Baked Ham with Brown Sugar Glaze: the Perfect Easter Dinner

Easter is just around the corner. Have you decided what to serve yet? Traditionally, the star of any Easter dinner is a ham. Sweet and savoury combine to create a delicious and easy centerpiece for your dinner that you can complement with just about any sides you like. This year, why not try this delicious Baked Ham with Brown Sugar Glaze from A Spicy Perspective:


  • 8-10 pounds smoked ham
  • 1 cup brown sugar
  • 1/2 cup brandy
  • 2 tablespoons whole grain mustard
  • 1 tablespoon cornstarch
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon allspice
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt

The full directions can be found in the link, but the process is very simple. All you need to do is mix up your ingredients and rub them onto a scored ham in a two-part process, baking your ham in between each rub.

The results? A beautiful, sweet and slightly spiced ham with a lovely hint of brandy. Serve up this ham with roast or mashed potatoes, salad and the classic Easter deviled eggs.

How much ham do you need? Count on serving about 1/3 pound of ham per person. And if you want leftovers, make sure you have a bit more for delicious ham sandwiches all week!

At Spragg’s we offer wonderful smoked hams of varying sizes for your Easter get togethers. Let us know what size you’re looking for and we’ll do our best to get you the right size. Typically, our hams run from 4 – 11 pounds (2-5 kgs). Stop by our shops or contact us to reserve your Easter ham!

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About Spragg’s Meat Shop Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.