Easter Turkey Ham Glaze

The smell of cloves and honey warming on the stove still takes me back to my first Easter hosting dinner alone. I had convinced myself I needed something impressive but manageable, and this turkey ham roast became my saving grace. The glaze bubbled away on the back burner while I frantically cleaned the bathroom, and somehow everything came together perfectly. Now it's the one dish I can make without even glancing at the recipe.

Last year my sister accidentally used orange blossom honey instead of regular honey, and the floral note made the whole kitchen smell incredible. We stood around the oven watching the glaze caramelize through the glass door, debating whether to pull it out early or let it go that extra five minutes for that deep burnished color. That's the thing about this roast, it forgives your timing mistakes and still turns out gorgeous.

Ingredients

• Boneless turkey ham (4-5 lbs): This lean cut takes glaze beautifully and carves like a dream at the table.
• Honey: The foundation of our sweet glaze, it creates that gorgeous sticky coating everyone fights over.
• Dijon mustard: Provides the sharp tangy counterpoint that cuts through all that honey sweetness.
• Brown sugar: Helps the glaze caramelize and adds that deeper molasses note.
• Apple cider vinegar: A crucial acid that brightens everything and keeps the glaze from becoming cloying.
• Whole-grain mustard: Adds texture and visual interest to the finished glaze.
• Ground black pepper and cloves: The warming spices that make this taste like holidays.
• Fresh parsley and orange slices: Simple garnishes that make the platter photograph worthy.

Instructions

Get your oven ready:

Preheat to 325°F and position your oven rack in the center for even heating.

Prep the roast:

Place the turkey ham on a rack in your roasting pan, and score the surface in a diamond pattern if you want those beautiful caramelized pockets of glaze.

Make the magic glaze:

Combine honey, both mustards, brown sugar, vinegar, pepper and cloves in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves completely.

Initial glazing:

Brush half the warm glaze evenly over the roast, then cover loosely with foil to trap moisture.

The first roast:

Cook for about an hour, basting with the pan juices once or twice to keep everything moist.

The grand finale:

Remove the foil, brush with remaining glaze, and roast uncovered for 20-30 minutes until the glaze is caramelized and sticky.

Rest and serve:

Let the roast rest for 10 minutes before slicing, then garnish with parsley and orange slices.

Save

My aunt always said the secret ingredient is patience during that resting period. We learned the hard way one year when we sliced too soon and all those glorious juices ran across the cutting board instead of staying in the meat. Now the 10 minute wait has become part of our Easter tradition, time spent setting the table and catching up while the roast settles.

Making It Your Own

Swap in maple syrup for the honey if you want something more quintessentially spring. A splash of bourbon in the glaze works wonders too, though the alcohol burns off so it's not overpowering. Some years I add a pinch of cinnamon or nutmeg just to see if anyone notices.

Serving Suggestions

This roast pairs beautifully with scalloped potatoes or a wild rice pil studded with dried cranberries. A simple arugula salad with lemon vinaigrette cuts through the sweetness. The leftovers make incredible sandwiches on good bread with plenty of grainy mustard.

Storage and Reheating

Wrap leftover slices tightly and they will keep in the refrigerator for up to five days. The flavors actually develop and improve overnight.

• Reheat gently covered with foil so the glaze does not burn.
• Try thick slices reheated in a skillet for a quick weeknight dinner.
• Leftover glaze can be brushed on chicken or pork chops later in the week.

Save

Every Easter this recipe earns its place on my table, not because it is fancy, but because it works every single time. Here is to many more holidays filled with good food and even better company.

Recipe FAQs

→ What is the best oven temperature for roasting turkey ham?

Preheat your oven to 325°F (165°C) to ensure even cooking and caramelization of the glaze.

→ How do I make the glaze for the turkey ham?

Combine honey, Dijon mustard, brown sugar, apple cider vinegar, whole-grain mustard, black pepper, and ground cloves in a saucepan and gently simmer until sugar dissolves.

→ Should I score the turkey ham before glazing?

Scoring the surface in a diamond pattern helps the glaze penetrate and enhances flavor absorption.

→ How long should the turkey ham rest after roasting?

Let the roast rest for about 10 minutes to allow juices to redistribute before slicing.

→ Can I use the leftovers for other dishes?

Leftover turkey ham is great for sandwiches and salads, adding a flavorful protein boost.