Easter Turkey Ham Roast (Print Version)

A tender turkey breast wrapped with smoky ham and brushed with a honey herb glaze.

# What You Need:

→ Turkey & Ham

01 - 1 boneless turkey breast (about 2.5 lbs)
02 - 8 oz sliced smoked ham

→ Glaze

03 - 1/4 cup honey
04 - 2 tbsp Dijon mustard
05 - 2 tbsp brown sugar
06 - 1 tbsp fresh lemon juice
07 - 1 tsp dried thyme
08 - 1/2 tsp black pepper
09 - 1/2 tsp garlic powder
10 - 1/2 tsp paprika
11 - 1/4 tsp salt

→ Aromatics & Vegetables

12 - 1 large onion, quartered
13 - 2 carrots, roughly chopped
14 - 2 celery stalks, roughly chopped
15 - 1 cup low-sodium chicken broth

# Directions:

01 - Preheat oven to 350°F.
02 - Place the turkey breast skin-side down on a cutting board. Butterfly if thick; gently pound to an even thickness if needed.
03 - Layer ham slices evenly over the turkey, then carefully roll up the turkey breast with the ham inside. Secure with kitchen twine at 2-inch intervals.
04 - In a small bowl, mix together honey, Dijon mustard, brown sugar, lemon juice, thyme, pepper, garlic powder, paprika, and salt to form the glaze.
05 - Arrange onion, carrots, and celery in the bottom of a roasting pan. Place the rolled turkey ham roast on top of the vegetables.
06 - Brush half the glaze over the turkey. Pour chicken broth into the pan around (not over) the roast.
07 - Roast uncovered for 80–90 minutes, basting with remaining glaze halfway through, until internal temperature reaches 165°F.
08 - Remove from oven. Tent with foil and rest for 15 minutes before slicing.
09 - Slice and serve with pan juices and roasted vegetables.

# Expert Tips:

01 -
  • The combination of smoky ham wrapped inside tender turkey creates layers of flavor in every single bite
  • That honey-mustard glaze gets sweet and sticky in all the right ways while the herbs keep it grounded
  • It looks impressive but comes together faster than you'd think, leaving you time for actual conversation
02 -
  • I learned the hard way that tying too tightly squeezes out the juices, so keep your twine snug but not strangling the meat
  • The glaze can burn if your oven runs hot, so keep an eye on things during those last 20 minutes and tent with foil if needed
  • Using a meat thermometer is absolutely non-negotiable because overcooked turkey breast is a tragedy nobody deserves
03 -
  • Bring the turkey to room temperature for about 30 minutes before roasting for more even cooking
  • Add orange zest to the glaze for a citrusy twist that feels extra festive
  • Let the roast rest uncovered for the first few minutes so the glaze sets slightly

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