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.
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Servings 12 servings
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
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Remove ham from fridge 1 hour before cooking. Preheat oven to 325°F. Line roasting pan with foil, add water/apple juice to bottom.
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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.
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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.
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30 minutes before ham is done, remove foil. Brush half the glaze over ham. Return to oven uncovered 15 minutes.
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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.