This Baked Ham is glazed with brown sugar, pineapple, and warm spices that caramelize into a sticky, golden coating while the meat stays tender and juicy underneath. I started making this for Easter years ago when I wanted something that looked impressive but didn't keep me stuck in the kitchen all day, and it's been my go-to centerpiece ever since. The whole house fills with the smell of caramelizing sugar and sweet pineapple as it bakes, and when you slice into it, every piece is moist and flavorful.
If you're planning a holiday spread, you might also love my Cheesy Garlic Pull Apart Bread or this comforting Creamy Chicken Poblano Soup to round out the meal.
What You'll Love About This Baked Ham
This sweet and juicy baked ham is as easy as it is impressive. The glaze comes together in one saucepan, and the ham itself requires very little prep. You're working with a pre-cooked smoked ham, so all you're really doing is heating it through and adding flavor.
The pineapple juice in the glaze does double duty. It adds sweetness and a bit of acidity that tenderizes the meat and keeps it moist. The brown sugar caramelizes into a sticky coating, and the Dijon mustard adds a subtle tang that balances out the sweetness. The pumpkin pie spice might sound unusual, but it adds warmth and depth that makes the whole dish feel cozy and festive.
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Baked Ham Ingredients
Here's everything you'll need to make this pineapple glazed ham from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Boneless smoked ham: This is a pre-cooked ham, so you're just heating it through and adding flavor. Boneless makes it easy to slice and serve. Look for a ham that's labeled "fully cooked" or "ready to eat."
- Sliced pineapple: Canned pineapple packed in juice works perfectly here. The juice becomes the base of the glaze, and the slices caramelize on top of the ham. Don't use pineapple packed in syrup, as it's too sweet.
- Brown sugar: Packed brown sugar adds molasses-rich sweetness and helps the glaze caramelize into a sticky coating. Light or dark brown sugar both work.
- Dijon mustard: Adds a tangy, slightly sharp flavor that balances the sweetness of the sugar and pineapple. It also helps the glaze stick to the ham.
- Garlic powder: Brings a savory depth to the glaze that keeps it from being one-note sweet.
- Salt: Enhances all the flavors and balances the sweetness. If you're using a lower-sodium ham, you may want to reduce or skip the salt.
- Freshly cracked black pepper: Adds a little heat and complexity to the glaze.
- Onion powder: Complements the garlic and adds a subtle savory note.
- Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves adds warmth and makes the glaze taste cozy and festive. It's the secret ingredient that sets this glaze apart.
- Water: A little water in the bottom of the roasting pan creates steam, which keeps the ham moist and prevents it from drying out.
how to make Baked Ham
- Preheat oven and prepare glaze: Preheat your oven to 350°F. Drain the pineapple slices and pour the juice into a small saucepan. You should have about 1 cup of juice. Add the brown sugar, Dijon mustard, garlic powder, salt, black pepper, onion powder, and pumpkin pie spice.
- Reduce glaze: Place the saucepan over medium heat and bring the mixture to a simmer. Let it cook, stirring occasionally, until the glaze has reduced by half and thickened slightly.
- Prepare ham: Place the ham cut-side down in a large roasting pan. Use a basting brush or spoon to brush half of the glaze all over the top and sides of the ham.
- Cover and bake: Tear off a large piece of aluminum foil and make a tent over the ham, covering it completely but not touching the top.
- Finish glazing: Once the ham reaches 145°F, carefully remove the foil tent. Brush the remaining glaze all over the top and sides of the ham, making sure to coat the pineapple slices.
- Serve: Remove the ham from the oven and let it rest for 5 to 10 minutes before slicing. Transfer to a serving platter, garnish with extra pineapple slices if desired, and serve warm.
Substitutions and Variations
This glazed ham recipe is flexible and easy to customize based on what you have or what you prefer.
Use a different size ham: This recipe works for any size ham. Just calculate about 20 minutes per pound of cooking time and plan for ½ to ⅓ lb per person. Adjust the glaze amount if needed.
Make it with honey: Swap half of the brown sugar for honey for a honey baked ham style glaze. It adds a floral sweetness and a beautiful shine.
Add orange juice: Replace half of the pineapple juice with orange juice for a citrusy twist. Orange and ham are a classic pairing.
Make it spicier: Add a pinch of cayenne pepper or red pepper flakes to the glaze for a sweet and spicy kick.
Skip the pineapple: If you're not a fan of pineapple, just use the juice for the glaze and skip the slices on top. The glaze will still be delicious.
Use fresh pineapple: Fresh pineapple slices work too, but you'll need to use store-bought pineapple juice for the glaze since fresh pineapple doesn't come with juice.
Make it boozy: Add a splash of bourbon or rum to the glaze for a richer, more complex flavor.
Equipment
You don't need any fancy tools to make this oven-baked smoked ham.
Roasting pan: A large, sturdy roasting pan that can hold the ham and has high enough sides to contain the water and juices. A 9x13-inch pan works for most hams.
Aluminum foil: For making the foil tent that covers the ham during baking. This traps steam and keeps the ham moist.
Small saucepan: For making the glaze. A 2-quart saucepan is plenty.
Whisk: To mix the glaze ingredients together smoothly.
Basting brush or spoon: For brushing the glaze onto the ham. A silicone brush works best because it's heat-safe and easy to clean.
Meat thermometer: Essential for checking the internal temperature. You want the ham to reach 145°F for food safety.
Storage and Reheating Tips
This juicy ham with glaze stores beautifully and makes amazing leftovers.
Refrigerator: Store leftover ham in an airtight container or wrap it tightly in plastic wrap or aluminum foil. It will keep in the fridge for up to 5 days.
Reheating: To reheat slices, place them in a baking dish with a splash of water or leftover glaze, cover with foil, and warm in a 300°F oven for about 10 to 15 minutes. You can also microwave individual slices with a damp paper towel on top to keep them moist.
Freezing: Ham freezes well for up to 2 months. Wrap slices or chunks tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.
Leftover ideas: Use leftover ham in sandwiches, omelets, fried rice, pasta dishes, soups, casseroles, or breakfast hash. It's incredibly versatile and adds a smoky, salty flavor to just about anything.
Serving Suggestions
This holiday centerpiece ham is a meal on its own, but here are a few sides that pair beautifully.
Mashed potatoes: Creamy mashed potatoes soak up the sweet glaze and balance the saltiness of the ham.
Roasted vegetables: Roasted carrots, Brussels sprouts, or green beans add color and freshness to the plate.
Mac and cheese: A rich, cheesy side like mac and cheese is always a crowd-pleaser with ham. Try serving it alongside my CrockPot Chicken Tortellini for a pasta-filled feast.
Biscuits or rolls: Warm, buttery rolls or biscuits are perfect for soaking up any extra glaze. My Cheesy Garlic Pull Apart Bread would be amazing here.
Simple salad: A crisp green salad with a light vinaigrette cuts through the richness and adds balance.
Expert Tips
These little tricks will help you nail this recipe every time.
Use a meat thermometer: This is the most reliable way to know when your ham is done. Don't rely on cooking time alone, as oven temperatures can vary.
Don't skip the water: The water in the bottom of the pan creates steam, which keeps the ham from drying out. It's a small step that makes a big difference.
Baste regularly: Basting the ham every 30 minutes keeps the surface moist and helps build up layers of flavor.
Let the glaze reduce properly: Don't rush this step. A properly reduced glaze will be thick, glossy, and will stick to the ham instead of running off.
Rest before slicing: Letting the ham rest for 5 to 10 minutes after it comes out of the oven allows the juices to redistribute, so every slice is moist and tender.
FAQ
A Baked Ham typically takes about 20 minutes per pound when cooked at 350°F. For a 5.5 lb ham, that's roughly 1 hour and 50 minutes. The most accurate way to know when it's done is to check the internal temperature with a meat thermometer. You're looking for 145°F. Since most store-bought hams are already fully cooked, you're really just heating it through and adding flavor with the glaze.
No, you don't need to boil ham before baking, especially if you're using a fully cooked, pre-smoked ham like the one in this recipe. The ham is already safe to eat, so baking just warms it up and caramelizes the glaze. Some traditional recipes call for boiling to remove excess salt, but modern hams are much less salty than they used to be.
Ham itself is fine for diabetics in moderation, as it's a good source of protein and low in carbohydrates. However, the glaze on a honey baked ham or any sweetened ham contains a lot of sugar, which can spike blood sugar levels. If you're managing diabetes, you can make this recipe with a sugar-free sweetener or reduce the amount of brown sugar in the glaze. You could also skip the glaze entirely and season the ham with herbs and spices instead.
Yes, you should cover the ham with foil for most of the baking time to keep it moist and prevent it from drying out. In this recipe, you create a foil tent over the ham and bake it covered until it reaches 145°F. Then you remove the foil, brush on the final layer of glaze, and return it to the oven uncovered for a few minutes to caramelize the top. This gives you a juicy interior and a beautiful, golden, sticky glaze on the outside. If you're looking for more cozy dinner ideas, try my Tomato Bisque Sou or Pan-Seared Cod in White Wine Tomato Sauce.
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Pairing
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Baked Ham
Ingredients
Method
- Preheat the oven to 350°F. Gather all ingredients for the glaze.
- Pour the juice from the canned pineapple (about 1 cup), brown sugar, Dijon mustard, garlic powder, salt, black pepper, onion powder, and pumpkin pie spice into a small saucepan. whisk to combine.
- Cook the glaze over medium heat, stirring occasionally, until it reduces by half and thickens.
- Place the ham cut-side down in a roasting pan.
- Brush the ham with half of the prepared glaze and top with pineapple slices. Add about ½ inch of water to the bottom of the pan.
- Cover the ham loosely with a foil tent. Bake for approximately 20 minutes per pound, or until the internal temperature reaches 145°F, basting periodically with pan juices or glaze.
- Once the ham reaches 145°F, remove the foil. Brush the ham with the remaining glaze and continue to bake uncovered for 5–10 minutes to caramelize the top.
- Remove from oven, let rest briefly, then slice and serve.
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