I’m so excited about this brand new Easter Ham recipe! Roy always makes the most fabulous ham, and while I’m no major expert, I think this new recipe is pretty fantastic. We researched and learned so much to make this Easter Ham perfect for you! So get cooking, people!

How to Make Easter Ham

Easter Ham is not too difficult to make, but it certainly takes some finesse and attention to make it as delicious as it can be. Absolutely no one wants to eat a dry ham! So keep your timers and glaze regularly!

close up on sliced easter ham on a platter

For this recipe, we used a Porter Road Half Ham. I am truly next level obsessed with their products, so if you can get your hands on one of their hams for Easter, do it. It’s a run don’t walk situation! It’s beautifully smoked and has the perfect amount of fat to keep the ham absolutely juicy and delicious.

porter road smoked ham

Start by getting a deep baking dish and place a rack inside it. Add a cup of water to the bottom of the dish. Pat your ham dry and place it on the rack with the fatty side up. Using a sharp knife, carefully, score the ham in a crisscross pattern, about 1 inch deep all over the fat cap area of the ham. Take your time doing this! It will make a big difference in the end.

Next, you can make your glaze for the Easter Ham. Over low heat, combine the apricot jam, maple syrup. Dijon, bourbon, and lemon juice. Stir to combine until the jam is dissolved. Then, you are ready to glaze! Start by brushing about a 1/4 cup onto the ham.

easter ham glaze in a pot

Place in the oven at 250º and bake for 45 minutes. After 45 minutes, Remove ham from the oven and glaze with another ¼ cup of the sauce.  Raise heat to 325°F. Place back in the oven and bake for 30minutes. You want the ham to be golden and caramelized.

Remove from the oven and add another ¼ cup of sauce; return to the oven and cook for 20 minutes. Remove from the oven, glaze again, then place back into the oven. Raise heat to 375°F and cook for 10 more minutes. The total cooking time of the ham should be no longer than 1 hour 45 minutes. This will result in a juicy and caramelized ham.

Tips and Tricks for Your Easter Ham

One of the biggest things you have to remember for your Easter Ham is that it is already cooked! You are just heating and adding flavor to it. So many people end up with dried out ham because they are thinking about cooking it, rather than heating it. That’s why we keep the temperature low, because you want to be gentle with it. We want to allow the fat to render and the glaze to seep in without making it bone dry.

glazed easter ham in a baking dish

My other tip for your Easter Ham is don’t be afraid to get a little more than you need, because ham leftovers are incredibly versatile! I’m going to be sharing a few ham leftover recipes that you’ll be able to make with anything you have left. Don’t get a small Easter Ham and miss out on that next day goodness!

So get ordering your ham today, and if you make this Easter Ham, be sure to rate and review it below. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!

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close up on sliced easter ham on a platter

Easter Ham with Apricot Jalapeño Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 6-8 servings
  • Category: Dinner
  • Method: Oven
  • Diet: Gluten Free
Print Recipe

Description

This Easter Ham is so delicious and it’s going to take your holiday to the next level! Plus, it’s going to make the absolute best leftovers.

Ingredients

1 (4.5 to 6.5-pound) Porter Road Half Ham

2 cups Habanero Apricot Jam, you can use a combination of apricot or apricot pepper jams

¼ cup maple syrup

¼ cup Dijon mustard, we used Tessemae’s

¼ cup bourbon

2 tablespoons lemon juice

Instructions

Move oven rack to lower third portion of the oven and preheat oven to 250°F.

 

In a large deep baking sheet, add 1 cup of water. Place a rack over the baking dish. Set aside

 

Using a kitchen cloth or paper towel, pat the ham dry. Place the ham flat side down on the rack; fatty side facing up. Using a sharp knife, carefully, score the ham in a crisscross pattern, about 1 inch deep all over the fat cap area of the ham.

 

In a medium saucepan, over low heat combine the apricot jam, maple syrup. Dijon, bourbon, and lemon juice. Stir to fully combine, and until almost all of the jam has dissolved. Using a brush or a spoon add ¼ cup of the sauce mixture all over the ham.

 

Place in the oven and bake for 45 minutes.

 

Remove ham from the oven and glaze with another ¼ cup of the sauce.  Raise heat to 325°F. Place back in the oven and bake for 30 minutes. You want the ham to be golden and caramelized. Remove from the oven and add another ¼ cup of sauce; return to the oven and cook for 20 minutes. Remove from the oven, glaze again, then place back into the oven. Raise heat to 375°F and cook for 10 more minutes. The total cooking time of the ham should be no longer than 1 hour 45 minutes. This will result in a juicy and caramelized ham.

Remove from the oven and allow to rest for 10 minutes. Pour the remaining sauce and juices on the bottom of the pan into a small saucepan. Over medium heat, reduce the sauce to thicken a bit or until desired consistency, about 5 to 10 minutes. Serve with the delicious ham!