Easter Ham

This Easter ham is the show stopping holiday centerpiece of your dreams. 

Why Do We Eat Ham On Easter? 

Ham is traditionally served on Easter because, many years ago, pigs were slaughtered in the fall and the meat was cured during the winter. The ham was ready to eat by springtime, which made it the perfect main dish for Easter. 

Easter Ham Ingredients

These are the five ingredients you’ll need to make this Easter ham recipe at home: 

• Brown sugar and mustard: This Easter ham recipe starts with a sweet-savory sauce made with brown sugar and prepared yellow mustard. 
• Ham: You’ll need a boneless 7-pound ham. If your ham is larger or smaller, you’ll need to adjust the recipe. 
• Pineapple rings: Canned pineapple rings lend a bright pop of color and fresh, fruity flavor. Don’t forget to save the juice!
• Honey: A cup of honey adds even more subtle sweetness. 

How to Make Easter Ham

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make Easter ham: 

1. Make a sauce with brown sugar and mustard. 
2. Score the ham. Drizzle it with honey, pineapple juice, and brown sugar sauce.
3. Arrange the pineapple rings on the ham and secure with toothpicks.
4. Bake, basting often, until the diamond pattern splits open. 

What to Serve With Easter Ham

Looking for holiday-perfect serving inspiration? We’ve got you covered. Explore our collection of Our Best Easter Side Dishes. Here are a few of the mouthwatering recipes you’ll find: 

• Best Green Bean Casserole
• Simple Macaroni and Cheese
• Carrot Soufflé

How to Store and Freeze Easter Ham 

Store leftover Easter ham in an airtight container in the refrigerator for up to five days. You can eat it cold or reheat it in the oven or microwave.

To freeze Easter ham, wrap the leftovers (in serving-sized portions) tightly in foil. Freeze for up to six weeks. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

“Made this for Easter dinner and it was delicious,” according to Melissa Lake. “Since my husband isn't much of a sweet tooth, I halved the honey and brown sugar and it still turned out very flavorful. I will definitely make it again!”

“Literally the best ham I’ve ever made,” raves Lisa M. Tippie. “I had a limited budget so had to use a bone in butt portion, but this recipe made it taste like the best cut ever. So delicious and so easy. My family wants it on Sundays too, not just Easter.”

“I'm not a great cook and holiday meals always make me anxious,” says Hannah Obermann.
“But this was super easy and a hit with the whole family! I made it exactly as directed and it was perfect. We'll make it for many Easters to come!”

Editorial contributions by Corey Williams