The Secret to Making the Perfect Easter Ham (and Impressing Everyone at the Table)

There’s something magical about a holiday meal that just hits—the kind where everyone gathers around the table, the sides are stacked high, and the main dish steals the spotlight. Thanksgiving has the turkey. Christmas gets the roast. But Easter? Easter belongs to ham.

And here’s the thing: making a stunning, flavorful ham isn’t hard. In fact, with a little know-how, it might be the easiest (and most impressive) holiday centerpiece you’ll ever serve. Pick the right cut, treat it with a little care, and add a homemade glaze, and you’ve got a dish that’ll have everyone going back for seconds. It’s juicy, crowd-pleasing, and totally camera-ready—yes, this ham deserves its moment on your feed.

Whether you're feeding a crowd or hosting a laid-back brunch, here's your guide to picking the perfect ham and cooking it like a total pro.

First Things First: Picking Your Ham

Let’s be real—walking into the store and staring at a wall of hams is overwhelming. But don’t worry, here’s a quick breakdown of what you’re looking at:

• Pre-Cooked Ham: The no-stress MVP. Already cooked, just heat it to 140°F in the oven if you want it warm. Super convenient, especially if you’re juggling multiple dishes.

• Uncooked Ham: For those who like full control. You’ll need to bake it to 145°F, usually about 18–25 minutes per pound. More effort, but totally worth it for some.

• Spiral-Sliced Ham: Also pre-cooked, and cut in uniform slices so serving is a breeze. Just don’t wait too long to use it—these need to be enjoyed or frozen within a few days of purchase.

• Dry-Cured or Country Ham: Salt-cured, often aged, and packed with flavor. These are intense, old-school, and best soaked and simmered before eating.

• Wet-Cured Ham: Treated in brine, these are juicy and mild—a nice balance between salty and sweet.

• Picnic Ham: Not technically ham (it's from the shoulder), but a solid budget-friendly option with a more rustic feel.

Once you’ve picked your type, choose the cut:

• Whole Ham (butt + shank): Ideal for a crowd.

• Butt Ham (upper leg): Meatier and easier to carve.

• Shank Ham (lower leg): Leaner, but classic and picturesque.

Cooking Tips That Actually Make a Difference

Even the best ham can turn into a dry disappointment without a little care. These tips will make sure yours is juicy, flavorful, and picture-perfect.

Keep It Moist

Always roast your ham with a splash of liquid—water, broth, or even apple cider—in the pan. Cover it with foil while baking to lock in moisture. Remove the foil near the end for a golden finish.

Score That Surface

Use a knife to cut shallow, diagonal slashes across the surface. This isn’t just for looks—it helps the fat crisp up and lets glaze seep into every bite.

Don’t Skip the Cloves

Press whole cloves into the scored surface for that nostalgic holiday aroma. Bonus: it makes your ham look extra festive.

Make Your Own Glaze

Sure, store-bought glaze packets are easy. But homemade glaze? That’s your signature move. Try a mix of brown sugar, Dijon mustard, honey, or even a splash of bourbon. Just don’t apply it too early—glaze goes on during the final 15–30 minutes to avoid burning.

Low and Slow

Bake at 325°F and give it time. Rushing it means uneven heat and a dry center. Once it’s almost at temp, crank the oven up and glaze away.

Let It Rest

Resist the urge to slice right away. Let your ham rest for 20–30 minutes post-oven. This lets juices redistribute and ensures every bite is tender and satisfying.

Your Game Plan

If you're new to all this, here's a tried-and-true Easter ham approach:

1. Preheat oven to 325°F.

2. Trim excess fat, then score the surface.

3. Set the ham on a rack in a roasting pan with an inch of water.

4. Cover tightly with foil.

5. Bake 15–24 minutes per pound, until it hits about 135°F.

6. Remove foil, increase oven to 415°F, and glaze every 15 minutes for the last hour.

7. Let rest, then slice and serve.