Glazed Easter Ham

  • Author: Mandy Pagano
  • Prep Time: 15 minutes
  • Cook Time: Varies
  • Total Time: Varies
  • Yield: 1 glaze recipe
  • Category: Sauces, glaze
  • Method: Baked
  • Cuisine: American


Your macros will depend upon the size of your ham and number of servings. I listed the macros for the entire glaze recipe, assuming all of it is consumed.


  • 2 c (16 fl oz/ 473 ml) water
  • 2 tsp pineapple or orange extract
  • 1/3 c (2.67 for oz/ 79 ml) bourbon
  • 1/2 c (approx. 3.75 oz/ 106 g) Swerve Brown, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 4+ lb, bone-in, fully cooked ham


  1. Preheat the oven to 325 degrees F and prepare a roasting pan.
  2. Score the outside of your ham into 1″ diamonds by cutting vertical lines into the skin about 1″ apart, then cutting lines across the cuts diagonally, again about 1″ apart.
  3. In a measuring cup, combine the pineapple or orange extract with the water, then pour it into the bottom of your roasting pan.
  4. Place the ham on the rack of your roasting pan, scored bits up, then cover completely and tightly with foil.
  5. Bake at 325 degrees for approximately 15-20 min per lb, basting well every 20 min or so with the pan juices, until an instant read thermometer inserted into the center reaches 145 degrees F.
  6. Make the glaze while the ham is baking by combining all the remaining ingredients and stirring together well.
  7. In the last 20-30 minutes of bake time on the ham, remove the foil completely and brush all over with the glaze, then return to the oven to finish cooking through.
  8. Remove from the oven and baste again with the pan juices while resting, a minimum of 15 minutes.
  9. Carve as desired and serve warm.


Per entire glaze recipe: 174 cal, 0.1 g protein, 0.1 g fat, 107.7 g carbs, 0.9 g fiber, 106.3 g sugar alcohol, 0.5 g NET carbs

Your macronutrients will vary depending on the size of your ham and number of servings.


  • Serving Size: Varies

Keywords: Glazed ham, Bourbon, brown sugar, easter