Easter Turkey Ham Roast (Print Version)

Tender turkey ham glazed with honey, mustard, and spices for a festive main dish.

# What You Need:

→ Turkey Ham

01 - 1 (4–5 lb) boneless turkey ham, fully cooked

→ Glaze

02 - 1/2 cup honey
03 - 1/4 cup Dijon mustard
04 - 1/4 cup brown sugar
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp whole-grain mustard
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp ground cloves

→ Garnish

09 - Fresh parsley, chopped
10 - Orange slices

# Directions:

01 - Preheat your oven to 325°F.
02 - Place the turkey ham on a rack in a roasting pan. Score the surface in a diamond pattern for better glaze absorption.
03 - In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, whole-grain mustard, black pepper, and cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
04 - Brush half of the glaze evenly over the turkey ham. Cover loosely with aluminum foil.
05 - Roast for 1 hour, basting with pan juices once or twice.
06 - Remove foil, brush with remaining glaze, and roast uncovered for 20–30 minutes, or until the glaze is caramelized and the internal temperature reaches 140°F.
07 - Let the roast rest for 10 minutes before slicing. Garnish with chopped parsley and orange slices if desired.

# Expert Tips:

01 -
  • The glaze creates this incredible sticky caramelized exterior that makes everyone reach for seconds immediately
  • Turkey ham is leaner and lighter than traditional ham, so nobody leaves the table feeling stuffed
  • It looks stunning on a platter with minimal effort, making you look like a holiday hosting genius
02 -
  • Don't skip the meat thermometer. Turkey ham is already cooked, so you're just warming it through and overcooking makes it dry quickly.
  • The glaze will burn if left too long under the broiler, so keep an eye on it during those last 30 minutes.
  • Scoring the meat isn't just for looks. It actually helps the glaze penetrate deeper into the turkey ham.
03 -
  • Insert whole cloves into the scored diamond pattern before glazing for extra aromatic flavor
  • The foil cover is non negotiable during that first hour or the exterior will dry out completely
  • Letting the glaze simmer for a full minute helps it thicken slightly and cling better to the meat

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