Glazed Easter Ham

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves a crowd

  • 12- to 15-pound bone-in ham
  • whole cloves, as needed (optional)
  • 1 cup fig preserves
  • 2 cups apple cider, or more as needed
  • 1 sprig rosemary
  • 1 tablespoon Creole mustard

Glazed Easter Ham

Glazed Ham

Click image to enlarge



About an hour before baking, remove ham from refrigerator and bring to room temperature.

Preheat oven to 400ºF.

Slice the rind off the ham if necessary; score all over in a crosshatch pattern. If desired, place 1 clove in the corner of each crosshatch. Place fig preserves in a small saucepan over low heat; thin with a teaspoon or so of apple cider and stir in Creole mustard. Add rosemary sprig and heat, stirring occasionally, for 10 minutes; remove and discard rosemary sprig. Taste and add additional mustard if desired.

Place ham on a baking rack in a large roasting pan. Brush all over with fig mixture. Pour ¾ cup apple cider in bottom of roasting pan, replenishing as necessary over the course of roasting. Roast until heated through and browned, about 30 minutes.

Transfer ham to a serving platter and allow to rest for at least 20 minutes before carving.

Place roasting pan over 2 burners set to medium-high; add a cup of cider or water, scrape up any browned bits, and bring to a simmer; cook, stirring occasionally, until reduced by half and thickened slightly. Taste and adjust seasoning; transfer to a gravy boat and serve with sliced ham.


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