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Glazed Easter Ham

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
    16 servings


  • 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 zest
  • 1/8 teaspoon ground cloves


  • 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.
  • In a small bowl, combine the remaining ingredients. Spoon over ham. Bake 15-30 minutes longer or until a thermometer reads 140°. Let stand for 10-15 minutes before slicing.
Nutrition Facts
4 ounce-weight: 339 calories, 22g fat (8g saturated fat), 80mg cholesterol, 1551mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 28g protein.

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  • rlbrammer
    Apr 9, 2012

    No comment left

  • Ab0628
    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.

  • DecMay08
    Feb 16, 2012

    No comment left

  • shecooksalot
    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!!

  • sarahurst
    Dec 23, 2010

    No comment left

  • Gail7
    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.

  • gretcheepoo
    Mar 31, 2008

    No comment left