Easter Ham

Ronco Ham Recipe

Looking for some simple, wonderful Easter dishes? Courtesy of Ronco.com, here’s an amazing ham recipe.

I have added an option for removing the juice and adding butter for a high-fat glaze instead, so you can either make two, smaller glazes, or make the one that appeals to most of your guests!

I ran the nutritional data for you so you know how to incorporate this recipe into your meal planning. Enjoy.

Please note that this isn’t a recipe I’ve personally prepared. If I had, the following directions are how I would have prepared it. I would love to hear your ham hints below!


Easter Ham


1-6 ounce can pineapple juice (or 1/2 cup unsalted butter)
1/4 cup brown sugar substitute
1 teaspoon dry mustard
1 4-pound boneless fully cooked ham

In a small saucepan, stir together brown sugar, juice (or butter) and dry mustard. Bring to a simmer and cook for 3 minutes. Set aside to cool.

Place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325 degrees F for 16-20 minutes per pound, until a meat thermometer registers 135 degrees F. Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished.

Yields: 8, 1/2 pound servings

Per serving with butter: Calories: 351, Carbohydrates: 6 g, Fiber: Trace, Net Carbohydrates: 6 g, Protein: 40 g, Fat: 18 g

Per serving with pineapple juice: Calories: 262, Carbohydrates: 9 g, Fiber: Trace, Net Carbohydrates: 9 g, Protein: 40 g, Fat: 18 g

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  1. I believe I will! Thanks, Jamie.

  2. I’m going to use 2 tbsp honey instead of brown sugar. This chart from thegraciouspantry.com works wonderfully: http://www.thegraciouspantry.com/how-to-substitute-sugar/

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