Nothing says Easter like a gorgeous, lacquered ham at the center of your spring holiday table. And learning how to cook a ham couldn't be easier. Since hams are sold fully cooked, all you have to do is dress one up with a simple glaze or rub, warm it in the oven, and serve. You'll instantly be a holiday hero—especially the next day, when everybody digs in again to make leftover ham sandwiches.
But it's not without any effort. There are a few things to keep in mind when prepping Easter ham.
What Kind of Ham Should You Buy
We recommend buying a cured and smoked bone-in ham. Honest-to-goodness "ham" hams will have a pure, porky flavor and no fillers to pump up their weight. Plus, it comes with a big bonus: a meaty bone to use in a killer split pea soup! They can be more expensive than your average ham and are not always available in grocery stores, so order a good one from a reputable online seller, like D'Artagnan or Porter Road. Skip spiral-cut hams since they can dry out when heated in the oven. Just carve your own ham after letting it rest at least 10 minutes, or let your guests carve their own portions.
This ham is glazed with a classic brown sugar–Dijon situation.
What to Do With a (Not-So-Great) Ham
While we recommend seeking out a product labeled simply "ham" or at the very least "Ham in Natural Juices"—sounds obvious, right?—there are lesser grades of the stuff. Try to avoid products labeled "Ham, Water Added," "Ham and Water Product," and worst of all "Water and Ham Product." These less desirable hams are often overly salty. However, if these are the only hams available to you, we have a save: Our Test Kitchen found that soaking a lower-grade ham in cold water in the refrigerator for 4 to 6 hours helps to draw out some of that excess brininess. Remember to pat the ham dry after soaking and before applying your glaze or rub.
How to Prep an Easter Ham
If your ham comes with a layer of fat, consider yourself lucky. Use a sharp paring knife to score it in a diamond cross-hatch pattern, about 1 inch wide and 1/2 inch deep. This will help the fat to render and get crispy, and the juices will baste your ham as it bakes.
How to Glaze an Easter Ham
A little sweetness balances the smoky savoriness of ham. But think beyond gloppy, sugary-sweet glazes and get a little more adventurous. Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.
1. Pick a glaze:
Tangy Peach Mustard
In a medium bowl, mix together 1 1/2 cups peach preserves, 1 cup country-style Dijon mustard, 1/2 cup cider vinegar, 1 tablespoon fresh thyme leaves, and 4 finely chopped medium shallots.
Sweet and Spicy Jerk
In a medium bowl, mix together 1 1/2 cups hot pepper jelly, 3/4 cup orange juice, 3 tablespoons finely grated garlic, 3 tablespoons finely grated ginger, 3 tablespoons whole allspice, crushed, and 1 tablespoon cayenne pepper.
Smoky BBQ Maple
Measure out 1 cup maple syrup and set aside. In a second bowl, combine 1/4 cup smoked paprika, 2 tablespoons ground cinnamon, 2 tablespoons ground cumin, 2 tablespoons garlic powder, 2 tablespoons onion powder, and 2 tablespoons coarsely ground black pepper.
2. Brush the ham:
For the jerk and peach glazes, you can brush a layer right onto your scored ham. For the barbecue glaze, brush only a layer of the maple syrup onto the ham and then sprinkle all over with the spice rub. Keeping the spices separate will allow them to develop a nice crusty exterior, reminiscent of the "bark" on slow-cooked pork shoulder—reserve about 1 tablespoon of the spice mix to stir into mustard and any maple syrup remaining after the ham is fully baked for a complementary sauce to serve alongside the ham. You will not use all the glaze in this step—just use enough so that the ham is completely coated.
3. Roast the ham:
Place ham in a rack set inside a roasting pan and pour 2 cups water into the pan. Cover the pan tightly with 2 to 3 layers of foil to trap the steam—this helps to keep the ham exceptionally moist. Roast for 1 hour at 350°F.
4. Baste the ham:
Remove the foil and brush another layer of glaze or maple syrup all over the ham. Increase the oven's temperature to 400°F and return ham to roast uncovered for 40 to 60 minutes, brushing ham with the pan juices every 15 minutes if desired. When done, the ham's internal temperature should read 135°F when tested with an instant-read thermometer.
For additional cooking instructions, follow our recipe for Holiday Ham, Three Ways. Serve with biscuits or rolls, pickles, and Spicy Honey Mustard, stirring any leftover glaze into the sauce if desired—remember that ham was fully cooked when you started, so there's no reason to worry about cross-contamination. Let the ham rest for at least 10 minutes and up to 30 minutes before carving in and living your hammiest life.
