Baked low and slow in the oven with a sweet and savory pineapple ham glaze, this recipe for Baked Ham is tender, moist, and has the most incredible flavor.
Remove ham from the refrigerator for 1 hour before baking.
Preheat the oven to 325℉. Pour 2 cups of water into the bottom of a large roasting pan that is fitted with a rack and set aside.
Prepare the ham glaze by combining pineapple juice, apricot preserves, Dijon, horseradish, brown sugar, cloves, cinnamon, nutmeg, and allspice together in a heavy-bottomed small saucepan. Heat over medium heat, whisking often, until the sugar is dissolved and the mixture is well combined. Remove the glaze from the heat.
Unwrap the ham and discard the packaging and any plastic caps or inserts that are sometimes found in a bone-in ham. Place the ham on heavy-duty foil, folding up the sides to form a "bowl" around the ham. If your ham is sliced, gently loosen the slices apart to allow the glaze to drip down in between the slices. Pour the glaze evenly over the ham.
If using, insert the probe of an oven-safe digital thermometer into the middle of the ham (the thickest part.) Tightly wrap the foil around the ham to cover. Place the wrapped ham on the prepared roasting pan.
Bake ham until an internal temperature of 140℉ is reached, or for 15 minutes per pound for bone-in ham and 20 minutes per pound for boneless ham.
Remove the ham from the oven and let rest for at least 10 minutes. Carefully unwrap the foil, slice, and serve.
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Notes
Apricot Preserves: If you can't find apricot preserves, feel free to use honey in place of the preserves.Pineapple Juice: Use canned pineapple juice or replace it with honey. Horseradish: For sensitive palates, or a sweeter ham, omit it from the glaze. Storage: Leftover ham should be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, allow the ham to defrost overnight in the refrigerator if needed. Cover the bottom of a baking dish with chicken stock, pineapple juice, or water, and add in the slices of ham. Cover tightly with foil and bake at 300 degrees F for 15-20 minutes just warm through. The liquid and foil will prevent the ham from drying out when reheated.