Baked Easter Ham

Is there anything more traditional in a southern kitchen than a baked Easter ham?

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Difficulty Level

Let’s stipulate that baking a city ham for dinner doesn’t require years of culinary training. Start with a fully cooked bone-in ham, whip together a sugared glaze, baste and bake it until you have that gorgeous and delicious centerpiece for dinner.

Your ham will taste better than any other, as attested by the burps, belches and compliments of your family and dinner guests. Slice and serve with some scalloped potatoes au gratin and sunshine salad.

Wine Pairings

Sweet and salty baked ham pairs well with many wines. A gewurztraminer with it’s zesty, acidic flavor is one of my favorites. Not far behind is a good reisling such as Hermann J. Weimer’s 2016 Magdalena vineyard expression from the finger-lakes region of New York.

Reds obviously have their place at the table and a good beaujolais, light bodied and fruity complements the bold flavors of the ham. Zinfandel with it’s dark fruit and spice is another that begs for meat.

Baked Easter Ham Step By Step

Select a ham with an ample fat cap and slice it diagonally in a diamond pattern, then insert a whole clove into each diamond. Whisk together the glaze, heat and reduce to a thick sauce and baste your ham.

After the first basting

After the second basting

Finished ham, ready to carve.

Easter dinner with ham, sunshine salad and scalloped potatoes! Print