Ham it up! That’s Trisha Yearwood and Garth Brooks’ motto when it comes to Christmas. The country duo, who recently released a new holiday album Christmas Together, loves spending the day in Nashville with daughters Taylor, 24, August, 22, and Allie, 20. “Family is the most important thing in my life,” says Yearwood, 52. “Christmas is that time when we all try to be together and when Garth and our girls are all under one roof, decorating our tree. It’s an important tradition for us.”

Another meaningful ritual for Yearwood: preparing her late mom’s “supereasy” baked ham for Brooks, 54, and the rest of the family. “I’m carrying on the tradition my mom started,” she tells Us Weekly. “My mom created great food by keeping everything simple. I love to make her recipes and taste the same tastes I remember from childhood.”

It doesn’t hurt that the dish practically makes itself. “Christmas time gets busy with family coming in, shopping for presents, all the hustle and bustle,” says Yearwood. “This no-fuss ham is great for the holiday meal, but then it also makes great leftovers for ham sandwiches and even ham salad.”

Check out the recipe below to make it for your own crew.

Trisha Yearwood’s Baked Ham With Brown Sugar Honey Glaze

Serves 15 to 20

1 18- to 20-pound smoked ham, water added, ham hock removed

1 16-oz box light brown sugar

1 cup (8-oz jar) clover honey

1. Adjust oven racks to accommodate a large, covered roasting pan. Fit the pan with a shallow rack. Preheat oven to 350 degrees.

2. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound). Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking, basting occasionally with the drippings in the roaster.

3. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees. Allow ham to stand for 15 minutes to allow juices to set before slicing.

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