Healthy Baked Ham Recipe

Name: Baked Ham
Prep time: 20 min
Cook time: 80 min
Total time: 103 min
Ingredients: 1 cup Ketchup (For the base of the glaze); 20 ounces Canned pineapple slices (In juice, slices and juices separated); ¾ cup Brown sugar (Packed); ⅓ cup Yellow mustard (For tanginess); ¼ cup Apple cider vinegar (Adds acidity); 1 tablespoon Worcestershire sauce (For depth of flavor); 1 tablespoon Honey (Natural sweetness); 1 teaspoon Black pepper (For seasoning); 1 teaspoon Onion powder (Adds flavor); ⅛ teaspoon Ground cloves (For a warm spice note); 1 Hickory smoked spiral ham (About 10 pounds, pre-cooked)

Juicy pineapple slices tucked right between the layers, a rich sticky glaze that caramelizes into something almost candy-like at the edges, and that deep hickory smoke filling your whole kitchen the moment it goes in the oven. That's what this baked ham is. I first made it for a Christmas dinner years ago and honestly, nobody even touched the sides for a good ten minutes. The whole table just went quiet.

Baked Ham A beautifully sliced baked ham with pineapple slices arranged between the layers, garnished with parsley.

If you love big, warm, crowd-pleasing dinners, you'll also want to check out my Best Smothered Chicken Recipe and this easy Healthy Coleslaw Recipe or Best Homemade Ginger Dressing Recipe that pairs beautifully on the side.

The glaze uses simple pantry staples, and the whole thing comes together in under two hours start to finish, making it surprisingly easy for how impressive it looks on the table.

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Ingredients for Baked Ham
How to Make This Glazed Baked Ham
Substitutions and Swaps
Equipment for Baked Ham Recipe
Storing Leftovers (If There Are Any)
Expert Tips
FAQ
Related
Pairing
Baked Ham

Ingredients for Baked Ham

Simple ingredients, big results. Here's what goes into this glazed holiday Baked Ham and why each one matters.

See Recipe Card Below This Post For Ingredient Quantities

Hickory Smoked Spiral Ham: The star of the whole show. A spiral-cut ham lets the glaze seep between every slice so the flavor goes all the way through, not just along the surface. The hickory smoke adds a deep, savory backbone that balances the sweet glaze perfectly.
Canned Pineapple Slices :The slices tuck right into the ham layers for a fruity, juicy bite in every piece. The reserved pineapple juice goes straight into the glaze, adding brightness and natural sweetness that cuts through the richness of the meat.
Brown Sugar :This is what gives the glaze its deep caramel color and sticky body. Packed brown sugar adds a hint of molasses that makes the whole thing taste extra rich and warming.
Ketchup :An unexpected but brilliant base for the glaze. Ketchup adds tomato sweetness, a gentle tang, and body that helps the sauce cling to every inch of the ham as it bakes.
Yellow Mustard :Mustard adds a sharp, savory note that keeps the glaze from being one-dimensionally sweet. It also helps emulsify the sauce so everything stays smooth and glossy.
Apple Cider Vinegar :The acidity here is key. It brightens all the other flavors and keeps the glaze tasting lively and complex rather than just sweet and heavy. A little goes a long way.
Worcestershire Sauce :A small amount adds huge depth. Worcestershire brings a savory, umami-forward quality that rounds out the glaze and makes it taste like it simmered all day.
Honey :Just a touch of honey adds a floral sweetness that's slightly different from the brown sugar. It also helps the glaze get that beautiful sheen when it hits the heat of the oven.
Black Pepper : Adds a gentle kick that keeps the sweetness in check. It's subtle but you'd notice if it wasn't there.
Onion Powder : Adds savory depth without any texture. It melts right into the glaze and gives it that "there's something in here I can't quite place but it's amazing" quality.
Ground Cloves : A tiny amount, but cloves are powerful. They add a warm, spiced, slightly exotic note that is completely classic in holiday ham recipes. Don't skip it, and don't add more than the recipe calls for.

How to Make This Glazed Baked Ham

Let's walk through it step by step. It's easier than it looks, I promise.

Rest and serve:Let the ham rest for about 5 to 10 minutes before slicing and serving. This gives the juices a chance to settle so every slice stays moist and tender. Then get ready for the compliments.

Preheat the oven:Set your oven to 325°F (165°C) and let it come to temperature fully before the ham goes in. A consistent oven temperature is what gives you juicy meat all the way through without dry edges.

Build your glaze:In a medium saucepan, combine the ketchup, reserved pineapple juice, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves. Give everything a good stir so the sugar starts dissolving.

The addition of mustard and black pepper to the sauce in the pan, a step in making the glaze.

Simmer and thicken:Place the saucepan over medium-high heat and bring the mixture to a boil, then drop the heat to low and let it simmer for 25 to 30 minutes. You want it to reduce and thicken until it coats the back of a spoon. Your kitchen is going to smell incredible right about now.

A shiny, vibrant sauce in a pan, ready to be poured over the baked ham.

Prepare the ham:While the glaze simmers, arrange the pineapple slices in between the layers of your spiral ham. Tuck them in snugly. If they want to slide out, use toothpicks to hold them in place and keep the ham looking beautiful.

Glaze and cover:Pour your thickened glaze evenly over the entire ham, letting it drip down into all those spiral cuts. Then tent the ham loosely with aluminum foil. This keeps the moisture in during the first stretch of cooking.

Bake low and slow:Place the ham in your preheated oven and bake for 1 hour and 20 minutes, which works out to about 10 to 12 minutes per pound. Since it's already fully cooked, you're really just heating it through and letting all those flavors get to know each other.

A close-up of the baked ham in a roasting pan, with toothpicks securing pineapple slices in place, and a delicious glaze.

Broil for the crispy finish:Once the bake time is up, pull the ham out and carefully remove the foil. For a gorgeous, sticky, slightly crispy glaze, slide the ham under the broiler for 2 to 3 minutes. Keep a close eye on it, because it goes from perfect to charred fast. You're looking for deep golden-brown edges with a glossy sheen.

Substitutions and Swaps

No yellow mustard? Dijon or whole-grain mustard works just as well. Dijon gives a slightly sharper, more refined flavor that pairs beautifully with the brown sugar glaze.
Out of apple cider vinegar? White wine vinegar or rice vinegar are both solid swaps. Apple cider vinegar has the best depth here, but either will get the job done in a pinch.
Swap the sweetener: Pure maple syrup in place of honey adds a subtle woodsy note that plays really nicely with the smoky Baked Ham.
No Worcestershire sauce? Use about half a tablespoon of soy sauce instead. It's saltier, so a little less goes a long way, but it still brings that savory, umami depth.
Different fruit: Fresh pineapple slices work beautifully in place of canned. Just add about half a cup of fresh pineapple juice to the glaze to replace what the can would have provided.
No ground cloves? A pinch of allspice is the closest swap in flavor. A tiny bit of cinnamon also works if that's what you have on hand.
Bone-in baked ham instead of spiral-cut? Score the surface in a deep diamond pattern first. This lets the glaze sink into the meat the same way the spiral cuts would naturally allow.

Equipment for Baked Ham Recipe

Medium saucepan - for making and reducing the glaze. A heavy-bottomed pan prevents scorching.
Roasting pan or large baking dish - big enough to hold your 10-pound Baked Ham comfortably with some room around the edges.
Aluminum foil - for tenting the Baked Ham during the main bake to lock in moisture.
Toothpicks (optional) - helpful for keeping pineapple slices secured between the ham layers.
Oven-safe broiler - for that gorgeous caramelized finish at the end. Most ovens have this built in.

Storing Leftovers (If There Are Any)

Leftover baked ham keeps beautifully in the fridge for up to 4 to 5 days. Wrap it tightly in foil or store slices in an airtight container. The glaze actually soaks in even more overnight, so day-two Baked Ham is genuinely delicious.

For longer storage, Baked Ham freezes well for up to 2 months. Wrap individual portions in plastic wrap, then a layer of foil, and drop them in a freezer bag. Thaw overnight in the fridge and reheat gently in the oven at 325°F with a splash of water in the pan to keep it moist.

Expert Tips

Let the Ham Come to Room Temperature : Pull your ham out of the fridge about 30 to 45 minutes before it goes in the oven. Starting with a cold ham straight from the fridge means the outside can dry out before the inside is fully warmed. Room temperature ham cooks more evenly.

Don't Skip the Simmer on the Glaze :It's tempting to rush the 25 to 30 minute reduction, but this step is what concentrates the flavors and gives you that thick, sticky coating. A thin glaze just runs off and pools in the bottom of the pan instead of clinging to the meat.

Watch That Broiler Closely : Two to three minutes under the broiler can go from perfect to burned in under a minute if your broiler runs hot. Stay right there and check it every 60 seconds. You want deep golden caramelization, not charred edges.

Use a Meat Thermometer If You Have One :The internal temperature should reach 140°F for a fully cooked ham that's been properly warmed through. It takes the guesswork out completely and guarantees a juicy result every time.

FAQ

Do you cook a Baked Ham at 325 or 350?

For a simple baked ham recipe like this one, 325°F is the sweet spot. The lower temperature gives the heat time to penetrate all the way through a large spiral ham without drying out the outer edges. At 350°F, the glaze can over-caramelize and the meat near the surface can toughen before the inside is warmed through. Stick with 325°F and you'll have a juicy result every time.

How long does it take to cook a fully cooked ham in the oven?

A fully cooked spiral ham needs about 10 to 12 minutes per pound at 325°F. For a 10-pound ham like this one, that's about 1 hour and 20 minutes. Since it's already fully cooked, you're essentially just warming it through and letting the glaze do its thing. A meat thermometer should read 140°F at the thickest part when it's ready. Family tip: let it rest 10 minutes before slicing so all those juices redistribute.

Do you cover a Baked Ham when baking it in the oven?

Yes, for most of the cook time. Cover the Baked Ham loosely with aluminum foil for the initial bake to trap steam and keep the meat moist. Remove the foil for the last few minutes, especially if you're broiling for a crispy glaze finish. Baking uncovered the whole time is one of the most common reasons baked ham comes out dry, so don't skip the foil.

Do you put water in the pan when cooking a ham?

You don't have to with this Baked Ham since the foil tent does the moisture-trapping work. However, adding about ¼ to ½ cup of water, pineapple juice, or chicken broth to the bottom of the pan creates a little steam that can help the ham stay extra juicy, especially toward the end of baking. It also makes the drippings in the pan more flavorful if you want to use them for a pan sauce.

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