Name: Baked Glazed Ham Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 10 pound bone-in fully cooked spiral cut ham; 1 cup brown sugar; 8 ounces crushed pineapple with juice; 1 1/2 tablespoons lemon juice; 2 tablespoons Dijon mustard; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves

Jump to Recipe· 4.5 from 8 reviews

If you’re on the hunt for a crowd-pleaser that feels special but doesn’t require complicated steps, this Baked Glazed Ham Recipe is absolutely the way to go. I’ve made it a dozen times for family gatherings, and every single time it’s devoured in no time — the glaze is perfectly sweet with just the right touch of spice, and the ham stays juicy and tender. Stick around because I’m sharing all the little tips that will make your ham shine on the holiday table or any special occasion.

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Why This Recipe Works

Simple Ingredients: Uses everyday pantry items that come together to create a rich, flavorful glaze with a hint of tropical brightness.
Perfectly Balanced Sweetness: The brown sugar and pineapple make the glaze sweet but not overpowering—just right to complement the saltiness of the ham.
Ease of Preparation: Minimal fuss steps mean you can pop it in the oven and relax, no constant basting or stress.
Juicy and Tender Ham: Baking at a low temperature helps keep the ham succulent, while the layering of glaze brings the flavor depth.

Baked Glazed Ham, glazed ham recipe, holiday ham, easy ham glaze, tender baked ham - A large, browned ham sits on a bed of fresh, dark green kale leaves arranged around the edges of a white oval plate with gold and orange floral designs near the rim. The ham has a shiny glaze with visible chunks of light brown, caramelized bits on top. The surface of the ham shows a mix of crispy charred spots and smooth, sticky glaze. To the left of the plate, there is a silver carving fork and a knife with dark wooden handles placed on a white marbled surface. A soft cream and beige checkered cloth is partially visible in the top right corner photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Baked Glazed Ham Recipe plays a key role, balancing out flavors and adding layers of complexity without feeling fussy. Plus, I always recommend grabbing a good quality spiral-cut ham to make slicing a breeze at the table.

Baked Glazed Ham, glazed ham recipe, holiday ham, easy ham glaze, tender baked ham - Flat lay of a large bone-in spiral cut ham with natural pinkish glaze, a small mound of coarse brown sugar, a few fresh pineapple chunks with natural juice pooled in a small white ceramic bowl, a small white bowl of bright yellow lemon juice, a small white bowl of smooth pale yellow Dijon mustard, a small white bowl containing cinnamon powder, and a small white bowl with ground cloves, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in fully cooked spiral cut ham: Spiral cuts make for super easy serving and give you beautiful slices every time.
Brown sugar: Adds warmth and caramelization to the glaze, giving those irresistibly sticky edges.
Crushed pineapple with juice: Gives a lovely tropical sweetness and a touch of acidity that brightens the overall flavor.
Lemon juice: Balances the sweetness with a bit of citrus tang to keep things fresh.
Dijon mustard: Adds a subtle zip and depth, cutting through the sweetness with a savory note.
Ground cinnamon: Offers warmth and a cozy spice without overwhelming the palate.
Ground cloves: Just a pinch enhances the glaze with a slightly smoky, aromatic quality.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep things classic here, but honestly, this Baked Glazed Ham Recipe is wonderfully adaptable. The glaze is like a blank canvas to suit your vibe—whether you want a spicier kick or a fruitier tang, you can tailor it easily.

Variation: Once, I swapped pineapple for apricot preserves and added a splash of bourbon, which gave the glaze a smoky sweetness that my friends couldn’t stop talking about.
Dietary tweak: For those watching sugar, try reducing the brown sugar by a third and boosting the mustard for more savory punch.
Seasonal twist: In fall, I add a pinch of ground nutmeg and finish with a sprinkle of toasted pecans on the platter, which adds textural contrast and warmth.

Step-by-Step: How I Make Baked Glazed Ham Recipe

Step 1: Prep Your Ham and Oven

Before you do anything, preheat your oven to 325°F. Next, line a deep baking dish with heavy-duty nonstick foil—this makes cleanup effortless and prevents the ham’s sugars from sticking and burning. If you only have regular foil, I double-layer it to be safe.

Step 2: Bake the Ham for an Hour

Take your bone-in spiral cut ham out of the packaging (if it came with a glaze packet, toss that out). Place the ham flat side down in your prepared baking dish—this keeps the slices intact and makes serving simpler later. Pop it in the oven and bake uncovered for 1 hour, which gently warms the ham and gets it ready for that delicious glaze.

Step 3: Make and Apply the Glaze, Then Bake

While the ham is baking, stir together brown sugar, crushed pineapple with its juice, lemon juice, Dijon mustard, cinnamon, and cloves in a small bowl. When the first hour is up, carefully remove the ham and spoon half the glaze all over it. I like to use the back of my spoon or a pastry brush to slide the glaze between the ham layers—it really infuses the flavor. Return the ham to the oven and bake for 30 minutes.

Step 4: Final Glaze and Finish Baking

Pull the ham out one last time to coat with the rest of the glaze. Then, back it goes into the oven for a final 30 minutes or until the internal temperature reaches 140-145°F. At this point, the glaze is beautifully caramelized and the ham is juicy and hot all the way through.

Step 5: Rest, Garnish, and Serve

Let the ham rest for a few minutes before moving it to a rimmed serving platter with the flat side facing out—it makes slicing at the table so much easier. If you want a little extra flourish, arrange some kale leaves around the edges for a pop of green and festive flair. Don’t forget to save the delicious pan juices for serving or making gravy later.

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Pro Tips for Making Baked Glazed Ham Recipe

Don’t Skip the Foil Lining: It makes clean-up a breeze and prevents burning, which can quickly happen with sugary glazes.
Use a Meat Thermometer: This helps you hit the perfect internal temperature without drying out the ham.
Apply Glaze Between Layers: Getting that glaze between the slices infuses every bite with flavor rather than just the outside.
Let It Rest: Giving the ham a few minutes before slicing lets the juices redistribute for moist and tender slices.

How to Serve Baked Glazed Ham Recipe

Baked Glazed Ham, glazed ham recipe, holiday ham, easy ham glaze, tender baked ham - A white round plate shows a simple meal with three parts: green beans on the top left, fluffy mashed potatoes with some black pepper on the bottom left, and two thick slices of pink ham on the right, with a light brown edge. The plate sits on a white marbled surface with a white and beige striped cloth on the top left and two silver forks below the plate. On the right top corner, there is a partial view of another white round plate with a slice of ham and green beans. In the bottom right, a white dish filled with sliced glazed ham resting on green leafy kale is partially shown. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a fan of keeping garnishes simple but elegant—fresh kale or curly parsley around the edges adds a lovely green contrast and makes the dish pop. Sometimes, I scatter a few pineapple chunks from the glaze on top for a little sweetness and visual appeal. It’s subtle but really uplifts the presentation.

Side Dishes

Because the ham is the star here, I like pairing it with classic sides that complement without competing. Think creamy scalloped potatoes, roasted Brussels sprouts with a balsamic glaze, and a tangy cranberry relish to brighten the plate. Plus, a fresh green salad keeps things light and balanced.

Creative Ways to Present

For special occasions, I’ve arranged slices on large wooden boards surrounded by fruit like sliced apples, grapes, and nuts—a rustic feel that invites casual grazing. You can also carve the ham at the table for some interactive fun, letting guests pick their favorite pieces with small serving forks.

Make Ahead and Storage

Storing Leftovers

Once cooled, I like to wrap leftover ham tightly in foil or store it in an airtight container to keep it fresh. In my experience, refrigerated ham stays delicious for 3-5 days, which is perfect for packed lunches or quick dinners.

Freezing

If I want to stash some ham for later, I slice it and freeze the portions in freezer-safe bags with as much air removed as possible to avoid freezer burn. I’ve had great luck freezing ham for up to 2 months; just thaw overnight in the fridge before reheating.

Reheating

To warm up leftovers without drying out the ham, I cover the slices with foil and bake at 275°F for about 10-15 minutes. A splash of broth or saved glaze juice keeps things juicy. For an even quicker route, the microwave works well—just cover and heat in short bursts to avoid toughening.

FAQs

Can I use a boneless ham for this Baked Glazed Ham Recipe?

Absolutely! While bone-in spiral cut ham provides great flavor and makes slicing easy, a boneless ham works just as well. Just adjust your baking time as boneless hams might cook a little faster, so keep an eye on the internal temperature.
What if my ham already comes with a glaze packet?

I’d recommend discarding that glaze packet in favor of this homemade glaze—it’s fresher and full of balanced flavors that really elevate the ham. Your ham will thank you!
How do I know when the ham is done?

Use a meat thermometer inserted into the thickest part of the ham without touching the bone. You want an internal temp of 140-145°F for fully cooked ham that’s nicely heated through and safe to eat.
Can I make the glaze ahead of time?

Yes! You can mix the glaze ingredients a day ahead and keep it refrigerated. Just give it a quick stir before using. This saves time on the big day without compromising taste.
Is this recipe suitable for large holiday gatherings?

Definitely. A 10-pound ham can serve 15 to 20 people generously, and with sides, even more. It’s a perfect centerpiece for holiday spreads, Easter, or any big family meal.

Final Thoughts

This Baked Glazed Ham Recipe holds a special place in my kitchen repertoire because it’s one of those rare dishes that feels festive and fancy but is actually fuss-free. I love how the glaze brings the ham to life with layers of sweetness and spice, and I hope you’ll get the same joy out of making and sharing it. If you’re looking for a reliable, delicious ham recipe that impresses without stress, this one’s got your back. Give it a try and let me know how your family reacts—I bet it’ll become your go-to too!

Baked Glazed Ham Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 8 reviews

Author: Julia
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 20 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

This easy baked glazed ham recipe features a fully cooked spiral cut ham coated with a sweet and tangy pineapple brown sugar glaze, baked to perfection. Perfect for holiday gatherings or special occasions, the ham is infused with flavors of cinnamon, cloves, and Dijon mustard for a deliciously moist and flavorful main dish.

Ingredients

Ham

10 pound bone-in fully cooked spiral cut ham

Glaze

1 cup brown sugar
8 ounces crushed pineapple with juice
1 1/2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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Instructions

Preheat and prepare: Preheat your oven to 325 degrees F. Line a deep baking dish with heavy duty nonstick foil, doubling the foil if only using regular strength foil to prevent leaks.
Prepare the ham: Remove the ham from its packaging, discarding any glaze packet that may be included. Place the ham flat side down in the prepared baking dish.
Initial bake: Bake the ham for 1 hour to begin warming it through.
Make the glaze: While the ham bakes, combine the brown sugar, crushed pineapple with juice, lemon juice, Dijon mustard, ground cinnamon, and ground cloves in a small bowl to create the glaze.
Apply first glaze layer: Carefully remove the ham from the oven. Drizzle half of the glaze over the surface of the ham. Use the back of a spoon or a pastry brush to spread some of the glaze between the layers. Return the ham to the oven and bake for 30 minutes.
Apply second glaze layer: Remove the ham again from the oven. Drizzle the remaining glaze over the ham evenly. Continue baking for another 30 minutes until the ham is heated through and reaches an internal temperature of 140-145 degrees F.
Serve: Remove the ham from the oven and transfer it to a rimmed serving platter, placing it flat side out for easy slicing. Reserve any pan juices for serving or making gravy. Optionally, garnish with kale leaves for presentation. Serve warm or at room temperature.

Notes

If your ham comes with a glaze packet, discard it and use the homemade glaze instead.
Nutritional information is based on approximately ½ pound of ham per person, accounting for the bone weight.
A 10-pound ham serves about 20 people; for a buffet with other proteins and sides, it can serve up to 30 people.
For leftovers, store ham in the refrigerator for 3-5 days or freeze for up to 2 months.
Reheat leftovers in the microwave or bake covered with foil for 10-15 minutes until warmed through.