Order early! Our last order day will be December 10, and the last shipping day will be December 14. ALL holiday packages will be shipped with overnight delivery to ensure our product does not spoil due to delays beyond our control. Visit our shipping tab for more information. As always – and especially this year – your support is incredibly appreciated. 
Find a Retailer FIND A RETAILER
Petit Jean Meats
51 Blue Diamond Drive
Morrilton, Arkansas 72110
Fax: 501.354.2283
Customer Service
Corporate Office
Sign Up SIGN UP Facebook Instagram Pinterest

Ham With Orange-scented Honey Brown Sugar Glaze

Share This:

Special thanks to Heather Disarro of Heather’s Dish, for sharing her Easter memories and her Orange-Scented Honey Brown Sugar Glaze Recipe with us.

Author: Heather Disarro | Heather's Dish

Some of my favorite memories of Easter, as in pretty much every other holiday as well, revolve around food. I always enjoyed hunting for Easter eggs, but when it came down to it there were a few very simple celebratory things that always made the holiday for me:

1.) The singing of the Hallelujah Chorus at our church;
2.) Deviled eggs (my mom’s super-secret recipe);
3.) The Easter ham, which always had a hint of citrus in the glaze.

Now I don’t know if my mom added citrus to the glaze or what, but I do know that I would lick my plate clean and have seconds, always smeared with a little yellow mustard. That ham was one of the best meals, and I looked forward to it every year!

Now that I’m the one in charge of making ham in our house I decided to go with my own recipe, with a fabulous Petit Jean ham as the star of the show. I added a little orange zest to the glaze to make it extra special, along with some of my favorite local honey. This is one ham you won’t be able to stop eating!


INGREDIENTS - 12 servings

½ cup honey
1 cup brown sugar
Zest from one large orange
2 tablespoons orange juice


  1. Cook the ham according the package directions.

  2. When the ham is halfway done, whisk together the honey, brown sugar, orange zest and juice and pour over the ham.

  3. Bake the remainder of the way uncovered until the glaze is sticky and golden.

  4. Serve hot

View Our Catalog

Newsletter Sign Up