Classic Easter Ham Recipe with Honey Glaze

Preheat your oven to 325°F (163°C). Remove the ham from the refrigerator about 30 minutes before cooking to bring it closer to room temperature. This ensures more even cooking throughout. Place the ham cut-side down in a large roasting pan. If your ham is spiral-cut, you can place it cut-side up instead—just be mindful that some juices may escape. Using a sharp knife, score the surface of the ham in a crosshatch pattern, cutting about ¼ inch (6 mm) deep through the fat layer. This allows the glaze to penetrate and creates an attractive presentation. Don't cut into the meat itself, just the fat layer.

Pour the apple juice and water into the bottom of the roasting pan around the ham. This creates steam that keeps the meat moist during the long baking process. Stud the scored surface with whole cloves, placing one clove at each intersection of your crosshatch pattern. The cloves add a wonderful aromatic quality and subtle spice that's quintessentially Easter. Cover the roasting pan tightly with aluminum foil, ensuring the edges are sealed. This traps the moisture and prevents the ham from drying out during the initial cooking phase.

Place the covered ham in the preheated oven and bake for approximately 2 hours and 15 minutes. The general rule is about 15 minutes per pound (450 g). You'll know it's ready for glazing when a meat thermometer inserted into the thickest part (not touching bone) reads 140°F (60°C). The ham is already fully cooked when you purchase it, so we're really just heating it through and infusing it with flavor. About halfway through cooking, you can carefully remove the foil and baste the ham with the pan juices if desired, though this isn't strictly necessary.

While the ham is baking, prepare your honey glaze. In a medium saucepan over medium heat, combine the honey, brown sugar, Dijon mustard, apple cider vinegar, ground ginger, ground cloves, and cayenne pepper. Stir constantly until the mixture is smooth and the brown sugar has completely dissolved, about 3-4 minutes. The mixture should be glossy and fragrant. Remove from heat and stir in the melted butter until fully incorporated. Taste the glaze and adjust seasonings if needed—you want a balance of sweet, tangy, and spiced flavors. Set aside to cool slightly before applying to the ham.

Remove the ham from the oven and carefully peel back the foil. Increase the oven temperature to 400°F (204°C). Using a pastry brush or basting brush, generously apply the honey glaze all over the scored surface of the ham, working it into the crosshatch cuts. This is where the magic happens—the glaze caramelizes beautifully and creates that gorgeous mahogany exterior. Return the ham to the oven, uncovered, and bake for an additional 30-45 minutes, basting with the remaining glaze every 10-15 minutes. This repeated basting creates multiple layers of caramelized sweetness and ensures an even coating.

About 15 minutes before the ham is finished cooking, you can add decorative pineapple rings and maraschino cherries if desired. Secure them with toothpicks or small skewers, placing them strategically across the ham's surface. This is a classic presentation that looks absolutely stunning on the Easter table. The pineapple will caramelize slightly in the oven, adding another layer of flavor. If you prefer a more modern presentation, you can skip this step and simply garnish with fresh rosemary sprigs just before serving.

Remove the ham from the oven when the glaze is deeply caramelized and the internal temperature reaches 140°F (60°C). Let the ham rest for 10-15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring moist, tender slices. Transfer the ham to a large cutting board or serving platter. If you'd like to make a pan sauce, pour the drippings from the roasting pan into a saucepan, skim off excess fat, and simmer gently. Carve the ham into thin slices and arrange on a serving platter. Drizzle with any remaining glaze and pan sauce. Serve warm or at room temperature with your favorite Easter sides.

Any leftover ham should be wrapped tightly and refrigerated for up to 5 days. It's absolutely delicious in sandwiches, salads, or chopped into fried rice. You can also freeze leftover ham for up to 2 months. The ham bone makes an excellent base for a flavorful broth or split pea soup—don't throw it away! Simply simmer it with water, aromatics, and vegetables for a few hours to create a rich, savory stock that's perfect for soups and stews.