Roasted Honey-Glazed Easter Ham with Brown Sugar and Dijon Mustard

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender, fully cooked ham roasted to perfection with a sticky honey and brown sugar glaze accented by a hint of Dijon mustard. This American-inspired Easter recipe, ready in about 110 minutes, pairs fully cooked bone-in ham, honey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 12 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 325°F. Using a sharp knife, score the surface of the 8-pound fully cooked bone-in ham in a diamond pattern about 1/4 inch deep and stud with 20 whole cloves evenly spaced.
  2. Step 2: In a medium bowl, whisk together 1/2 cup honey, 1/2 cup packed brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1/2 teaspoon ground cinnamon until smooth.
  3. Step 3: Place the ham on a rack in a roasting pan and pour 1 cup water into the bottom of the pan to create steam, which will keep the ham moist.
  4. Step 4: Brush the ham generously with half of the honey glaze, then roast uncovered for 1 hour and 30 minutes, basting every 20 minutes with the remaining glaze to build up a sticky, caramelized coating.
  5. Step 5: Remove the ham from the oven and let it rest for 15 minutes before slicing to allow juices to redistribute.

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