Easter Turkey Ham Glaze (Print)
Tender turkey ham roast glazed with honey and spices for a festive main dish.
# What You Need:
→ Turkey Ham
01 - 1 (4–5 lb) boneless turkey ham, fully cooked
→ Glaze
02 - 1/2 cup honey
03 - 1/4 cup Dijon mustard
04 - 1/4 cup brown sugar
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp whole-grain mustard
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp ground cloves
→ Garnish (optional)
09 - Fresh parsley, chopped
10 - Orange slices
# How to Make:
01 - Preheat your oven to 325°F (165°C).
02 - Place the turkey ham on a rack in a roasting pan. If desired, score the surface in a diamond pattern for better glaze absorption.
03 - In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, whole-grain mustard, black pepper, and cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
04 - Brush half of the glaze evenly over the turkey ham. Cover loosely with aluminum foil.
05 - Roast for 1 hour, basting with pan juices once or twice.
06 - Remove foil, brush with remaining glaze, and roast uncovered for 20–30 minutes, or until the glaze is caramelized and the internal temperature reaches 140°F (60°C).
07 - Let the roast rest for 10 minutes before slicing. Garnish with chopped parsley and orange slices if desired.
# Expert Advice:
01 -
- The glaze creates this incredible sticky sweet coating that everyone fights over at the table
- Its practically foolproof but looks impressive enough for company
- The leftovers make the best sandwiches youll ever eat
02 -
- Letting the roast rest is non negotiable or all those juices will end up on your cutting board instead of in the meat
- The glaze can burn quickly during the final uncovered phase so keep a close eye on it
- A meat thermometer takes all the guesswork out of knowing when its done
03 -
- Score deeply but not through to the meat for maximum glaze penetration
- Room temperature glaze spreads more evenly than cold glaze