Baked Easter ham

There is something about e perfectly baked ham on the Easter table. Millions of households celebrate Easter. Your kids will always remember those Easter egg hunts and the family dinner and, likely, the tradition will continue with their own children.


8 lb ham (cooked ham, bone in)
1⁄4 c sugar (brown sugar is best)
1⁄4 c syrup (maple syrup)
2 T mustard (Dijon mustard)
15 clove (whole cloves)


Preheat oven to 325° Fahrenheit.

Score the surface of the ham with shallow diamond-shaped cuts. Stud the ham with the whole cloves and place in a large roasting pan. Insert a thermometer into the thickest part of the ham and cover loosely with foil. Bake until the meat thermometer shows a temperature of 125° F, about 20 minutes per lb. Use the juices of the ham to baste occasionally.

In the meantime, combine the brown sugar, maple syrup and mustard in a small bowl. Whisk until you have a smooth paste. When the ham reaches a temperature of about 125°, take off the foil and glaze the ham all over. Continue baking until the ham reaches a temperature of 135° and is nicely browned all over.

Total time
2 hours, 15 minutes
Cooking time
Preparation time
10 servings