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Easter Ham

Ham is the star at Easter dinner. Here are some tips that will help you make the most of your holiday ham.

Ham is the star at Easter dinner, but cooking techniques vary widely depending on what you buy. Fresh hams take longer to cook than canned ones. Cold-smoked hams are typically simmered, not baked. And store-bought hams often come already fully cooked. These tips will help you make the most of your holiday ham.


  • Technically, ham refers to meat cut from back legs or shoulders of a pig. It can be salt-cured, smoked or aged.
  • Hams are sold with or without the bone. To determine the amount to buy, estimate needing 3/4 pound of bone-in ham per person, or 1/4 pound of boneless ham.
  • With all the variety--fresh, partially cooked, fully cooked--it's best to follow package instructions for baking times.
  • Fully cooked hams can be served as is, but they'll taste better if glazed and roasted to an internal temperature of 140 degrees F.
  • Pricier cold-smoked hams are heavily salted. Serve them cold and thinly sliced to minimize saltiness.
  • Before carving, let baked ham rest 15 minutes to redistribute juices and keep meat firm.

Top Ham Recipes

Already have your store-bought ham picked out? These five highly rated recipes won't disappoint: from honey-glazed ham that tastes as good as those sold at specialty shops, to ham with raisin curry-chutney glaze, to a recipe for lazy cooks--all you need is a slow cooker and two ingredients!

  1. Honey-Glazed Ham
  2. Raisin Curry-Chutney Glaze
  3. Ham with Pineapple
  4. Slow Cooker Ham
  5. Glazed Ham

Quick Links

Oct. 17, 2009 7:45 am
Do yourselves a favor and also check out "Tangy Honey Glazed Ham" on this site. It's delectable and a shining example of good ham.
Apr. 2, 2010 5:38 pm
I have purchased a fully cooked ready to eat ham, can this be used and cooked as specified in the "Slow Cooker Ham" receipe in the Easter Ham recipe?
Apr. 3, 2010 3:10 pm
Hi Ken - Yes, you most definitely would work. Simply re-calculate your time and ingredients, if necessary, if your ham is more than 8 lbs. :Debbie
Apr. 7, 2010 4:53 am
I have heard from people that pouring some 7 up on ham takes away the saltyness
Apr. 11, 2010 4:20 pm
I simmer my ham in Ginger Ale (not diet)for about an hour. Never had a salty ham and it adds a suttle sweetness to it.
Oct. 10, 2010 12:38 pm
looking for a honey glaze like honey ham has back 40 years ago rath can hams had a honey ham in a yellow can would like to get that recipe thanks fbrobbins@gmail.com
Jan. 3, 2011 6:57 pm
can a 10.lb bone in ham be cooked in pressure cooker on steam rack?
Jan. 22, 2011 5:47 am
to janey1 yes if you simmer your ham in 7 up for 1 hour it will take away the saltyness
Mar. 30, 2011 12:38 pm
I am so glad i read theses reviews .. Very helpfull .. thanks guys keep up the good work .
Apr. 5, 2011 1:02 pm
I'm 83 years old and do not want to have a oven to clean after baking my ham this Easter. Can I use a covered roaster pan to bake the ham. Any suggestions as to what to put on the ham? Cleaning the oven has become to much of a chore for me.
mary myers 
Apr. 7, 2011 7:19 am
The very best ham I ever ate is cooked in Coke and covered with foil. I like hickory smoked ham the best. Just let it bake 325 degrees for hours. It will melt in your mouth.
Apr. 10, 2011 7:56 am
Patricia -- I make "Rita's Sweet Holiday Ham" in my covered roaster for the past three Christmases and and it comes out great!
Apr. 11, 2011 5:35 pm
Renee- I appreciate your reply. The recipe you suggested sounds good.
Becky Vanwey 
Apr. 13, 2011 5:50 pm
I always do a "bone-in" ham. One year I had nothing to crust my ham with but some Apple Butter. I cut most of the fat off the ham - then coated the ham with the Apple Butter. Put the ham in in my 14" cast iron skillet - baked at 325 degrees for about 2 hrs - let set for 15 mins - cut and it was great! My family always want my hams done this way now. And, yes the Apple Butter did stick to the ham. Becky
Apr. 16, 2011 9:27 am
nothing to do with ham but rather with the accompanying scalloped poatoes. Does anyone know the "correct potatoes" to use for scalloped??? Lately whichever type I get don't seem to get soft enough - even after an extra long time in oven.I have been cooking for 65+)years and I never had this problem before.
Apr. 18, 2011 9:55 am
I have always used PEI all purpose potatoes and they have worked well.
Apr. 22, 2011 4:18 am
What kind of gravy do you use with a Ham dinner w/mashed potatos?? ( gravy on the potatos ) .
Apr. 22, 2011 9:05 am
I purchased a fully cooked, spiral sliced ham that I want to serve cold. I know I can serve it as is but I want to glaze it and pretty it up a bit. Do I have to cook the ham to the 140 degrees glaze it?
Apr. 22, 2011 11:55 am
I also purchased a fullycooked, spiral sliced ham. It is 9.4 lbs. Can it be heated in a crock pot without the bone? I have a small crock pot.
Apr. 22, 2011 12:03 pm
I would really like to make the slow cooker ham, but only have five people coming for dinner. Any suggestions on what size ham to buy and how long to cook it?
Apr. 23, 2011 10:05 am
My family doesn't really like sweet glazed ham, any ideas for a savory glaze/recipe??
Apr. 23, 2011 10:07 am
I need a slow cooker recipe too, BTW. Thanx!!
Apr. 23, 2011 10:09 pm
I have a hardwood smoked, bone-in ham and have always cooked my ham in the oven, but was looking for a good crockpot recipe and have found none. I hate a sweetened ham or glazed in any way. I put my ham, no matter what kind, into a cooking bag and bake it in the oven as is. No yucky stuff. It's always a hit.
Apr. 23, 2011 10:13 pm
I forgot to add. I serve mashed sweet potatoes prepared the same way as white mashed potatoes. For a gravy, I make red-eye gravy. All that is, is the drippings from the ham, used to create the base with flour, add water or milk to thin to a gravy. I prefer water. DO NOT add salt as the gravy will be very salty from the ham.
Apr. 24, 2011 5:45 am
But, this doesn't say how long to cook the ham for! I have a 20 pound bone in ham. Precooked. How many minutes per pound? HELP! I think I"m way too late for a 1 p.m. meal.
Apr. 24, 2011 9:42 am
yes, BonBon -If you ham is precooked you'd better give you ham about 15 per pound to heat through. Best bet is to use a meat thermometer. Check the instructions "prepare the perfect ham" above and heat to 149 degrees.
Apr. 24, 2011 9:43 am
As you probably notices, I am using the bourbon method!
Nov. 26, 2011 11:45 am
I'd love to have this adapted to use some left over baked ham for another dinner! Any ideas anyone?
Mar. 9, 2012 11:56 am
Grannyfran: The secret in scalloped potatoes is the thiuckness of the potato and the oven temp. You must slice the potatoes as thin as p[ossible (on a mondolin if you have one) and the oven temp must be such that your liquid is barely simmering. Try these adjustments and see if they dont camo out better
Mar. 9, 2012 12:01 pm
Try slicing your potatoes as thin as possibly, the thinner the better. Make sure that your liquid is BARELY simmering as that will slow cook your slices. Keep an eye on your dish so it doesn't turn to mush. I use Idaho bakers for mine. Hope this helps!!!
Mar. 9, 2012 9:22 pm
These hams are just delectable! I can't wait to try them out myself. Hams are indeed an essential part in Easter celebration. It keeps the momentum in the house alive until dinner time. With today's hard times, it will be worth it to get a Payday Advance Loan to make Easter this year more memorable.
Apr. 1, 2012 11:12 am
I have always served my plain warm ham on homemade pascha (a mildly sweet bread)with a horseradish sauce and wonder if a glazed ham would be overbearing. Any thoughts?
Apr. 5, 2012 3:13 pm
I love ham.. Any glaze ideas
Apr. 7, 2012 11:51 am
No more Honey-baked Ham (although they are quite delicious; simply, overpriced) for the Lewises. This year, we're trying something new, which is baking our own bone-in ham utilizing these tips from allrecipes.com! Woop! Woop!!
Jun. 13, 2012 8:26 pm
Can someone teach me how to make ham? Ham is expensive here and not easily available. I appreciate it.
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