Jake’s Easter Ham with Honey-Herb Glaze (The Carving Tradition)

Every Easter, Jake carves the ham. Jake doesn’t cook. Not really. He can work a grill and he makes a mean pot of camp coffee, but the kitchen is my territory. Except the Easter ham. That’s his.

It started our second Easter as a married couple. I’d made everything — the sides, the rolls, the deviled eggs, the dessert — and Jake walked in and said, “I’ll carve it.” Like he was volunteering for something important. He got our one good knife, rolled up his sleeves, and carved the thinnest, most uneven slices you’ve ever seen. He was so proud of himself.

Twelve Easters later, he’s actually gotten good at it. Last Easter, Wyatt asked if he could help. Jake showed him how to hold the knife, how to keep your fingers curled back, how to let the blade do the work. Wyatt carved two slices. They were uneven. Jake told him they were perfect. Clara had claimed the glaze — she measured the honey, counted the herb sprigs, and brushed in careful strokes like she was painting a masterpiece.

The glaze is simple — honey and brown sugar with Dijon mustard, fresh rosemary and thyme, and a splash of apple cider vinegar to cut through the sweetness. The ham does most of the work. But the tradition around it? That’s everything.

How to Make Jake’s Easter Ham with Honey-Herb Glaze

Start with a bone-in spiral-cut ham. It’s already cooked — all you’re doing is warming it through and adding the glaze. Place it cut-side down in a roasting pan, tent it with foil, and bake at 325 degrees for about 15 minutes per pound. An 8-pound ham takes roughly two hours.

Make the glaze while the ham warms. Stir together honey, brown sugar, Dijon mustard, apple cider vinegar, melted butter, and chopped fresh rosemary and thyme in a small saucepan. Heat it gently until the sugar dissolves and everything is smooth and fragrant. That’s it — no complicated reduction, no candy thermometer.

Glaze in the last 30 minutes. Pull back the foil, brush the ham generously with the glaze, and return it to the oven uncovered. Brush again every ten minutes — you want multiple layers of that sticky, herby sweetness building up on the outside. The edges of the spiral slices get caramelized and slightly crispy, and that’s the best part. Let the ham rest for 15 minutes before Jake gets his knife.

Trying to plan an Easter feast without breaking the bank? My Easter Menu on a Budget guide shows you how to serve a beautiful spread for a fraction of the cost.

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Jake's Easter Ham with Honey-Herb Glaze

Easy honey-herb Easter ham glaze with rosemary, thyme, and Dijon mustard. A simple glaze that makes a spiral-cut ham the centerpiece of Easter dinner.

Course Main Course

Cuisine American

Keyword easter, glaze, ham

Prep Time 15 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 45 minutes

Servings 12 servings

Author Maggie

Ingredients

For the Honey-Herb Glaze

• 1/2 cup honey
• 1/3 cup packed brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons butter melted
• 1 tablespoon fresh rosemary finely chopped
• 2 teaspoons fresh thyme leaves chopped
• 3 cloves garlic minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cloves
• pinch cayenne pepper optional

For the Ham

• 1 bone-in spiral-cut ham 8-10 pounds, fully cooked
• 1/2 cup water or apple juice for bottom of pan

Instructions

1. Remove ham from fridge 1 hour before cooking. Preheat oven to 325°F. Line roasting pan with foil, add water/apple juice to bottom.
2. Place ham cut-side down in pan, cover tightly with foil. Bake 12-15 minutes per pound (about 1 hour 40 minutes for 8-lb ham) until 140°F internal temp.
3. While ham bakes, make glaze: combine honey, brown sugar, Dijon, vinegar, and butter in a saucepan over medium heat. Stir until smooth. Add herbs, garlic, pepper, cloves, and cayenne. Simmer 2 minutes.
4. 30 minutes before ham is done, remove foil. Brush half the glaze over ham. Return to oven uncovered 15 minutes.
5. Brush remaining glaze over ham. Bake another 15 minutes until deep amber and sticky. Let rest 15-20 minutes before carving. Serve with pan drippings.

Recipe Notes

Spiral-cut ham lets the glaze seep between every layer. Don't skip the apple cider vinegar — it balances the sweetness. Pan drippings are liquid gold for drizzling. Use a meat thermometer — 140°F, not higher.

What I Use for This Recipe

A couple things from my kitchen that make this one easier.

T-fal Nonstick Frying Pan(~$15)

Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.

OXO Good Grips 12-Inch Tongs(~$10)

Jake refuses to grill without these. Good grip, locks closed for the drawer.

ThermoPro Instant-Read Thermometer(~$12)

Stop guessing. Best twelve dollars I ever spent on my kitchen.

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