, and finely chopped fresh rosemary leaves.
4. Mix the butter mixture vigorously with a fork until it is fully combined and slightly fluffy.
5. Gently separate the slices of the spiral-cut ham with your fingers to create space for the butter mixture.
6. Using a small spoon or your fingers, carefully spread about two-thirds of the garlic-rosemary butter mixture between the separated ham slices.
7. Spread the remaining one-third of the butter mixture evenly over the entire exterior surface of the ham.
8. Drizzle the pure maple syrup evenly over the top of the buttered ham.
9. Season the entire ham evenly with the coarse sea salt and freshly cracked black pepper.
10. Pour 2 cups of water into the bottom of the roasting pan to create steam and prevent the drippings from burning.
11. Loosely tent the entire roasting pan with aluminum foil, ensuring it does not touch the ham.
12. Place the pan in the preheated oven and bake for 2 hours, basting the ham with the pan juices every 30 minutes.
13. After 2 hours, remove the foil and increase the oven temperature to 425°F.
14. Continue baking the ham, uncovered, for an additional 25-30 minutes, or until the exterior is deeply golden brown and caramelized.
15. Remove the ham from the oven and transfer it to a cutting board, letting it rest for 20 minutes before carving.
16. While the ham rests, skim the fat from the pan juices and simmer them on the stovetop for 5 minutes to create a simple sauce.
Here, the ham boasts a crisp, caramelized crust that gives way to incredibly moist and flavorful meat in every slice. The garlic and rosemary infuse the butter, creating a savory, aromatic paste that permeates the entire dish. Serve it warm with the reduced pan sauce drizzled over the top, or use the leftovers for next-day sandwiches or a hearty breakfast hash.
Apricot-Dijon Glazed Easter Ham
Perfect for your holiday table, this apricot-Dijon glazed ham delivers sweet-tangy flavor with minimal effort. The glaze caramelizes beautifully while keeping the meat juicy.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in smoked ham
– 1 cup smooth apricot preserves
– 1/4 cup grainy Dijon mustard
– 2 tbsp raw honey
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the fully cooked bone-in smoked ham cut-side down in a roasting pan.
3. Score the ham fat in a diamond pattern about 1/4-inch deep using a sharp knife.
4. Combine 1 cup smooth apricot preserves, 1/4 cup grainy Dijon mustard, 2 tbsp raw honey, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 1/2 tsp freshly cracked black pepper in a small saucepan.
5. Heat the glaze mixture over medium-low heat for 3-4 minutes, stirring constantly until smooth and slightly thickened.
6. Brush half of the warm glaze evenly over the entire surface of the scored ham.
7. Cover the ham loosely with aluminum foil and bake at 325°F for 1 hour 30 minutes.
8. Remove the foil and brush the ham with the remaining glaze.
9. Increase the oven temperature to 375°F and bake uncovered for 45-60 minutes, basting every 15 minutes with pan juices.
10. Check for doneness when the internal temperature reaches 140°F and the glaze is deeply caramelized.
11. Transfer the ham to a cutting board and let it rest for 20 minutes before carving.
Caramelized apricot-Dijon glaze creates a sticky-sweet crust that contrasts with the smoky, tender ham beneath. Serve thick slices with the reduced pan juices spooned over, or use leftovers in next-day sandwiches with sharp cheddar.
Spiral Easter Ham with Orange Glaze
Wondering how to make your Easter ham the star of the table? This spiral-cut beauty gets a glossy, citrus-kissed glaze that caramelizes into a sticky-sweet crust. It’s a showstopper that’s surprisingly simple to pull off.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked spiral-sliced ham
– 1 cup fresh-squeezed orange juice
– 1/2 cup packed light brown sugar
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp finely ground black pepper
– 1/2 tsp ground cloves
Instructions
1. Preheat your oven to 325°F. Place the spiral-sliced ham, cut-side down, in a large roasting pan.
2. Pour 1 cup of water into the bottom of the pan to keep the ham moist during cooking.
3. Cover the pan tightly with aluminum foil. Bake for 1 hour and 15 minutes, or until the internal temperature reaches 140°F when checked with an instant-read thermometer.
4. While the ham bakes, make the glaze. In a small saucepan, combine the fresh-squeezed orange juice, packed light brown sugar, pure maple syrup, Dijon mustard, apple cider vinegar, finely ground black pepper, and ground cloves.
5. Bring the mixture to a simmer over medium heat, stirring constantly with a whisk to dissolve the sugar.
6. Reduce the heat to medium-low. Continue simmering for 8-10 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Tip: For a smoother glaze, strain it through a fine-mesh sieve to remove any orange pulp.
7. Remove the ham from the oven. Carefully take off the foil, watching for steam.
8. Using a pastry brush, generously brush half of the warm orange glaze all over the surface of the ham, getting it between the spiral slices. Tip: Gently separate the slices with your fingers to allow the glaze to penetrate deeper.
9. Return the ham to the oven, uncovered. Bake for an additional 15 minutes.
10. Remove the ham again. Brush with the remaining glaze. Bake for a final 5-10 minutes, just until the glaze is bubbling and caramelized. Tip: For extra caramelization, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
11. Transfer the ham to a serving platter. Let it rest for 10-15 minutes before carving.
Succulent and glossy, each slice offers tender, juicy meat with a perfect balance of savory ham and the bright, sticky-sweet orange glaze. The caramelized edges provide a delightful textural contrast. Serve it warm with the pan drippings spooned over top, or use any leftover ham in sandwiches or chopped into a spring pea salad the next day.
Savory Easter Ham with Red Wine Reduction
Often overlooked for its simplicity, this ham delivers deep flavor with minimal effort. Perfect for Easter gatherings, it requires just a few quality ingredients and a bit of patience. The red wine reduction adds a sophisticated, glossy finish that elevates the entire meal.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham, preferably spiral-sliced
– 1 cup full-bodied red wine, such as Cabernet Sauvignon
– 1/2 cup packed light brown sugar
– 1/4 cup Dijon mustard with whole grains
– 2 tablespoons unsalted butter, cold and cubed
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the fully cooked bone-in ham, cut-side down, in a large roasting pan.
3. In a small bowl, whisk together the full-bodied red wine, packed light brown sugar, and Dijon mustard with whole grains until smooth.
4. Brush half of the red wine mixture evenly over the entire surface of the ham.
5. Sprinkle the finely chopped fresh rosemary leaves, coarse sea salt, and freshly cracked black pepper over the ham.
6. Cover the ham tightly with aluminum foil, tenting it to avoid touching the glaze.
7. Bake the ham at 325°F for 2 hours, basting with pan juices every 30 minutes.
8. Remove the foil and increase the oven temperature to 425°F.
9. Brush the remaining red wine mixture over the ham and bake uncovered for 20-25 minutes, until the glaze is sticky and caramelized.
10. Transfer the ham to a cutting board, tent loosely with foil, and let rest for 15 minutes.
11. While the ham rests, pour the pan juices into a small saucepan and bring to a simmer over medium heat.
12. Whisk in the cold, cubed unsalted butter, one piece at a time, until the sauce is glossy and slightly thickened.
13. Slice the ham along the natural lines and serve immediately with the red wine reduction drizzled over the top.
Firm yet tender slices soak up the glossy, tangy-sweet reduction beautifully. The rosemary adds an earthy note that balances the rich ham, making it ideal for pairing with roasted spring vegetables or creamy mashed potatoes for a complete feast.
Slow-Cooked Easter Ham with Cranberry Sauce
Let’s make a holiday centerpiece that practically cooks itself. This slow-cooked ham yields tender, juicy meat with minimal effort, while the cranberry sauce adds a vibrant, tangy-sweet finish.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 (8-10 lb) fully cooked bone-in spiral-cut ham
– 1 cup pure maple syrup
– 1/2 cup packed dark brown sugar
– 2 tbsp whole grain Dijon mustard
– 1 tsp finely ground black pepper
– 1 (12 oz) bag fresh cranberries
– 1 cup granulated sugar
– 1/2 cup fresh orange juice
– 1 tsp freshly grated orange zest
Instructions
1. Place the spiral-cut ham in a large slow cooker, flat-side down.
2. In a medium bowl, whisk together the pure maple syrup, dark brown sugar, whole grain Dijon mustard, and black pepper until smooth.
3. Pour the glaze mixture evenly over the ham, using a brush to coat it thoroughly. Tip: For deeper flavor, score the ham fat in a diamond pattern before glazing.
4. Cover the slow cooker and cook on LOW for 6 hours, or until the internal temperature reaches 140°F. Tip: Baste the ham with the juices every 2 hours to keep it moist.
5. While the ham cooks, combine the fresh cranberries, granulated sugar, and fresh orange juice in a saucepan over medium heat.
6. Bring the mixture to a simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-12 minutes.
7. Remove the cranberry sauce from the heat and stir in the freshly grated orange zest. Tip: Let the sauce cool completely; it will thicken further as it sits.
8. Transfer the cooked ham to a cutting board and let it rest for 15 minutes before slicing.
9. Serve the sliced ham warm, drizzled with the slow cooker juices and accompanied by the cranberry sauce.
Resulting in a ham that’s fall-apart tender with a sticky-sweet glaze, this dish balances savory richness with the bright, tart pop of cranberries. Reheat leftovers in the slow cooker juices to maintain moisture, or use the shredded meat in next-day sandwiches.
Browned Butter and Thyme Easter Ham
Holiday meals deserve a standout centerpiece that’s both impressive and surprisingly simple to prepare. This browned butter and thyme Easter ham delivers deep, nutty flavor with minimal hands-on effort, making it perfect for a festive gathering.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8–10 lb) fully cooked bone-in ham
– 1 cup unsalted butter
– ¼ cup fresh thyme leaves
– ½ cup pure maple syrup
– 1 tablespoon Dijon mustard
– 1 teaspoon finely ground black pepper
– ½ teaspoon kosher salt
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Score the surface of the ham in a diamond pattern, about ¼-inch deep, to help the glaze penetrate.
3. Place the ham, flat-side down, in a large roasting pan and add 2 cups of water to the bottom of the pan to keep the ham moist.
4. In a medium saucepan over medium heat, melt the unsalted butter.
5. Cook the butter, swirling the pan occasionally, until it turns a deep golden brown and smells nutty, about 5–7 minutes. Tip: Watch closely to prevent burning.
6. Immediately remove the saucepan from the heat and stir in the fresh thyme leaves, which will sizzle and become fragrant.
7. Whisk in the pure maple syrup, Dijon mustard, finely ground black pepper, and kosher salt until fully combined.
8. Brush half of the browned butter glaze evenly over the entire surface of the ham.
9. Cover the ham loosely with aluminum foil and bake for 60 minutes.
10. Remove the foil and brush the ham with the remaining glaze. Tip: Basting every 15 minutes will build a beautiful, sticky crust.
11. Increase the oven temperature to 400°F and bake, uncovered, for another 25–30 minutes, or until the internal temperature reaches 140°F. Tip: Use an instant-read thermometer for accuracy.
12. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
13. While the ham rests, skim any fat from the pan juices and serve them warm alongside the sliced ham.
Warm, caramelized edges give way to tender, juicy meat infused with the nutty richness of browned butter and earthy thyme. The sweet-savory glaze creates a glossy, crackly crust that contrasts beautifully with the ham’s natural saltiness. Serve thick slices with the pan juices drizzled over top, or use leftovers in sandwiches with a swipe of grainy mustard.
Cherry Bourbon Easter Ham
You’ll want to make this Cherry Bourbon Easter Ham the centerpiece of your holiday table. It’s a stunning, sweet-and-savory showstopper that’s surprisingly simple to pull off. The glaze creates a gorgeous, lacquered crust packed with flavor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup high-quality cherry preserves
– 1/2 cup good Kentucky bourbon
– 1/4 cup packed dark brown sugar
– 2 tbsp smooth Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp freshly grated ginger
– 1/4 tsp ground cloves
Instructions
1. Preheat your oven to 325°F. Place the spiral-sliced ham, cut-side down, in a large roasting pan.
2. Tent the ham loosely with aluminum foil. Roast for 1 hour and 30 minutes to heat through.
3. While the ham roasts, combine the cherry preserves, bourbon, dark brown sugar, Dijon mustard, apple cider vinegar, grated ginger, and ground cloves in a small saucepan over medium heat.
4. Bring the mixture to a simmer, stirring frequently with a whisk to dissolve the sugar, about 5 minutes. Tip: Simmering the glaze thickens it slightly for better adherence.
5. Reduce heat to low and let the glaze simmer gently for 10 minutes, stirring occasionally, until it coats the back of a spoon. Remove from heat.
6. After the initial 1 hour 30 minute roast, carefully remove the ham from the oven and discard the foil.
7. Using a pastry brush, generously brush half of the warm cherry bourbon glaze all over the surface of the ham, getting it between the slices.
8. Return the ham to the oven, uncovered. Roast for 30 minutes.
9. Remove the ham and brush with the remaining glaze. Tip: Applying glaze in layers builds a deeper, more complex flavor.
10. Increase the oven temperature to 400°F. Return the ham to the oven and roast for a final 15-20 minutes, or until the glaze is bubbling and deeply caramelized. Tip: Watch closely at this stage to prevent burning.
11. Transfer the ham to a carving board and let it rest for 15 minutes before slicing and serving.
Nothing beats the sticky, glossy crust giving way to perfectly juicy, smoky ham. The cherry and bourbon create a sophisticated sweet-tart note that cuts through the richness beautifully. Serve it warm with the pan drippings spooned over top, or use any leftovers for incredible sandwiches the next day.
Classic Smoky Easter Ham with Honey Mustard
Unwrap that spiral-cut ham and get ready for a holiday centerpiece that delivers smoky depth with sweet-tangy balance. This recipe transforms a pre-cooked ham into a glazed masterpiece with minimal effort. Perfect for Easter gatherings or any festive meal.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked spiral-cut ham
– 1/2 cup Dijon mustard
– 1/2 cup raw honey
– 1/4 cup dark brown sugar
– 1 tablespoon smoked paprika
– 1/2 teaspoon ground cloves
– 1/4 cup apple cider vinegar
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-cut ham, flat-side down, in a large roasting pan.
3. Score the ham’s surface in a diamond pattern with a sharp knife, cutting about 1/4-inch deep.
4. Whisk together the Dijon mustard, raw honey, dark brown sugar, smoked paprika, ground cloves, and apple cider vinegar in a medium bowl until smooth.
5. Brush half of the honey mustard glaze generously over the entire surface of the ham.
6. Cover the ham tightly with aluminum foil and bake for 1 hour.
7. Remove the ham from the oven and carefully take off the foil.
8. Brush the remaining glaze over the ham, getting it into all the scored crevices.
9. Increase the oven temperature to 400°F.
10. Return the ham, uncovered, to the oven and bake for 25-30 minutes, until the glaze is bubbly and caramelized.
11. Remove the ham from the oven and let it rest on a cutting board for 15 minutes before slicing.
12. Slice along the natural spiral lines and serve warm.
Let the ham rest—this allows the juices to redistribute for moist, tender slices. The glaze forms a sticky, lacquered crust that crackles slightly when cut, contrasting the succulent interior. Serve it warm with the pan drippings spooned over the top or use leftover ham in next-day sandwiches or breakfast hashes.
Pineapple Ginger Easter Ham
Pineapple ginger Easter ham transforms the holiday classic with a sweet-tangy glaze that caramelizes beautifully. Perfect for feeding a crowd, this recipe balances familiar comfort with unexpected tropical brightness. The ginger adds a warm, spicy kick that cuts through the richness.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-cut ham
– 1 cup packed light brown sugar
– 1 (20 oz) can crushed pineapple in 100% juice, undrained
– 1/4 cup pure maple syrup
– 3 tbsp freshly grated ginger root
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp finely ground black pepper
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. Place the fully cooked, bone-in spiral-cut ham, cut-side down, in a large roasting pan.
3. In a medium saucepan, combine the packed light brown sugar, undrained crushed pineapple, pure maple syrup, freshly grated ginger root, Dijon mustard, apple cider vinegar, and finely ground black pepper.
4. Bring the mixture to a simmer over medium heat, stirring frequently with a whisk to dissolve the sugar completely.
5. Reduce heat to medium-low and cook the glaze for 8-10 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. (Tip: For a smoother glaze, strain it through a fine-mesh sieve to remove any large pineapple pieces before brushing.)
6. Brush half of the warm glaze evenly over the entire surface of the ham, getting it between the spiral cuts.
7. Cover the ham tightly with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes (about 15 minutes per pound).
8. Remove the ham from the oven and carefully remove the foil.
9. Brush the remaining glaze over the ham. (Tip: Reserve a few tablespoons of glaze for serving if desired.)
10. Increase the oven temperature to 400°F (204°C) and return the uncovered ham to the oven.
11. Bake for an additional 20-30 minutes, basting once halfway through, until the glaze is bubbly and deeply caramelized. (Tip: Use an instant-read thermometer to ensure the internal temperature reaches 140°F (60°C) for serving.)
12. Transfer the ham to a cutting board, tent loosely with foil, and let it rest for 15 minutes before slicing.
Ultimate caramelization gives the exterior a sticky, glossy crust that crackles with each slice. The juicy interior remains incredibly tender, infused with the ginger’s warmth and pineapple’s tang. Serve it warm with the reserved glaze on the side for extra punch, or use leftovers in next-day sandwiches with a swipe of sharp mustard.
Conclusion
Culinary inspiration awaits with these 25 delicious Easter ham recipes, perfect for creating a memorable holiday feast. We hope you find a new favorite to impress your guests! Give one a try this Easter, and don’t forget to leave a comment below telling us which recipe you loved. If you enjoyed this roundup, please share it on Pinterest to help other home cooks.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
