Glazed Honey Ham & Cheddar Biscuits: A Savory Easter Treat

Are you looking for a showstopping centerpiece for your Easter meal that’s not too fancy but still feels special? This Glazed Honey Ham paired with homemade Cheddar Biscuits brings together two classic comfort foods that are sure to please everyone at your table. The sweet and savory glaze on the ham perfectly complements the cheesy, buttery biscuits, creating a meal that feels both familiar and festive.

The Magic of Ham for Easter

Ham has been an Easter tradition for generations, and for good reason! Before refrigeration, pigs were typically slaughtered in the fall, and the meat was cured over winter. By spring, these hams were ready to eat, making them the perfect choice for Easter celebrations.

Today, we continue this tradition not just because of history, but because a good ham is:

Easy to prepare (most come pre-cooked!)
Serves a crowd with minimal effort
Provides delicious leftovers for days
Looks impressive on your holiday table

But not all hams are created equal. The secret to an Easter ham that guests will remember is all in the glaze and cooking method.

The Perfect Ham Selection

When shopping for your Easter ham, you’ll face several choices. Bone-in or boneless? Spiral cut or whole? The truth is, each has its advantages.

Bone-in hams have more flavor and the bone makes a wonderful soup later. Boneless hams are easier to slice but sometimes lack the depth of flavor. Spiral-cut hams are convenient but can dry out more easily.

For this recipe, I recommend a bone-in ham that’s not spiral cut. This gives you the best flavor while allowing you to control the thickness of your slices. Plus, you’ll have that fantastic ham bone for split pea soup the next day!

The Secret to Perfect Biscuits

Why Biscuits and Ham Belong Together

While many Easter ham recipes suggest serving with scalloped potatoes or rice, there’s something special about pairing it with cheddar biscuits. The rich, cheesy biscuits soak up the ham glaze beautifully, and they’re perfect for making little ham sandwiches with leftovers.

Making biscuits from scratch might seem intimidating, but the technique is simpler than you might think. The key is keeping everything cold and handling the dough as little as possible. Those two principles will give you flaky, tender biscuits every time.

Recipe: Glazed Honey Ham & Cheddar Biscuits

Ingredients and Equipment Table

Ingredients	Amounts	Equipment Needed
For the Ham:
Bone-in ham (not spiral cut)	7-9 pounds	Roasting pan with rack
Honey	1/2 cup	Aluminum foil
Brown sugar	1/2 cup, packed	Basting brush
Dijon mustard	1/4 cup	Meat thermometer
Apple cider	1 cup	Small saucepan
Cinnamon	1/4 teaspoon	Measuring cups and spoons
Whole cloves	15-20	Cutting board and knife
Orange	1 medium	Whisk
For the Biscuits:
All-purpose flour	2 1/2 cups	Large mixing bowl
Baking powder	1 tablespoon	Medium mixing bowl
Baking soda	1/2 teaspoon	Cheese grater
Salt	1 teaspoon	Pastry cutter or fork
Cold unsalted butter	1/2 cup (1 stick)	Biscuit cutter or drinking glass
Sharp cheddar cheese	1 1/2 cups, grated	Baking sheet
Chives	1/4 cup, chopped	Parchment paper
Buttermilk	1 cup, cold	Pastry brush
Garlic powder	1/2 teaspoon
Black pepper	1/4 teaspoon
Optional: extra butter for brushing	2 tablespoons, melted

Step-by-Step Instructions

For the Glazed Honey Ham:

Preparation:
- Preheat oven to 325°F (165°C).
- Remove ham from packaging and rinse under cold water. Pat dry with paper towels.
- Score the surface of the ham in a diamond pattern, about 1/4 inch deep.
- Insert whole cloves at the intersections of the cuts for flavor and decoration.
- Place ham on the rack in the roasting pan, fat side up.
- Pour apple cider into the bottom of the pan.
Initial Cooking:
- Cover ham loosely with foil, sealing around the edges of the pan.
- Bake for 1 hour and 30 minutes (about 15 minutes per pound).
Make the Glaze:
- In a small saucepan, combine honey, brown sugar, Dijon mustard, cinnamon, and the zest and juice from the orange.
- Heat over medium-low heat, stirring until sugar dissolves and mixture is smooth.
- Simmer for 3-4 minutes until slightly thickened.
Glazing Process:
- After the initial cooking time, remove ham from oven and increase temperature to 400°F (200°C).
- Uncover the ham and carefully brush with 1/3 of the glaze.
- Return to oven, uncovered, for 15 minutes.
- Repeat glazing two more times, cooking for 15 minutes after each application.
- Ham is done when internal temperature reaches 140°F (60°C).
Resting:
- Remove ham from oven and let rest for 15-20 minutes before carving.
- Reserve pan juices to serve alongside the ham.

For the Cheddar Biscuits:

Preparation:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Place butter in freezer for 10 minutes before starting.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper.
Incorporate Butter:
- Grate the cold butter using a cheese grater (or cut into small cubes).
- Add butter to flour mixture and work in using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
- Work quickly to keep butter cold.
Add Cheese and Buttermilk:
- Gently stir in grated cheddar cheese and chopped chives.
- Pour in cold buttermilk and stir just until dough comes together. It should be sticky.
Form Biscuits:
- Turn dough onto a lightly floured surface.
- Pat gently to 1-inch thickness (don’t use a rolling pin).
- Fold dough over itself 2-3 times to create layers.
- Cut using a 2.5-inch biscuit cutter or glass, pressing straight down without twisting.
- Place biscuits on prepared baking sheet, sides touching for soft edges or 1 inch apart for crispier sides.
Baking:
- Optional: Brush tops with melted butter.
- Bake for 12-15 minutes until golden brown.
- Let cool for 5 minutes before serving.

Serving Suggestions

Slice ham thinly and arrange on a platter, drizzling with some of the pan juices.
Serve biscuits in a cloth-lined basket to keep them warm.
Offer additional honey butter or mustard on the side.
Garnish ham platter with fresh herbs and orange slices.

Make-Ahead Tips

The ham glaze can be made 2 days in advance and refrigerated.
Biscuit dough can be cut and frozen unbaked for up to 1 month. Bake from frozen, adding 3-4 minutes to the baking time.
Baked biscuits can be frozen for up to 2 weeks and reheated in a 350°F oven for 10 minutes.

Variations

Maple-Bourbon Ham: Replace honey with maple syrup and add 2 tablespoons of bourbon to the glaze.
Herb and Parmesan Biscuits: Substitute Parmesan for cheddar and add 1 tablespoon each of fresh rosemary and thyme.
Spiced Ham Glaze: Add 1/4 teaspoon each of ground cloves and allspice to the glaze for a more complex flavor.

Troubleshooting Tips

When Ham Goes Wrong

Even with a pre-cooked ham, things can sometimes go awry. Here are quick fixes for common problems:

If your ham is too dry: This usually happens with spiral-cut hams or if the ham was overcooked. Rescue it by serving with extra warm glaze or a quick pan sauce made from the drippings.

If your glaze burns: Cover the darkened areas with foil and continue cooking. For serving, you can carefully trim off any overly charred bits.

If your ham is too salty: Serve with something sweet alongside, like applesauce or cranberry sauce, to balance the flavors.

My grandpa always said, “There’s no such thing as bad ham, just ham that needs more glaze!” When in doubt, making extra glaze to serve on the side can save almost any ham situation.

Biscuit Emergencies

If your biscuits didn’t rise: Your baking powder might be old. Do a quick test by putting a teaspoon in hot water—it should bubble vigorously.

If your biscuits are tough: You likely overworked the dough. Next time, mix just until combined and handle as little as possible.

If biscuits are too crumbly: You might not have added enough liquid. The dough should be fairly sticky before cutting.

Perfect Pairings

Complete Your Easter Meal

This ham and biscuit combination pairs wonderfully with:

Roasted asparagus with lemon
Glazed carrots with honey and thyme
Spring pea salad with mint
Deviled eggs (it is Easter, after all!)

For dessert, consider something light and fruity to balance the richness of the meal:

Lemon pound cake
Strawberry shortcake (using leftover biscuits!)
Fresh fruit tart

Leftover Magic

One of the best things about making a big Easter ham is the leftovers! Here are some ideas for the days after:

Ham and cheddar breakfast casserole
Split pea soup using the ham bone
Ham salad sandwiches on leftover biscuits
Diced ham in scrambled eggs or omelets

My family’s favorite is what we call “Easter Monday Sandwiches”—warmed up biscuits split and filled with ham, a little extra glaze, and a slice of sharp cheddar. It might taste even better than the original meal!

Creating Easter Memories

Food has a way of becoming part of our family stories. My uncle once dropped an entire glazed ham on the floor right before dinner. Instead of panicking, he picked it up, rinsed it off, added more glaze, and announced it was now a “twice-glazed ham.” Nobody got sick, and now “twice-glazed ham” is a running family joke twenty years later.

The point is, even if things don’t go perfectly, the memories made around the table are what matter most. Your family will remember the laughter and togetherness far more than whether your biscuits had the perfect rise.

Final Thoughts

Easter is a time of tradition, but that doesn’t mean you can’t put your own spin on classic dishes. This Glazed Honey Ham and Cheddar Biscuit combination honors the familiar while adding special touches that make it uniquely yours.

Remember that the best holiday meals aren’t necessarily the most complicated ones. This recipe gives you an impressive centerpiece without requiring professional cooking skills. The magic happens in the balance of flavors—sweet, savory, tangy, and rich—all coming together in a meal that feels like a celebration.

As you gather around your Easter table this year, I hope this ham and these biscuits bring smiles to your loved ones’ faces. After all, that’s what holiday cooking is all about—not perfection, but connection. Happy Easter, and happy eating!