Easter ham glaze recipes

Mar 30, 2012 at 9:00 a.m. ET

Make Easter recipes extra-special with ham glazes made from frozen fruit. Because of the ice crystals that form within the fruit after freezing, the texture can often change to something less than appetizing when thawed. No worries here, though -- it's the perfect texture for stewing in sugar water with herbs and spices.

Fruit glazed ham

Peach–bourbon spiral ham recipe

Serves 12


  • 1 (8- to 9-pound) fully cooked bone-in spiral-cut ham
  • 2 tablespoons butter
  • 1 (16-ounce) package frozen peaches, thawed and chopped
  • 2/3 cup apple jelly
  • 1/4 cup bourbon
  • 2 tablespoon rice vinegar
  • 1 1/2 teaspoons dry ground mustard


  1. Preheat oven to 275° F. Remove the wrapper from the ham. Place the ham, cut-side down, in a large roasting or baking pan. Cover tightly with foil and bake for 1 hour, 20 minutes, or 10 minutes per pound.
  2. Meanwhile, in a medium skillet, melt the butter over medium heat. Add the peaches; cook and stir for 2 minutes. Stir in the jelly, bourbon, vinegar and mustard; cook for 2 minutes or until slightly thickened, stirring occasionally. Remove the skillet from heat; set it aside.
  3. Remove the ham from oven; raise the heat to 375° F. Uncover the ham and spoon the peach mixture over ham. Bake, uncovered, for 20 minutes or until an instant-read thermometer registers 140° F and the glaze and peaches are golden.

Mango glaze recipe

Makes 1-1/2 cups


  • 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper, seeded and minced
  • 1 small shallot, minced
  • 1 (16-ounce) package of frozen mangoes, thawed and chopped
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • Pinch of cayenne pepper


  1. In a medium saucepan, heat the olive oil over medium heat until simmering. Add the pepper and shallots. Cook, stirring occasionally until soft and slightly caramelized, about 8 minutes.
  2. Stir in mangoes, water, sugar, salt and cayenne. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the mixture becomes thick, about 25 minutes. Remove from heat; let stand 10 minutes. Use as a glaze on pork, seafood, poultry, beef and vegetables.

Blackberry glaze recipe

Makes 1 cup


  • 2 (16-ounce) packages frozen blackberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper


  1. In a medium saucepan, combine the blackberries, water, sugar, cinnamon, salt and pepper. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, for 35 minutes.
  2. Remove from heat. Strain the mixture through a fine-mesh sieve; discard solids and seeds. Use as a glaze on pork, poultry, seafood and beef.

More glazed ham recipes

Strawberry glazed ham recipe
Cherry glazed ham recipe
Orange glazed ham recipe