Easter Turkey Ham Roast (Print)
Tender turkey breast rolled with smoked ham, honey glaze, and herbs for a festive main course.
# What You Need:
→ Turkey & Ham
01 - 1 boneless turkey breast (approximately 2.5 pounds)
02 - 8 ounces sliced smoked ham
→ Glaze
03 - 1/4 cup honey
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons brown sugar
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon salt
→ Aromatics & Vegetables
12 - 1 large onion, quartered
13 - 2 carrots, roughly chopped
14 - 2 celery stalks, roughly chopped
15 - 1 cup low-sodium chicken broth
# How to Make:
01 - Preheat oven to 350°F.
02 - Place the turkey breast skin-side down on a cutting board. Butterfly if thick; gently pound to an even thickness if needed.
03 - Layer ham slices evenly over the turkey, then carefully roll up the turkey breast with the ham inside. Secure with kitchen twine at 2-inch intervals.
04 - In a small bowl, mix together honey, Dijon mustard, brown sugar, lemon juice, thyme, pepper, garlic powder, paprika, and salt to form the glaze.
05 - Arrange onion, carrots, and celery in the bottom of a roasting pan. Place the rolled turkey ham roast on top of the vegetables.
06 - Brush half the glaze over the turkey. Pour chicken broth into the pan around (not over) the roast.
07 - Roast uncovered for 80-90 minutes, basting with remaining glaze halfway through, until internal temperature reaches 165°F.
08 - Remove from oven. Tent with foil and rest for 15 minutes before slicing.
09 - Slice and serve with pan juices and roasted vegetables.
# Expert Advice:
01 -
- The honey-mustard glaze creates this gorgeous sticky coating that keeps the meat impossibly moist while the ham infuses every bite with smoky depth
- It looks like something from a fancy catering menu but comes together with basic ingredients and minimal hands-on time
02 -
- I once skipped the resting step and watched all those precious juices run onto the cutting board instead of staying in the meat
- The glaze can go from perfectly caramelized to burnt in the last five minutes, so keep a close eye as you approach the end
03 -
- Aim for similar thickness across the whole breast before rolling so it cooks evenly
- If the ham seems dry, give it a quick dunk in some warm water before layering