Easter is just around the corner, and if you're looking for an easy, yet delicious way to prepare your holiday ham, I've got the perfect recipe for you! This simple two-ingredient glaze creates a beautifully caramelized, flavorful ham that will be the star of your Easter table.
A delicious ham is a staple of many holiday meals. Whether you prefer a classic bone-in ham, a spiral-cut option, or a traditional smoked ham, finding the right preparation method is key to making it truly special. This simple glaze recipe enhances the natural richness of the ham while keeping preparation effortless.
Easy Two-Ingredient Ham Glaze Recipe
Ingredients:
1/2 cup yellow mustard
1 cup brown sugar
Instructions:
Preheat your oven or roaster oven to 325°F.
Take your ham and spread the yellow mustard evenly across the entire surface.
Press the brown sugar onto the mustard-coated ham, making sure to cover it completely.
Place the ham in a shallow roasting pan or inside an electric roaster. For extra juiciness, you can add a light layer of apple juice to the bottom of the pan.
Roast the ham at 325°F, allowing 15 to 20 minutes per pound, until the internal temperature reaches 145°F.
Remove from oven, let rest for a few minutes, and then slice and serve!
This simple glaze works beautifully with any kind of ham — bone-in, boneless, spiral-cut, or whole. The combination of mustard and brown sugar creates a perfect balance of tangy sweetness that enhances the natural flavors of the ham.
VIP Farms Easter Ham Pre-Order
If you’re looking for a high-quality ham for your Easter meal, our family farm — VIP Farms — has you covered! We’re offering smoked, bone-in hams ranging from 7 to 10 pounds for pre-order through April 1st.
Pickup Date: April 18th at Latimer Grocery, Latimer, Iowa
How to Order: Email me at vplagge@gmail.com to reserve your ham!
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Make this Easter extra special with a flavorful ham that's easy to prepare and guaranteed to impress. Happy Easter and happy cooking!
Looking for some other recipes to complete your Easter Menu? Check out my:
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