Baked Ham Recipe

I’m absolutely obsessed with this ham recipe because it combines all my favorite flavors—sweet maple syrup, tangy pineapple, and savory Dijon mustard—into one incredibly delicious dish. Plus, it’s super easy to make, looks impressively festive with the pineapple rings and cherries, and always leaves my friends raving at our holiday gatherings!

I adore how a flawlessly baked ham can elevate an ordinary meal to something quite special. I use a ham that is fully cooked, with the bone still intact, and create a symphony of flavors with a rich glaze made from brown sugar, maple syrup, pineapple juice, and Dijon mustard.

Once in a while, I’ll stud the ham with cloves for a yet deeper flavor. The classic garnishes of pineapple rings and maraschino cherries are, in my not-so-humble opinion, the ideal accompaniment to the ham’s sweet-savory perfection.

Ingredients

Brown Sugar:
This ingredient is packed with sweetness and caramelizes to form a rich glaze.

Maple Syrup:
Imparts natural sweetness and depth, accentuating the ham’s savory qualities.

Pineapple Juice:
This adds a hint of citrus acidity, which breaks down the ham and lends it a tropical note.

Dijon Mustard:
Imparts a delicate tartness and multifaceted taste, harmonizing the sweet elements of the glaze.

Ingredient Quantities

• 1 fully cooked bone-in ham (approximately 8 to 10 pounds)
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup
• 1/2 cup pineapple juice
• 1/4 cup Dijon mustard
• Whole cloves (optional, for studding the ham)
• Pineapple rings (optional, for garnish)
• Maraschino cherries (optional, for garnish)

Instructions

1. Heat your oven to 325°F (165°C).

2. Detach all coverings from the ham and position it with the cut side facing downward on a rack within a modestly sized roasting pan.

3. Should whole cloves be used, the surface of the ham must be scored in a diamond pattern with a sharp knife, with the cloves being used to stud the ham at the intersections.

4. In a medium saucepan, combine the brown sugar, maple syrup, pineapple juice, and Dijon mustard. Stir with a whisk until the sugar has dissolved and the glaze is smooth.

5. Apply a copious amount of the glaze to the whole surface of the ham.

6. Loosely cover the ham with aluminum foil and bake in the preheated oven. Allow about 15 to 18 minutes per pound for the ham to heat through. Your goal is to get the interior of the ham to 140 degrees Fahrenheit.

7. For the final 30 minutes of baking, take off the foil and use the leftover glaze to brush the ham once more.

8. Using, arrange the pineapple rings and the maraschino cherries on the ham, securing with toothpicks if necessary, and return to the oven to finish cooking.

9. After the ham has cooked to the proper temperature, take it from the oven and let it rest for 10-15 minutes, and then carve.

10. Warm the ham and carve it. It can be served with additional pineapple and cherries as a garnish, but it works just as well unadorned.

Equipment Needed

1. Oven
2. Roasting pan
3. Roasting rack
4. Sharp knife
5. Medium saucepan
6. Whisk
7. Measuring cups
8. Aluminum foil
9. Basting brush
10. Meat thermometer
11. Toothpicks (optional, for securing garnishes)
12. Carving knife

FAQ

• Can I use a spiral-cut ham for this recipe?Indeed, a ham that has been cut in a spiral fashion works very well and allows the glaze to seep into the sections for optimum flavor.
• Do I need to soak the ham before baking?You can soak your ham in cold water for a few hours to reduce the saltiness if it is particularly salty, but this is not generally necessary for hams that are fully cooked.
• How long should I bake the ham?At a temperature of 325°F, bake the ham for about 15-20 minutes per pound. It is done when the internal temperature, measured with a meat thermometer, registers at 140°F.
• When should I apply the glaze?To prevent the glaze from burning, apply it during the final 30 minutes of baking.
• Can I make the glaze in advance?Certainly! The glaze can be made a day ahead and kept in the fridge. Just warm it slightly before using.
• What if I don’t have pineapple juice?For an alternative, you can use orange juice or apple juice.

Substitutions and Variations

Brown Sugar: Coconut sugar or honey can be used in equal amounts in place of brown sugar for a different sweetness profile.
Agave nectar or honey can be used as an alternative to maple syrup while still keeping that syrupy consistency.
Pineapple Juice: A good substitute with a mild citrus flavor is orange juice.
Dijon mustard: In its stead, spicy brown mustard or yellow mustard can serve as a suitable replacement, providing comparable degrees of tanginess.
Whole Cloves: If you have no whole cloves on hand, you can use ground cloves in a pinch. They provide a similar flavor, but you must use them sparingly.

Pro Tips

1. Score the Ham Deeply When scoring the ham before adding the cloves, make sure the cuts are deep enough to allow the glaze to penetrate and infuse more flavor throughout the meat.

2. Prepare Extra Glaze Make a little extra glaze to serve on the side. Heat it slightly before serving, allowing guests to add more flavor to their slices if desired.

3. Use Fresh Pineapple Juice If possible, use fresh pineapple juice rather than canned. It will enhance the flavor of the glaze and provide a fresher taste.

4. Rotate the Ham During the cooking process, rotate the ham occasionally to ensure even glazing and cooking. This will help caramelize the glaze all around the surface.

5. Finish Under the Broiler For an extra caramelized finish, pop the ham under the broiler for a few minutes just before it’s done. Keep a close eye on it to prevent burning. This will add a nice crispness to the glaze.