Baked Ham with Pineapple Glaze
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.
Servings: 16
Ingredients
- 7-10 pound precooked ham see notes about type of ham
Ham Glaze
- ⅓ cup pineapple juice
- ¼ cup apricot preserves
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar light or dark
- 1 teaspoon prepared Horseradish
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
Instructions
- Remove ham from the refrigerator for 1 hour before baking and let sit on the counter.
- Preheat the oven to 325℉. Add about 2 cups of water into the bottom of a large roasting pan that is fitted with a rack. You want enough to create a ½- to 1-inch layer of liquid across the bottom of the pan.
- Prepare the ham glaze by combining ⅓ cup pineapple juice, ¼ cup apricot preserves, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 teaspoon prepared Horseradish, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground 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 140-142℉ is reached. Plan on 10-12 minutes per pound for sliced ham, 15-18 minutes per pound for unsliced and bone-in, and 20-22 minutes per pound for unsliced boneless hams. If you notice the water evaporating before the bake time is up, add additional WARM water to the pan.
- Remove the ham from the oven and let rest (still wrapped in foil) for at least 10 minutes. Carefully unwrap the foil, slice, and serve.
Video
Notes
Types of Ham: Any precooked ham works for this recipe. Spiral-cut ham, unsliced ham, cured, uncured, bone-in, or boneless. The glaze won't be able to penetrate unsliced ham as well, but will still be delicious.
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: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, allow the ham to defrost overnight in the refrigerator if needed. Place in baking dish with a bit of water or pineapple juice, cover with foil, and bake at 300°F for 10-15 minutes, or until warmed through.
Nutrition
Calories: 257kcal | Carbohydrates: 4g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 2532mg | Potassium: 654mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 65mg | Calcium: 9mg | Iron: 2mg
