Brown Sugar Glazed Easter Ham

The Easter ham predates Easter itself in American tradition. German and Dutch settlers brought their curing methods to Pennsylvania in the 1700s, and the tradition spread south and west as the nation grew. By the time refrigeration arrived, the cured ham had already claimed its place at the spring table. It remains there because it works: feeds a crowd, requires minimal attention, and tastes like celebration.

This is honest cooking at its finest. You're not building flavor from scratch. You're honoring what the smokehouse already accomplished. The glaze exists to create contrast, that shattering sugar crust against the salty, smoky meat. Get this balance right and your guests will remember the ham long after they've forgotten the side dishes.

I've made this ham for gatherings of twelve and gatherings of fifty. The technique doesn't change. Low heat to warm the meat through without drying it. Glaze applied in stages so it builds into something substantial. A final blast of heat to caramelize. That's the whole method. The ham does the rest.