Easter turkey ham roast

The year I hosted Easter for the first time, I spent three weeks researching roast techniques. My grandmother called me at midnight one Tuesday, voice warm against the phone static, to suggest combining turkey and ham. Something about it felt right, like the best kind of compromise.

My brother in law stood in the kitchen doorway watching me arrange the ham around the turkey. He asked if I was sure about the honey mustard combination. When we sat down to eat, he went back for thirds and didnt say another word about his doubts.

Ingredients

• Boneless turkey breast: Boneless roasts faster and more evenly, plus its easier to slice for serving
• Smoked ham: Thick cut slabs hold up better during roasting and add incredible depth to the pan juices
• Kosher salt: The coarse flakes adhere beautifully and penetrate the meat more effectively
• Freshly ground black pepper: Whole peppercorns ground right before cooking make a noticeable difference
• Dried thyme: Earthy and floral without overwhelming the other flavors
• Garlic powder: Distributes more evenly than fresh garlic in a dry rub
• Smoked paprika: This subtle smokiness bridges the gap between turkey and ham
• Honey: Creates that gorgeous caramelized finish we all want on a holiday roast
• Dijon mustard: Adds just enough sharpness to cut through the sweetness
• Orange juice: Fresh brightness that makes the glaze taste sophisticated
• Brown sugar: Helps the glaze cling and develop those dark burnished edges
• Apple cider vinegar: Balances the sugar so the glaze never becomes cloying
• Ground cloves: Warm and aromatic, like a whisper of holiday spice
• Olive oil: Helps the seasoning stick and promotes even browning
• Chicken broth: Keeps everything moist and creates the most incredible pan juices

Instructions

Prepare the oven and meat:

Preheat your oven to 350°F and pat the turkey thoroughly dry with paper towels, which helps the skin crisp up beautifully

Season generously:

Rub the turkey all over with olive oil, then massage in the salt, pepper, thyme, garlic powder, and smoked paprika until every surface is coated

Arrange the roast:

Place the turkey skin side up in your roasting pan and tuck the ham slabs around it like a protective blanket

Add moisture:

Pour the chicken broth into the bottom of the pan to create steam and keep everything succulent

Make the glaze:

Combine honey, Dijon mustard, orange juice, brown sugar, vinegar, and cloves in a small saucepan over medium heat, stirring until the sugar dissolves completely

First glaze application:

Brush the turkey and ham generously with half the glaze, making sure to get into all the nooks and crannies

Initial roasting phase:

Roast for one hour, opening the oven every 30 minutes to baste everything with those developing pan juices

Crank up the heat:

After an hour, brush with the remaining glaze and increase the oven temperature to 400°F for that final caramelization

Finish to perfection:

Continue roasting for 30 to 45 minutes until the turkey reaches 165°F internally, watching carefully so the glaze doesnt burn

Rest before serving:

Tent the meat loosely with foil and let it rest for 15 minutes, which allows the juices to redistribute

Carve and serve:

Slice the turkey and ham, arrange everything on a platter, and drizzle with those precious pan juices

Save

My daughter asked if we could have this roast for every holiday instead of just Easter. Something about the combination of flavors feels like celebration, like gathering everyone around the table actually matters.

Making It Ahead

You can make the glaze up to three days in advance and store it in the refrigerator. The seasoning blend can also be mixed ahead and kept in an airtight container. Just bring the glaze to room temperature before using it.

Side Dish Pairings

Scalloped potatoes feel luxurious alongside the roast, while roasted asparagus with lemon adds a bright fresh element. A simple green salad with vinaigrette helps cut through the richness.

Serving and Storage

Leftovers reheat beautifully and make incredible sandwiches. The ham and turkey together on good bread with a little extra glaze is somehow better than the original meal. Store everything in the refrigerator within two hours of serving.

• Wrap leftovers tightly to prevent the glaze from making everything soggy
• The pan juices can be frozen separately for future gravies or soups
• Consider making a hash with leftover meat and potatoes for breakfast

Save

There is something deeply satisfying about putting a platter like this on the table and watching everyone reach for the same dish. Food becomes connection, and suddenly the holiday feels real.

Recipe FAQs

→ How do I keep the turkey breast moist during roasting?

Brushing the glaze during cooking and roasting with chicken broth in the pan helps retain moisture and infuses flavor. Also, resting the meat after roasting allows juices to redistribute.

→ Can I prepare the glaze ahead of time?

Yes, prepare the honey, mustard, orange juice, brown sugar, vinegar, and spices mixture in advance and keep refrigerated until ready to use.

→ What temperature should the internal meat reach for safe serving?

The turkey breast should reach an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.

→ What herbs enhance the flavor of turkey and ham in this dish?

Thyme, smoked paprika, garlic powder, and black pepper provide a savory and aromatic profile that complements the meats well.

→ Are there any suitable side dishes to serve alongside?

Scalloped potatoes and spring vegetables pair beautifully, balancing the richness of the glazed meats with fresh and creamy textures.

→ Can I swap any ingredients in the glaze for alternatives?

Maple syrup can replace honey for sweetness, and adjusting spices allows customization while maintaining the glaze’s character.