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Glazed Homemade Easter Ham


240 min

Glazed Homemade Easter Ham

Glazed Homemade Easter Ham Photo 1


240 min


8 persons




5.00 rating-star (2)

Author: Antonina Blum

Homemade Ham should definitely be presented on the Easter table. All the family, friends and neighbors are discussing the issue of choosing the meat for homemade ham. There is a great number of recipes of this culinary masterpiece and now we suggest you to pick this one.


  • porkmeat: 3 kg (smoked or raw pickled pork ham, thigh meat)
  • butter: 30 g
  • apple vinegar: 60 ml
  • honey: 60 ml
  • salt: 1 tsp
  • lard: 1 Tbsp

Metric Conversion

Stages of cooking

  1. Tie up pre-pickled ham with kitchen thread, as shown on the picture.

    Glazed Homemade Easter Ham Photo 2
  2. Hang in a cool place for 1-2 days to dry. It contributes to the formation of an appetizing crust on the meat. If it is possible, then smoke in cold smoke (up to 20°C) for 8-10 hours, and if there is no such possibility, proceed immediately to baking. Heat the oven to 140°C.

    Glazed Homemade Easter Ham Photo 3
  3. Carefully grease the ham from all sides with lard. 
    Insert the ham on the wire rack into the preheated oven and bake for 2.5-3 hours until the temperature in the middle of the ham reaches 60°C. Or, with a deep piercing, clear juice will begin to flow.

    Glazed Homemade Easter Ham Photo 4
  4. Take the ham out of the oven and let it cool for 40-50 minutes.

    Glazed Homemade Easter Ham Photo 5
  5. Place all the ingredients for the glaze (butter, winegar, honeay, salt) in a small saucepan and put on medium heat. Bring to a boil, cook stirring for 5-7 minutes.

    Glazed Homemade Easter Ham Photo 6
  6. Smear ham with glaze and set for 10 minutes in a preheated oven. Next, coat with glaze again and bake for another 10 minutes.

    Glazed Homemade Easter Ham Photo 7
  7. Take the ham out of the oven, put it on a serving dish, leave for 5 minutes to let off the heat, and serve.

    Glazed Homemade Easter Ham Photo 8

History of the Glazed Homemade Easter Ham:

Ham has been a traditional Easter dish for centuries, and the tradition of serving glazed ham during Easter dinner dates back to ancient times. In pre-refrigeration times, Easter was seen as the perfect opportunity to cook and preserve a large piece of meat, resulting in the popularization of salted and smoked ham. With time, the traditional flavors of ham became sweeter, and glazes made with honey and fruits were created. Today, glazed ham continues to be a staple Easter dish for many cultures around the world.

Tips and Tricks for Glazed Homemade Easter Ham Recipe:

  • If using a raw pickled ham, make sure to soak it in water for at least 24 hours before cooking to remove excess salt.
  • To create a nice crust on the ham, make sure to dry it out in a cool place for 1-2 days before cooking.
  • If possible, smoke the ham in cold smoke for added flavor.
  • When baking the ham, make sure to insert a meat thermometer in the thickest part of the meat to ensure that it reaches a temperature of 60В°C.
  • To prevent the glaze from becoming too thick and sticky, set a timer while cooking it and stir it often.

Tips for presenting the dish:

  • Let the ham rest for a few minutes before slicing it to avoid losing too much moisture and flavor.
  • Garnish the ham platter with fresh herbs like rosemary or thyme, or with fresh fruit slices like pineapple or oranges.
  • Serve with traditional Easter side dishes like scalloped potatoes, roasted vegetables, or deviled eggs.

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