Delicious Honey-Glazed Easter Ham Recipe
Cooking Up Memories with Honey-Glazed Easter Ham
Hey there, friend! So, Easter’s around the corner, and if you’re anything like me, you’re probably thinking about what to cook for the big family gathering. Let me tell you, this honey-glazed ham has been a hit at my family table for years. I remember the first time I made it; I was nervous because my mother-in-law was coming over, and you know how that goes. But, it turned out so well that she asked for the recipe (she still talks about it at every family dinner!).
Why You’ll Love This Ham
I whip this up every Easter, and my family goes nuts for it (even my picky-eater nephew!). The sweet, sticky glaze is just the thing to complement the savory ham. Plus, it makes the kitchen smell like a dream. And here’s a confession: it’s actually easier than it looks. You know, I used to think making ham was complicated until I realized I just needed a good glaze.
What You’ll Need
- 1 fully cooked ham (about 7 pounds) – I’ve used spiral cut, but any will do
- 1 cup honey – sometimes I use maple syrup when I’m out
- 1/2 cup brown sugar – light or dark, depends on my mood
- 1/4 cup dijon mustard – my grandma swore by the grainy kind, but smooth works too
- 1/4 cup apple cider vinegar – though white vinegar works in a pinch
- Optional: a pinch of ground cloves for extra flavor
Step-by-Step Directions
- Preheat your oven to 325°F (or about 160°C for my metric folks!).
- Place the ham in a roasting pan, cut side down. This is where I usually sneak a taste of the glaze.
- In a saucepan, combine the honey, brown sugar, mustard, vinegar, and cloves. Heat it gently until everything’s mixed—don’t let it boil over like I did once!
- Pour half the glaze over the ham. Cover it loosely with foil, and pop it in the oven. Roast for about 1 hour 15 minutes.
- Take it out, remove the foil, and pour the rest of the glaze on top. Back in the oven it goes for another 30-45 mins until it’s nice and glossy.
- Let it rest before carving, though honestly, I’m always tempted to cut right in.
Notes From My Kitchen
I’ve learned the hard way that skipping the resting time makes the juices run everywhere. Not fun. Also, don’t panic if the glaze looks a bit lumpy—it smooths out in the end.
Variations I’ve Tried (and a Mishap)
Once, I tried adding pineapple slices on top. It was… okay. A bit too sweet for me, though my kids loved it. Another time, I added a splash of bourbon to the glaze—now that was a winner!
What If I Don’t Have All The Tools?
No roasting pan? No worries. I’ve used a regular baking dish with foil in a pinch. Works just fine!
Storing Leftovers (If There Are Any!)
Store leftovers in the fridge for up to a week, though in my house, it never lasts more than a day or two. It’s great in sandwiches.
Serving Suggestions
We usually serve this ham with mashed potatoes and green beans. My aunt insists on having a side of coleslaw, which actually pairs nicely.
Pro Tips I’ve Learned
Don’t rush the glazing process. I once tried to speed it up and ended up with burnt edges. A slow roast makes all the difference.
FAQ from My Kitchen to Yours
Can I use a different kind of mustard? Absolutely! Just adjust the quantity to taste, as some mustards are stronger than others.
How do I know when the ham’s done? It should be heated through and have a nice, glossy glaze. But really, when it smells irresistible, it’s probably good to go!
Can I make this ahead of time? Yes, but I find it tastes better fresh. If you must, reheat gently to avoid drying it out.
For more Easter meal ideas, I sometimes check out Bon Appétit or Food Network for inspiration. Happy cooking!
