Easter turkey ham roast

The smell of cloves and roasting meat always pulls me back to my grandmother's Easter kitchen, where windows fogged up from the oven's warmth and cousins kept sneaking glaze licked fingers when nobody was watching.

My aunt discovered the brilliance of pairing turkey and ham one Thanksgiving when she accidentally grabbed the wrong meat package from the freezer, creating what became our family's most requested roast ever since.

Ingredients

• Boneless turkey breast: Skin on protects the meat and creates that irresistible crackling, plus boneless cooks faster and slices cleaner for serving
• Smoked ham: Thick slabs render fat into the pan juices, infusing everything with savory depth that plain turkey never achieves alone
• Kosher salt: Coarse crystals penetrate meat better than table salt, ensuring flavor goes deeper than just the surface
• Dried thyme: Earthy and floral notes bridge the gap between the mild turkey and assertive smoked ham beautifully
• Smoked paprika: Reinforces the ham's smokiness while adding a gorgeous reddish hue to the finished roast
• Honey: Creates natural caramelization and balances the mustard's sharp edge with floral sweetness
• Dijon mustard: The emulsifier that holds the glaze together while adding necessary tang to cut through rich meats
• Ground cloves: Just enough warmth to whisper holidays without overwhelming the other flavors
• Chicken broth: Prevents the pan from scorching and creates the most incredible pan juices for serving

Instructions

Prep your oven and meat:

Set oven to 175°C and thoroughly pat the turkey dry with paper towels, because any surface moisture prevents proper seasoning and browning

Season generously:

Rub olive oil over the turkey first so spices stick, then massage the salt, pepper, thyme, garlic powder, and smoked paprika into every crevice

Arrange for roasting:

Place turkey skin side up in your roasting pan and tuck ham slices around it like a cozy blanket, then pour chicken broth into the pan bottom

Make the glaze:

Whisk honey, Dijon mustard, orange juice, brown sugar, apple cider vinegar, and cloves in a small saucepan over medium heat until sugar dissolves completely

Glaze and roast:

Brush half the glaze over everything and roast for an hour, basting every 30 minutes with those developing pan juices

Finish with high heat:

Brush with remaining glaze, crank oven to 200°C, and roast 3045 minutes more until thermometer hits 74°C deep in the thickest part

Rest before serving:

Tent foil loosely and let meat rest 15 minutes so juices redistribute instead of running onto your cutting board

Save Pin

Last Easter, my sister in law took one bite and immediately asked for the recipe, then proceeded to make it three more times that month for different occasions.

Getting the Glaze Right

I've learned to let the glaze cool slightly before brushing it on, because when it's too hot it slides right off the meat instead of creating that beautiful sticky coating everyone fights over.

The Ham Placement Secret

Arranging ham slices under the turkey breast rather than completely around it keeps the turkey skin from getting soggy while still letting those rendered ham fats work their magic underneath.

Serving Strategy

Slice both meats across the grain and arrange them on the same platter so guests can build their own perfect two meat bites, drizzled with those incredible pan juices you saved.

• Set out crusty bread for mopping up extra glaze and juices
• Offer grainy mustard on the side for mustard lovers who want extra tang
• Keep the carving knife nearby because seconds happen fast with this roast

Save Pin

This roast has become my answer to feeding a crowd without anyone feeling like they settled for less than the holiday meal they deserved.

Recipe FAQs

→ What temperature should I roast the turkey and ham?

Start roasting at 350°F for one hour, then increase to 400°F for 30-45 minutes to finish and achieve a crispy glaze.

→ How do I make the glaze for this dish?

Combine honey, Dijon mustard, orange juice, brown sugar, apple cider vinegar, and ground cloves. Simmer gently until sugar dissolves, then use it to baste the meat.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the glaze and seasoning in advance. Roast and rest the meat before slicing and serving for best flavor.

→ What sides pair well with this roast?

Scalloped potatoes, spring vegetables, or fresh green salads complement the rich flavors beautifully.

→ How do I ensure the meat stays moist?

Baste the turkey and ham with pan juices every 30 minutes while roasting and let the meat rest covered after cooking.

→ Are there any common allergens in this dish?

This dish contains mustard and honey; ensure all labels, especially for ham and broth, are checked for gluten and other allergens.