Easter turkey ham roast (Printable)

Tender turkey breast paired with smoky ham, glazed for a flavorful centerpiece perfect for celebrations.

# What You'll Need:

→ Meat

01 - 3 lb boneless turkey breast, skin on
02 - 1 lb smoked ham, cut into thick slices

→ Seasonings and Aromatics

03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 tsp dried thyme
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika

→ Glaze

08 - 1/2 cup honey
09 - 1/4 cup Dijon mustard
10 - 1/4 cup orange juice
11 - 2 tbsp brown sugar
12 - 1 tbsp apple cider vinegar
13 - 1/2 tsp ground cloves

→ Additional

14 - 2 tbsp olive oil
15 - 1 cup low-sodium chicken broth

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Pat turkey breast dry with paper towels. Rub with olive oil, then coat evenly with salt, pepper, thyme, garlic powder, and smoked paprika.
03 - Place turkey breast skin side up in a large roasting pan. Arrange smoked ham slices around the turkey. Pour chicken broth into the bottom of the pan.
04 - Combine honey, Dijon mustard, orange juice, brown sugar, apple cider vinegar, and ground cloves in a small saucepan. Simmer over medium heat, stirring until sugar dissolves. Remove from heat.
05 - Brush turkey and ham generously with half of the glaze mixture.
06 - Roast for 1 hour, basting with pan juices every 30 minutes.
07 - Brush with remaining glaze and increase oven temperature to 400°F. Continue roasting for 30-45 minutes until internal temperature reaches 165°F.
08 - Remove from oven and tent loosely with foil. Let rest for 15 minutes. Slice turkey and ham, arrange on a platter, and drizzle with pan juices before serving.

# Expert Suggestions:

01 -
  • The glaze creates this incredible sticky exterior that people will talk about for days
  • You get two holiday centerpiece flavors in one stunning presentation
  • The house fills with these layers of aromas that somehow feel like home
02 -
  • The glaze can burn quickly once you increase the oven temperature, so keep a close eye on it during those last 30 minutes
  • Letting the meat rest is not optional, juices will run everywhere if you cut too soon
03 -
  • Invest in a good meat thermometer because overcooked turkey is nobody's idea of a celebration
  • If the glaze gets too thick, whisk in a teaspoon of warm water to loosen it up

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