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Baked Easter Ham - Martha Stewart


This mouthwatering Easter ham is perfect for a large family gathering. Filled with the rich and savory flavors of Cognac and smoked ham, this recipe is easy and made more delicious with the addition of brown sugar, watercress, and parsley. Martha made this recipe on Cooking School episode 310 and it has become a family favorite at my Easter celebrations ever since.

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  • 1 (12 to 14-pound) uncooked smoked ham, bone-in
  • 2 cup dark brown sugar
  • 1/2 cup Cognac
  • Watercress, for garnish
  • Parsley, for garnish


Servings 20
Preparation time 20mins
Cooking time 200mins
Adapted from


Step 1

Preheat oven to 325°F. 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.

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.

Reduce oven temperature to 300°F. 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.

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