Easter Ham (Best Ham Glazed Recipe)

Easter ham is one of those dishes that instantly sets the tone for a holiday meal. It’s comforting, familiar, and always welcome at the table. This Easter Ham with glaze is sweet, savory, and incredibly easy to make, even if you’re cooking for a crowd or hosting Easter dinner for the first time.

What makes this the best ham glazed recipe is its balance. The glaze caramelizes beautifully without burning, the ham stays juicy from edge to center, and the flavors feel festive without being overly complicated. It’s the kind of recipe you can rely on for Easter Sunday, Christmas, Sunday dinners, or any special occasion where you want something impressive but stress-free.

This recipe is foolproof, beginner-friendly, and perfect for make-ahead planning. Whether you’re feeding a large family, prepping meals for the week, or building a complete holiday menu, this Easter ham delivers classic flavor with minimal effort and maximum payoff.

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Why You’ll Love This Recipe

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Ingredients

• Bone-in spiral sliced ham
• Brown sugar
• Honey
• Dijon mustard
• Unsalted butter
• Pineapple juice
• Garlic powder
• Ground cloves
• Black pepper

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Ingredients Guide (Ingredient Breakdown)

Bone-In Spiral Sliced Ham

A bone-in spiral ham is ideal for Easter because it’s already sliced and cooks evenly. The bone adds flavor and helps the meat stay juicy. Choose a fully cooked ham so you’re reheating and glazing, not cooking from raw.

Substitution: Boneless spiral ham works, but reduce cooking time slightly to avoid dryness.

Brown Sugar

Brown sugar gives the glaze its rich sweetness and helps create that classic caramelized crust. Dark brown sugar adds deeper molasses notes, while light brown sugar keeps it milder.

Why it matters: Sugar is what allows the glaze to thicken and cling to the ham.

Honey

Honey adds shine and floral sweetness to the glaze. It balances the saltiness of the ham and enhances browning.

Substitution: Maple syrup works well and adds a slightly smoky sweetness.

Dijon Mustard

Dijon mustard cuts through the sweetness and adds depth. It keeps the glaze from tasting flat and overly sugary.

Tip: Use smooth Dijon, not whole-grain, for a glossy finish.

Unsalted Butter

Butter adds richness and smooths out the glaze. Using unsalted butter lets you control the salt level since ham is already salty.

Pineapple Juice

Pineapple juice adds acidity and brightness. It’s a classic pairing with ham and helps tenderize the surface slightly while baking.

Substitution: Orange juice works in a pinch, though pineapple is more traditional.

Garlic Powder

Garlic powder adds subtle savory balance without overpowering the glaze.

Ground Cloves

Cloves are traditional in Easter ham recipes. A small amount adds warmth and depth.

Important: A little goes a long way. Too much can overpower the dish.

Black Pepper

Freshly ground black pepper adds gentle heat and rounds out the sweetness.

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Step-by-Step Instructions

1- Preheat the oven
Preheat your oven to 325°F. This low, steady temperature keeps the ham moist while allowing the glaze to build slowly.

2- Prepare the ham
Place the spiral ham cut-side down in a large roasting pan. This helps retain moisture during baking.

3- Cover and bake
Cover the ham tightly with foil and bake for about 10–12 minutes per pound, until warmed through.

4- Make the glaze
In a small saucepan, combine brown sugar, honey, Dijon mustard, butter, pineapple juice, garlic powder, cloves, and black pepper.
Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened.

5- Glaze the ham
Remove the ham from the oven and carefully uncover. Brush the glaze generously over the entire surface, getting between slices where possible.

6- Finish baking uncovered
Return the ham to the oven uncovered. Bake for an additional 20–30 minutes, brushing with glaze every 10 minutes.

7- Caramelize gently
If needed, increase oven temperature to 375°F for the last 5 minutes to caramelize the glaze. Watch closely to prevent burning.

8- Rest before serving
Remove from oven and let the ham rest for 10–15 minutes before serving. This helps retain juices.

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Variations & Customizations

• Maple Glazed Ham: Replace honey with pure maple syrup for a deeper, woodsy sweetness.
• Orange Honey Ham: Use orange juice instead of pineapple and add orange zest for brightness.
• Spicy Glaze: Add a pinch of cayenne or red pepper flakes for subtle heat.
• Sugar-Free Option: Use a brown sugar substitute and sugar-free honey alternative for a lower-carb glaze.
• Gluten-Free: Naturally gluten-free as written, just double-check mustard and ham labels.
• Smoky Flavor: Add a few drops of liquid smoke or smoked paprika to the glaze.

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Serving Guide (Detailed)

Easter Dinner Centerpiece:
Serve sliced ham with scalloped potatoes, green beans, and dinner rolls for a classic Easter spread.

Holiday Buffet Table:
Pair with deviled eggs, macaroni and cheese, and fresh salads for a crowd-friendly setup.

Sunday Family Meal:
Serve with roasted vegetables and mashed potatoes for a comforting dinner.

Breakfast or Brunch:
Leftover ham is perfect with eggs, biscuits, or in breakfast casseroles.

Meal Prep Friendly Lunches:
Slice and portion for sandwiches, wraps, or grain bowls throughout the week.

Party Sliders:
Use leftovers for ham and cheese sliders baked with buttered rolls.

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Storage & Reheating Guide

Room Temperature

Do not leave ham out for more than 2 hours after serving.

Refrigerator

Store leftover ham in an airtight container or tightly wrapped. Keeps well for up to 4–5 days.

Freezer

Freeze sliced ham in freezer-safe bags for up to 2 months. Freeze with a bit of glaze to prevent dryness.

Reheating

Reheat in the oven at 300°F, covered with foil, until warmed through. Add a splash of juice if needed.

Shelf Life Tips

Store slices tightly wrapped to reduce air exposure and preserve moisture.

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Common Mistakes to Avoid

• Skipping the foil cover early on: Causes the ham to dry out before it’s heated through.
• Using high heat from the start: Leads to burnt glaze and dry meat.
• Overusing cloves: Too much can overpower the entire dish.
• Not basting enough: Repeated glazing builds flavor and shine.
• Cutting immediately: Skipping rest time causes juices to escape.

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Expert Tips for Best Results

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FAQs

Is Easter ham already cooked?
Most spiral hams are fully cooked. This recipe focuses on reheating and glazing.

Can I make this ham ahead of time?
Yes. Bake and glaze, then reheat gently before serving.

What size ham do I need per person?
Plan for about ¾ pound per person for bone-in ham.

Can I use a slow cooker?
Yes, but glaze at the end and finish in the oven for caramelization.

Why is my glaze burning?
The oven temperature is too high or the sugar content is too concentrated.

Can I skip pineapple juice?
Yes, orange juice or apple juice can be used instead.

How do I keep ham from drying out?
Cover tightly, bake low and slow, and don’t overcook.

What can I do with leftover ham?
Use it in soups, casseroles, sandwiches, or breakfast dishes.

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Final Thoughts

This Easter Ham (Best Ham Glazed Recipe) is everything a holiday main dish should be: easy, reliable, and incredibly satisfying. It’s perfect for Easter dinner, special occasions, or anytime you want a crowd-pleasing centerpiece without spending all day in the kitchen.

With simple ingredients, make-ahead flexibility, and endless leftover possibilities, this recipe fits beautifully into real-life cooking. Try it once, and it’s sure to become a tradition at your table. If you give it a go, save it for later, share it with family, and let me know how it turned out.