I never thought much about ham glaze until I tried teriyaki sauce on one by accident. I was out of brown sugar and honey, and there was a bottle of Kikkoman sitting in my fridge door. I figured, why not?
Turns out, teriyaki and ham are a match made in heaven. The salty-sweet combo just works. And when you add a splash of pineapple juice to the mix, it gets even better. The best part? This glaze takes three ingredients and about two minutes to throw together. No fancy cooking skills required—just brush it on and let your oven do the work.
Why You’ll Love This Teriyaki Glazed Ham
- Only 3 ingredients – You just need ham, teriyaki sauce, and pineapple juice to create this flavorful main dish that looks like you spent hours in the kitchen.
- Perfect for gatherings – This ham feeds a crowd and works great for holidays, potlucks, or Sunday dinners when you want something special without the stress.
- Sweet and savory flavor – The teriyaki glaze adds a delicious Asian-inspired twist to traditional ham, giving you something different from the usual honey-glazed version.
- Minimal hands-on time – Most of the cooking time is just the ham baking in the oven while you prep side dishes or relax, making it an easy centerpiece for any meal.
What Kind of Ham Should I Use?
For this recipe, you’ll want to grab a pre-cooked ham from the grocery store, which makes things super easy since you’re really just heating it through and adding that teriyaki glaze. Spiral cut hams are great because the slices are already done for you, and the glaze gets into all those nooks and crannies, but a regular bone-in or boneless ham works just fine too. You can go with a smaller ham if you’re feeding fewer people, or scale up to an 8-10 pounder for a crowd – just adjust your cooking time accordingly. If you’re watching your sugar intake, look for a ham labeled as sugar-free or uncured, though a regular ham will work perfectly well with the teriyaki glaze.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make:
- Ham: You can use any type of ham you prefer – bone-in, boneless, spiral cut, or whole. If your ham is pre-glazed or honey-cured, you might want to reduce the teriyaki sauce slightly to avoid it being too sweet.
- Teriyaki sauce: Store-bought teriyaki works great, but you can also make your own by mixing soy sauce, brown sugar, ginger, and garlic. If you’re watching sodium, look for low-sodium versions.
- Pineapple juice: As mentioned in the recipe, water or chicken stock work fine if you don’t have pineapple juice. You could also use orange juice or apple juice for a slightly different fruity note.
- Sugar-free ham: Regular ham works just as well if you’re not concerned about sugar content. The glaze will taste the same either way.
Watch Out for These Mistakes While Cooking
The biggest mistake when making teriyaki glazed ham is applying the glaze too early, which causes it to burn and turn bitter before the ham is heated through – wait until the last 30-45 minutes of cooking to brush on your teriyaki mixture.
If you’re using a spiral cut ham like in this recipe, make sure to cover it tightly with foil for most of the cooking time to prevent the edges from drying out, then remove the foil only when you add the glaze so it can caramelize properly.
Another common error is skipping the basting step – brush the glaze on every 15 minutes during that final cooking period to build up layers of flavor and create a sticky, glossy finish.
Finally, let your ham rest for about 10 minutes after removing it from the oven, which allows the juices to redistribute and makes slicing much cleaner, especially with a spiral cut.
What to Serve With Teriyaki Glazed Ham?
This sweet and savory ham pairs beautifully with simple sides that won’t compete with the teriyaki glaze. I love serving it with steamed white rice or fried rice to soak up all those delicious juices, along with roasted vegetables like broccoli, carrots, or green beans. For a more traditional route, mashed potatoes or roasted sweet potatoes work great too, and they balance out the salty-sweet flavors of the ham. If you want to lean into the Asian-inspired flavors, try adding a cucumber salad or some stir-fried snap peas on the side.
Storage Instructions
Store: Leftover teriyaki glazed ham keeps really well in the fridge. Wrap it tightly in aluminum foil or store in an airtight container for up to 5 days. The glaze might firm up a bit when cold, but it’ll soften right back up when you reheat it.
Freeze: Ham freezes great for longer storage. Slice or cube it first, then pack it into freezer bags with as much air pressed out as possible. It’ll stay good for up to 2 months, which is perfect for adding to fried rice or soup later on.
Reheat: Warm up slices in the microwave for about 30-45 seconds, or heat them in a skillet over medium heat with a splash of extra teriyaki sauce. If you’re reheating a larger piece, wrap it in foil and warm it in a 300°F oven until heated through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 75-80 minutes |
| Total Time | 85-95 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3900-4400
- Protein: 420-480 g
- Fat: 150-180 g
- Carbohydrates: 60-80 g
Ingredients
- 1/2 cup teriyaki sauce (I use Kikkoman)
- 6 lb ham (spiral-cut or bone-in)
- 1/4 cup pineapple juice (fresh or canned)
Step 1: Prepare the Ham and Start Baking
- 6 lb ham
- 1/4 cup pineapple juice
Preheat your oven to 325 degrees.
While it heats, pour the pineapple juice into the bottom of a baking dish—this keeps the ham moist during the long bake and adds subtle sweetness to the meat.
Place the ham cut-side down in the dish and loosely cover it with foil, leaving a little room for steam to circulate.
This method prevents the ham from drying out while allowing it to cook gently and evenly.
Step 2: Bake the Ham to Temperature
- ham from Step 1
Bake the covered ham for 1 hour and 15 minutes, or until the internal temperature reaches 140 degrees when measured with a meat thermometer in the thickest part.
I like to check the temperature around the 60-minute mark to make sure everything is cooking evenly.
The low, slow heat ensures the ham stays tender and juicy throughout.
Step 3: Apply the Teriyaki Glaze and Finish Under the Broiler
- ham from Step 2
- 1/2 cup teriyaki sauce
Remove the ham from the oven and carefully take off the foil.
Switch your oven to broil setting and position the rack about 4 inches from the heat source.
Generously brush the teriyaki sauce all over the top and sides of the ham, making sure to coat it evenly.
Return the ham to the oven under the broiler for 2 to 3 minutes, watching carefully so the glaze caramelizes and gets sticky without burning.
The broiler’s intense heat will give the glaze a beautiful shine and slightly caramelized edges.
Step 4: Rest and Serve
- ham from Step 3
- teriyaki sauce for serving
Remove the ham from the oven and let it rest for 10 minutes before slicing or serving.
This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender when you cut into it.
Serve with extra teriyaki sauce on the side for dipping or drizzling.
Simple Teriyaki Glazed Ham
Ingredients
- 1/2 cup teriyaki sauce (I use Kikkoman)
- 6 lb ham (spiral-cut or bone-in)
- 1/4 cup pineapple juice (fresh or canned)
Instructions
- Preheat your oven to 325 degrees. While it heats, pour the pineapple juice into the bottom of a baking dish—this keeps the ham moist during the long bake and adds subtle sweetness to the meat. Place the ham cut-side down in the dish and loosely cover it with foil, leaving a little room for steam to circulate. This method prevents the ham from drying out while allowing it to cook gently and evenly.
- Bake the covered ham for 1 hour and 15 minutes, or until the internal temperature reaches 140 degrees when measured with a meat thermometer in the thickest part. I like to check the temperature around the 60-minute mark to make sure everything is cooking evenly. The low, slow heat ensures the ham stays tender and juicy throughout.
- Remove the ham from the oven and carefully take off the foil. Switch your oven to broil setting and position the rack about 4 inches from the heat source. Generously brush the teriyaki sauce all over the top and sides of the ham, making sure to coat it evenly. Return the ham to the oven under the broiler for 2 to 3 minutes, watching carefully so the glaze caramelizes and gets sticky without burning. The broiler's intense heat will give the glaze a beautiful shine and slightly caramelized edges.
- Remove the ham from the oven and let it rest for 10 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender when you cut into it. Serve with extra teriyaki sauce on the side for dipping or drizzling.
