Made Easter Dinner for my family today
Made Easter Dinner for my family today is a medium American recipe that serves 8. 420 calories per serving. Recipe by Michelle Cottrell on YouTube.
Prep: 20 min | Cook: 1 hr 45 min | Total: 2 hrs 5 min
Cost: $30.60 total, $3.83 per serving
Ingredients
- 8 lb Bone‑in Smoked Ham (Fully cooked, skin removed, scored in a diamond pattern)
- 1/2 cup Honey (Prefer raw or clover honey)
- 1/2 cup Brown Sugar (Packed)
- 2 tbsp Dijon Mustard (Smooth)
- 4 tbsp Unsalted Butter (Cut into cubes, softened)
- 1 tbsp Apple Cider Vinegar (Balances sweetness)
- 1/2 tsp Ground Black Pepper (Freshly ground)
- 12 pieces Whole Cloves (Optional, for studding the ham)
Instructions
Preheat Oven
Set the oven to 325°F (163°C) and let it fully preheat while you prepare the ham.
Time: PT10M
Temperature: 325°F
Score the Ham
Place the ham on a cutting board, skin side up. Using a sharp knife, score the surface in a diamond pattern about 1/8‑inch deep, cutting only through the fat layer.
Time: PT5M
Stud with Cloves (Optional)
Insert a whole clove into the center of every other diamond intersection for extra aroma.
Time: PT3M
Make the Glaze
In a small saucepan, combine honey, brown sugar, Dijon mustard, butter, apple cider vinegar, and black pepper. Heat over medium‑low, stirring constantly until butter melts and sugar dissolves, about 5 minutes. Remove from heat.
Time: PT5M
Position Ham for Roasting
Place a wire rack inside the roasting pan. Set the ham on the rack, fat side up. Add 1/2 cup water to the bottom of the pan to keep the environment moist.
Time: PT2M
First Glaze Application
Brush half of the glaze evenly over the scored surface of the ham.
Time: PT2M
Roast the Ham
Insert the meat thermometer into the thickest part of the ham, avoiding the bone. Roast uncovered for 1 hour, then baste with the remaining glaze, and continue roasting for another 30‑45 minutes, or until internal temperature reaches 140°F (60°C).
Time: PT1H45M
Temperature: 325°F
Rest and Slice
Remove the ham from the oven, tent with foil, and let rest for 15 minutes. This allows juices to redistribute. Then slice against the grain and serve.
Time: PT15M
Nutrition Facts
- Calories
- 420
- Protein
- 22 g
- Carbohydrates
- 22 g
- Fat
- 24 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Keto‑Friendly (low net carbs), Paleo‑Friendly (if honey is acceptable)
Allergens: Dairy (butter), Honey (potential pollen allergy)
Ingredient Substitutions
- Instead of Bone‑in Smoked Ham: Fully cooked turkey breast, Spiral‑cut ham (adjust cooking time)
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Brown Sugar: Dark muscovado sugar, Coconut sugar
- Instead of Dijon Mustard: Whole‑grain mustard, Yellow mustard (less flavor)
- Instead of Unsalted Butter: Margarine, Olive oil (for a lighter glaze)
- Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
- Instead of Ground Black Pepper: White pepper
- Instead of Whole Cloves: Allspice berries
Equipment Needed
- Roasting Pan
- Wire Rack
- Basting Brush
- Small Saucepan
- Meat Thermometer
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- Scoring the ham to allow glaze penetration.
- Making a smooth, non‑burnt glaze.
- Basting at the correct intervals to avoid over‑caramelization.
- Monitoring internal temperature to avoid over‑cooking.
Chef Tips from the Video
- Add a splash of orange juice to the glaze for a citrus note.
- Use a mix of honey and maple syrup for deeper flavor complexity.
- For extra shine, brush the ham with a thin layer of melted butter right before the final 5‑minute blast.
Troubleshooting
Glaze burns or turns bitter.
Reduce oven temperature to 300°F, tent with foil, and continue basting with fresh glaze.
Ham is dry after cooking.
Make sure the ham was fully cooked before glazing; add extra water to the pan and baste more frequently.
Internal temperature never reaches 140°F.
Cover the ham tightly with foil to trap heat, or increase oven temperature by 25°F for the final 20 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freezer‑safe bag; freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Score and stud the ham up to 24 hours ahead; keep refrigerated uncovered to dry the surface.
- Glaze can be prepared a day earlier and refrigerated; reheat gently before basting.
Frequently Asked Questions
What is the cultural significance and history of honey glazed ham in American Easter celebrations?
Honey glazed ham has become a staple of many American Easter and holiday tables, tracing back to early 20th‑century convenience foods when cured hams were paired with sweet glazes to appeal to both savory and sweet palates. The glaze reflects Southern traditions of balancing sugar and spice, making the ham a festive centerpiece.
What are the traditional regional variations of honey glazed ham in Southern United States cuisine?
In the South, cooks often add brown sugar, mustard, and sometimes pineapple or orange juice to the glaze. In the Midwest, a maple‑based glaze is popular, while some New England families use a cider‑vinegar‑heavy glaze for a tangier profile.
How is honey glazed ham traditionally served in Southern Easter meals?
The ham is typically sliced thick, arranged on a serving platter, and accompanied by classic sides such as collard greens, candied yams, mac and cheese, and cornbread—just like the dishes Michelle Cottrell mentioned in her Easter spread.
What occasions or celebrations is honey glazed ham traditionally associated with in American culture?
Honey glazed ham is most common at Easter, Thanksgiving, Christmas, and other family gatherings where a large, shareable protein is needed. Its sweet glaze makes it a crowd‑pleaser for both children and adults.
What authentic ingredients are essential for a traditional honey glazed ham versus acceptable substitutes?
Traditional ingredients include a fully cooked smoked ham, honey, brown sugar, Dijon mustard, butter, and cloves. Substitutes can be maple syrup for honey, molasses for brown sugar, or yellow mustard for Dijon, though flavor will shift slightly.
What other Southern dishes pair well with honey glazed ham?
Pair the ham with collard greens, candied sweet potatoes, buttery cornbread, creamy mac and cheese, and a light vinaigrette potato salad—just like the menu Michelle Cottrell described.
What are the most common mistakes to avoid when making honey glazed ham?
Common errors include over‑cooking the ham, letting the glaze burn, and not scoring the surface. Scoring allows the glaze to penetrate, and monitoring the internal temperature prevents dryness.
Why does this honey glazed ham recipe use a low oven temperature of 325°F instead of a higher heat?
A lower temperature gently warms the already‑cooked ham while allowing the sugar‑rich glaze to caramelize slowly without burning, resulting in a glossy, evenly coated surface.
Can I make honey glazed ham ahead of time and how should I store it before serving?
Yes. You can score, stud, and glaze the ham up to 24 hours ahead; keep it uncovered in the refrigerator to dry the surface. Store the cooked leftovers in an airtight container in the fridge for up to four days or freeze for two months.
What texture and appearance should I look for when the honey glazed ham is done?
The glaze should be a deep amber, slightly sticky, and the ham’s surface should have a glossy sheen. Internally, the meat should be warm (140°F/60°C) and juicy, not dry.
What does the YouTube channel Michelle Cottrell specialize in?
The YouTube channel Michelle Cottrell focuses on Southern comfort food, holiday feasts, and family‑style cooking, often showcasing classic dishes like ham, collard greens, and sweet potato desserts.
How does the YouTube channel Michelle Cottrell's approach to Southern cooking differ from other cooking channels?
Michelle Cottrell emphasizes home‑grown, nostalgic flavors and practical, step‑by‑step guidance for large gatherings, whereas many other channels may focus on quick, single‑serve meals or modern plating techniques.
Last updated: August 21, 2026
