Complete Easter Ham Guide: Substitutes, Cooking Methods & Glazes

Easter dinner calls for something special, and ham has been the traditional centerpiece for generations. But what if you’re cooking for a crowd, dealing with dietary restrictions, or simply want to try something different this year?

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Whether you’re preparing a classic glazed ham or exploring delicious alternatives, this guide covers everything you need to create an impressive Easter feast. From foolproof cooking methods for every kitchen setup to creative substitutes that will surprise your guests, you’ll find practical solutions that work with whatever ingredients and equipment you have on hand.

Basics of cooking ham

To start with, there are three main types of ham that you can choose from (not including that pre-sliced stuff we use in sandwiches!) and understanding the difference is important.  The three main types are:

• Cured ham – rose or pink in colour, often ready to eat but some may need cooking so check the instructions
• Smoked ham – these are similar to cured hams but have been prepared differently and have a smoky flavour
• Fresh ham – this is the uncooked joint of ham that lets you do anything you want with it but has to be cooked before being eaten.  It looks a lot like a fresh joint of pork

The other choice is between a boneless or a bone-in ham.  Bone-in hams are often called spiral hams as you need to cut in a spiral motion around the bone and the meat retains that shape.  A boneless ham will have an oval shape and often is sealed in plastic – this is the type that Robert uses in his soup recipe.

So how much ham do you need?  One simple way to figure this out is to go by how many people you are serving for.  If you are choosing a bone-in ham, then you will want 1/3 to ½ pound per person.  If you are choosing a boneless ham, you can go with ¼ or 1/3 pound per person.

Chef’s tip – lots of hams come in brine or salted so when you are cooking it, go light on adding salt or the meat can be too salty and unpleasant.  And don’t cook on a high temperature to avoid drying it out.

Choose Your Cooking Method

Different cooking equipment can give you excellent results with Easter ham. Here’s how to adapt your approach based on what you have available.

Slow Cooker Method Perfect for busy Easter mornings when oven space is limited. Choose a spiral-cut, pre-cooked ham no larger than 8-10 pounds for a 6-quart slow cooker. Place ham cut-side down, add ¼ cup water or apple juice to the bottom, then brush with your chosen glaze. Cook on low for 4-5 hours, basting with glaze every 90 minutes. The ham is ready when it reaches 140°F internal temperature.

Instant Pot Method Great for smaller hams (3-5 pounds). Add 1 cup liquid (water, apple juice, or broth) to the pot, place ham on the trivet, and pressure cook on high for 12-15 minutes per pound. Use natural release for 10 minutes, then quick release. Remove ham, brush with glaze, and use the broiler for 3-5 minutes to caramelize the surface.

Air Fryer Method Works best with smaller ham portions or sliced ham steaks. For a 2-3 pound ham portion, cook at 325°F for about 10 minutes per pound. Brush with glaze halfway through cooking. The circulating air creates excellent glaze caramelization without heating up your whole kitchen.

Traditional Oven Method Still the gold standard for larger hams. Preheat to 325°F, place ham in roasting pan, and calculate 15-20 minutes per pound for pre-cooked ham, 20-25 minutes per pound for fresh ham. Apply glaze during the last 30 minutes of cooking, then again every 15 minutes until done.

Smoker Method For outdoor cooking enthusiasts, smoking adds incredible flavor. Maintain 225-250°F temperature and plan for about 30 minutes per pound. Apply glaze during the last hour of cooking. The low temperature creates incredibly tender, flavorful results.

Each method produces slightly different textures and flavors, but all work beautifully with the glaze variations below.

Best Ham Substitutes for Easter Dinner

Not cooking ham this year? Whether you’re dealing with dietary restrictions, budget considerations, or simply want to try something different, these alternatives will create the same impressive centerpiece effect for your Easter table.

Traditional Meat Alternatives:

Turkey Breast – The easiest swap for ham. Choose a bone-in turkey breast (4-6 pounds) and use any of the glaze recipes below. Cook at the same temperature but check doneness at 165°F internal temperature. The mild flavor takes on glazes beautifully.

Pork Shoulder or Boston Butt – More affordable than traditional ham but delivers similar rich flavor. This cut actually glazes better than ham since it has more surface fat. Cook low and slow (325°F) and expect about 20 minutes per pound.

Leg of Lamb – A classic Easter alternative that feels just as special. The brown sugar and honey glazes work particularly well with lamb. Cook at 325°F to medium-rare (135°F internal temperature) for best results.

Large Whole Chicken – Budget-friendly option that serves 4-6 people. Use two chickens for larger gatherings. The Dr Pepper and honey-mustard glazes are fantastic with chicken. Much shorter cooking time at about 20 minutes per pound.

For Dietary Restrictions:

Plant-Based Centerpiece – Large portobello mushroom caps brushed with the honey-mustard or apricot glaze create an impressive vegetarian option. Roasted butternut squash stuffed with herbs and nuts also works beautifully.

Whole Salmon – Perfect for pescatarians. The sweet glazes might seem unusual, but salmon pairs surprisingly well with the brown sugar glaze. Cook at 400°F for about 12-15 minutes per pound.

For Budget-Conscious Cooks:

Pork Tenderloin – Buy 2-3 tenderloins and arrange them together. Much more affordable per serving than traditional ham. These cook quickly (about 25 minutes total) so watch carefully.

Chicken Thighs – Use 8-10 bone-in, skin-on thighs arranged in a roasting pan. The apple cider glaze is particularly good with dark meat chicken. These are economical and very flavorful.

Most of these alternatives work with the glaze suggestions below, though cooking times will vary. Always use a meat thermometer to ensure proper doneness regardless of which protein you choose.

Simple brown sugar glaze for ham

One of the classic ways to cook Easter ham is with a brown sugar glaze and this is a great place to start if you want to cook a joint.

Ingredients

• 1 seven pounds boneless ham
• 2 cups brown sugar
• 3 tbsp yellow mustard
• 1 can pineapple rings (8 ounces)
• 1 cup honey

Directions

Heat the oven to 175C / 350F and score the ham, making diagonal cuts around a ½ inch deep to create a diamond pattern.  Put the ham into a roasting pan.

Mix the sugar with a little mustard to make a smooth, pourable sauce then add the pineapple juice from the tin over the ham.  Drizzle over the honey.

Pour over the brown sugar mixture and add the pineapple rings to the top of the ham.  Use toothpicks to keep them in place.

Cook until the ham splits open at the slits, usually 1 to 1 ½ hour.  Baste the ham every 15 minutes with juice in the pan.

6 Easy Glaze Ideas to Transform Your Ham

These quick glaze combinations add flavor and create that beautiful caramelized finish everyone expects from Easter ham. Mix ingredients together and brush onto ham during the last 30 minutes of cooking, reapplying every 15 minutes.

Classic Brown Sugar Glaze

• 2 cups brown sugar + 3 tbsp yellow mustard + 1 cup honey + pineapple juice from one 8oz can
• Mix sugar and mustard first, then add honey and juice. Perfect for traditional ham lovers.

Apricot Glaze

• 1/3 cup brown sugar + 1 tbsp cornflour + ½ tsp nutmeg + ¼ tsp ground cloves + 2/3 cup apricot nectar + 2 tbsp lemon juice
• Combine dry ingredients in small pan, whisk in liquids, cook until thickened. Elegant and slightly tart.

Dr Pepper Glaze

• ¾ cup brown sugar + ½ cup Dr Pepper + 2 tbsp orange juice + 2 tsp Dijon mustard
• Boil all ingredients together until thickened (about 8 minutes). Apply only during last 15 minutes – gets beautifully sticky.

Sweet & Spicy Orange Glaze

• 1 cup brown sugar + 2 tbsp flour + ½ tsp dry mustard + ⅛ tsp cinnamon + 3 tbsp sherry + ½ cup orange marmalade
• Mix everything together, spread on ham before cooking. Scoop up pan drippings halfway through and reapply.

Honey-Mustard Glaze

• ½ cup honey + 2 tbsp mustard + 2 tsp cornflour + 1 tbsp lemon juice
• Heat all ingredients together until boiling, then simmer 5 minutes. Classic combination that works with any cooking method.

Apple Cider Glaze

• 1 cup apple cider + 4 tsp cornflour + 2 tsp spicy mustard + ⅛ tsp ground cloves
• Mix 2 tsp cider with cornflour first, then add remaining ingredients and boil until thickened. Apply during final 30 minutes only.

Try different glazes each year to keep Easter dinner interesting, or use whatever ingredients you have on hand.

Making the Most of Leftover Ham

Easter ham often means delicious leftovers for days. Here are multiple ways to transform that extra ham into completely different meals.

Quick Weeknight Solutions

Ham Fried Rice – Dice leftover ham and stir-fry with day-old rice, scrambled eggs, and frozen vegetables. The salty ham eliminates the need for soy sauce. Ready in 15 minutes.

Ham and Bean Soup – Perfect use for the ham bone. Simmer the bone with white beans, diced vegetables, and leftover ham pieces. This freezes beautifully for future quick meals.

Ham Salad – Pulse ham in food processor with mayo, mustard, and pickle relish. Great for sandwiches or stuffed into tomatoes for a light lunch.

Breakfast Integration

Ham Hash – Dice ham with potatoes and onions, cook until crispy. Top with fried eggs for a hearty weekend breakfast that uses up significant amounts of leftover meat.

Ham and Cheese Quiche – Combine ham cubes with cheese and eggs in a pie crust. One quiche uses about 2 cups of diced ham and feeds the whole family.

Storage Tips Properly stored ham stays good for 3-4 days in the refrigerator or 2-3 months in the freezer. Slice or cube before freezing for easier use later. The glaze flavors actually improve in leftover applications.

Bone Usage Don’t throw away that ham bone. It creates incredible flavor in split pea soup, white bean soup, or any broth-based recipe. One bone can flavor enough soup to feed your family for several meals.

Leftover ham is actually more versatile than the original Easter dinner, so don’t view extras as a burden – they’re convenient protein for the busy week ahead.

Frequently Asked Questions

Q: How do I know when my ham is done cooking? A: Use a meat thermometer inserted into the thickest part, avoiding the bone. Pre-cooked ham needs to reach 140°F, while fresh (uncooked) ham must reach 160°F. The meat should feel firm but not hard.

Q: Why is my ham too salty? A: Most hams are cured in brine or salt, making them naturally salty. Always taste before adding salt to glazes or side dishes. If your ham is overly salty, try soaking it in cold water for 30 minutes before cooking.

Q: Can I prepare the glaze ahead of time? A: Absolutely. Most glazes can be made 2-3 days ahead and stored in the refrigerator. This actually improves flavor as ingredients meld together. Just reheat slightly before applying to warm ham.

Q: What if I don’t have a roasting pan big enough? A: Use a disposable aluminum pan, or create a makeshift pan with heavy-duty foil. You can also cut a larger ham into smaller pieces and cook them separately – they’ll cook faster and still look impressive when arranged together.

Q: How much ham should I buy per person? A: Plan for ⅓ to ½ pound per person for bone-in ham, or ¼ to ⅓ pound per person for boneless ham. If you want leftovers (and you should!), increase these amounts by about 25%.

Q: Can I use these glazes on other meats? A: Yes! These glazes work beautifully on pork shoulder, chicken, turkey, and even salmon. Just adjust cooking times for your chosen protein and monitor internal temperatures.

Q: What sides go best with glazed ham? A: Classic pairings include roasted vegetables, mashed potatoes, green bean casserole, and dinner rolls. The sweet glazes balance well with tangy sides like coleslaw or pickled vegetables.

Q: How do I get crispy edges on my ham? A: Score the fat in a diamond pattern before cooking, increase oven temperature to 425°F for the last 10-15 minutes, or use your broiler for 2-3 minutes at the very end. Watch carefully to prevent burning.

Q: Can I freeze cooked ham? A: Yes, cooked ham freezes well for 2-3 months. Slice or cube before freezing for easier thawing and use. Wrap tightly in plastic wrap, then aluminum foil to prevent freezer burn.

Q: What’s the difference between spiral-cut and regular ham? A: Spiral-cut hams are pre-sliced in a continuous spiral around the bone, making serving easier. Regular hams require carving but often have better texture since they haven’t been pre-cut. Both work equally well with glazes.