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A baked Easter ham dinner recipe presented beautifully on a platter.

Easter Ham Dinner Recipe with Honey Dijon Glaze

This Easter ham dinner recipe features a succulent ham coated in a delicious honey Dijon glaze. Perfect for a festive meal, this recipe ensures a moist and flavorful ham with a beautifully caramelized exterior.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 10 people
Calories 400 kcal

Equipment

  • Oven
  • Roasting Pan
  • Aluminum Foil
  • Internal Thermometer
  • Small Saucepan
  • Whisk
  • Basting Brush
  • Toothpicks (optional)

Ingredients
  

Ham

  • 7-10 lbs pre-cooked bone-in or boneless ham typically spiral-cut
  • 1/2 inch water or pineapple juice for roasting pan

Honey Dijon Glaze

  • 1 cup brown sugar packed
  • 1/2 cup Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey or maple syrup
  • 1 tsp ground cloves optional
  • 1/2 tsp ground cinnamon optional

Garnish

  • Pineapple slices for garnish, optional
  • maraschino cherries for garnish, optional

Instructions
 

Pre-heat and Prep

  • Preheat your oven to 325°F (160°C). Place the ham, cut-side down if spiral-cut, in a large roasting pan and pour 1/2 inch of water or pineapple juice into the bottom. Cover the pan tightly with aluminum foil.

Slow and Low

  • Bake the ham for 15-20 minutes per pound, or until an internal thermometer reads 130°F (54°C), avoiding the bone. This slow heating helps re-moisten the ham.

Whip up the Glaze

  • While the ham bakes, combine brown sugar, Dijon mustard, apple cider vinegar, honey (or maple syrup), ground cloves, and cinnamon in a small saucepan. Bring to a gentle simmer stirring until sugar dissolves and mixture thickens slightly; remove from heat.

Glaze and Caramelize

  • Remove ham from oven and increase oven to 400°F (200°C). Uncover ham, gently pull spiral-cut slices apart. Brush half of glaze generously over ham. Optionally, arrange pineapple slices and cherries.

Final Bake

  • Return ham to oven, uncovered, and bake for 20-30 minutes, basting with remaining glaze every 10 minutes. Bake until internal temperature reaches 140°F (60°C) and glaze is caramelized. Let ham rest for 10-15 minutes before carving.

Notes

For best results, use a spiral-cut ham as it allows the glaze to penetrate deeply, enhancing flavor and moisture. Adjust the amount of ground cloves and cinnamon to your preference, or omit them for a simpler glaze. Make sure to let the ham rest after baking; this is crucial for juicy and tender meat.