Easter Turkey Ham Roast (Print)
Festive roast combining tender turkey and smoky ham, finished with a sweet and tangy glaze, perfect for celebrations.
# What You Need:
→ Meat
01 - 1 boneless turkey breast (about 3 lb), skin on
02 - 1 lb smoked ham, sliced into thick slabs
→ 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 Make:
01 - Preheat oven to 350°F.
02 - Pat the turkey breast dry with paper towels. Rub with olive oil, then season all over with salt, pepper, thyme, garlic powder, and smoked paprika.
03 - Lay the turkey breast skin side up in a large roasting pan. Arrange the smoked ham slices around the turkey.
04 - Pour chicken broth into the bottom of the pan.
05 - In a small saucepan, combine honey, Dijon mustard, orange juice, brown sugar, apple cider vinegar, and ground cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
06 - Brush the turkey and ham generously with half of the glaze.
07 - Roast for 1 hour, basting with pan juices every 30 minutes.
08 - After 1 hour, brush with remaining glaze and increase oven temperature to 400°F.
09 - Continue roasting for 30–45 minutes, or until the turkey's internal temperature reaches 165°F.
10 - Remove from oven. Tent loosely with foil and let rest for 15 minutes.
11 - Slice turkey and ham, arrange on a platter, and drizzle with pan juices before serving.
# Expert Advice:
01 -
- The combination of turkey and ham means everyone gets what they want, and the flavors play off each other beautifully
- That honey mustard glaze caramelizes into something addictive, creating these sticky, glossy bits everyone fights over
02 -
- The glaze can burn if you apply it too early, so wait until the last hour of cooking
- Letting the meat rest is non negotiable, cutting it immediately will spill all those juices onto your cutting board instead of staying in the meat
03 -
- Add a tablespoon of orange zest to the glaze for an even brighter citrus note that cuts through the richness
- Pat the turkey skin completely dry before seasoning, moisture is the enemy of crispy skin