Glaze It, Blaze It, Praise It—This is THAT Ham

If you’ve ever suffered through a depressing, dry, flavorless holiday ham… we’re sorry. And we’re here to make sure it never happens again.

Enter: the Easter Smoked Boneless Ham. Eleven pounds of rich, slow-smoked perfection, fully cooked and ready to absolutely dominate your Easter table. This isn’t your grandma’s ham (unless she was into bold flavor and unapologetic meat sweats).

Whether you're hosting the whole family or just looking to flex your meat game, this is your moment. And we’ve got a glaze recipe that’ll take things from “that’s nice” to holy ham, what is this magic?

🔥 Maple-Mustard Glazed Easter Ham

Sweet, smoky, tangy, and slightly dangerous. Just how we like it.

What You’ll Need:

1 Fully-Cooked Smoked Boneless Ham (11 lbs of glory)
½ cup pure maple syrup
¼ cup whole grain mustard
2 tbsp brown sugar
1 tbsp apple cider vinegar
A few sprigs of rosemary, if you're feeling fancy

What You’ll Do:

1. Heat it low and slow.
Preheat your oven to 325°F. Place the ham flat side down in a roasting pan, cover it with foil, and warm it up—10 to 12 minutes per pound. Let those smoky aromas fill your kitchen and signal to everyone that something glorious is coming.

2. Make the glaze.
While the ham warms, mix the maple syrup, mustard, brown sugar, and vinegar in a small saucepan. Bring to a simmer and let it thicken slightly—just enough to cling to every delicious slice.

3. Glaze like you mean it.
Uncover the ham for the last 30 minutes of baking. Brush on that glaze every 10 minutes until it’s shiny, sticky, and borderline irresistible. Think golden caramel edges and a sweet-smoky finish that’ll make everyone come back for seconds (and thirds).

4. Rest, slice, serve.
Give it a few minutes to chill (you’ve earned it too), then slice it up and serve with whatever springy sides you love—roasted carrots, garlicky greens, buttery potatoes, or just a really good roll to soak up the drippings.