Homemade Glazed Easter Ham

Easter dinner is one of those meals where I want everything to feel special without spending the whole day in the kitchen. A good ham is the answer to that. It’s easy to prepare, feeds a crowd, and honestly, everyone loves it. Plus, the leftovers make amazing sandwiches for days.

The secret to a great Easter ham is all in the glaze. You want something sweet and a little tangy that caramelizes on the outside while the ham stays juicy. This glaze has brown sugar and honey for sweetness, a touch of orange juice for brightness, and warm spices like cinnamon and nutmeg that make your kitchen smell incredible.

I always go for a spiral-cut ham because it makes serving so much easier. Just brush on the glaze, pop it in the oven, and you’ve got yourself a centerpiece that looks like you fussed over it for hours. Trust me, this is one of those recipes that makes you look like a kitchen pro with minimal effort.

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What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a pre-cooked ham from the store, which makes things super easy since you’re really just heating it through and adding that delicious glaze. You can choose between a bone-in or boneless ham – bone-in tends to have more flavor, but boneless is easier to slice if you’re feeding a crowd. Look for a ham labeled “fully cooked” or “ready to eat,” and if you can, go for a spiral-cut ham since the glaze will seep into all those pre-cut slices beautifully. Just make sure to check the label for any added water content – the less water added, the better quality ham you’re getting.

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Options for Substitutions

This glazed ham recipe is pretty forgiving when it comes to swaps:

• Brown sugar: You can use white sugar mixed with a tablespoon of molasses, or try maple sugar for a different flavor profile. Honey can also work, but reduce the separate honey in the recipe by 2 tablespoons.
• Orange juice: Pineapple juice makes a great substitute and adds a tropical twist. Apple juice or cider works too if that’s what you have on hand.
• Honey: Maple syrup is an easy swap here – use the same amount. You could also use agave nectar or corn syrup in a pinch.
• Mustard: Yellow, Dijon, or whole grain mustard all work fine. Each gives a slightly different flavor, but they’ll all add that nice tangy kick to balance the sweetness.
• Butter: You can use margarine or even coconut oil if needed, though butter gives the best flavor for the glaze.
• Spices: Don’t have nutmeg? Just leave it out or add a pinch of allspice. The cinnamon is more important for that warm flavor, so try to keep that one if you can.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with glazed ham is applying the glaze too early, which causes it to burn and turn bitter instead of creating that beautiful caramelized coating – that’s why you should wait until the final 15 minutes to add the remaining glaze.

Another common error is skipping the scoring step (cutting shallow diagonal lines across the surface), which helps the glaze penetrate the meat and creates more flavorful bites throughout.

Don’t forget to tent your ham loosely with foil rather than wrapping it tightly, as trapped steam can make the exterior mushy instead of letting it develop a nice texture.

Finally, let your ham rest for 10-15 minutes after removing it from the oven before slicing – cutting into it immediately causes all those delicious juices to run out onto the cutting board instead of staying in the meat.

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What to Serve With Glazed Easter Ham?

This sweet and savory ham pairs beautifully with classic holiday sides that balance out the rich glaze. I always serve mine with creamy mashed potatoes and roasted vegetables like carrots, green beans, or Brussels sprouts that can soak up some of that delicious glaze. Dinner rolls or biscuits are a must for mopping up any extra sauce on your plate, and a fresh spring salad with a light vinaigrette helps cut through the richness of the ham. For a traditional Easter spread, consider adding scalloped potatoes, mac and cheese, or a simple fruit salad to round out the meal.

Storage Instructions

Store: Leftover ham is a gift that keeps on giving! Wrap it tightly in aluminum foil or store in an airtight container in the fridge for up to 5 days. I like to slice some of it up right away so it’s ready to grab for sandwiches or breakfast scrambles throughout the week.

Freeze: Ham freezes really well for up to 2 months. I usually cut it into smaller portions or slices before freezing so I can thaw just what I need. Wrap portions tightly in plastic wrap, then put them in freezer bags with the air squeezed out.

Reheat: To warm up your ham, cover it with foil and heat in a 325°F oven until warmed through, about 10 minutes per pound. You can also microwave individual slices for quick meals. Add a splash of water or leftover glaze before reheating to keep it moist.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7000-7700
• Protein: 650-700 g
• Fat: 330-370 g
• Carbohydrates: 190-220 g

Ingredients

For the ham:

• 8 lb ham (I like Smithfield spiral-cut for easy serving)
• cooking spray

For the glaze:

• 1/3 cup butter (I prefer Kerrygold unsalted for a richer taste)
• 1 cup brown sugar
• 1/2 cup honey
• 1/3 cup orange juice
• 1.5 tbsp mustard
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg (freshly grated is best for a warm aroma)
• 1/8 tsp ground allspice

Step 1: Prepare the Oven and Pan

• cooking spray

Preheat your oven to 325°F and lightly coat a large roasting pan with cooking spray.

This low temperature ensures the ham heats through gently without the exterior drying out, while the cooking spray prevents sticking without adding unwanted flavors.

Step 2: Build the Glaze Base

• 1/3 cup butter
• 1 cup brown sugar
• 1/2 cup honey
• 1/3 cup orange juice
• 1.5 tbsp mustard
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground allspice

In a medium saucepan over medium heat, melt the butter, then whisk in the brown sugar, honey, orange juice, and mustard until combined.

Add the cinnamon, nutmeg, and allspice, stirring well to distribute the spices evenly.

Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly and the flavors meld together.

The glaze should coat the back of a spoon lightly—this thickness is perfect for caramelizing on the ham without running off.

Step 3: Prepare and Begin Roasting the Ham

• 8 lb ham
• half of the glaze mixture from Step 2

Place the ham cut-side down in the prepared roasting pan.

Pour half of the warm glaze from Step 2 over the ham, making sure to coat the cut surface generously where it will absorb the most flavor.

Cover the pan tightly with foil to trap steam, which keeps the ham moist during the long, slow roasting.

Bake for 2 1/2 hours at 325°F.

I like to rotate the pan halfway through if your oven has hot spots, though this isn’t strictly necessary.

Step 4: Increase Heat and Apply Final Glaze

• remaining glaze from Step 2
• ham from Step 3

Remove the foil from the ham and increase the oven temperature to 400°F.

Pour the remaining glaze from Step 2 over the ham, coating it thoroughly.

This higher heat will caramelize the glaze on the surface, creating a beautiful lacquered finish.

For a more intensely glazed ham, I like to baste it with the pan juices after about 8 minutes into this final bake.

Step 5: Finish and Serve

• ham from Step 4
• pan juices

Bake uncovered for 15 minutes at 400°F until the glaze caramelizes and darkens slightly around the edges.

Remove the ham from the oven and let it rest for 5 minutes before slicing—this allows the juices to redistribute and keeps the meat moist.

Transfer to a serving platter and pour the pan juices over the top before slicing and serving.

Homemade Glazed Easter Ham

Delicious Homemade Glazed Easter Ham recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings 16 servings

Calories 7350 kcal

Ingredients

  

For the ham::

• 8 lb ham (I like Smithfield spiral-cut for easy serving)
• cooking spray

For the glaze::

• 1/3 cup butter (I prefer Kerrygold unsalted for a richer taste)
• 1 cup brown sugar
• 1/2 cup honey
• 1/3 cup orange juice
• 1.5 tbsp mustard
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg (freshly grated is best for a warm aroma)
• 1/8 tsp ground allspice

Instructions

 

• Preheat your oven to 325°F and lightly coat a large roasting pan with cooking spray. This low temperature ensures the ham heats through gently without the exterior drying out, while the cooking spray prevents sticking without adding unwanted flavors.
• In a medium saucepan over medium heat, melt the butter, then whisk in the brown sugar, honey, orange juice, and mustard until combined. Add the cinnamon, nutmeg, and allspice, stirring well to distribute the spices evenly. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly and the flavors meld together. The glaze should coat the back of a spoon lightly—this thickness is perfect for caramelizing on the ham without running off.
• Place the ham cut-side down in the prepared roasting pan. Pour half of the warm glaze from Step 2 over the ham, making sure to coat the cut surface generously where it will absorb the most flavor. Cover the pan tightly with foil to trap steam, which keeps the ham moist during the long, slow roasting. Bake for 2 1/2 hours at 325°F. I like to rotate the pan halfway through if your oven has hot spots, though this isn't strictly necessary.
• Remove the foil from the ham and increase the oven temperature to 400°F. Pour the remaining glaze from Step 2 over the ham, coating it thoroughly. This higher heat will caramelize the glaze on the surface, creating a beautiful lacquered finish. For a more intensely glazed ham, I like to baste it with the pan juices after about 8 minutes into this final bake.
• Bake uncovered for 15 minutes at 400°F until the glaze caramelizes and darkens slightly around the edges. Remove the ham from the oven and let it rest for 5 minutes before slicing—this allows the juices to redistribute and keeps the meat moist. Transfer to a serving platter and pour the pan juices over the top before slicing and serving.