11 Easy Baked Easter Ham Recipes Complete Menu 2026

Struggling to plan the perfect holiday meal? The pressure to create an impressive feast, especially one with a show-stopping main course, can feel overwhelming. You worry about serving a dry, flavorless ham, turning a festive centerpiece into a holiday disappointment.

Preparing a perfect Easter ham involves selecting the right cut, applying a flavorful glaze, and maintaining proper oven temperature and basting to ensure a juicy, tender main course. This simple process is the key to a stress-free holiday meal. A great ham makes the entire dinner a success.

Based on proven culinary methods and an analysis of classic holiday menus, this guide is your complete playbook. We’ll walk you through 11 easy baked Easter ham recipes and a full menu plan. Discover how to guarantee a moist, flavorful ham that will be the star of your 2026 feast.

11 Easy Baked Easter Ham Recipes and Complete Menu Ideas for 2026‘s Feast

Planning a successful and stress-free Easter dinner menu starts with a reliable main course. A perfectly baked Easter ham serves as a magnificent centerpiece that’s both impressive and surprisingly simple to prepare. This guide is designed to take the guesswork out of your holiday cooking, offering 11 diverse and easy baked ham recipes that cater to every taste, from traditional sweet glazes to savory and spicy crusts. We’ll cover everything you need, including a full dinner menu with ideas for make ahead sides that complement your holiday dinner recipes. By following these step-by-step instructions and professional tips, you’ll be equipped to create a memorable feast that allows you to spend more time with your family and less time worrying in the kitchen.

1. Classic Honey-Glazed Baked Ham

Pin this timeless classic honey-glazed baked ham recipe for your holiday feast!

This foundational recipe is the epitome of a traditional easter ham. The balance of sweet clover honey and tangy Dijon mustard creates a sweet and savory ham that appeals to everyone at the table. Following this baked ham recipe ensures a moist and delicious result every time.

Ingredients

• 1 (7-9 pound) fully cooked spiral-sliced ham (bone-in recommended for flavor)
• 1 cup clover honey (or wildflower honey for richness)
• 1/2 cup packed light brown sugar
• 1/4 cup Dijon mustard (smooth, not grainy)
• 1/4 cup apple cider vinegar (adds tang to cut sweetness)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (or whole cloves for scoring)
• 1/8 teaspoon cayenne pepper (optional, for a subtle kick)
• Whole cloves (for scoring, optional)
• Roasting pan with rack
• Aluminum foil (heavy-duty)
• Meat thermometer (digital instant-read)

Instructions

1. Preheat oven to 325°F (160°C). Position a rack in a large roasting pan.
2. Unwrap ham and discard packaging. Place ham cut-side down on the rack in the roasting pan.
3. Score the ham if it’s not spiral-sliced: Using a sharp knife, make shallow, diagonal cuts in a diamond pattern across the fat cap, about 1/2 inch deep. If desired, press whole cloves into the intersections of the scored lines.
4. Whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, ground cloves, and cayenne (if using) in a small saucepan over medium heat until sugar dissolves and mixture is smooth. Bring to a gentle simmer, then remove from heat.
5. Brush generously about 1/3 of the glaze over the ham.
6. Tent ham with foil, ensuring it doesn’t touch the glaze. Bake for 1 hour.
7. Remove foil, brush with another 1/3 of the glaze. Return to oven, uncovered, and bake for 30 minutes.
8. Brush with remaining glaze. Continue baking, uncovered, for another 30-45 minutes, or until the internal temperature reaches 140°F (60°C) for a fully cooked ham. The glaze should be beautifully caramelized.
9. Rest the meat: Remove ham from oven, loosely tent with foil, and let stand for 15-20 minutes before carving against the grain and serving. This ensures a juicy baked ham.

Pro-Tip: To achieve that perfect, caramelized glossy glaze without burning, increase the oven temperature to 400°F for the last 10-15 minutes of baking, watching carefully. This leverages the glaze caramelization temperature for a beautiful finish.

2. Brown Sugar Pineapple Glazed Ham

Get ready for a tropical twist with this brown sugar pineapple glazed ham!

This visually stunning recipe for baked ham with pineapple brings a retro charm and a delightful tropical sweetness to your Easter ham pineapple dinner. The brown sugar glaze combines with the fruit juices to create a rich, sticky coating with beautiful caramelized edges.

Ingredients

• 1 (7-9 pound) fully cooked bone-in ham
• 1 (20 ounce) can pineapple rings in juice, drained (reserve juice)
• 1/2 cup packed dark brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup reserved pineapple juice
• 1/4 teaspoon ground ginger
• Whole cloves
• Maraschino cherries, drained (optional)
• Toothpicks or small skewers

Instructions

1. Preheat oven to 325°F (160°C). Place ham in a large roasting pan.
2. Score the ham if not already spiral-cut, creating a diamond pattern on the fat cap.
3. Attach pineapple rings to the ham using toothpicks, securing a maraschino cherry in the center of each ring if desired. Press whole cloves into the ham between the pineapple rings.
4. Whisk together brown sugar, Dijon mustard, reserved pineapple juice, and ground ginger in a small bowl until smooth.
5. Brush generously about half of the glaze over the ham.
6. Tent ham with foil. Bake for 1.5 hours, basting every 30 minutes with the remaining glaze.
7. Remove foil for the last 30 minutes of baking, brushing with any remaining glaze, until the internal temperature reaches 140°F (60°C) and the glaze is caramelized.
8. Rest the meat for 15-20 minutes before carving.

Pro-Tip: The residual sugars from the pineapple rings will contribute to the rich caramelized edges of your glaze. Ensure they are secured well to prevent them from sliding off during baking, ensuring even flavor and visual appeal.

3. Maple Bourbon Glazed Ham

Elevate your Easter dinner with this sophisticated maple bourbon glazed ham!

For a more grown-up flavor profile, this maple glazed ham infused with a rich bourbon glaze is an absolute showstopper. The deep, smoky flavor of the bourbon complements the natural sweetness of pure maple syrup, creating a complex and memorable sweet and savory main course.

Ingredients

• 1 (7-9 pound) fully cooked spiral-sliced ham
• 1 cup pure maple syrup (Grade A Dark, Robust Taste)
• 1/2 cup bourbon (e.g., Maker’s Mark, Woodford Reserve)
• 1/4 cup packed dark brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• Pinch of cayenne pepper (optional)

Instructions

1. Preheat oven to 325°F (160°C). Place ham in a roasting pan.
2. Prepare glaze: In a medium saucepan, combine maple syrup, bourbon, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne. Bring to a simmer over medium heat, stirring until sugar dissolves. Cook for 5-7 minutes until slightly thickened.
3. Brush generously about 1/3 of the glaze over the ham.
4. Tent ham with foil. Bake for 1.5 hours, basting every 30 minutes with the remaining glaze.
5. Remove foil for the last 30-45 minutes, brushing with any remaining glaze, until the internal temperature reaches 140°F (60°C) and the glaze is beautifully caramelized and sticky.
6. Rest the meat for 15-20 minutes before carving.

Pro-Tip: Don’t skip the carryover cooking phase after removing the ham from the oven. This allows the juices to redistribute, ensuring a tender pork and juicy baked ham that is flavorful from edge to center.

4. Spicy Mustard Crusted Ham

For those who love a kick, try this spicy mustard crusted ham!

If you prefer a savory ham over a sweet one, this spicy mustard ham is the perfect choice. Instead of a liquid glaze, this recipe creates a tangy, textured crusted ham that seals in moisture and provides a fantastic contrast to the rich, smoky flavor of the meat.

Ingredients

• 1 (7-9 pound) fully cooked bone-in ham
• 1/2 cup whole grain Dijon mustard
• 1/4 cup dark brown sugar
• 2 tablespoons hot sauce (e.g., Tabasco or Frank’s RedHot, adjusted to taste)
• 1 tablespoon apple cider vinegar
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (or more, to taste)
• Freshly ground black pepper

Instructions

1. Preheat oven to 325°F (160°C). Place ham in a roasting pan.
2. Score the ham if needed, about 1/2 inch deep in a diamond pattern.
3. Combine ingredients: In a medium bowl, whisk together whole grain Dijon mustard, brown sugar, hot sauce, apple cider vinegar, garlic powder, onion powder, cayenne pepper, and black pepper until well mixed.
4. Generously coat the entire surface of the ham with the mustard mixture, pressing it gently to form a crust.
5. Tent ham with foil. Bake for 1.5 hours.
6. Remove foil for the last 30-45 minutes of baking, until the internal temperature reaches 140°F (60°C) and the crust is golden-brown and fragrant.
7. Rest the meat for 15-20 minutes before carving.

Pro-Tip: For an extra aromatic infusion, you can add a tablespoon of fresh rosemary or thyme to your spicy mustard ham crust mixture. The herbs complement the smoked ham flavor beautifully.

5. Dr. Pepper Glazed Ham

Unleash a unique flavor experience with this surprising Dr. Pepper glazed ham!

This unique ham recipe uses a popular soda to create an unforgettable Dr Pepper glaze. The complex, spicy-sweet notes of the soda reduce down into a thick, syrupy glaze that’s both delicious and a great conversation starter at your holiday table.

Ingredients

• 1 (7-9 pound) fully cooked spiral-sliced ham
• 2 cups Dr. Pepper soda (full sugar, not diet)
• 1 cup packed dark brown sugar
• 1/4 cup Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• Whole cloves (optional)

Instructions

1. Preheat oven to 325°F (160°C). Place ham in a large roasting pan.
2. Prepare glaze: In a medium saucepan, combine Dr. Pepper, brown sugar, Dijon mustard, Worcestershire sauce, and garlic powder. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until the glaze thickens and reduces by about half.
3. Brush generously about 1/3 of the glaze over the ham. If using, press whole cloves into the ham.
4. Tent ham with foil. Bake for 1 hour.
5. Remove foil, brush with another 1/3 of the glaze. Return to oven, uncovered, and bake for 30 minutes.
6. Brush with remaining glaze. Continue baking, uncovered, for another 30-45 minutes, or until the internal temperature reaches 140°F (60°C) and the glaze is thick and glossy.
7. Rest the meat for 15-20 minutes before carving.

Pro-Tip: The unique blend of flavors in Dr. Pepper glaze works wonders for ham. Its phosphoric acid subtly tenderizes the tender pork while the sugars create a deep, complex caramelization.

6. Orange Marmalade Glazed Ham

Bring a bright, citrusy note to your table with orange marmalade glazed ham!

Perfect for a spring celebration, this orange marmalade ham features a bright and citrus-glazed finish. The marmalade provides both sweetness and a pleasant bitterness from the orange peel, creating an aromatic infusion that makes this sweet and tangy ham incredibly refreshing.

Ingredients

• 1 (7-9 pound) fully cooked spiral-sliced ham
• 1 cup orange marmalade (good quality, not too chunky)
• 1/4 cup orange juice (freshly squeezed preferred)
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon garlic powder
• Whole cloves (optional, for scoring)

Instructions

1. Preheat oven to 325°F (160°C). Place ham in a large roasting pan.
2. Prepare glaze: In a medium saucepan, combine orange marmalade, orange juice, Dijon mustard, grated ginger, and garlic powder. Heat over medium-low heat, stirring until the marmalade melts and the glaze is smooth.
3. Brush generously about 1/3 of the glaze over the ham. If using, press whole cloves into the ham.
4. Tent ham with foil. Bake for 1 hour.
5. Remove foil, brush with another 1/3 of the glaze. Return to oven, uncovered, and bake for 30 minutes.
6. Brush with remaining glaze. Continue baking, uncovered, for another 30-45 minutes, or until the internal temperature reaches 140°F (60°C) and the glaze is sticky and caramelized.
7. Rest the meat for 15-20 minutes before carving.

Pro-Tip: For maximum aromatic infusion, add a few strips of orange zest to your glaze while it simmers, removing them before applying. This intensifies the citrus notes in your citrus-glazed ham.

7. Slow Cooker Ham with Apricot Glaze

Enjoy a hands-off approach to your holiday meal with slow cooker ham with apricot glaze!

For the ultimate in convenience, this slow cooker ham recipe is a game-changer. It frees up precious oven space and delivers one of the most moist ham recipes imaginable. The sweet and tangy apricot glazed ham is a perfect time-saving holiday tips for a busy host.

Ingredients

• 1 (6-8 pound) fully cooked bone-in or spiral-sliced ham (fits in your slow cooker)
• 1 (12 ounce) jar apricot preserves
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon ground ginger

Instructions

1. Prepare ham: Score the ham if it’s not spiral-sliced. If the ham is too large for your slow cooker, you may need to trim a bit off the top or bottom to fit.
2. Place ham in the slow cooker.
3. Prepare glaze: In a medium bowl, whisk together apricot preserves, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, and ground ginger until smooth.
4. Pour glaze over the ham, ensuring it coats all sides.
5. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours, or until the internal temperature reaches 140°F (60°C) and the ham is thoroughly heated through. Baste the ham with the glaze from the bottom of the slow cooker every hour or so.
6. Optional finishing step: For a caramelized crust, carefully transfer the ham to a roasting pan. Brush with additional glaze from the slow cooker and broil for 5-10 minutes, watching closely to prevent burning.
7. Rest the meat for 15-20 minutes before carving.

Pro-Tip: Using a slow cooker for your baked ham frees up valuable oven space for other easter dinner recipes main courses baked ham side dishes. Ensure your ham fits snugly but not tightly, allowing heat circulation for even cooking.

8. Sheet Pan Ham Dinner for Easy Cleanup

Simplify your holiday with this incredible sheet pan ham dinner for easy cleanup!

Perfect for smaller gatherings or a less formal holiday, this easy easter dinner on a sheet pan is the ultimate sheet pan solution. It combines your main course and sides into one pan, making for an easy clean-up dinner with a quick ham glaze.

Ingredients

• 1 (3-4 pound) fully cooked, pre-sliced ham steak or small ham roast
• 1 pound baby potatoes, halved
• 1 pound fresh green beans, trimmed
• 1 (8 ounce) can pineapple chunks, drained
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• For the Glaze:
  • 1/4 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar

Instructions

1. Preheat oven to 400°F (200°C). Line a large, heavy-duty sheet pan with parchment paper or foil for even easier cleanup.
2. Prepare vegetables: In a large bowl, toss potatoes and green beans with olive oil, salt, and pepper. Spread them in a single layer on one side of the prepared sheet pan.
3. Prepare ham: Cut the ham steak or roast into 1-inch thick slices if not already pre-sliced. Arrange the ham slices and pineapple chunks on the other side of the sheet pan, leaving some space between items.
4. Prepare glaze: Whisk together brown sugar, Dijon mustard, and apple cider vinegar in a small bowl. Brush half of the glaze over the ham and pineapple.
5. Bake for 20 minutes.
6. Flip vegetables and ham. Brush remaining glaze over the ham and pineapple. Continue baking for another 15-20 minutes, or until potatoes are tender and golden, green beans are tender-crisp, and ham is heated through with slightly caramelized edges.
7. Serve immediately.

Pro-Tip: To ensure everything cooks evenly on your sheet pan ham dinner, chop your potatoes into uniform, bite-sized pieces. Don’t overcrowd the pan; use two pans if necessary to prevent dry ham and ensure vegetables roast instead of steam.

9. Choosing the Perfect Ham: Bone-in vs. Spiral-Cut

Demystify your ham purchase: choosing the perfect ham: bone-in vs. spiral-cut!

Selecting the best ham for easter dinner can be confusing. The two most common choices are bone-in vs spiral cut. Understanding their differences is key to a successful main course.

What to Consider

• Flavor Profile: Bone-in ham generally offers a richer, more profound smoky flavor due to the bone’s presence during cooking. The bone also creates leftovers that are excellent for stocks and soups.
• Ease of Carving: Spiral-cut ham is pre-sliced, making it incredibly easy to serve. This is a major plus for busy holiday hosts or those less confident with carving. Bone-in ham requires skilled carving.
• Moisture Retention: Both types, if cooked correctly, can be juicy baked ham. However, spiral-cut can dry out more easily if overcooked due to its exposed surface area.
• Cook Time: Most hams sold for Easter are fully cooked ham or pre-cooked ham, meaning they just need to be reheated. Cook times will vary slightly based on weight.
• Cost: Bone-in ham can sometimes be more economical per pound than spiral-cut, offering better value for a large crowd.
• Presentation: A large bone-in ham can be a stunning culinary centerpiece, while spiral-cut offers an elegant fanned presentation.

How to Decide

1. Consider your carving skills: If you prefer minimal fuss, opt for a spiral-cut ham.
2. Think about flavor depth: For the deepest, most traditional flavor, choose bone-in ham.
3. Evaluate your guest count: Bone-in ham is excellent for large gatherings and maximizing leftovers; spiral-cut is great for ease of serving any size crowd.
4. Balance budget and convenience: Weigh the cost per pound against the time saved on carving and preparation.
5. Glaze application: Both types hold glaze well, but spiral-cut allows the glaze to penetrate between slices, intensifying flavor.

Pro-Tip: When choosing between cured vs uncured ham, remember that most holiday hams are cured. Uncured holiday ham is more like a fresh pork roast and requires full cooking from raw, which changes cooking times significantly. Always check the label!

10. Essential Sides & Complete Menu Ideas for Easter Ham

Craft the perfect holiday feast with these essential sides & complete menu ideas for Easter ham!

A spectacular ham deserves equally delicious companions. Building a traditional easter menu is all about balance. Here are some classic choices to round out your full dinner menu.

Menu Components

• Starchy Sides:
  • Scalloped Potatoes: Creamy, cheesy, and a classic pairing. Look for recipes using Yukon Gold potatoes for best texture.
  • Roasted Garlic Mashed Potatoes: Fluffy and rich, always a crowd-pleaser.
  • Dinner Rolls: Essential for soaking up gravy and leftover glaze. Look for make ahead sides options.
• Vegetable Sides:
  • Green Bean Casserole: A traditional favorite, often with crispy fried onions.
  • Honey Roasted Carrots: Sweet and tender, complementing the ham’s glaze.
  • Asparagus with Lemon Butter: Bright and fresh, perfect for spring.
• Appetizers:
  • Deviled Eggs: A quintessential Easter brunch or dinner starter.
  • Cheese and Cracker Platter: Simple yet elegant.
• Desserts:
  • Coconut Cream Pie: Light, fluffy, and spring-themed.
  • Lemon Tart: Tart and refreshing after a rich meal.
• Beverages:
  • Sparkling cider, white wine (e.g., Riesling or Pinot Grigio)

Building Your Menu

1. Consider your oven space: Plan sides that can be made in advance, cooked on the stovetop, or cooked at a different temperature than your ham. Sheet pan dinner sides are great for this.
2. Balance flavors and textures: Aim for a mix of creamy, crisp, sweet, and savory elements. Your honey baked easter ham will be the focal point, so choose sides that enhance, not overpower.
3. Factor in dietary needs: Offer at least one gluten free glazed ham recipes for easter side or low-carb option if catering to diverse guests.
4. Embrace make-ahead options: Prepare scalloped potatoes or green bean casserole the day before, then simply reheat or bake on Easter. This is a top time-saving holiday tips.
5. Don’t forget presentation: A beautifully set table and artfully arranged dishes elevate the entire easter dinner menu experience.

Pro-Tip: To truly feed a large crowd for your family style dinner, prioritize sides that are easy to scale up and can hold well. Think casseroles and roasted vegetables, which also travel well if guests are bringing dishes.

11. Troubleshooting & Expert Tips for Perfect Baked Ham

Conquer common challenges with these troubleshooting & expert tips for perfect baked ham!

Even experienced cooks can run into issues. These food safety tips and professional culinary tips will help you navigate any challenge and achieve a flawless result.

Common Ham Problems

• Dry Ham: Often results from overcooking or not basting frequently enough. Spiral-cut ham is particularly susceptible due to increased surface area.
• Salty Ham: Some hams can be quite salty due to the curing process.
• Burnt Glaze: Glaze applied too early or cooked at too high a temperature can burn before the ham is heated through.
• Uneven Cooking: Occurs if the ham isn’t placed correctly in the oven or if the oven has hot spots.
• Tough Ham: Can happen if the ham isn’t rested adequately after cooking, leading to tightened muscle fibers.
• Messy Cleanup: Glaze can drip and bake onto the roasting pan, making scrubbing difficult.

Solutions & Best Practices

1. Prevent Dry Ham:
   • Always use a meat thermometer: Cook fully cooked ham to an internal temperature of 140°F (60°C), no higher. For raw or uncured ham, cook to 145°F (63°C).
   • Tent with foil: Keep the ham covered for most of the baking time to trap moisture.
   • Baste regularly: Apply glaze or pan juices every 20-30 minutes during the uncovered baking phase.
   • Add liquid to the pan: A cup of water, broth, or cider in the bottom of the roasting pan creates steam, further prevent dry ham.
2. Fix Overcooked Ham / Avoid Salty Ham:
   • Don’t overcook: Trust your thermometer, not just the clock.
   • Rinse ham: If your ham feels excessively salty, you can rinse it under cold water before baking.
   • Balance glaze: Use glazes with sweet and acidic components (like pineapple, orange, or cider vinegar) to cut through saltiness.
3. Achieve Perfect Glaze:
   • Apply glaze in stages: Start basting about an hour into cooking, after tenting, and then more frequently as the ham finishes.
   • Monitor closely: During the final, uncovered phase, keep a close eye on the ham to prevent glaze caramelization temperature turning into burning.
   • Use a thicker glaze: A glaze with higher viscosity will cling better and caramelize evenly.
4. Ensure Even Cooking:
   • Preheat oven thoroughly: Allow at least 20 minutes for your oven to reach the set temperature.
   • Rotate pan: If your oven has hot spots, rotate the roasting pan halfway through baking.
   • Use an electric roaster: An electric roaster provides consistent, even heat, making it easier to cook baked ham perfectly.
5. Carving & Resting:
   • Rest the meat: After removing from the oven, rest the meat for at least 15-20 minutes, loosely tented with foil. This is crucial for juicy baked ham.
   • Expert carving guide: For bone-in ham, carve slices off the rounded side until you reach the bone, then slice parallel to the bone to remove larger sections. Always carve against grain.
6. Easy Cleanup:
   • Line your pan: Use heavy-duty aluminum foil or parchment paper in your roasting pan.
   • Use a disposable pan: For ultimate easy clean-up dinner, a large disposable aluminum roasting pan works wonders.

Pro-Tip: Understanding carryover cooking is key to preventing overcooked ham. The internal temperature of your ham will rise 5-10 degrees after it’s removed from the oven. Pull it out just before it hits your target temperature.

Key Takeaways: Your Quick Guide to Easter Dinner Recipes Main Courses Baked Ham

• Choose the Right Ham: Understand the differences between bone-in vs. spiral-cut for flavor, ease of carving, and moisture retention to pick the best fully cooked ham for your needs.
• Master the Glaze: Whether it’s a classic honey glazed ham or a unique Dr. Pepper glaze, apply it in stages during the last hour of baking to achieve a beautiful, caramelized, glossy glaze without burning.
• Prevent Dry Ham: The golden rule is to use a meat thermometer to reach 140°F internal temperature (for pre-cooked ham) and tent with foil for most of the cooking to ensure a juicy baked ham.
• Simplify Sides: Plan your easter dinner menu with make ahead sides like scalloped potatoes or choose sheet pan solution options to free up oven space and reduce stress.
• Trust the Rest: Always rest the meat for 15-20 minutes after baking your baked ham. This is crucial for juice redistribution and ensuring a tender pork main course.
• Leverage Expert Tips: Utilize professional culinary tips such as understanding carryover cooking and glaze caramelization temperature for a truly perfect baked ham.
• Plan for Leftovers: Your baked easter ham will create leftovers that can be transformed into delicious new meals, extending your holiday enjoyment beyond the main dinner.

FAQs About easter dinner recipes main courses baked ham

How long do you bake a ham per pound?

For a fully cooked ham, the general rule is to bake it for 10-15 minutes per pound at 325°F (160°C) until it reaches an internal temperature of 140°F (60°C). However, exact times can vary based on whether it’s a bone-in or spiral-cut ham, and your oven’s calibration. Always use a reliable meat thermometer to confirm doneness and prevent dry ham.

What is the best glaze for Easter ham?

The “best” glaze for Easter ham is subjective, but popular choices include classic honey glaze, rich brown sugar pineapple glaze, or a bold maple bourbon glaze. Many prefer sweet and savory profiles that caramelize beautifully. Experiment with maple vs honey glaze or mustard vs fruit glaze to find your family’s favorite.

How do you keep ham from drying out?

To prevent dry ham, cook it to an internal temperature of exactly 140°F (60°C) for a fully cooked ham, tent it loosely with aluminum foil for most of the baking time, and baste frequently. Adding a cup of water, broth, or juice to the bottom of the roasting pan also creates a steamy environment that helps maintain moisture.

What side dishes go with Easter ham?

Traditional and delicious side dishes that perfectly complement Easter ham include creamy scalloped potatoes, vibrant green bean casserole, honey roasted carrots, and fluffy dinner rolls. Other popular choices are asparagus, corn pudding, and deviled eggs. Planning make ahead sides can reduce stress on Easter Sunday.

Should I cover ham when baking?

Yes, you should cover your ham with aluminum foil for most of the baking time to trap moisture and prevent it from drying out, especially for a fully cooked spiral-cut ham. Uncover it only for the last 30-45 minutes to allow the glaze to caramelize and form a beautiful crust. This is a critical time-saving holiday tips.

How do you glaze a spiral ham?

To glaze a spiral ham, brush your chosen glaze generously over the ham after it has baked covered for about an hour, then uncover the ham and continue basting every 15-20 minutes during the final baking period. The pre-sliced nature of spiral ham allows the glossy glaze to seep between slices, intensifying flavor.

How much ham per person for dinner?

Plan for approximately 1/2 to 3/4 pound of bone-in ham per person, or about 1/4 to 1/2 pound of boneless ham per person. This allows for generous servings and typically provides enough creates leftovers for sandwiches or future meals. Consider your guests’ appetites and the number of sides.

How to make honey baked ham at home?

To make a copycat honey baked ham at home, use a fully cooked spiral-sliced ham, coat it with a honey-brown sugar glaze with a hint of cinnamon and cloves, and bake at a low temperature, basting frequently. A key step is to caramelize the honey baked ham glaze under a broiler for the last few minutes for that signature crispy, sweet crust.

What is the difference between city and country ham?

City ham is typically wet-cured and often pre-cooked, making it milder in flavor and requiring only reheating. Country ham is dry-cured, saltier, and often needs to be soaked before cooking, then fully cooked from raw. For an easy Easter meal, city ham (like spiral-cut or bone-in ham) is generally preferred.

How to reheat leftover Easter ham?

To reheat leftover Easter ham without drying it out, slice it and place it in a baking dish with a splash of broth or water, then cover tightly with foil and heat at 275°F (135°C) until warmed through. Alternatively, individual slices can be quickly warmed in a skillet on the stovetop. This ensures tender pork for your next meal.

Final Thoughts on Easter Dinner Recipes Main Courses Baked Ham

Preparing your Easter dinner recipes main courses baked ham doesn’t have to be a source of stress. By choosing the right type of ham, mastering a flavorful glaze from our 11 easy recipes, and applying expert tips to prevent dry ham, you’re well on your way to creating a memorable holiday ham recipes centerpiece. We’ve covered everything from selecting bone-in vs spiral cut to crafting a complete Easter menu with delightful side dishes, ensuring your feast is both delicious and effortlessly executed.

Remember that a perfect baked ham is about more than just the recipe; it’s about confidence in the process, attention to detail like internal temperatures, and knowing how to troubleshoot common issues. Our comprehensive guide, rich with professional culinary tips and food safety tips, empowers you to host a joyous Easter dinner menu with a juicy baked ham that everyone will rave about. Go forth and create an unforgettable holiday meal!

What’s your favorite family secret for a truly tender pork Easter ham, or which of these glazes will you try first this 2026? Share your thoughts and culinary adventures in the comments below

Last update on 2026-01-10 at 18:55 / Affiliate links / Images from Amazon Product Advertising API