Easy Glazed Easter Baked Ham
Make your Easter dinner unforgettable with this tender, juicy Easy Glazed Easter Baked Ham topped with a sweet and savory brown sugar, apricot, and honey glaze. Perfect for holidays, Easter brunch, or any special gathering, this recipe will have everyone asking for seconds.
Easy Glazed Easter Baked Ham
Easter ham is one of those dishes that feels way more intimidating than it actually is. Every year I hear people say they’re nervous about baking an impressive ham, worried it’ll be dry, too sweet, or somehow ruined right before Easter dinner. I get it. No one wants to mess up the main dish on a holiday. But here’s the truth: ham is one of the most forgiving holiday roasts you can make.
As a chef, I’ve cooked many holiday meals, and this glazed baked ham is the one I keep coming back to. It’s tender, juicy, and without requiring you to spend all day in the kitchen. The brown sugar, apricot, and honey glaze does most of the work for you, slowly melting into the meat. It’s sweet, savory, and just special enough to feel right for Easter brunch, Easter dinner, or even Christmas and Thanksgiving.
This is the kind of recipe you make once and then quietly rely on every year. No stress, no overthinking, just a beautiful roast that brings people to the table and makes the holiday feel like a holiday.
Why You’ll Love This Recipe
- Perfectly tender and juicy every time, thanks to choosing a fully cooked bone-in ham.
- Easy to prepare but looks like you spent hours baking an impressive ham.
- The glaze caramelizes beautifully, giving your ham a glossy, golden finish that makes for beautiful roasts.
- Makes your holiday table feel special with minimal kitchen stress.
Ingredients for Easy Glazed Easter Baked Ham
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How to Make Easy Glazed Easter Baked Ham
- For even cooking, take the ham out of the refrigerator and let it sit at room temperature. For larger hams, I give it about 2 hours; for a smaller 6–7 pound ham, 1 hour is usually enough. Remove all packaging and preheat your oven to 325°F, positioning the rack in the lower third so the heat circulates evenly.
- Set a small saucepan over medium heat and add the apricot preserves, honey, brown sugar, Dijon mustard, and butter. Stir it and gentley simmer for about a minute, whisking constantly, then remove it from the heat. You’re looking for a smooth, pourable glaze with the texture of a light syrup.
- Line your roasting pan with parchment paper to make cleanup easier later. Place the ham, cut-side down in the pan, , and score the sufrface in a diamond patern about 1/8-inch deep, insert cloves, and brush it with about one-third of the glaze.
- Cover the ham tightly with parchment paper (I don’t use aluminium foil because it leaches aluminium into teh food- you can perfectly wrap teh ham with parchment paper, it just takes a little bit more work) and bake at 325°F for about 10–11 minutes per pound. For reference, an 11–12-pound ham usually takes about 2 hours. At this stage, you’re aiming for an internal temperature of about 110°F.
- Once the ham reaches temperature, increase the oven heat to 425°F. Carefully remove the ham from the oven, uncover it, and brush on another third of the glaze. Return it to the oven uncovered and bake for 15 minutes. This higher heat helps the glaze caramelize.
- Take the ham out again and brush it with the remaining glaze. Place it back in the oven, uncovered, for another 10 minutes. By now, the surface should be beautifully caramelized, and the internal temperature should reach about 130–135°F. Keep in mind that the ham will continue to cook as it rests, rising another 5–10 degrees to reach the recommended 140°F.
- Transfer the ham to a serving platter and let it rest for 15–20 minutes before slicing. This step is key for keeping it juicy. If you like, strain the pan juices through a sieve, skim off any excess fat, and spoon the juices over the sliced ham when serving.
Ingredient Substitutions
- Apricot preserve – You can use peach preserves or orange marmalade for a slightly different fruity flavor.
- Honey – Maple syrup works beautifully as an alternative if you want a deeper, slightly smoky sweetness.
- Brown sugar – Coconut sugar can be substituted for a more earthy, less sweet option.
Chef Angie’s Tips
- Always choose a fully cooked bone-in ham; it’s easier to bake, and the results are more reliably tender and juicy.
- Scoring the ham not only looks beautiful but also helps the glaze seep into the meat.
- Basting frequently ensures your ham has a sticky, caramelized exterior.
- Let the ham rest before slicing; this allows juices to redistribute, keeping each slice moist.
- Use a roasting pan with a rack to prevent the bottom from becoming soggy and to allow even heat circulation.
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Ways To Serve
- Serve slices of glazed baked ham with roasted spring vegetables for a classic Easter dinner.
- Pair with mashed potatoes, mashed sweet potatoes, or roasted vegetables.
- Leftover ham makes a delicious addition to breakfast frittatas, sandwiches, or even a ham and pea soup.
- Serve it with a spring salad or a fennel salad
Storage
Wrap leftover ham tightly in foil or place in an airtight container; it keeps for up to 4-5 days. You can freeze leftover slices in airtight containers or freezer bags for up to 3 months. .
FAQ
Can I use a boneless ham instead of bone-in?
Yes, but a boneless ham can cook faster and may retain less moisture. Be sure to monitor closely to prevent drying.
Do I have to stud the ham with cloves?
Cloves are optional but highly recommended for their warm, aromatic flavor that enhances the holiday feel.
Can I make the glaze ahead of time?
Absolutely! You can prepare the brown sugar, apricot, and honey glaze a day ahead. Store in the fridge and gently warm before brushing over the ham.
What if I prefer a less sweet glaze?
Reduce the brown sugar slightly or skip the apricot preserves entirely, and rely on honey and Dijon mustard for a more balanced glaze.
This glazed baked ham with brown sugar, apricot, and honey glaze is unforgettable and delicious. If you loved this recipe, share it with your friends, pin it to your Easter dinner board, and save it for your next holiday meal. Beautiful roasts like this one don’t just feed the body, they make memories, spark joy, and bring loved ones together around the table.
Easy Glazed Easter Baked Ham
Ingredients
- 10 lbs Ham bone in
- 3 tbsp Dijon mustard
- 8 oz Apricot preserve
- 2 tbsp Raw honey
- 1/3 cup Brown sugar
- 1/2 tsp Black pepper
Instructions
- For even cooking, take the ham out of the refrigerator and let it sit at room temperature. For larger hams, I give it about 2 hours; for a smaller 6–7 pound ham, 1 hour is usually enough. Remove all packaging and preheat your oven to 325°F, positioning the rack in the lower third so the heat circulates evenly.2. Set a small saucepan over medium heat and add the apricot preserves, honey, brown sugar, Dijon mustard, and butter. Stir it and gentley simmer for about a minute, whisking constantly, then remove it from the heat. You’re looking for a smooth, pourable glaze with the texture of a light syrup.3. Line your roasting pan with parchment paper to make cleanup easier later. Place the ham, cut-side down in the pan, and score the surface in a diamond pattern about 1/8-inch deep. insert cloves, and brush it with about one-third of the glaze.4. Cover the ham tightly with parchment paper (I don't use aluminium foil because it leaches aluminium into teh food- you can perfectly wrap teh ham with parchment paper, it just takes a little bit more work) and bake at 325°F for about 10–11 minutes per pound. For reference, an 11–12-pound ham usually takes about 2 hours. At this stage, you’re aiming for an internal temperature of about 110°F.5. Once the ham reaches temperature, increase the oven heat to 425°F. Carefully remove the ham from the oven, uncover it, and brush on another third of the glaze. Return it to the oven uncovered and bake for 15 minutes. This higher heat helps the glaze caramelize.T6. ake the ham out again and brush it with the remaining glaze. Place it back in the oven, uncovered, for another 10 minutes. By now, the surface should be beautifully caramelized, and the internal temperature should reach about 130–135°F. Keep in mind that the ham will continue to cook as it rests, rising another 5–10 degrees to reach the recommended 140°F.7. Transfer the ham to a serving platter and let it rest for 15–20 minutes before slicing. This step is key for keeping it juicy. If you like, strain the pan juices through a sieve, skim off any excess fat, and spoon the juices over the sliced ham when serving.
Nutrition
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