Easter Ham Recipe
Easter Ham Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"This is what I serve each Easter," reveals Jessica Eymann of Watsonville, California. "The sweet spicy glaze turns a plain ham into a mouthwatering sensation. Everyone who tries it loves this juicy main dish!"—Jessica Eymann, Watsonville, California
MAKES:
16-18 servings
TOTAL TIME:
Prep: 15 min. Bake: 2-3/4 hours
MAKES:
16-18 servings
TOTAL TIME:
Prep: 15 min. Bake: 2-3/4 hours

Ingredients

  • 3/4 cup packed brown sugar
  • 3/4 cup orange marmalade
  • 1/2 cup Dijon mustard
  • 1/2 fully cooked-bone-in ham (6 to 8 pounds)
  • 1-1/2 teaspoons whole cloves

Directions

In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.
Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 140°.
Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Yield: 16-18 servings (2 cups glaze).
Originally published as Easter Ham in Country Woman March/April 2002, p40

Nutritional Facts

1 piece: 285 calories, 15g fat (5g saturated fat), 53mg cholesterol, 1202mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 19g protein.

  • 3/4 cup packed brown sugar
  • 3/4 cup orange marmalade
  • 1/2 cup Dijon mustard
  • 1/2 fully cooked-bone-in ham (6 to 8 pounds)
  • 1-1/2 teaspoons whole cloves
  1. In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.
  2. Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 140°.
  3. Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Yield: 16-18 servings (2 cups glaze).
Originally published as Easter Ham in Country Woman March/April 2002, p40

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Reviews forEaster Ham

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MY REVIEW
SueBecker User ID: 6297698 131869
Reviewed Jun. 13, 2013

"It has became a FAVORITE and we are using this every Easter"

MY REVIEW
mygirlprincess User ID: 2362926 35868
Reviewed May. 4, 2008

"I tried this ham for Easter and my family loved it. I did add some 7-up to the roasting pan to keep the ham moist. It was so good that I'm making it again this weekend and we normally only bake ham at Easter!"

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