Go Back
Print Recipe

Easter Ham

Ingredients

Sweet Glaze

  • 1/2 c unsalted butter
  • 1/2 c brown sugar
  • 1/2 c honey
  • 2 tbsp dijon mustard
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 4 cloves garlic

Savory Glaze

  • 2 tbsp spicy brown mustard
  • 2 tsp Worcestershire sauce
  • 2 tsp ground cumin
  • 2 tsp fresh ground pepper
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp mustard powder

Instructions

  • For either ham recipe, preheat the oven to 300°F, take the ham out of the fridge, and trim away the rind. Let it rest at room temperature for 1-2 hours.
  • Score a 1-inch-wide and ¼-inch-deep diamond pattern over the entire ham. Place the ham in a baking tray and pour 1/3 cup of water into the base of the pan. Cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
  • Meanwhile make either of your glazes. For the sweet glaze, heat the butter in a small pot or saucepan over medium heat until golden brown. Add in the brown sugar, honey, mustard, cinnamon, and cloves, stirring to mix together well until the brown sugar has completely dissolved (about 2 minutes). Reduce heat and add in the garlic, browning it slightly. Set the glaze aside and let cool to lukewarm and until it is honey consistency.
  • For the savory glaze, you simply whisk together the ingredients.
  • After the ham has baked for 30 minutes, remove it from the oven and increase the oven temperature to 425°F. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
  • Remove from the oven, brush with another third of the glaze and some of the pan juices, and put it back in the oven. Repeat again after 15 more minutes of baking until a dark golden-brown crust has formed (about 30 minutes total). Let the ham rest 10-20 minutes before slicing.