A baked holiday ham is the savory, hearty centerpiece to any festive Easter, Thanksgiving, or Christmas dinner table! The pineapple and maraschino cherry studded ham with brown sugar and mustard glaze is a crowd-pleasing dish! Plus, sliced ham is an easy way to feed a large family gathering!
Glazed Holiday Ham With Pineapple and Cherries
A baked ham coated with a rich brown sugar glaze, succulent cherries, and vibrant pineapples adds an exquisite touch to holiday gatherings. It's a showstopping centerpiece that tastes as delectable as it looks!
Baked holiday ham is a timeless Christmas main dish that never goes out of style. Plus, it's a cherished part of my own family traditions that I would love to share!
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🥘 Baked Holiday Ham Ingredients, Notes, & Substitutes
- Ham - A 10-12 pound bone-in smoked half ham. This recipe also works with other types of ham, with an adjusted cooking time needed in some cases.
- Cloves (optional) - 2 tablespoons of whole cloves can be pressed into your ham if you decide to score it. (I have an in-depth guide to scoring ham you can follow here)!
- Pineapple - 20 ounces of canned pineapple rings; reserve the juice on the side.
- Light Brown Sugar - 1 cup of packed light brown sugar or a brown sugar substitute. Dark brown sugar can be used and will have more of a rich molasses taste.
- Yellow Mustard - 2 tablespoons of yellow mustard.
- Maraschino Cherries - 4 ounces of maraschino cherries with stems removed.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Baked Holiday Ham
You'll be shocked at just how easy it is to prepare a stunning holiday ham! First, grab your measuring utensils, a mixing bowl, a basting brush, a roasting pan, and a knife and cutting board.
A 10-12 pound half ham, as used here, makes a whopping 20 servings of ham! If you serve a roasted turkey, too, the ham goes even further!
Prep The Ham
Step 1: Prep. Preheat your oven to 325°F (163°C/Gas Mark 3). Peel, slice, and core a fresh pineapple if using.
Step 2: Grab a roasting pan. Place your 10-12 pound (4.54 kilograms) half ham in a roasting dish with the sliced surface facing down.
Step 3: For hams over 5-6 pounds, you will want to bake the ham without the additional fruit for a bit. Bake the ham until there's only about 1 ½ hours remaining on the cooking time. *You can score the ham and add the cloves for the whole cooking time (see next step).
Score The Ham (Optional)
Step 4: Score your ham (optional). If your ham has thick enough skin and a layer of fat, you can score the ham in a diamond pattern for a more festive appearance. Set your ham with the sliced side down, and using a sharp knife, cut ¼-inch thick slices vertical strips across the ham. Leave 1 inch between slices. Rotate and cut in a criss-cross motion in the opposite direction. (Follow my in-depth guide to scoring ham here)!
Step 5: Add cloves (optional). Place 2 tablespoons (29.57 grams) of whole cloves in the intersections of your scored ham.
Add Fruit And Easy Brown Sugar Glaze
Step 6: Make the glaze. Whisk the reserved pineapple juice, 1 cup (220 grams) of light brown sugar, and 2 tablespoons (30 grams) of yellow mustard together in a small bowl until the brown sugar is dissolved.
Step 7: Arrange the fruit and glaze. Arrange 20 ounces (567 grams) of pineapple rings and 4 ounces (113.4 grams) of maraschino cherries on the ham; use toothpicks to secure your fruit if needed. Add cloves if using, then coat the ham and fruit with half the brown sugar mustard glaze.
Bake, Broil, & Enjoy
Step 8: Bake. Bake at 325°F (163°C/Gas Mark 3) for 1 ½ hours, basting with the remaining pineapple juice glaze every 30 minutes. Cook until the ham reaches an internal temperature of 140°F (60°C) at the thickest portion.
Step 9: Broil. Set the oven to broil on high and brown the ham for about 5 minutes or until the pineapple slices are lightly browned.
Step 10: Rest. Remove the cooked ham from your oven and rest for 15-20 minutes before slicing and serving.
💭 Angela's Pro Tips & Recipe Notes
- Servings for bone-in ham are typically ⅓-½ pounds of ham when sliced and served or 2-3 servings per pound. You can carve boneless ham into ¼ pound portions if you want leftovers.
- You can use 1 medium pineapple instead of the canned pineapple rings if desired. In this case, you will need a 6-ounce can of pineapple juice.
- Use no-frill toothpicks if securing your fruit with them. Make sure that you use wood-only (plain) toothpicks.
- Ham can be cooked in a roasting bag if desired. Follow the directions to assemble the ham, then slide it into a roasting bag. Cut a few small slits to vent and roast as directed (omitting the broiling).
- The cook time is calculated at 18-23 minutes per pound when cooking at 325°F (163°C/Gas Mark 3). Smaller hams will have considerably less cooking time.
- Pre-cooked hams have recommended cooking times that you can follow with this recipe.
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🥡 Storing & Reheating
Slice the cooled baked ham leftovers and put the meat into an airtight container or Ziploc storage bag. Keep refrigerated and enjoy within 3-4 days.
Freezing Baked Holiday Ham
I usually freeze large amounts of ham in smaller portions by separating sliced leftovers into different Ziploc freezer bags. Remove any excess air and seal it tightly. Freeze for up to 4 months.
Always thaw frozen ham in the fridge overnight (10-12 hours) before reheating.
Reheating Baked Holiday Ham
You can reheat individual portions of ham in the microwave. Reheat larger portions in a covered baking dish with a few splashes of broth for moisture.
Bake at 325°F (163°C/Gas Mark 3) for 15-20 minutes per pound.
*Your holiday ham leftovers can make some pretty delectable dishes the second time around! See all of my leftover ham recipes for inspiration!
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📖 Recipe Card
Baked Holiday Ham
Ingredients
- 10-12 lb half ham (smoked, bone-in)
- 2 tablespoon whole cloves (optional)
- 20 oz pineapple (canned pineapple rings, reserve the juice)
- 1 cup light brown sugar (packed)
- 2 tablespoon yellow mustard
- 4 oz maraschino cherries (stems removed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 325°F (163°C/Gas Mark 3). Peel, slice, and core a fresh pineapple, if using.
- Place your 10-12 lb half ham in a roasting dish with the sliced surface facing down.
- For hams over 5-6 pounds, you will want to bake the ham without the additional fruit for a bit. Bake the ham until there's only about 1½ hours remaining on the cooking time. *The ham can be scored with cloves for the whole cooking time.
- (Optional) Score your ham. If you have a thick enough skin and layer of fat, you can score the ham in a diamond pattern for a more festive appearance. Set your ham with the sliced side down and using a sharp knife, cut ¼-inch thick slices vertical strips across the ham. Leave 1 inch between slices. Rotate and cut in a criss-cross motion in the opposite direction.
- (Optional) Place 2 tablespoon whole cloves in the intersections of your scored ham.
- Whisk the reserved 20 oz pineapple juice, 1 cup light brown sugar, and 2 tablespoon yellow mustard together in a small bowl until the brown sugar is dissolved.
- Arrange 20 oz pineapple rings and 4 oz maraschino cherries on the ham, use toothpicks to secure your fruit if needed. Add cloves if using then coat the ham and fruit with half of the brown sugar mustard glaze.
- Bake at 325°F (163°C/Gas Mark 3) for 1½ hours, basting with the remaining pineapple juice glaze every 30 minutes. Cook until the ham reaches an internal temperature of 140°F (60°C) at the thickest portion.
- Set the oven to broil on high and brown the ham for about 5 minutes or until the pineapple slices are lightly browned.
- Remove the cooked ham from your oven and rest for 15-20 minutes before slicing and serving.
Notes
- Servings for bone-in ham are typically ⅓-½ pounds of ham when sliced and served or 2-3 servings per pound. You can carve boneless ham into ¼ pound portions if you want leftovers.
- You can use 1 medium pineapple instead of the canned pineapple rings if desired. In this case, you will need a 6-ounce can of pineapple juice.
- Use no-frill toothpicks if securing your fruit with them. Make sure that you use wood only (plain) toothpicks.
- Ham can be cooked in a roasting bag if desired. Follow the directions to assemble the ham then slide it into a roasting bag. Cut a few small slits to vent and roast as directed (omitting the broiling).
- The cook time is calculated at 18-23 minutes per pound when cooking at 325°F (163°C/Gas Mark 3). Smaller hams will have considerably less cooking time.
- Pre-cooked hams have recommended cooking times that you can follow with this recipe.
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