The SLT Chef Guide to Cooking the Ultimate Glazed Easter Ham

When you think of Easter, visions of vibrant spring flowers, joyful family gatherings and the delightful anticipation of a special meal may come to mind. At the heart of this celebratory feast often lies a classic favorite: the glazed Easter ham.  

This succulent dish is the centerpiece that combines tradition with the flavors of spring. Whether you’re an experienced chef or a first timer tasked with cooking the Easter ham, this guide will walk you through everything from selecting the perfect ham to presenting a beautifully glazed masterpiece that will be the talk of your family gathering. 

Hungry for more? From serving platters to tablecloths, napkins and more, our Easter shop has everything you need for the ultimate feast. 

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How to choose the right ham 

Selecting the right ham is the first step toward a delicious Easter dinner. The type of ham you choose can significantly impact both the flavor and texture of your dish.  

Here are some considerations to help you make the best choice. 

Pre-cooked or raw? 

When choosing your Easter ham, it’s essential to understand the distinctions between pre-cooked and raw options.  

Most hams available at grocery stores are pre-cooked and labeled as “fully cooked” or “heat and serve,” which means they only require reheating. This type is especially convenient for those looking to save time and effort in the kitchen, as it primarily just needs to be warmed through and glazed for flavor. 

However, if you’re up for a culinary adventure and prefer a hands-on approach to flavor and texture, you might opt for a raw ham, also known as “fresh ham.” This type requires full cooking, which allows for more control over the seasoning and final taste. Raw hams are less common but can be found at specialty markets or ordered from butchers. 

Here are key considerations for each type: 

• Pre-cooked ham: Ideal for those seeking convenience and simplicity, pre-cooked hams reduce cooking time significantly. You’re essentially heating the ham while adding your personal touch with a glaze. Because these hams are already cooked, the focus is on heating them through without drying them out. 
   

• Raw ham: Suitable for the more experienced cook or those who enjoy customizing their seasoning, raw hams offer the opportunity to fully influence the flavor profile from start to finish. Cooking a raw ham involves more steps, including proper seasoning, cooking to safe internal temperatures and resting. 

What size ham should you buy? 

A good rule of thumb is to plan for about 1/2 to 3/4 pound of bone-in ham per person, or 1/4 to 1/3 pound if boneless. This accounts for both hearty servings and some delightful leftovers. 

What are the different types of Easter hams? 

Selecting the right type of ham can significantly influence both the flavor and the presentation of your Easter dinner. Here’s an overview of the popular types and the considerations for choosing between bone-in and boneless hams: 

• Spiral cut ham: Pre-sliced for convenience, spiral cut ham ensures easy serving and even cooking, making it an ideal choice for gatherings where ease and quick preparation are valued. Its pre-sliced nature also allows the glaze to seep into each slice, enhancing the flavor throughout.  

Spiral sliced hams can be either bone-in or boneless, but they are usually bone-in. The bone helps maintain the ham’s shape and moisture during the slicing and cooking processes, which is particularly beneficial for keeping the slices intact and enhancing the flavor. Many spiral hams also come with a glaze or seasoning packet for extra flavor. 

• Bone-in ham: Known for its richer flavor and moist meat, bone-in ham offers a more traditional and robust presentation. The bone helps to retain moisture and heat, distributing it evenly throughout the meat, which enhances the overall juiciness and depth of flavor. These hams may be smoked, cured or a combination of both, and can also come with a glaze packet included. 

• Boneless ham: While easier to slice and less wasteful, boneless ham may sacrifice some of the juiciness and flavor inherent to its bone-in counterparts. This type is well-suited for smaller gatherings or when ease of carving is a priority. Boneless hams are often fully cooked and may come pre-glazed or with a seasoning packet. 

• Smoked ham: Many hams—both bone-in and boneless—are smoked over hardwood (like hickory) to add a deep, savory flavor. Smoking is typically part of the curing process and gives the ham a richer, more robust taste. 

• Country ham: A Southern specialty, country ham is dry-cured, aged and often smoked, resulting in a firm texture and intensely salty flavor. Unlike most Easter hams, country ham is usually sold raw or partially cooked and requires soaking and thorough cooking before serving. It’s more commonly served in thin slices and isn’t typically glazed. 

Understanding the cut 

Ham is typically sold as either the shank end or the butt end.  

The shank end comes from the lower leg and features a classic, tapered shape with a single straight bone, making it easier to carve and ideal for a beautiful holiday presentation.  

The butt end, from the upper leg, contains more fat and connective tissue, which adds richness and flavor—but its irregular bone structure can make slicing a bit more challenging. Both are delicious; it just depends on what matters most to you: ease of carving or depth of flavor. 

How to cook an Easter ham 

If you’ve picked up a pre-cooked ham (which most people do), the good news is you’re already halfway there. Here’s how to bring it to the table hot, juicy and perfectly glazed. 

Preparation 

Preheat your oven to 325°F (160°C). Place the ham cut-side down on a rack in a roasting pan. Add about ½ cup of water or broth to the bottom of the pan to help retain moisture during baking. Tent the ham loosely with aluminum foil to prevent it from drying out. 

Heating 

Bake the ham for about 10–15 minutes per pound, or until a meat thermometer inserted into the thickest part reads 140°F (60°C). Avoid cranking up the heat—low and slow ensures the ham stays juicy and tender. If you’re working with a spiral cut ham, be careful not to overcook, as the pre-sliced portions can dry out more easily. 

Glazing 

Apply your glaze during the final 20–30 minutes of baking. Remove the foil, use a silicone pastry brush to put on the glaze generously and return the ham to the oven uncovered. If your ham is spiral cut, make sure to brush the glaze between the slices so every bite is flavorful. For a thicker, stickier finish, you can reapply the glaze once or twice as it bakes. 

Ham glaze ideas to try 

The glaze is what gives your ham that irresistible, glossy finish and a perfect balance of sweet and savory. Most ham glazes come together in just a few minutes on the stovetop—just simmer until smooth, then brush on during the last portion of baking.  

Whether you stick to a classic or want to try something new, here are a few go-to options: 

• Brown sugar and honey: Honey glazed ham is a timeless favorite made with brown sugar, honey, Dijon mustard and a splash of vinegar or citrus juice for brightness. 

• Maple mustard: Combine maple syrup with whole grain or Dijon mustard and a pinch of black pepper for a slightly tangy glaze with depth. 

• Pineapple ginger: Use pineapple juice, brown sugar, grated fresh ginger and a touch of soy sauce for a tropical-inspired glaze that pairs beautifully with smoked ham. 

• Bourbon brown sugar: Mix brown sugar, a splash of bourbon, Dijon mustard and a bit of orange zest for a rich, caramelized finish with a hint of warmth. 

• Apricot glaze: Combine apricot preserves with mustard and a touch of apple cider vinegar for a sweet and tangy option that’s especially good on spiral-sliced hams. 

Pro tips for cooking a holiday ham  

A few small steps can make a big difference in how your ham turns out. These expert-approved tips will help you lock in flavor, avoid dryness and make the most of every part of your ham—even the leftovers. 

• Let it rest: After removing from the oven, allow the ham to rest for 10–15 minutes before carving. This helps the juices redistribute for more flavorful, tender slices. 

• Use a thermometer: Even though most hams are pre-cooked, using a meat thermometer ensures it’s fully and evenly warmed through without the risk of overcooking and drying out. 

• Don’t discard the bone: Save the leftover ham bone—it’s perfect for adding depth to soups, stews or slow-cooked beans. You can even freeze it for later use. 

• Double the glaze: If you love a sticky, caramelized finish, consider making extra glaze to brush on just before serving or to offer on the side. 

• Make your own glaze: Many hams come with a glaze packet—feel free to use it, but it’s just as easy to make your own, and you’ll know exactly what’s going into it. Honey-glazed hams are always popular, but you can also try more flavorful mixes with mustard, pineapple juice or bourbon, which can add a personal touch to your holiday ham. Be sure to brush the glaze on in layers during the final stage of cooking for the best flavor and shine. 

Presentation tips for serving ham 

After all the effort of cooking and glazing your ham, presenting it well is the final step to making it feel special. Here are a few easy tips to elevate the look of your Easter ham—without overcomplicating things: 

• Use a large cutting board or platter: Choose a surface with enough room for slicing and serving. A wood board or a simple platter works well and lets the ham be the star. 

• Slice just before serving: If your ham isn’t pre-sliced, carve a few slices to fan out in front of the whole piece. It looks inviting and keeps the rest of the ham moist until guests are ready for more. 

• Keep it simple with garnishes: Fresh herbs like rosemary or thyme add a clean, natural touch. You can also add orange slices or a few sprigs of parsley for color—no need to get fussy. 

• Serve extra glaze on the side: Pour any leftover glaze into a small bowl or gravy boat. It’s a nice touch and lets guests add a little more sweetness if they’d like. 

Hungry for more? From serving platters to tablecloths, napkins and more, our Easter shop has everything you need for the ultimate feast. 

Shop Our Easter Collection