Easter Ham


How to prepare a traditional bone-in ham with mustard.


CM and The FOURnet Information Network

4 Servings
Preparation time
5 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 35 minutes
1 ham (bone-in)
2 cups water
25 cloves garlic
16 ounces pineapple (ring, sliced)
1 cup maraschino cherries (halved)
1 cup brown sugar
2 tablespoons flour
1 pinch garlic powder
1 pinch onion powder
1 pinch black pepper
  olive oil
  1. Place ham in roaster
  2. Add water and cover roaster
  3. Bake in 325˚F (162˚C) oven for about 21 minutes per pound for a large ham or 25 minutes per pound for a small ham. If the ham has an exposed bone, cover it with foil. Keep an eye on the ham as it cooks and baste occasionally with Drew's Honey Dijon dressing and marinade.
  4. Continue cooking (don't add the marinade now) until a thermometer inserted in centre reads 160˚F (71˚C). Make sure the thermometer is not touching a bone!
  5. Remove from oven
  6. Score fat surface crosswise (into intersecting squares) and dot with cloves at each intersection
  7. Prepare ham coating by combining brown sugar and flour
  8. Rub ham coating over scored ham. Sprinkle lightly with garlic powder, onion powder, and black pepper
  9. Place a pineapple slice on the ham so that one of the cloves will be in the centre of the ring
  10. Cover the clove with a cherry
  11. Repeat steps 9 and 10 until ham is covered decoratively with pineapple slices and cherries
  12. Brown ham for 20 - 25 minutes in a 400˚F (204˚C) oven (uncovered), or until ham looks glazed