Glazed Easter Ham

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My favorite way to prepare a baked ham is an old tried and true Canadian Living recipe I clipped out of their magazine many years ago. If a whole ham is too big for you, simply adjust the cooking time for a smaller piece of ham – bake for approximately 20 minutes per pound.  Delicious served with a pineapple mango salsa.


Baked Ham

1 Lepp’s bone-in ham (15-18 pounds)

1 bottle beer (or substitute for juice, orange or apple work best)

2/3 cups mango chutney

1/3 cup packed brown sugar

1/4 cup grainy Dijon mustard

1 tablespoon dry mustard

1 1/2 teaspoon ground ginger

1 tablespoon cider vinegar

Fresh Pineapple & Mango Salsa

2 cups chopped fresh pineapple, (about half pineapple)

1 mango, peeled and chopped

1/4 cup finely chopped red onion

2 tbsp orange juice

1 tbsp minced jalapeño peppers

1 tbsp finely chopped fresh mint

1 tbsp liquid honey


Place ham, meaty side up, in roasting pan; pour beer (or juice) over ham. Cover with foil, tucking around pan to keep in aromas as it cooks. Roast in 325°F (160°C) oven for 2 hours, basting occasionally with apple juice. Baking time is approximately 20 minutes per pound.

Meanwhile, in bowl, stir together chutney, sugar, Dijon and dry mustards, ginger and vinegar. Set aside.

Remove ham from oven. Slide sharp knife under skin and lift off gently. Trim fat layer to 1/4 inch (5 mm). Diagonally score fat side of ham in diamond pattern.

Brush about one-third of the mustard mixture over ham. Roast, brushing twice more with mustard mixture, until crusty and rich caramel brown and meat thermometer registers 140°F (60°C), about 1 hour.

Transfer to cutting board and tent with foil; let stand for 20 to 30 minutes before carving.

Top with Fresh Pineapple & Mango Salsa, if so desired.


Fresh Pineapple & Mango Salsa

In bowl, combine pineapple, mango, onion, orange juice,  jalapeño pepper, fresh chopped mint and honey. (Make-ahead: Cover and refrigerate for up to 24 hours.)

(Make-ahead: Cover and refrigerate for up to 24 hours.)