Celebrating Easter? Discover 637 festive recipes in The Easter Cookbook — everything from holiday brunch to a showstopping Easter dinner.
I’ve found nine Easter ham recipes that will suit any crowd, from a classic brown‑sugar‑mustard glaze to a bold maple‑orange bourbon twist. You can choose bone‑in for richer flavor or boneless for easier slicing, and I’ll show you how to portion for 18 guests. The list includes a honey‑ginger glaze, pineapple‑brown‑sugar, apricot‑Dijon, a slow‑cooker version, and even a grilled charred‑caramel style. I’ll also share handy leftover ideas for salads, pasta, and more, so you’ll get the full picture.
1. Easter Ham Selection: Bone‑in or Boneless
When I’m picking a ham for Easter, I usually go for bone‑in because it delivers richer flavor and juicier meat.
I love the superior flavor that a bone‑in ham brings, especially from the shank end, which carves easily.
If you prefer boneless ham, remember it yields less moisture, so calculate ham per person accordingly to avoid a dry result.
2. Easter Ham Quantity per Guest & Serving Tips
I usually aim for about three‑quarters to a full pound of bone‑in ham per guest, and roughly a third to a half pound per person if I’m serving boneless.
I choose a fully cooked ham that fits the Easter table, scaling up for larger appetites and kids.
For 18 guests, a 15‑18‑pound bone‑in works well, leaving tasty leftover ham for future meals.
3. Classic Easter Ham Brown‑Sugar‑Mustard Glaze
If you want a glaze that’s sweet, tangy, and perfectly caramelized, just mix 3 cups brown sugar, ½ cup spicy brown mustard, and a can of soda, then brush it onto the ham during the last 20 minutes of baking.
I love how this Easter glaze creates a glossy, caramel‑brown crust. The Honey Brown Sugar notes deepen flavor, and the resulting glazed ham stays juicy, making every slice a celebration.
4. Spicy Easter Ham Honey‑Ginger Glaze
Because the ham’s natural richness shines through, I love pairing it with a Spicy Easter Ham Honey‑Ginger glaze that balances sweet honey, zesty fresh ginger, savory soy sauce, and a pinch of red‑pepper flakes.
I score the Easter ham in a diamond pattern, then brush the glaze made with honey‑ginger glaze during the last 30 minutes. The caramelized coating adds savory flavor and a glossy finish.
5. Pineapple‑Brown‑Sugar Easter Ham Glaze
When I whisk together pineapple juice, brown sugar, and Dijon mustard, the result is a glossy, sweet‑tangy glaze that perfectly balances the ham’s richness.
I simmer the pineapple-brown-sugar mixture until syrupy, then stir in mustard for depth.
During the last 30 minutes the glaze caramelizes, creating a sticky, bright coating that makes an unforgettable Easter side.
6. Maple‑Orange Bourbon Easter Ham Glaze
I love how the maple‑orange bourbon glaze brings a bright, buttery sweetness to the ham while the bourbon adds a subtle warmth; I simmer maple syrup, fresh orange juice, and bourbon until it thickens, then brush it over a ham is already cooked during the last half‑hour.
The glaze caramelizes, forming a glossy, fragrant crust that dazzles the table.
7. Slow‑Cooker Apricot‑Dijon Easter Ham
The bright, buttery glaze of the maple‑orange bourbon ham gave me a taste of spring, but the slow‑cooker apricot‑dijon ham takes that festive spirit a step further with a hands‑off, melt‑in‑your‑mouth approach.
I coat a boneless ham with a sweet‑tangy glaze of apricot preserves and Dijon, then let the slow‑cooker work for hours.
The result? A juicy, caramelized ham that stays tender and flavorful, perfect for busy holiday hosts.
8. Grilled Easter Ham With Charred‑Caramel Glaze
Grilled Easter ham shines when the smoky grill meets a glossy, charred‑caramel glaze, turning a simple centerpiece into a show‑stopping dish.
I score the ham, baste it with a brown‑sugar, honey, juice glaze, and let it caramelize as I grill over indirect heat.
I repeat the glaze every ten minutes until the interior hits 140°F, delivering a sweet, smoky Easter masterpiece.
9. Easter Ham Leftover Hacks: Salads, Pasta & More
After the grill’s smoky glaze has set, the leftover ham becomes a versatile pantry hero.
I dice it into salads, toss with fruit and greens, or stir into pasta for a quick ham recipes upgrade. A splash of liquid (water) loosens sauces, while scalloped potatoes and Breakfast Burritos get a savory boost, turning leftovers into satisfying meals.