Baked Ham Recipe
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Our Baked Ham Recipe sweet honey pineapple glaze, making it the perfect dish for Thanksgiving, Christmas, Easter, or any holiday feast. Easy to prepare and full of flavor!
You’ll love our mouthwatering honey pineapple glaze, this ham is tender, juicy, and packed with flavor in every bite. Whether you’re hosting a large gathering or preparing a memorable family dinner, this recipe is guaranteed to impress.
We’ve designed this recipe to be simple and foolproof, so you can spend less time in the kitchen and more time enjoying your meal. From preparation tips to reheating and serving suggestions, we’ve got everything you need to make this baked ham recipe a hit.
Baked Ham Ingredients
- Honey: Adds a natural sweetness and helps create a sticky glaze, use maple syrup for a different flavor profile.
- Canned Pineapple Juice: Provides tanginess and a tropical flavor, do not use fresh juice!
- Orange Juice : Adds a bright citrusy sweetness to balance the glaze.
- Brown Sugar: You can use light brown sugar or dark brown sugar.
- Pineapple: Use canned pineapple or cooked pineapple. Fresh pineapple will eat the pineapple before you do!
- Spiral Sliced Ham: We always go for a 7-10lb spiral ham that’s precooked.
How to Make Baked Ham
Preheat the oven to 325°F.
Place the packaged ham on a baking sheet to catch any juices when opening. Remove the ham from the packaging and discard the plastic disk, if present.
Place the ham cut side down in a casserole dish or roasting pan.
Pour the pineapple juice over the ham, arranging chopped pineapple around and on top of it.
Add a cup of water around the ham in the dish, then cover tightly with foil.
Bake for 15 minutes per pound, or until the ham reaches an internal temperature of 140°F.
While the ham is baking, combine honey, pineapple juice, orange juice, brown sugar, and chopped pineapple in a small saucepan.
Heat over medium heat, stirring occasionally, bring to a boil and remove from the heat. Cool and refrigerate until ready to use.
During the final 15 minutes of baking, turn the ham onto its side and brush the glaze generously over the surface, making sure to work it into the slices.
Once cooked, remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.
Recipe tips and alternatives
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual slices in the microwave or larger portions in a foil-covered dish in the oven.
- Freeze leftover ham for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.
- For a spicier glaze, add a pinch of cayenne or a tablespoon of Dijon mustard.
- Substitute maple syrup for honey.
- Do not use fresh pineapple or fresh pineapple juice on ham as it will turn your ham to mush, and no one wants mushy ham or ham sludge. Pineapple contains bromelain, and this enzyme will eat your ham before you do.
Baked Ham Recipe
Ingredients
Glaze Ingredients:
- 1/3 cup honey
- 1/3 cup pineapple juice
- 1/3 cup orange juice fresh-squeezed
- 1/4 cup brown sugar
- 1 cup pineapple canned or cooked
Ham:
- 11 lb spiral sliced ham
- 1 cup water
Instructions
- Preheat your oven to 325°F.
- Place the ham (still in its packaging) onto a baking sheet to catch any juices while opening. Carefully remove the packaging and discard any plastic disk, if present.
- Place the ham, cut side down, into a large casserole dish or roasting pan. Pour the pineapple juice over the ham and scatter the chopped pineapple around it, placing a few pieces on top if desired. Add 1 cup of water around the ham in the dish. Cover the dish tightly with foil.
- Bake the ham for 15 minutes per pound, or until the internal temperature reaches 140°F. Example: A 7-lb ham will need approximately 1 hour 45 minutes; a 10-lb ham will need about 2 hours 30 minutes.
- While the ham is baking, combine honey, pineapple juice, orange juice, brown sugar, and chopped pineapple in a small saucepan. Heat over medium heat, stirring occasionally, bring to a boil and remove from the heat. Cool and refrigerate until ready to use.
- During the last 15 minutes of baking, remove the foil, carefully turn the ham on its side, and generously brush the glaze over the ham, ensuring it seeps into the slices.
- Once done, remove the ham from the oven and let it rest for 10–15 minutes before slicing and serving.
Video
Notes
- Make Ahead: The glaze can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently before use.
Storage: - Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Slice ham and freeze in portions, with or without glaze, for up to 2 months. Defrost in the refrigerator before reheating.
- Reheating: Warm leftovers in a covered dish at 300°F for 10–15 minutes, or until heated through.