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Glazed Easter Ham Recipe
Glazed Easter Ham Recipe photo by Taste of Home

Glazed Easter Ham Recipe

Read Reviews (3)
4.57 3
Publisher Photo
Baked ham is an Easter tradition at our house. The glaze features my dried homegrown basil. My husband absolutely loves ham, so I get a large one to be sure we have leftovers. —Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 2 hours + standing
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 2 hours + standing
MAKES: 12-16 servings

Ingredients

  • 1 fully cooked bone-in ham (8 to 10 pounds)
  • 1/4 cup packed brown sugar
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 1 tablespoon stone-ground mustard
  • 2 teaspoons dried basil
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon ground cloves

Directions

  1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 1-3/4 hours.
  2. In a small bowl, combine the remaining ingredients. Spoon over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140°. Let stand for 10-15 minutes before slicing. Yield: 12-16 servings.
Originally published as Glazed Easter Ham in Taste of Home February/March 2008, p33

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Glazed Easter Ham(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 8, 2012

I spent the last two days looking for a glaze for my Easter ham. I selected this one, and I don't regret it. I really liked the basil with the cloves. I didn't have the orange peel but followed everything else. My husband and two boys all liked it.

MY REVIEW
Reviewed Sep. 25, 2011

The glaze is wonderful. However, next time I will follow the cooking directions that come with the ham because it was a little undercooked following the directions. But I will definately use the glaze again. It has a touch of flavor without overpowering the ham. Delicious!!

MY REVIEW
Reviewed Jan. 1, 2010

This is actually the 2nd time I have used this recipe. The 1st time, at Easter, my family loved it--even my children. In fact, they asked for it again at New Years.

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