Easter Ham with Apple Glaze


It’s hard to believe Easter is already just around the corner! This year has been flying by, hasn’t it? Easter is such a wonderful holiday for spending quality time with family. While deviled eggs, leg of lamb and assorted sweets have become synonymous with the holiday, nothing says Easter quite like a glazed, roasted ham. This version of Easter ham recipe highlights Stemilt Fuji apples, which have a sugary sweet flavor reminiscent of apple juice. They are the perfect base for this apple butter-like glaze.

A few notes about the recipe. To keep things less labor intensive, I’ve created a glaze from peeled, cored apples. However, the apple peels actually contain quite a bit of flavor and pectin, both of which are wonderful additions to glaze. The recipe as written is definitely not short of flavor, but if you want to take things a step further, you can leave the apple peels on while cooking the apples in Step 2, and then after simmering you can press the mixture through a food mill to remove the peels. It’s a subtle tweak, entirely optional! Probably not something most people want to deal with while preparing a large Easter meal. One other thing: be mindful when you’re shopping for ham to try and find a whole, unsliced ham as opposed to one that is spiral sliced. Sometimes, that’s all that’s available, and it will still work in a pinch. But pre-sliced ham has a tendency to dry out faster.


  • 8-10 pound bone-in, skin-on smoked ham
  • 10-12 whole cloves
  • 3 Fuji apples
  • 4 Fuji apples, peeled, cored and chopped
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
  • 2 ounces unsalted butter
  • 1/2 cup light brown sugar, or more to taste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves

Fuji apples make the perfect sweet glaze for this Easter ham.

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  • Yield
    10-12 servings
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  1. Preheat the oven to 300 degrees F.
  2. Place the ham in a large roasting pan, fat-side up. Optionally, you can score the fat. Press the cloves into the fat, spacing them evenly across the ham. Bake for two hours.
  3. Meanwhile, prepare the glaze. Place the apples, apple cider vinegar, and water in a large saucepan.
  4. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Cool briefly, then puree in a blender.
  5. Press the mixture gently through a fine mesh strainer to remove thicker pieces of pulp, so that what remains looks smoother and less like applesauce.
  6. Place the mixture in a medium saucepan along with the butter, brown sugar, cinnamon and ground cloves.
  7. Bring to a simmer and cook over low heat, stirring periodically, for 15-20 minutes to bring the flavors together.
  8. After the ham has cooked for 2 hours, pour the apple glaze over it and continue to cook for another hour to 1 1/2 hours, basting every 30 minutes.
  9. For the last 30 minutes, slice the remaining 3 Fuji apples and spread them around the bottom of the roasting pan, coating them with the apple glaze. Let rest 10 minutes or more before carving.

Nutritional Information

Per Serving

  • Calories: 743
  • Fat Content: 36.4g
  • Cholesterol Content: 233
  • Sodium Content: 4875mg
  • Carbohydrate Content: 40.6g
  • Fiber Content: 8.4g
  • Sugar Content: 21.2g
  • Protein Content: 62.1g