There are a few things I have a pretty good handle on, culinarily speaking. Ham is one of them. I know how to make a ham! But the flavors of my glaze change with the season, and this citrus-inspired honey mustard glaze is perfect for spring.
Whether you are hosting a formal Easter Sunday dinner or just looking for a show-stopping Sunday roast, this method ensures a juicy result every time.
Pitcher | Copper Canisters | Marble Bowl | Ginger Jar | Vase | Gingham Napkin | Porcelain Bunny
Why Use a Whole Cured Ham?
Most people reach for a spiral-cut ham because it’s convenient, but if you want the juiciest results, a non-spiral cured ham is the way to go. Because it isn’t pre-sliced, the meat retains its natural juices while it warms.
The low and slow method I use is as much about candying the outside as it is warming the inside. You get that perfect, sweet-and-savory crust while keeping the center incredibly tender.
The 4-Ingredient Ham Glaze
You don’t need a pantry full of spices to make a statement. This glaze balances the brightness of spring with the deep saltiness of the ham:
- Orange Marmalade: Provides the pectin for that sticky “candied” shell and a bright citrus note.
- Honey: Adds a floral sweetness that beats plain brown sugar any day.
- Coarse-Grain Dijon: Gives it a tang and great texture.
- Chicken Stock: The secret to keeping the pan drippings from burning and creating a built-in sauce.
Tasty Easter Sides
Drunken Deviled Eggs: A twist on the classic Easter appetizer inspired by Thai Drunken Noodles, featuring soy sauce, ginger, and lime.
Smoked Salmon Deviled Eggs: For a more traditional but elevated brunch feel.
Grilled Carrots with Orange Tomato Glaze: These are a fan favorite. They are steamed first to stay juicy, then charred on the grill and tossed in a bright blood orange and ginger glaze.
Blueberry & Bacon Spring Salad: A very fresh mix of spinach, arugula, and goat cheese. The “secret sauce” is a warm bacon vinaigrette that feels indulgent but light.
Honey Dill Steam-Roasted Potatoes: These are perfect for soaking up any extra ham glaze on your plate.
Mom’s Light & Fluffy Homemade Dinner Rolls: A nostalgic, buttery Parker House-style roll. Can’t be beat.
Easter Ham with Orange Glaze
Ingredients:
- 1 ham half or whole (uncut/not spiraled)
For the glaze
- 1 cup orange marmalade
- 1/4 cup honey
- 1/4 cup coarse-grain Dijon mustard
- 1 1/4 cup chicken stock, unsalted
Extras
- more chicken stock as needed
Directions:
- Preheat oven to 300 °F, on the convection setting. Cut all the skin off the ham and trim most of the fat. Score along the outside, with cuts 1 inch apart. Set in a roasting pan.
- Whisk together the glaze ingredients and pour over the ham. Loosely cover the ham and put in the oven for 3 hours.
- Uncover after three hours, turn the temperature down to 225 °F and turn off the convection mode. Add more chicken stock to the pan (about 1 cup, to thin out the glaze) and baste the ham. Put back in the oven.
- Cook the ham for at least 3-4 more hours, up to 6, basting every 30 minutes and adding more stock to the pan as needed to thin the glaze. Too thin and it will burn. Carve and serve warm.
First made this ham for Easter and I’ve made it multiple times since! Simple and easy recipe that always gets so many compliments. It’s moist and flavorful, and the glaze can easily be used to make a tasty gravy.
Love to hear it!
I made this for our Easter lunch and it was a hit! I was afraid it would dry out but it didn’t. I received a lot of compliments and questions where to buy this ham. Thank you for sharing the recipe. It will now be a staple at our Easter lunches.
Hi , your ham sounds delicious! I was wondering what if all you have is salted broth ? How would I adjust ? Thx and a very Happy Easter ! ✝️💟
Chris, I’m worried that 6 hours will dry out my ham …
It’s all about basting and low heat!
Chris,
Your notes indicate the ham is already cooked; I assume you are using a smoked ham, not a fresh ham, is this correct?