Here is my favorite baked ham recipe, with a sweet brown sugar glaze and juicy pineapple rings that create a delicious caramelized coating while it bakes in the oven.
This baked ham is what I make for Easter and Christmas dinner every year. The combination of brown sugar and pineapple gives it a sweet and tangy flavor that everyone loves, and it makes the whole house smell amazing while it’s cooking.
Why You’ll Love This Baked Ham
- Perfect for feeding a crowd – This 10-12 pound ham easily serves a large group, making it ideal for holidays, family gatherings, or meal prepping for the week ahead.
- Classic sweet and savory flavors – The combination of brown sugar, pineapple, and honey creates that nostalgic glaze everyone loves, with just the right balance of sweetness.
- Minimal hands-on work – Since you’re starting with a fully cooked ham, most of the time is just baking while you focus on side dishes or spend time with guests.
- Impressive presentation – The pineapple rings and optional cherries make this ham look like you spent hours on it, even though it’s surprisingly straightforward to prepare.
- Great for leftovers – Any extra ham works perfectly in sandwiches, omelets, soups, or casseroles throughout the week.
What Kind of Ham Should I Use?
For this recipe, you’ll want to grab a fully cooked ham from the grocery store, which means all you’re really doing is heating it through and adding that sweet glaze. I prefer using a bone-in spiral cut ham because the pre-sliced sections make serving super easy, and the bone adds extra flavor while it bakes. That said, a boneless ham will work just fine if that’s what you have on hand – it’ll be a bit easier to carve but might dry out slightly faster, so keep an eye on it. Whether you go with a shank or butt portion is totally up to you, though the butt end tends to have a bit more meat and fewer bones to work around.
Options for Substitutions
This classic baked ham recipe is pretty forgiving when it comes to swaps:
- Canned pineapple slices: Fresh pineapple works great too – just slice it into rings and save about 3/4 cup of pineapple juice (you can use store-bought juice to make up the difference). Canned pineapple chunks can work in a pinch, though they won’t look quite as pretty.
- Honey: Maple syrup or agave nectar make good substitutes if you’re out of honey. You can also use additional brown sugar mixed with a tablespoon of water for a similar sticky glaze.
- Brown sugar: Regular white sugar mixed with a tablespoon of molasses works well, or you can use all honey instead. Brown sugar alternatives like coconut sugar also do the job.
- Ground cloves: If cloves aren’t your thing or you don’t have them, try allspice or nutmeg instead. You can also leave them out entirely – the ham will still taste great.
- Cornstarch: Arrowroot powder or flour work for thickening the glaze. If using flour, double the amount to 2 tablespoons.
- Spiral cut ham: Any fully cooked ham works here, whether it’s spiral cut or not. Just note that non-spiral hams may need to be sliced before serving.
Watch Out for These Mistakes While Baking
The biggest mistake when baking ham is skipping the foil tent during the first part of cooking, which leads to a dried-out exterior before the inside is properly heated – cover your ham loosely with foil for the first hour, then remove it for the final 30-45 minutes to let the glaze caramelize.
Another common error is applying the glaze too early, as the sugar will burn before the ham is done, so wait until the last 30 minutes of baking to brush on your brown sugar and pineapple mixture.
Don’t forget to score the ham in a diamond pattern before baking, which helps the glaze penetrate the meat and creates those classic caramelized edges everyone loves.
Finally, let your ham rest for 15-20 minutes after removing it from the oven – this allows the juices to redistribute throughout the meat, making each slice more flavorful and moist.
What to Serve With Baked Ham?
This sweet and savory ham pairs beautifully with classic sides that balance out the brown sugar and pineapple glaze. I love serving it with creamy mashed potatoes or scalloped potatoes, which soak up the delicious pan juices, along with roasted green beans or glazed carrots for some color on the plate. Mac and cheese is always a crowd-pleaser at holiday dinners, and a fresh dinner roll or two is perfect for making little ham sandwiches with any leftovers. For a lighter option, a simple mixed greens salad with a tangy vinaigrette cuts through the richness of the ham nicely.
Storage Instructions
Store: Leftover baked ham keeps really well in the fridge for up to 5 days. Just wrap it tightly in foil or store it in an airtight container. I like to slice off what I need and keep the rest of the ham intact so it doesn’t dry out as quickly.
Freeze: Ham freezes great for up to 2 months. I recommend slicing it first and freezing in portion sizes that work for your family. Wrap the portions in plastic wrap, then put them in a freezer bag so you can grab just what you need for sandwiches or breakfast.
Serve: To enjoy your leftover ham, you can eat it cold straight from the fridge or warm it up gently in the oven at 275°F covered with foil. If it’s frozen, thaw it overnight in the fridge before reheating.
| Preparation Time | 60-80 minutes |
| Cooking Time | 120-150 minutes |
| Total Time | 180-230 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 6100-6900
- Protein: 360-400 g
- Fat: 270-320 g
- Carbohydrates: 250-320 g
Ingredients
For the ham:
- 10 to 12 lb fully cooked ham
- foil
- toothpicks
- maraschino cherries (optional but adds festive color)
For the glaze:
- 1 tbsp cornstarch
- 1/2 cup brown sugar
- 1/2 tsp cinnamon (freshly ground preferred)
- pineapple juice (reserved from canned pineapple)
- 1 tbsp water
- 20 oz canned pineapple slices (I use Dole)
- 1/2 tsp ground cloves
- 1/4 cup honey
Step 1: Prepare the Ham
- 10 to 12 lb fully cooked ham
Allow the ham to come to room temperature for about an hour before baking.
Meanwhile, preheat your oven to 325°F (163°C) and score the exterior of the ham with shallow cuts if it hasn’t already been scored.
This helps the glaze soak in for more flavor.
Step 2: Make the Pineapple Brown Sugar Glaze
- 1/2 cup brown sugar
- 1/4 cup honey
- pineapple juice (reserved from canned pineapple)
- 1/2 tsp cinnamon (freshly ground preferred)
- 1/2 tsp ground cloves
- 1 tbsp cornstarch
- 1 tbsp water
In a saucepan set over medium-high heat, combine the brown sugar, honey, all of the reserved pineapple juice from the can, cinnamon, and ground cloves.
Stir for 3-4 minutes until everything is melted and combined.
In a small bowl, mix the cornstarch and water until smooth, creating a slurry.
Slowly pour the slurry into the saucepan while stirring constantly, and continue to cook until the glaze thickens.
I like to let the glaze bubble for a minute so it turns glossy and rich.
Step 3: Glaze and Decorate the Ham
- foil
- glaze (from Step 2)
- 20 oz canned pineapple slices (I use Dole)
- maraschino cherries (optional but adds festive color)
- toothpicks
Place the ham on a foil-lined sheet pan or in a roasting pan.
Drizzle the prepared glaze generously over the ham, using a brush to work it into the cuts.
Arrange the pineapple slices over the ham and use toothpicks to secure them.
For a festive touch, add maraschino cherries to the center of each pineapple ring if desired, securing with toothpicks as well.
Tent the ham loosely with foil to prevent the glaze from sticking, making sure it is well insulated.
Step 4: Bake and Baste the Ham
- glazed and decorated ham from Step 3
Place the foiled and decorated ham in the preheated oven and bake for 1 1/2 hours.
Remove the foil and baste the ham with the glaze that collects on the bottom of the pan.
Return the ham to the oven, uncovered, and bake for an additional 30 minutes to let the glaze caramelize and the edges become golden.
Step 5: Rest and Serve
Once finished baking, let the ham rest for at least 20 minutes before carving.
This helps the juices redistribute for a moist and flavorful result.
I always recommend resting time to ensure each slice stays juicy and tender.
Mouthwatering Baked Ham With Brown Sugar and Pineapple
Ingredients
For the ham:
- 10 to 12 lb fully cooked ham
- foil
- toothpicks
- maraschino cherries (optional but adds festive color)
For the glaze:
- 1 tbsp cornstarch
- 1/2 cup brown sugar
- 1/2 tsp cinnamon (freshly ground preferred)
- pineapple juice (reserved from canned pineapple)
- 1 tbsp water
- 20 oz canned pineapple slices (I use Dole)
- 1/2 tsp ground cloves
- 1/4 cup honey
Instructions
- Allow the ham to come to room temperature for about an hour before baking. Meanwhile, preheat your oven to 325°F (163°C) and score the exterior of the ham with shallow cuts if it hasn't already been scored. This helps the glaze soak in for more flavor.
- In a saucepan set over medium-high heat, combine the brown sugar, honey, all of the reserved pineapple juice from the can, cinnamon, and ground cloves. Stir for 3-4 minutes until everything is melted and combined. In a small bowl, mix the cornstarch and water until smooth, creating a slurry. Slowly pour the slurry into the saucepan while stirring constantly, and continue to cook until the glaze thickens. I like to let the glaze bubble for a minute so it turns glossy and rich.
- Place the ham on a foil-lined sheet pan or in a roasting pan. Drizzle the prepared glaze generously over the ham, using a brush to work it into the cuts. Arrange the pineapple slices over the ham and use toothpicks to secure them. For a festive touch, add maraschino cherries to the center of each pineapple ring if desired, securing with toothpicks as well. Tent the ham loosely with foil to prevent the glaze from sticking, making sure it is well insulated.
- Place the foiled and decorated ham in the preheated oven and bake for 1 1/2 hours. Remove the foil and baste the ham with the glaze that collects on the bottom of the pan. Return the ham to the oven, uncovered, and bake for an additional 30 minutes to let the glaze caramelize and the edges become golden.
- Once finished baking, let the ham rest for at least 20 minutes before carving. This helps the juices redistribute for a moist and flavorful result. I always recommend resting time to ensure each slice stays juicy and tender.
