Easter Turkey Ham Roast (Printable)

Tender turkey breast with smoky ham and honey glaze, roasted with herbs for a festive main dish.

# What You'll Need:

→ Meats

01 - 3.3 lbs boneless turkey breast, skin on
02 - 10 oz smoked ham, thinly sliced

→ Glaze

03 - 1/4 cup honey
04 - 2 tbsp Dijon mustard
05 - 2 tbsp brown sugar
06 - 1 tbsp apple cider vinegar
07 - 1/2 tsp ground black pepper

→ Aromatics

08 - 1 large onion, quartered
09 - 3 garlic cloves, smashed
10 - 3 sprigs fresh thyme
11 - 2 sprigs fresh rosemary

→ For Roasting

12 - 2 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/2 cup chicken broth

# How-To Steps:

01 - Preheat the oven to 350°F.
02 - Pat the turkey breast dry with paper towels. Carefully loosen the skin and layer the ham slices evenly beneath the skin, covering the breast.
03 - Rub the turkey breast with olive oil and season with salt and black pepper.
04 - Place the onion, garlic, thyme, and rosemary in the bottom of a roasting pan. Set the prepared turkey breast on top, skin-side up.
05 - In a small bowl, mix together honey, Dijon mustard, brown sugar, and apple cider vinegar to make the glaze.
06 - Brush half the glaze over the turkey breast.
07 - Pour chicken broth into the roasting pan.
08 - Roast for 1 hour. Baste the turkey with pan juices and brush with remaining glaze.
09 - Continue roasting for another 30 minutes, or until the internal temperature reaches 165°F and the skin is golden brown.
10 - Remove from the oven, tent loosely with foil, and let rest for 15 minutes before slicing.

# Expert Suggestions:

01 -
  • The ham keeps the turkey breast juicy while adding incredible depth of flavor
  • The honey mustard glaze creates this gorgeous sticky finish that everyone fights over
  • It looks impressive on the table but comes together faster than you would expect
02 -
  • Use a meat thermometer every single time because visual cues can be deceiving with the ham layer
  • Loosening the skin takes patience but do not rush it or you will tear through to the meat
  • Letting it rest is not optional if you want those juices to redistribute properly
03 -
  • Tent the turkey loosely with foil if the glaze starts getting too dark before the meat is done
  • Save those pan juices because they make the most incredible base for gravy the next day

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