Classic Easter Sliced Ham Recipe
Summary
Classic Easter Ham Recipe
Classic Easter Sliced Ham Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees.
- I cut my ham in half lengthwise. This will depend on the shape of your ham. I wanted one pineapple slice to fit on each slice of ham. I then cut each half into ¼” thick slices. You can cut the slices to your preferred thickness.
- Pour the chicken broth into the bottom of a medium sized casserole dish (you want the ham to fit together tightly in your dish).
- Start with layering one slice of ham (standing the ham upright), then a pineapple slice with a cherry in the middle of the pineapple slice. Keep shingling the ham, pineapple slice with a cherry until you’ve used all the ham. You will have leftover pineapple slices and cherries.
- Now, glaze the top of your ham with the apricot glaze. It will drip in between each ham slice. This is so delicious.
- Wrap the casserole dish with aluminum foil to keep the ham moist. This will create a steam and keep your ham perfectly moist and delicious!
- Bake in the center of the oven for 15 minutes per pound of ham. Halfway through the cooking time, I would glaze the ham by spooning the juices in the bottom of the casserole dish over the ham. Cover again and finishing heating the ham.
- When heated through, switch the oven to broil. Take the foil off the ham and broil for 3-5 minutes until there is a light char on top. It’s now ready to serve and enjoy!
- Note: This is such a simple recipe but it’s a very pretty presentation and it’s delicious!
- Another note: You can freeze the leftover pineapple slices for another use or add them to a smoothie. The leftover cherries are fun added to a dessert, cocktail or mocktail.
- Mix all ingredients in a small bowl.
Video
Tried this recipe?
Let us know how it was!What Kind of Ham Should You Use?
For a classic Easter sliced ham presentation, pick a pre-cooked ham that arrives unsliced rather than a spiral-cut ham. Spiral hams are pre-sliced in thin, continuous rings, which makes it difficult to cut fresh 1/4″ slices and to stand and shingle the pieces with pineapple rings and cherries.
Why the Broth, Foil, and Broil Steps Matter
A shallow pool of chicken broth under the ham helps prevent the meat from drying as it warms and collects flavorful pan juices that can be spooned back over the slices. Covering the dish with foil traps steam so the ham heats evenly and stays moist.
Finishing with a brief broil browns and lightly chars the glaze and pineapple, creating caramelization and color while avoiding further cooking of the ham’s interior; a short 3–5 minute broil is sufficient for that final caramelized top.
Watch Dr. J Make Classic Easter Sliced Ham
Watch Dr. J make Classic Easter Sliced Ham and see how it comes together.
