Baked Easter Ham


This mouthwatering Easter ham is perfect for a large family gathering or for those wanting plenty of leftovers after an intimate Easter celebration. Martha made this recipe on Cooking School episode 310.


  • 1 (12 to 14 pound) uncooked smoked ham, bone-in

  • 1 cup dark brown sugar

  • ¼ cup Cognac

  • Watercress, for garnish

  • Parsley, for garnish


  1. Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.

  2. Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.

  3. Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

    easter ham

Cook's Notes

When she made this ham on Cooking School, Martha doubled the glaze, using 2 cups dark brown sugar and 1/2 cup cognac, to give her plenty of glaze to brush on the deeply-scored fat.

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