Easter morning at the Lodge usually involves a lot of chaos, a lot of kids, and a massive hunk of pork that’s been glazed into oblivion. If you’ve ever scrolled through Ree Drummond’s blog or caught an episode of The Pioneer Woman on Food Network, you know her style. It isn’t about molecular gastronomy or tiny portions that look like art projects. It’s about food that feeds a crowd. Specifically, Pioneer Woman Easter ham has become a sort of cult classic for home cooks who are terrified of serving a dry, salty brick to their extended family.
There’s a reason for the hype.
Most people mess up ham because they treat it like a raw roast. They overthink it. They cook it until it has the texture of a leather shoe. Ree’s approach is basically the opposite: start with a fully cooked bone-in ham, keep it moist, and then blast it with a sugary, tangy glaze that makes the skin crackle. It’s simple. It works. Honestly, it’s kinda hard to mess up if you follow the basics.
The Secret is in the Soda (No, Seriously)
One of the weirdest but most effective things about a Pioneer Woman Easter ham is the liquid. Ree famously uses Dr Pepper. Or 7-Up. Sometimes even ginger ale. It sounds like a middle-school science experiment, but the science is actually sound. The carbonation and the high sugar content help tenderize the outer layers of the meat while providing a base for the glaze that isn't just plain water.
You aren't just boiling it in soda. You're creating a pressurized, sugary steam bath inside that foil tent.
Most "traditional" recipes call for pineapple juice or just plain cider. Those are fine. They’re safe. But the dark, spicy notes of Dr Pepper specifically mimic the cloves and star anise often found in high-end cured meats. It adds a depth of flavor that people can’t quite place. They’ll ask what’s in the sauce. You can tell them it’s a family secret or just point to the empty soda cans in the recycling bin.
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Getting the Glaze Right Without Burning the House Down
The glaze is where the magic happens. A Pioneer Woman Easter ham usually relies on a mixture of brown sugar, spicy brown mustard, and that soda reduction.
Here is the thing about sugar: it burns. Fast.
If you put the glaze on at the beginning of the three-hour cook time, you will end up with a blackened, bitter mess. You want to wait. Keep that ham covered in foil for the bulk of the heating process. You’re just looking to get the internal temperature up to about 140°F. Once it's warm through the center, that’s when you strip off the foil, crank the heat, and start the glazing process.
Ree often uses a brush to paint on a thick paste of brown sugar and mustard. The mustard provides the "bite" that cuts through the intense fat of the ham. Without that acidity, the whole dish feels heavy and cloying. You need that sharp contrast.
Some variations of her recipe also incorporate apricot preserves or even canned chipotle peppers for a bit of "cowboy" heat. If you like a little kick, the chipotles are a game changer. They add a smokiness that balances the salt.
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Why Bone-In Matters
Do not buy a boneless ham. Just don't.
I know they are easier to slice. I know they look like perfect little footballs. But a boneless ham is basically a giant hot dog. It’s pressed meat. It lacks the connective tissue and the marrow-infused flavor that you get from a bone-in shank or butt portion. Plus, if you go with the bone-in Pioneer Woman Easter ham method, you have the ultimate prize waiting for you on Monday morning: the ham bone.
Throw that bone into a pot with some dried navy beans, an onion, and some water. That’s a whole second meal for practically zero dollars.
The Step-By-Step Breakdown (The Drummond Way)
- The Prep: Take the ham out of the fridge at least an hour before it goes in the oven. Cold meat takes longer to heat, which means the outside dries out before the inside is warm.
- The Score: Use a sharp knife to cut a diamond pattern into the fat. Don't go too deep into the meat—just through the fat cap. This gives the glaze places to hide.
- The Tent: Wrap the whole thing in heavy-duty foil. Pour a cup or two of soda into the bottom of the pan first.
- The Slow Warm: 325°F is the sweet spot. You aren't "cooking" it; you're re-heating it gently.
- The Finishing Move: Uncover, glaze, and turn the heat up to 400°F for the last 15-20 minutes. Baste it every five minutes. Watch it like a hawk.
Common Mistakes People Make with Easter Ham
The biggest sin? Overcooking. Since the ham is already cured and smoked, you’re really just bringing it up to serving temperature. If you leave it in too long, the muscle fibers tighten up and squeeze out all the moisture. It becomes "mealy."
Another mistake is skipping the cloves. Ree often studs the intersections of her scored diamonds with whole cloves. It looks very "1950s housewife," but the aroma it releases as the fat renders is incredible. Just make sure you warn your guests not to actually eat the cloves. Biting into a whole clove is like a tiny explosion of novocaine in your mouth.
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Also, let the meat rest.
If you pull a Pioneer Woman Easter ham out of the oven and slice it immediately, all those sugary juices will run right off the meat and onto the cutting board. Give it twenty minutes. The sugars in the glaze will set into a tacky, gorgeous crust, and the internal juices will redistribute. It makes a massive difference in the texture of the first slice.
What to Serve Alongside
You can’t just have a giant pile of meat. Well, you can, but your guests might complain.
To stay on brand with the Pioneer Woman vibe, you need something creamy and something green. Her garlic mashed potatoes are a staple, usually involve a disturbing (but delicious) amount of butter and cream cheese. For the green side, roasted carrots with a balsamic drizzle or simple sautéed green beans with bacon bits work best. The goal is to have sides that can stand up to the saltiness of the ham without competing for the spotlight.
Actionable Steps for Your Easter Feast
If you're planning to tackle a Pioneer Woman Easter ham this year, start your prep early.
- Buy the ham early. Grocery stores run out of the good bone-in shanks about three days before the holiday.
- Check your pan size. A 15-pound ham is a beast. Make sure your roasting pan is sturdy enough to handle the weight and deep enough to hold the liquid.
- Get a meat thermometer. Stop guessing. When the thickest part of the ham hits 135°F, it's time for the final glaze.
- Save the scraps. Chop up the leftovers for ham and cheese sliders or a breakfast hash the next day.
The beauty of this recipe isn't that it's fancy. It’s that it’s reliable. It’s the kind of food that makes people feel at home, which is exactly what Ree Drummond’s brand has always been about. Focus on the glaze, keep it moist, and don't be afraid of the soda. Your Easter table will be better for it.