Easter Turkey Ham Roast (Print)
Tender turkey breast enhanced with smoked ham and honey mustard glaze for a festive main dish.
# What You Need:
→ Meats
01 - 3.3 lbs boneless turkey breast with skin
02 - 10 oz smoked ham, thinly sliced
→ Glaze
03 - 1/4 cup honey
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons brown sugar
06 - 1 tablespoon apple cider vinegar
07 - 1/2 teaspoon 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 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/2 cup chicken broth
# How to Make:
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 Advice:
01 -
- The ham infuses the turkey breast with incredible moisture so you never have to worry about dry meat again
- That honey mustard glaze creates a beautiful sticky exterior that everyone fights over at the table
02 -
- A meat thermometer is absolutely non negotiable here because the ham can make the juices appear pink even when the turkey is fully cooked
- That 15 minute rest period makes the difference between juice running all over your cutting board and staying right where it belongs in the meat
03 -
- Let your turkey breast sit at room temperature for 30 minutes before roasting for more even cooking
- If the glaze starts browning too quickly, tent the roasting pan loosely with foil for the last 15 minutes