Baked Ham

Name: Baked Ham
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 11 (about 1/2 lb. each)
Ingredients: 5.5 lbs. boneless smoked ham*; 1 oz. can sliced pineapple (packed in juice)**; 1 cup brown sugar, packed; 1 Tbsp Dijon mustard; 1 tsp garlic powder; 1 tsp salt; 1 tsp freshly cracked black pepper; 1 tsp onion powder; 2 tsp pumpkin pie spice; Water***

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
11 (about 1/2 lb. each)
Calories
449 kcal
Course
Main Course
Cuisine
American

Baked Ham

Jeffrey Yu

Report

This Baked Ham is sweet, savory, and juicy-- the perfect holiday meal. The glaze makes the outside nice and golden but still tender.

Share:

I Made This!

Be the first!

Print

15 people printed this

Save this

Be the first!

Ingredients

Servings

5.5 lbs. boneless smoked ham* $23.32
1 oz. can sliced pineapple (packed in juice)** $1.34
1 cup brown sugar, packed $0.48
1 Tbsp Dijon mustard $0.06
1 tsp garlic powder $0.10
1 tsp salt $0.03
1 tsp freshly cracked black pepper $0.17
1 tsp onion powder $0.10
2 tsp pumpkin pie spice $0.20
Water*** $0.00

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Gather all glaze ingredients and preheat oven to 350°F.
In a saucepan, whisk together pineapple juice (one 15oz can yields about 1 cup of juice), brown sugar, dijon mustard, garlic powder, salt, pepper, onion powder, and pumpkin pie spice.
Cook the glaze down over medium heat until it is reduced by half.
Place the ham cut side down in the roasting pan of your choosing.
Brush the ham with half the glaze mixture and cover it with slices of canned pineapple. Add 1/2 inch of water to the bottom of the roasting pan.
Make a tinfoil tent to cover the entire ham. Place the tinfoil over the ham and bake for 20 minutes per pound of meat, or until the internal temperature reaches 145°F. Baste the ham periodically, using a baster or a large spoon.
Once the ham reaches 145°F, remove the tinfoil tent and baste. Then, brush the ham with all remaining glaze.

Notes

*I used a 5.5lb. boneless ham for this recipe.
**The pineapple helps keep the ham moist during cooking. Did you know pineapple also contains natural acidic enzymes that help tenderize any meat you cook with it?
***The water turns to steam and helps to heat your ham and keep it moist. The amount varies based on the size of your roasting pan. You will want 1/2 inch of liquid in the bottom of the pan to ensure your ham is nice and juicy.