Best Easter Ham Recipes

ROASTED EASTER HAM

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry with paper towels.
• Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.
• Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.

NO MORE SALTY EASTER HAM

Steps:

• Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 1/4 inch deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminum foil and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• When the oven is hot, place the ham, still covered in foil, into the oven. Roast for 30 minutes. After 30 minutes, remove the aluminum foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.

EASTER HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score ham by making 1/2-inch deep diagonal cuts, creating a diamond pattern; transfer ham to a roasting pan.
• Mix brown sugar with enough yellow mustard to make a smooth, pourable sauce.
• Pour reserved pineapple juice over ham, followed by the honey.
• Pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. Secure pineapple rings with toothpicks.
• Bake in the preheated oven until diamond pattern on ham splits open, 1 to 1 1/2 hours. Baste ham every 15 minutes with pan drippings.

EASTER HAM

Steps:

• Preheat oven to 325°. In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond. , Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, until a thermometer reads 140°, about 2 hours., Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham.

BAKED EASTER HAM

Steps:

• Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.
• Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.
• Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

CREAMY HERBED EASTER HAM AND PEA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

TANGERINE-GLAZED EASTER HAM WITH BABY CARROTS

Steps:

• Preheat the oven to 300 degrees F.
• Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
• For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
• Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

GLAZED EASTER HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 1-3/4 hours. , In a small bowl, combine the remaining ingredients. Spoon over ham. Bake 15-30 minutes longer or until a thermometer reads 140°. Let stand for 10-15 minutes before slicing.

ITALIAN EASTER PIE /PIZZA RUSTICA (AKA "HAM PIE")

Steps:

• Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
• Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
• Work together well until dough forms, continue working the dough until it is elastic and smooth.
• Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
• When dough has risen, cut into 2 pieces.
• Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
• Preheat oven to 375°F.
• Prepare filling as described below (steps #19 to #22).
• After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
• If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
• (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
• Prepare pastry and line a 10 inch pie pan.
• Prick dough with a fork, and sprinkle with a bit of flour.
• Prepare filling as described below (steps #19 to #22).
• Pour mixture into pastry lined pie tin and cover with top crust.
• Leave about a 1/2 to 3/4-inch overhang.
• Fold dough under and back, and flute edge.
• Cut slits in top crust to allow steam to escape.
• Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
• In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
• Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
• Blend well.
• Fill dough lined pan with mixture.
• Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
• Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
• Pie can be served either warm or cold.
• Slices can be reheated in the microwave.
• For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
• Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
• Pie can be served either warm or cold.
• Slices can be reheated in the microwave.

GINGER ALE GLAZED HAM FOR EASTER DINNER

Steps:

• 1. Preheat oven to 300 degrees F. But follow the directions for the ham that you have purchased.
• 2. I had to remove the wrapping and the disk covering the bone, and then wrap the ham tightly in aluminum foil. Then place in a large pan with a 2 inch side. No water was needed. Place ham in middle rack and bake for 13 -15 minutes per pound. My ham needed 2 1/2 hours baking time.
• 3. GLAZE RECIPE: Add the ginger ale, ground mustard, brown sugar & cloves to a medium sauce pan, then stir to blend. Place over medium high heat and bring to a boil, whisking as you go. Do not leave sauce pan unattended or it can quickly boil over. Continue to stir as glaze will thicken in just a few minutes about 5 to 10 minutes. When glaze becomes syrupy remove from heat and add butter, then stir till butter melts. Then brush glaze over ham on all sides.
• 4. I baked the ham for 2 hours, then made the glaze while the ham was baking, removed the ham after the 2 hours has elapsed, then glazed the ham on all sides, then returned it to the oven. Then repeated this step 2 additional times for a total of 30 minutes. There was juice that accumulated in the bottom of the pan from the ham.
• 5. I lined a platter with fresh greens, and added some decorative fruit that I had cut, and placed a cherry in the middle of each piece of citrus fruit , added a few green & red Grapes that I drizzled with Agave nectar and dusted with powdered sugar.
• 6. Added the ham & carefully separated the slices & arranged them on the tray in an attractive manner.

EASTER HAM

Steps:

• Preheat oven to 325°F.
• Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
• Mix up the orange juice and dark brown sugar.
• Bake in oven for 20 minutes per pound at 325°F.
• Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of aluminum foil.

AUNT NAOMI'S EASTER HAM

Steps:

• Preheat oven to 325 degrees. Using a sharp knife, score surface of ham crosswise and lengthwise, forming a crosshatch pattern about 1/4 inch deep and 1 inch apart. Place a clove in the center of each square.
• Place ham, fat side up, in a double-layer disposable aluminum roasting pan. Pat brown sugar onto the surface of the ham (expect some sugar to fall into the roasting pan). Transfer to oven, and bake until brown sugar just begins to melt, about 30 minutes.
• Remove ham from oven. Pour Coca-Cola over ham, letting it mix with the melted sugar in the bottom of the pan. Baste ham with sugar mixture. Return ham to oven, and bake for 20 minutes. Meanwhile, combine 1 cup reserved pineapple juice and the wine in a small bowl. Baste ham with pineapple mixture. Bake ham for a total of 16 minutes per pound, basting every 20 minutes with the juices in the bottom of the pan. During the last 20 minutes of baking time, decorate ham with pineapple rings. Use two to three toothpicks to hold each ring in place. Center a cherry in the center of each ring, and adhere with a toothpick.
• Transfer ham to a platter, removing all toothpicks. Garnish ham with fresh bay leaves. Serve.

EASTER HAM WITH RED CURRANT GLAZE

Steps:

• Heat oven to 300 degrees.
• Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
• Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
• In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
• Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.

EASTER HAM GLAZE

Steps:

• Combine water, honey, brown sugar, mustard, garlic, onion powder, cloves, and ginger in a saucepan. Mix to combine.
• Warm saucepan over low heat until sugar and honey are melted together and sugar is dissolved.

NONA'S ORANGE-GLAZED EASTER HAM

Steps:

• Place ham in a large pot and cover with water. Soak 8 hours to overnight to remove salt.
• Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
• Mix orange juice, brown sugar, and dry mustard together in a small bowl.
• Drain ham and pat dry. Place in the prepared roasting pan. Score the outside of the ham in a diagonal pattern and coat with orange juice mixture. Insert cloves at cross marks.
• Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Let sit for 20 to 30 minutes before carving.

GRILLED HAM AND GOUDA SANDWICH WITH LEFTOVER EASTER VEGGIES

Steps:

• Place a large skillet or griddle pan over low heat. Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one. Flip each slice over and spread a thin layer of red pepper jelly over each one. Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
• Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
• While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad.

EASTER HAM STEAKS WITH WHISKEY SAUCE

Steps:

• If there is any fat around the edges of the steaks cut into the edge or remove the fat.
• Melt 2 tbsp butter& brush both sides of the ham with it.
• Grill both sides of the ham steaks in a skillet for about 8 minutes each side (the time depends on the thickness of the steak).
• Meanwhile prepare the whiskey sauce in a saucepan.
• Add the onions to the saucepan with a 1 tbs butter and saute until translucent, use medium heat.
• Take the saucepan off the heat and whisk in the flour, graduallyy adding the water.
• Add brown sugar return to heat and bring the sauce to a boil.
• Reduce heat& simmer for 2 minutes.
• Add whiskey just before using it, season to taste with salt& pepper.
• Pour over the hot ham steaks and serve.
• You can add raisins to this suce if youwish.

PIZZA GAIN AKA PIZZAGAINA, PIZZA RUSTICA, ITALIAN EASTER HAM PIE

Steps:

• Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.
• Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
• Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.
• Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.
• Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.

ITALIAN EASTER PIE / PIZZA RUSTICA (AKA "HAM PIE") RECIPE - (4.4/5)

Steps:

• Make the yeast dough crust: In a cup, mix yeast and warm water together. Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture. Work together well until dough forms, continue working the dough until it is elastic and smooth. Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume. When dough has risen, cut into 2 pieces. Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan. Preheat oven to 375°F. Prepare filling as described below. After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed. If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge. (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) If you use a regular pie crust dough: Preheat oven to 400°F. Prepare pastry and line a 10 inch pie pan. Prick dough with a fork, and sprinkle with a bit of flour. Prepare filling as described below. Pour mixture into pastry lined pie tin and cover with top crust. Leave about a 1/2 to 3/4-inch overhang. Fold dough under and back, and flute edge. Cut slits in top crust to allow steam to escape. Making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 tablespoons of water. In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition. Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture. Blend well. Fill dough lined pan with mixture. For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more. For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes. Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled. Pie can be served either warm or cold. Slices can be reheated in the microwave. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust.

EMERIL LAGASSE'S EASTER FEAST SPICED HONEY AND LEMON BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top.
• Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically. This will hold the slices together as well as help the ham remain moist while baking. Position the ham (bottom side up) on the rack.
• Combine the remaining ingredients in a small bowl and whisk together. Pour 1/4 cup glaze evenly over the ham, then turn the ham so that the uncoated side is up. Pour 1/2 cup glaze evenly over the top.
• Bake the ham for 30 minutes. Remove ham from the oven and brush with remaining glaze. Bake 30 minutes longer. Baste the ham a final time with the juices that have accumulated on the bottom of the pan and cook 10 minutes longer, or until the ham is heated through and the edges are nicely browned.
• Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the kitchen twine and transfer the ham to a serving platter. Carefully pour any accumulated glaze/cooking juices from the baking sheet into a small gravy boat or container. Brush the ham a final time with the glaze. Serve ham hot or at room temperature. Leftover ham is delicious in sandwiches.
• Note: If ham begins to brown excessively before it is heated through, tent loosely with aluminum foil and continue cooking.