Easter turkey ham roast (Print Version)
Tender turkey breast and smoky ham paired with a sweet and tangy glaze for festive meals.
# What You Need:
→ Meats
01 - 3 lb boneless turkey breast with skin
02 - 1 lb smoked ham cut into thick slabs
→ Seasonings
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 tsp dried thyme
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
→ Glaze Components
08 - 1/2 cup honey
09 - 1/4 cup Dijon mustard
10 - 1/4 cup orange juice
11 - 2 tbsp brown sugar
12 - 1 tbsp apple cider vinegar
13 - 1/2 tsp ground cloves
→ Additional Items
14 - 2 tbsp olive oil
15 - 1 cup low-sodium chicken broth
# Directions:
01 - Preheat your oven to 350°F.
02 - Pat the turkey breast completely dry using paper towels. Coat the surface evenly with olive oil, then rub the seasoning blend of salt, pepper, thyme, garlic powder, and smoked paprika over the entire exterior.
03 - Position the turkey breast skin-side up in a large roasting pan. Distribute the smoked ham slabs around the perimeter of the turkey.
04 - Pour the chicken broth into the bottom of the roasting pan to create moisture during cooking.
05 - Combine honey, Dijon mustard, orange juice, brown sugar, apple cider vinegar, and ground cloves in a small saucepan. Heat over medium temperature, stirring continuously until sugar completely dissolves. Remove from heat once simmering.
06 - Brush half of the prepared glaze generously over both the turkey breast and ham slices.
07 - Roast for 1 hour, basting the meats with accumulated pan juices at the 30-minute mark.
08 - Brush the remaining glaze evenly over the turkey and ham, then increase oven temperature to 400°F.
09 - Continue roasting for 30 to 45 minutes until the turkey's internal temperature reaches 165°F when measured with a meat thermometer.
10 - Remove the roasting pan from the oven. Cover loosely with aluminum foil and allow the meats to rest for 15 minutes before carving.
11 - Slice the turkey breast against the grain and cut the ham portions. Arrange on a serving platter and drizzle with the warmed pan juices.
# Expert Tips:
01 -
- The ham juices keep the turkey impossibly moist while developing that gorgeous burnished everyone asks about
- You get two celebratory roasts in one dish without juggling multiple pans or timing stress
02 -
- The glaze burns easily after temperature increases, so watch closely during those final minutes and tent with foil if needed
- Letting the meat rest is nonnegotiable, or you'll lose all those precious juices that make leftovers so incredible
03 -
- Add orange zest to the glaze during the last minute of simmering for bright citrus notes that cut through the richness
- Maple syrup works beautifully instead of honey if you want a deeper, more complex sweetness