Easter Ham

Easter at our house just wouldn’t be Easter without a glorious, glistening ham taking center stage on the table. Over the years, I’ve tried countless recipes, tweaking and perfecting until I landed on this absolute winner. It’s not just a meal; it’s an experience. The aroma that fills the kitchen as it bakes is pure holiday magic, and the taste? Oh, the taste! Tender, juicy ham with a sweet and tangy glaze that caramelizes beautifully in the oven. Even my pickiest eaters, from my teenage nephew to my grandmother, are always clamoring for seconds (and thirds!). This recipe has become the cornerstone of our Easter celebrations, and I’m thrilled to share it with you so you can create your own cherished holiday memories. Get ready to impress your family and friends with this show-stopping Easter ham that’s surprisingly easy to make.

Ingredients for the Perfect Easter Ham

To create this mouthwatering Easter ham, you’ll need a few key ingredients, each playing a vital role in the final flavor and texture. Here’s what you’ll need:

• Bone-in Ham (10-12 pounds): The star of the show! Opt for a bone-in ham, either shank or butt portion. Bone-in hams tend to be more flavorful and moist than boneless options. A 10-12 pound ham is ideal for serving a larger gathering, typically 12-16 people, with leftovers to enjoy. Look for a fully cooked or “city ham” as these are the most common and require only heating and glazing.
• Brown Sugar (1 cup, packed): This forms the base of our sweet and sticky glaze, adding a deep molasses flavor and helping the ham caramelize beautifully in the oven. Packed brown sugar ensures you get the right amount for the perfect glaze consistency.
• Dijon Mustard (1/2 cup): The secret ingredient that adds a tangy counterpoint to the sweetness of the brown sugar. Dijon mustard provides complexity and depth, preventing the glaze from being overly sugary and creating a balanced flavor profile.
• Pineapple Juice (1/2 cup): This adds a touch of tropical sweetness and acidity, tenderizing the ham and enhancing the overall flavor. Pineapple juice also contributes to the glaze’s glossy finish. Fresh or canned pineapple juice works equally well.
• Apple Cider Vinegar (1/4 cup): Another crucial element for balancing the sweetness and adding a pleasant tang. Apple cider vinegar helps to cut through the richness of the ham and glaze, creating a more nuanced and enjoyable taste.
• Ground Cloves (1 teaspoon): A warm, aromatic spice that adds a classic holiday flavor to the ham. Cloves complement the sweetness and savory notes, creating a comforting and festive aroma and taste. A little goes a long way, so just a teaspoon is perfect.
• Optional: Pineapple Rings and Maraschino Cherries (for garnish): For a truly classic and festive presentation, consider adding pineapple rings and maraschino cherries to stud the ham during the last part of baking. These not only look beautiful but also add a touch of extra sweetness and visual appeal.

Step-by-Step Instructions for Baking Your Easter Ham

Follow these detailed instructions to bake a perfectly moist and flavorful Easter ham that will impress your guests:

1. Prepare the Ham for Baking:

• Preheat your Oven: Begin by preheating your oven to 325°F (160°C). This moderate temperature ensures the ham heats through gently without drying out.
• Rinse and Pat Dry: Remove the ham from its packaging. Rinse it thoroughly under cold water to remove any excess brine or packaging juices. Pat the ham completely dry with paper towels. This step is important for the glaze to adhere properly to the surface.
• Score the Ham (Optional but Recommended): Scoring the ham allows the glaze to penetrate deeper and also creates a beautiful diamond pattern on the finished ham. Using a sharp knife, lightly score the surface of the ham in a diamond pattern, making shallow cuts about ¼ inch deep. Be careful not to cut too deeply, as you don’t want to separate the ham.
• Place Ham in Roasting Pan: Place the ham cut-side down (if applicable, for a butt portion) in a large roasting pan. A roasting pan with a rack is ideal as it allows air to circulate around the ham, promoting even cooking. If you don’t have a rack, you can use crumpled aluminum foil to elevate the ham slightly.
• Add Water (Optional but Helpful for Moisture): Pour about 1 cup of water into the bottom of the roasting pan. This creates steam during baking, which helps to keep the ham moist and prevents it from drying out, especially during longer baking times.

2. Make the Delicious Glaze:

• Combine Glaze Ingredients: In a medium saucepan, combine the brown sugar, Dijon mustard, pineapple juice, apple cider vinegar, and ground cloves.
• Simmer and Thicken: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly until the brown sugar is fully dissolved. Reduce the heat to low and let the glaze simmer gently for about 5-7 minutes, or until it slightly thickens and becomes syrupy. Simmering allows the flavors to meld together and the glaze to reduce slightly, creating a richer and more concentrated flavor.
• Taste and Adjust (Optional): Taste the glaze and adjust seasonings if needed. If you prefer a sweeter glaze, you can add a bit more brown sugar. For a tangier glaze, add a touch more Dijon mustard or apple cider vinegar.

3. Bake the Ham to Perfection:

• Apply Initial Glaze: Pour about half of the prepared glaze evenly over the ham, ensuring it coats the entire surface, especially the scored areas. Use a pastry brush or spoon to help distribute the glaze.
• Bake Covered: Cover the roasting pan tightly with aluminum foil. This helps to trap moisture and steam, keeping the ham tender during the initial baking process.
• Bake for Most of the Cooking Time: Bake the ham in the preheated oven for approximately 2-2.5 hours. The exact baking time will depend on the size and type of ham, but generally, allow about 15-20 minutes per pound for heating a fully cooked ham.
• Check Internal Temperature: After about 2 hours, check the internal temperature of the ham using a meat thermometer. Insert the thermometer into the thickest part of the ham, avoiding the bone. The ham is fully heated when it reaches an internal temperature of 140°F (60°C).
• Remove Foil and Glaze Again: Once the ham reaches 140°F (60°C) or is nearing the end of its baking time, remove the aluminum foil from the roasting pan. Pour the remaining glaze over the ham, again ensuring even coverage.
• Bake Uncovered for Final Glazing: Return the ham to the oven and bake uncovered for another 15-20 minutes, or until the glaze is beautifully caramelized and the ham is heated through to an internal temperature of 145°F (63°C). Keep a close eye on the ham during this final stage to prevent the glaze from burning. If the glaze is browning too quickly, you can loosely tent the ham with foil.
• Optional Garnish (Pineapple Rings and Cherries): If using pineapple rings and maraschino cherries for garnish, arrange them on the ham during the last 15-20 minutes of baking. Secure them with toothpicks if needed. The heat will warm the pineapple and cherries, and they will become slightly glazed.

4. Rest and Carve the Ham:

• Rest Before Carving: Once the ham is cooked and glazed, remove it from the oven and let it rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product. Tent the ham loosely with foil while it rests to keep it warm.
• Carve and Serve: After resting, transfer the ham to a cutting board and carve it. For a bone-in ham, start by slicing around the bone to remove large sections of meat. Then, slice the ham against the grain for maximum tenderness. Serve immediately and enjoy your delicious Easter ham!

Nutrition Facts for Easter Ham (Per Serving, Estimated)

Please note that these are estimated nutritional values and can vary based on the specific ham, ingredients, and serving size. This is based on a serving size of approximately 4 ounces (113 grams) of cooked ham.

• Calories: Approximately 350-450 kcal: Easter ham is a relatively calorie-dense dish, primarily due to its fat and protein content, especially when considering the glaze. This calorie range is an estimate and can vary.
• Protein: Approximately 30-40 grams: Ham is an excellent source of protein, essential for muscle building and repair, as well as overall bodily functions. Protein contributes to satiety, helping you feel full and satisfied after your meal.
• Fat: Approximately 15-25 grams: Ham contains a moderate amount of fat, including both saturated and unsaturated fats. The fat content contributes to the ham’s flavor and tenderness. Choose leaner cuts of ham to reduce fat content if desired.
• Sodium: Approximately 800-1200 mg: Ham is naturally high in sodium due to the curing process. Sodium is an electrolyte that plays a role in fluid balance and nerve function. Individuals watching their sodium intake should be mindful of portion sizes and consider lower-sodium ham options if available.
• Sugar: Approximately 20-30 grams: The glaze contributes a significant amount of sugar to the dish. Sugar provides energy and adds sweetness to the ham. Individuals monitoring sugar intake should be aware of the sugar content, especially from the glaze.

Preparation Time for Easter Ham

The total preparation time for this Easter ham recipe is relatively straightforward and can be broken down as follows:

• Prep Time: Approximately 20-30 minutes: This includes rinsing and drying the ham, scoring (optional), preparing the glaze, and getting the ham ready for the oven. Most of this time is spent making the glaze and prepping the ham for baking.
• Cook Time: Approximately 2 hours 30 minutes – 3 hours: This is the baking time in the oven, which includes the initial covered baking and the final uncovered glazing period. The exact cook time will depend on the size and type of ham.
• Rest Time: 10-15 minutes: Allowing the ham to rest after baking is crucial for optimal tenderness and juiciness.
• Total Time: Approximately 3 hours – 3 hours 45 minutes: From start to finish, including prep, cooking, and resting, plan for around 3 to 3 hours and 45 minutes to prepare and serve this delicious Easter ham. While the cook time is significant, the active preparation is relatively short, making it manageable for a holiday meal.

How to Serve Your Glorious Easter Ham

Easter ham is incredibly versatile and pairs well with a variety of side dishes and accompaniments. Here are some serving suggestions to create a complete and memorable Easter feast:

• Classic Side Dishes:
  • Scalloped Potatoes: Creamy and cheesy scalloped potatoes are a classic pairing with ham, offering a rich and comforting side.
  • Green Bean Casserole: A holiday staple, green bean casserole adds a touch of nostalgia and creamy vegetable goodness.
  • Mashed Potatoes: Fluffy mashed potatoes and gravy are always a crowd-pleaser and a perfect complement to ham.
  • Roasted Asparagus or Green Beans: Light and fresh roasted vegetables provide a healthy counterpoint to the richness of the ham.
  • Mac and Cheese: Creamy mac and cheese is a kid-friendly favorite and a delightful addition to the Easter table.
  • Dinner Rolls or Biscuits: Warm, soft rolls or biscuits are perfect for soaking up the delicious ham juices and glaze.
• Fresh and Bright Sides:
  • Spring Salad with Vinaigrette: A fresh spring salad with mixed greens, strawberries, goat cheese, and a light vinaigrette adds brightness and acidity.
  • Fruit Salad: A colorful fruit salad with seasonal fruits like melon, berries, and grapes offers a refreshing sweetness.
  • Coleslaw: Creamy or vinegar-based coleslaw provides a cool and crunchy contrast to the warm ham.
  • Deviled Eggs: A classic Easter appetizer that complements ham beautifully and adds to the festive spread.
• Sauces and Condiments:
  • Mustard (Dijon, Honey Mustard): Offer a variety of mustards for guests to customize their ham slices.
  • Horseradish Sauce: For those who enjoy a bit of zing, horseradish sauce adds a spicy kick.
  • Pineapple Chutney or Relish: Enhance the pineapple notes in the glaze with a homemade or store-bought pineapple chutney or relish.
  • Gravy (Optional): While ham is often served without gravy, a light pan gravy made from the ham drippings can be a delicious addition.
• Presentation is Key:
  • Garnish Platter: Arrange the carved ham on a beautiful platter and garnish with fresh herbs like parsley or rosemary, orange slices, or extra pineapple rings and cherries.
  • Warm Serving Dishes: Keep side dishes warm in serving dishes or chafing dishes to ensure everything is served at the perfect temperature.
  • Festive Table Setting: Create a beautiful Easter table setting with spring-themed decorations, linens, and serving ware to enhance the holiday atmosphere.

Additional Tips for the Best Easter Ham

To ensure your Easter ham is a resounding success, here are some helpful tips and tricks:

1. Choose the Right Ham: Select a high-quality bone-in ham for the best flavor and moisture. Consider your guest count when choosing the size. For a smaller gathering, a shank portion may be sufficient, while a larger group might require a butt portion or a whole ham.
2. Don’t Overbake: Overbaking is the enemy of juicy ham. Use a meat thermometer to accurately monitor the internal temperature and remove the ham from the oven as soon as it reaches 145°F (63°C). Overcooked ham can become dry and tough.
3. Customize Your Glaze: Feel free to experiment with the glaze to suit your taste preferences. Add a pinch of cayenne pepper for a touch of heat, use maple syrup instead of brown sugar for a different sweetness, or incorporate other spices like ginger or cinnamon.
4. Basting is Beneficial: Basting the ham with pan juices or extra glaze during baking can enhance moisture and flavor. Baste every 30-45 minutes, especially during the initial covered baking period.
5. Use Leftover Ham Creatively: Easter ham leftovers are incredibly versatile. Plan ahead for delicious leftover meals like ham sandwiches, ham and bean soup, ham frittatas, ham salad, or ham and cheese casseroles. Store leftover ham properly in the refrigerator and use within 3-4 days.
6. Spiral-Cut Ham Adaptation: This recipe works wonderfully with spiral-cut hams as well. Reduce the baking time slightly as spiral-cut hams heat up more quickly. When glazing a spiral ham, ensure the glaze penetrates between the slices for maximum flavor.
7. Slow Cooker Ham Option: For a hands-off approach, you can adapt this recipe for a slow cooker. Place the ham in the slow cooker, pour the glaze over it, and cook on low for 4-6 hours or on high for 2-3 hours, or until heated through. The slow cooker will keep the ham incredibly moist.
8. Presentation Matters: Take the time to present your Easter ham beautifully. Garnish it attractively, use a nice serving platter, and create a festive table setting. The visual appeal of your ham will enhance the overall dining experience and impress your guests.

Frequently Asked Questions (FAQ) About Easter Ham

Here are some common questions people have about making Easter ham, along with helpful answers:

Q1: What type of ham is best for Easter?

A: For Easter, a bone-in, fully cooked “city ham” (either shank or butt portion) is generally the best choice. Bone-in hams offer more flavor and moisture. Fully cooked hams are readily available and simply require heating and glazing. Spiral-cut hams are also popular for their ease of carving and beautiful presentation.

Q2: How much ham do I need to buy per person?

A: Plan for approximately ½ to ¾ pound of bone-in ham per person. If you want to ensure leftovers, or if you have hearty eaters, you might want to increase this to 1 pound per person. Boneless ham will yield more servings per pound, so you can adjust accordingly.

Q3: Can I make this glaze ahead of time?

A: Yes, you can prepare the glaze up to 2-3 days in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat the glaze in a saucepan over low heat until it is smooth and pourable again.

Q4: How do I prevent my ham from drying out?

A: To prevent dry ham, avoid overbaking, bake it covered for most of the cooking time to trap moisture, and consider adding a cup of water to the bottom of the roasting pan to create steam. Resting the ham after baking is also crucial for retaining moisture.

Q5: Can I freeze leftover cooked ham?

A: Yes, leftover cooked ham can be frozen for up to 2-3 months. Wrap it tightly in freezer wrap or place it in airtight freezer bags to prevent freezer burn. Thaw frozen ham in the refrigerator overnight before using.

Q6: What temperature should my ham be cooked to?

A: Fully cooked hams should be heated to an internal temperature of 140°F (60°C) and for optimal safety and flavor, up to 145°F (63°C). Use a meat thermometer inserted into the thickest part of the ham (avoiding the bone) to ensure accurate temperature readings.

Q7: My glaze is burning in the oven. What should I do?

A: If the glaze is browning too quickly or burning, loosely tent the ham with aluminum foil to protect the glaze while the ham continues to heat through. You can also reduce the oven temperature slightly if needed.

Q8: What are some vegetarian alternatives to Easter ham?

A: If you have vegetarian guests, consider serving a hearty vegetarian main dish like a lentil loaf, a mushroom Wellington, a roasted vegetable tart, or a stuffed butternut squash. These options provide a satisfying centerpiece for a vegetarian Easter meal. You can also offer vegetarian-friendly sides alongside the ham for those who prefer a lighter option.

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