There are certain aromas that define a celebration—the scent of pine, the spicy warmth of mulled cider, and, perhaps most powerfully, the sweet, caramelized perfume of a glazed ham baking in the oven. It’s a scent that promises warmth, comfort, and a table surrounded by loved ones. This recipe for a Brown Sugar Glazed Ham, paired with a cloud-like Sweet Potato Soufflé, is the quintessential centerpiece for any festive occasion, from a grand holiday feast to a special Sunday dinner that deserves a little extra fanfare.

This duo is a masterclass in balanced flavors and textures. The ham, with its salty, savory meat, is enrobed in a sticky, sweet-and-tangy glaze that forms an irresistible crust. Beside it, the Sweet Potato Soufflé is a revelation—impossibly light and airy, it’s a sophisticated cousin to the classic casserole, offering earthy sweetness without overwhelming weight. It’s a pairing that feels both traditional and elegant, a guaranteed showstopper that is surprisingly straightforward to execute.

The tradition of serving ham for celebrations like Easter and Christmas has deep roots in American history. Before refrigeration, pork was cured in the fall to preserve it through the winter. The hams were often ready by springtime, making them a natural choice for the Easter table. The sweet glazes, often featuring ingredients like brown sugar, honey, or pineapple, were developed to perfectly complement the salty cure of the meat, creating the iconic flavor profile we cherish today.

Ingredients

For the Brown Sugar Glazed Ham

1 fully cooked, bone-in spiral-cut ham (8-10 lbs)
½ cup packed brown sugar
¼ cup honey
2 tablespoons Dijon mustard

For the Fluffy Sweet Potato Soufflé

4 large sweet potatoes (about 2-3 lbs), baked until tender
4 large eggs, separated
½ cup unsalted butter, softened
½ cup packed brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

Step-by-Step Instructions

Preparing the Glazed Ham

Preheat and Prep the Ham:
- First, adjust your oven rack to the lower third position and preheat to 325°F (165°C).
- Place the spiral-cut ham, cut-side down, in a large roasting pan.
- If your pan has a rack, use it to elevate the ham slightly.
- Pour about ½ cup of water into the bottom of the pan to create steam and keep the ham moist.
Mix the Glaze:
- In a small bowl, combine the brown sugar, honey, and Dijon mustard.
- Stir until it forms a thick, smooth paste.
- If it’s too thick to spread, you can warm it gently for 10-15 seconds in the microwave.
First Bake and Glaze:
- Brush about a third of the glaze mixture evenly over the entire surface of the ham, gently working some of it between the slices.
- Cover the pan tightly with aluminum foil.
- Bake for 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part (avoiding the bone) reads 130°F.
Final Glazing:
- Remove the foil and brush the remaining glaze over the ham.
- Increase the oven temperature to 400°F (200°C).
- Return the ham to the oven, uncovered, and bake for another 15-20 minutes, or until the glaze is bubbly, caramelized, and a deep golden brown.
- Keep a close eye on it to prevent burning.
- Let the ham rest for at least 15 minutes before carving to allow the juices to redistribute.

Making the Sweet Potato Soufflé

Prepare the Sweet Potatoes:
- While the ham is in its initial baking stage, prepare the soufflé.
- Once the baked sweet potatoes are cool enough to handle, peel the skins away and place the flesh in a large mixing bowl.
- Mash them thoroughly with a potato masher or an electric mixer until smooth.
  
  Tip: For an extra-smooth texture, you can press the mashed potatoes through a fine-mesh sieve.
Create the Soufflé Base:
- To the mashed sweet potatoes, add the softened butter, brown sugar, egg yolks (reserve the whites!), vanilla extract, cinnamon, and a pinch of salt.
- Mix until everything is well combined and creamy.
Whip the Egg Whites:
- In a separate, scrupulously clean and dry bowl, use an electric mixer to beat the egg whites on high speed.
- Beat until they form stiff, glossy peaks.
- This means when you lift the beaters out of the whites, the peak that forms should stand straight up without curling over.
- This is the secret to the soufflé’s signature lift.
Fold and Combine:
- Gently fold the beaten egg whites into the sweet potato mixture in three additions.
- Use a rubber spatula to cut down through the middle of the mixture, sweep across the bottom, and bring it up the side.
- This “folding” motion incorporates the whites without deflating them, keeping the mixture light and airy.
  
  Important: Do not stir or over-mix!
Bake the Soufflé:
- Once the ham is out of the oven and resting, increase the oven temperature to 350°F (175°C).
- Pour the soufflé mixture into a buttered 2-quart baking dish.
- Bake for 30-35 minutes, or until the soufflé is puffed up, beautifully golden on top, and a knife inserted into the center comes out clean.
- Serve immediately for the best texture.

Serving Suggestions

This magnificent ham and ethereal soufflé form the heart of a truly memorable meal. Serve the ham sliced on a large platter, allowing the glistening, caramelized crust to entice your guests. The soufflé is best served directly from its baking dish with a large spoon, showcasing its fluffy, golden-brown dome before its first perfect scoop is taken.

To round out the table, pair these stars with classic sides that complement their rich flavors. Consider bright, crisp-tender green beans almondine, simple roasted asparagus with a squeeze of lemon, or a fresh garden salad with a sharp vinaigrette to cut through the richness. Fluffy dinner rolls are a must for soaking up every last bit of glaze from the plate.