Nothing is easier or more delicious than a beautiful, caramelized Baked Ham, especially with this pineapple brown sugar glaze on top. The perfect meal for a simple Sunday dinner, to feed a crowd, or for holiday entertaining like Easter and Christmas dinner.
Some of our families other favorite meat choices for holiday meals include Baked Crab Legs, Prime Rib and Easy No-Fuss Turkey.
I love the how easy ham is to prepare for a big dinner, and even if it’s just our family enjoying it, we take advantage of every, single bit of leftovers! I always freeze the ham bone to make our favorite Ham Soup. Then, we enjoy the leftover ham slices in so many different recipes, including baked ham and sliders, chopped on a baked potato, in ham fried rice, charro beans, and chicken cordon bleu.
How to make Baked Ham:
Bring to room temperature: Wait for the ham to come to room temperature, usually 1-2 hours from removing from the fridge. This will decrease the amount of time it needs to warm in the oven, which will ensure the ham doesn’t dry out while warming.
Make the Glaze by combining all the ingredients in a saucepan and stir until smooth. Reduce heat to low and simmer until thickened, with a syrup consistency.
Bake: Place ham in a foil-lined roasting pan or baking dish. Brush a little glaze all over the outside of the ham. Cover it well with foil and bake at 300 degrees for 1 ½ to 2 hours.
Add more glaze: Remove ham from oven and brush rest of glaze over it. Increase oven temperature to 400 and bake for another 15 minutes. Remove from oven and tent with foil for 15 minutes before serving.
Serve with funeral potatoes or mashed potatoes and homemade rolls!
Tips for the Perfect Ham:
- What Ham To Buy: My favorite ham is a pre-cooked, bone-in, spiral sliced ham. The bone-in hams are usually more flavorful, and I love how the slicing is already done. Since it’s pre-cooked, you can enjoy it cold on a homemade roll sandwich or warm it in the oven with a glaze. Make sure to use the leftovers for Ham Bone Soup.
- Where To Buy: I recommend buying the Kirkland hams at Costco. They are delicious and such a great price!
Storage and Freezing Instructions:
To Store: Place leftover ham in an airtight container and keep in the refrigerator for 3-4 days. Use the leftovers in roll sandwiches, Ham Bone Soup, Ham Asparagus Rolls, or Ham Fried Rice!
To Freeze: Store leftover ham in an airtight container for 1-2 months. Thaw completely overnight in refrigerator.
Serve Ham with:
- Funeral Potatoes (Cheesy Potatoes)
- Au Gratin Potatoes
- Best Homemade Rolls
- Gourmet Baked Mac and Cheese
- Mashed Potatoes
- Roasted Butternut Squash Salad
- Tomato Cucumber Salad
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- 8-10 pounds bone-in fully-cooked, spiral-cut ham
- 20 ounce can pineapple tidbits , or crushed pineapple
- 3/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Take ham out of the refrigerator 1-2 hours before baking to allow it to come to room temperature.
- Meanwhile, make the glaze. In a saucepan combine pineapple tidbits, brown sugar, cinnamon, and cloves.
- Bring to a boil, reduce heat to medium low and simmer for 20-30 minutes or until mixture has thickened.
- Preheat oven to 300 degrees F. Remove ham from packaging and throw away the glaze packet and the plastic disk that covers the bone.
- Place the ham flat/cut side down, in a deep baking dish or roasting pan. I like to line my pan with aluminum foil to make for easier clean-up.
- Brush just a few spoonfuls of the glaze onto the ham, all over the outside. Reserve the remaining glaze for later.
- Cover the ham tightly with a tent of aluminum foil. This will help keep the ham from drying out.
- Bake at 300 degrees F for 1 ½ to 2 hours, or until internal temperature reaches 110 degrees. Note, the ham is already cooked, so we’re just just trying to reheat it.
- Remove the ham from the oven and remove foil tent (set it aside for later).
- Increase the oven temperature to 400 degrees. Brush the remaining glaze all over the ham.
- Return to the oven and continue to bake for another 15 minutes.
- Remove from oven, tent with foil and allow to rest for 15 minutes before serving.
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I originally shared this recipe March 2018. Updated August 2019 and December 2021.
Moist and tender, delicious flavor. We loved our Easter ham!
I hate to say I did not like this recipe that much. I don’t know if I simply didn’t do it correctly or not. The glaze never seem to really thicken, and when I went to coat the ham with the pineapple glaze the pineapple simply fell off the ham and into the dish. I used pineapple tidbits which I would not suggest substituting for crushed pineapple. Also, the ham used in the video is more flat on top and the ham that I used so the pineapple was able to stick to it more. I also added a little bit of cornstarch to thicken it up in the end. It might worth another try sometime to see if it goes better.
I don’t remember the last time I baked a ham, but I bought one for Easter this year and found this recipe.
Absolutely delicious and easy. I only had a 10 Oz can of pineapple and it worked well.
Only modification I did was use parchment paper in my oven roaster (with the lid on for not only easy clean up, but the parchment paper is compostable)….
Will make this again. Great recipe!
Do I make any changes to the recipe if I use an electric roaster?
Have made many hams over the years but none as delicious as this recipe. My family could not stop eating “just one more slice.” Glaze is a game changer. Thank you.
I have not used the recipe yet, I will for Christmas dinner. It sounds wonderful!
It was a success! Received many compliments this year. Used pineapple bits left over from cutting up a fresh one and pulsed in food processor. Ground cinnamon from a stick. Worth the extra effort. Flavors were great and ham fell off the bone.
Hello, I’m cooking thanksgiving dinner for my first year in my recently purchased first home!! I’ve never cooked a ham before, so this will be my first time, I’m so excited. Anyhow I was wondering if I could use this exact recipe for a 9 pound boneless fully cooked ham? Or if there would need to be any changes with the recipe since I’m making a different kind of ham then used. Thank you so much for any info. Happy holidays. 🥰
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