Easy Glazed Easter Baked Ham

Delicious glazed baked ham perfect for Easter celebrations and family dinners. Juicy, tender, and fl.

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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.

Prep Time15

Cook Time2 30

Total Time1 45

Course: Brunch, Dinner, lunch

Cuisine: Amercian, European

Keyword: Easy Glazed Easter Baked Ham

Servings:

Calories: 800kcal

Equipment

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.T
6. 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