Can you smell that? It’s the warm, savory aroma of a perfectly baked ham wafting through your kitchen—the kind that makes holiday gatherings unforgettable. Whether you’re hosting a festive feast or craving cozy comfort food, these 20 juicy oven-baked ham recipes are your ticket to deliciousness. Ready to find your new favorite? Let’s dive in!
Honey Glazed Baked Ham with Pineapple
Honey glazed baked ham with pineapple transforms your holiday table into a showstopper. Grab that spiral-cut beauty and let’s create sticky-sweet magic that’ll have everyone begging for seconds. This recipe delivers juicy, caramelized perfection in every single bite.
Ingredients
– 1 (8-10 lb) fully cooked spiral-cut ham (I always go for the bone-in kind—extra flavor!)
– 1 cup honey (local raw honey gives the best floral notes)
– 1/2 cup brown sugar, packed (dark brown for deeper molasses flavor)
– 1/4 cup Dijon mustard (the grainy kind adds nice texture)
– 1 (20 oz) can pineapple slices in juice (reserve that liquid—it’s liquid gold)
– 1/4 cup unsalted butter (room temp blends smoother with the glaze)
– 1 tsp ground cloves (freshly ground if you have them)
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third.
2. Place the spiral-cut ham cut-side down in a roasting pan.
3. Score the ham fat in a diamond pattern about 1/4-inch deep using a sharp knife.
4. Drain the pineapple slices, reserving 1/4 cup of the juice in a small saucepan.
5. Arrange the pineapple slices across the ham surface, securing with toothpicks.
6. Combine honey, brown sugar, Dijon mustard, reserved pineapple juice, butter, and ground cloves in the saucepan.
7. Heat the glaze mixture over medium heat, stirring constantly until sugar dissolves completely.
8. Brush half of the warm glaze evenly over the entire ham surface.
9. Cover the ham loosely with aluminum foil, tenting it to avoid touching the glaze.
10. Bake the covered ham for 1 hour and 15 minutes (about 15 minutes per pound).
11. Remove the ham from oven and carefully remove the foil.
12. Brush the remaining glaze over the ham, getting between the spiral cuts.
13. Increase oven temperature to 375°F.
14. Return the uncovered ham to the oven and bake for 20-25 minutes until glaze is bubbly and deeply caramelized.
15. Check the internal temperature reaches 140°F using an instant-read thermometer.
16. Remove the ham from oven and let rest for 15 minutes before slicing.
17. Remove toothpicks before serving.
But that glossy, crackly crust gives way to impossibly tender meat infused with sweet-tangy flavor. Serve thick slices with the caramelized pineapple rings—the sticky pan juices make an incredible drizzle over mashed potatoes or roasted vegetables.
Brown Sugar and Mustard Crusted Baked Ham
Make your holiday table the main event with this showstopping ham. Master the sweet-savory crust that caramelizes into pure magic. Mouthwatering doesn’t even begin to describe it.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham – I always go for spiral-cut for maximum glaze penetration
– 1 cup packed dark brown sugar – this deep molasses flavor creates that gorgeous crust
– 1/2 cup Dijon mustard – the tangy backbone that cuts through the sweetness
– 1/4 cup pure maple syrup – skip the pancake stuff, the real deal makes all the difference
– 2 tbsp apple cider vinegar – my secret weapon for balancing the richness
– 1 tsp smoked paprika – adds that subtle smoky depth
– 1/2 tsp ground black pepper – freshly cracked gives the best flavor
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the ham cut-side down in a roasting pan and tightly cover with foil.
3. Bake the ham for 1 hour and 15 minutes – this gentle heating prevents drying out.
4. While the ham bakes, whisk together brown sugar, Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, and black pepper in a medium bowl until completely smooth.
5. Remove the ham from the oven and carefully peel back the foil – watch for steam!
6. Use a pastry brush to generously coat the entire ham surface with the glaze mixture.
7. Return the ham to the oven uncovered and bake for 45 minutes – the glaze will bubble and caramelize.
8. Baste the ham with pan juices every 15 minutes using a turkey baster – this builds layers of flavor.
9. Check for doneness when the internal temperature reaches 140°F on an instant-read thermometer.
10. Transfer the ham to a cutting board and let rest for 20 minutes before slicing – this allows juices to redistribute.
Dive into that sticky, crackly crust giving way to juicy, tender ham beneath. Devour it warm with scalloped potatoes or chill leftovers for incredible sandwiches tomorrow – the flavor only gets better.
Maple Bourbon Glazed Baked Ham
Whip up the ultimate holiday centerpiece that’ll have everyone begging for seconds. This maple bourbon glazed baked ham brings sweet, smoky, and savory flavors together in one show-stopping dish that practically carves itself.
Ingredients
– 1 (8-10 lb) fully cooked spiral-cut ham (I always go for bone-in—better flavor!)
– 1 cup pure maple syrup (the real stuff makes all the difference)
– 1/2 cup bourbon (use your favorite sipping whiskey)
– 1/4 cup Dijon mustard (this adds the perfect tangy kick)
– 2 tbsp apple cider vinegar (balances the sweetness beautifully)
– 1 tsp ground cloves (my secret warmth booster)
– 1/2 tsp black pepper (freshly cracked, always)
– 1/4 tsp cayenne pepper (just enough for a subtle heat)
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third.
2. Place the spiral-cut ham cut-side down in a large roasting pan.
3. Tightly cover the ham with aluminum foil, sealing the edges completely.
4. Bake the covered ham at 325°F for 1 hour and 15 minutes (about 15 minutes per pound).
5. While the ham bakes, combine maple syrup, bourbon, Dijon mustard, apple cider vinegar, ground cloves, black pepper, and cayenne in a saucepan.
6. Bring the glaze mixture to a simmer over medium heat, stirring constantly.
7. Reduce heat to low and cook the glaze for 8-10 minutes until slightly thickened.
8. Remove the ham from oven and carefully peel back the foil (watch for steam!).
9. Brush half of the warm glaze evenly between the spiral cuts and over the ham surface.
10. Return the uncovered ham to the oven and bake at 325°F for 20 minutes.
11. Brush the remaining glaze over the ham, making sure to get into all the crevices.
12. Continue baking uncovered for another 15-20 minutes until the glaze is sticky and caramelized.
13. Transfer the ham to a cutting board and let rest for 15 minutes before slicing.
14. Pour any pan juices over the sliced ham before serving. Outrageously tender meat pulls apart with minimal effort, each slice glistening with that sticky-sweet glaze. The bourbon adds a warm depth that plays perfectly against the maple’s sweetness, while the subtle heat keeps you coming back for just one more slice. Serve it warm with fluffy biscuits to soak up every last drop of that incredible glaze.
Pineapple and Cherry Studded Baked Ham
Zesty doesn’t even begin to describe this holiday showstopper. Imagine sweet pineapple rings and tart cherries caramelizing into a sticky glaze over juicy ham. Your guests will literally line up for seconds.
Ingredients
- 1 (8-10 lb) fully cooked bone-in ham – I always go for spiral-cut to maximize glaze penetration
- 1 (20 oz) can pineapple rings in juice – reserve that liquid gold for the glaze
- 1 cup maraschino cherries – plus 2 tbsp of that gorgeous cherry syrup
- 1/2 cup dark brown sugar – packed tight for maximum caramelization
- 1/4 cup Dijon mustard – my secret weapon for cutting through the sweetness
- 2 tbsp apple cider vinegar – just enough tang to balance everything out
- 1 tsp ground cloves – trust me, this makes the house smell incredible
Instructions
- Preheat your oven to 325°F and position the rack in the lower third.
- Place the ham cut-side down in a roasting pan – this keeps it extra juicy.
- Pat the ham completely dry with paper towels – crucial for glaze adhesion.
- Score diamond patterns across the ham fat, cutting about 1/4 inch deep.
- Whisk together brown sugar, Dijon, vinegar, cherry syrup, and cloves in a bowl.
- Brush half the glaze evenly over the entire ham surface.
- Arrange pineapple rings across the ham, securing with toothpicks.
- Place one cherry in the center of each pineapple ring.
- Pour 1 cup water into the pan bottom to prevent burning.
- Bake uncovered for 1 hour 30 minutes, basting with pan juices every 30 minutes.
- Brush with remaining glaze and bake 15 more minutes until deeply caramelized.
- Check internal temperature reaches 140°F with an instant-read thermometer.
- Transfer ham to cutting board and let rest 20 minutes before slicing.
That caramelized crust gives way to impossibly moist, sweet-savory slices. Try serving it warm over cheesy grits for the ultimate comfort food moment, or chop leftovers for next-level ham fried rice.
Garlic Herb Butter Baked Ham
Unlock holiday magic with this garlic herb butter baked ham that’ll have everyone begging for seconds. Transform that basic ham into a showstopping centerpiece with minimal effort—your kitchen will smell incredible and your guests will be obsessed.
Ingredients
– 1 (8-10 lb) fully cooked spiral-cut ham (I always go for bone-in—the flavor is unbeatable)
– 1 cup unsalted butter, softened (room temp butter blends so much better with the herbs)
– 8 cloves garlic, minced (fresh only—jarred garlic just doesn’t hit the same)
– ¼ cup fresh parsley, finely chopped (trust me, fresh makes all the difference over dried)
– 2 tbsp fresh rosemary, finely chopped (I grow my own, but store-bought works great too)
– 1 tbsp fresh thyme leaves (strip them right off the stems for maximum flavor)
– ½ cup brown sugar (dark brown sugar gives that beautiful caramelization)
– ¼ cup Dijon mustard (this adds the perfect tangy balance to the sweetness)
– 1 cup pineapple juice (the acidity helps tenderize and adds subtle sweetness)
Instructions
1. Preheat your oven to 325°F and position the rack in the center of the oven.
2. Place the spiral-cut ham cut-side down in a large roasting pan.
3. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, rosemary, and thyme until fully incorporated.
4. Using your hands or a brush, generously spread the garlic herb butter between every slice of the ham and over the entire exterior surface.
5. In a separate small bowl, whisk together the brown sugar and Dijon mustard until smooth.
6. Brush the brown sugar mixture evenly over the entire surface of the ham.
7. Pour the pineapple juice into the bottom of the roasting pan around the ham (not over it).
8. Cover the ham tightly with aluminum foil, ensuring no steam can escape.
9. Bake the covered ham at 325°F for 1 hour and 30 minutes (about 15 minutes per pound).
10. Remove the foil and baste the ham with the pan juices using a baster or spoon.
11. Increase the oven temperature to 375°F and return the ham to the oven uncovered.
12. Bake for another 20-25 minutes until the exterior is deeply golden brown and caramelized.
13. Remove the ham from the oven and let it rest for 15 minutes before slicing.
14. Serve the ham with the reduced pan juices spooned over the top.
My favorite part is how the caramelized crust gives way to incredibly moist, flavorful meat that practically melts in your mouth. Make extra because this ham makes killer sandwiches the next day—if there are any leftovers!
Spiced Rum Glazed Baked Ham
Fancy transforming your holiday table with minimal effort? This spiced rum glazed baked ham delivers maximum flavor with surprisingly simple steps. Get ready for sticky, sweet, and smoky perfection that’ll have everyone asking for seconds.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always look for one with good fat cap for better glazing)
– 1 cup dark brown sugar, packed (the deep molasses flavor makes all the difference)
– 1/2 cup spiced rum (use your favorite brand – this is where the magic happens)
– 1/4 cup Dijon mustard (the tang balances the sweetness perfectly)
– 2 tbsp apple cider vinegar (my secret weapon for cutting through richness)
– 1 tsp ground cloves (freshly ground if you have them)
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper (just enough for a subtle kick)
Instructions
1. Preheat your oven to 325°F and position rack in lower third of oven.
2. Place ham cut-side down in roasting pan and score diamond pattern 1/4-inch deep into fat cap.
3. Whisk together brown sugar, spiced rum, Dijon mustard, apple cider vinegar, cloves, cinnamon, and cayenne in medium bowl until smooth.
4. Brush half of glaze evenly over entire surface of ham, getting into all the scored lines.
5. Cover ham tightly with foil and bake for 1 hour 30 minutes (about 15 minutes per pound).
6. Remove ham from oven and carefully peel back foil – watch for steam!
7. Brush remaining glaze over ham, making sure to coat all surfaces thoroughly.
8. Return uncovered ham to oven and bake for additional 30 minutes until glaze is bubbly and caramelized.
9. Check internal temperature with instant-read thermometer – it should read 140°F when inserted into thickest part.
10. Transfer ham to cutting board and let rest for 20 minutes before slicing against the grain.
Nothing beats that crackly sugar crust giving way to juicy, tender meat underneath. Serve thick slices with the pan drippings spooned over top, or chop leftovers for incredible next-day sandwiches that might just upstage the original meal.
Apple Cider Glazed Baked Ham
Whip up the ultimate holiday centerpiece that’ll have everyone begging for seconds. This apple cider glazed baked ham transforms your oven into a flavor factory—sticky, sweet, and seriously impressive.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham—I always go for spiral-cut to maximize glaze penetration
– 2 cups apple cider, the unfiltered kind gives the best caramelization
– 1 cup brown sugar, packed tight for that rich molasses flavor
– 1/2 cup Dijon mustard, my secret weapon for cutting through the sweetness
– 1/4 cup apple cider vinegar, adds the perfect tangy balance
– 2 tbsp unsalted butter, because everything’s better with butter
– 1 tsp ground cloves, just enough to warm things up without overpowering
– 1/2 tsp black pepper, freshly cracked for maximum aroma
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third.
2. Place the spiral-cut ham cut-side down in a roasting pan—this keeps it juicy.
3. Combine apple cider, brown sugar, Dijon mustard, apple cider vinegar, butter, cloves, and black pepper in a saucepan.
4. Bring the glaze mixture to a boil over medium-high heat, stirring constantly with a whisk.
5. Reduce heat to medium and simmer for 8-10 minutes until the glaze thickens enough to coat the back of a spoon.
6. Brush one-third of the warm glaze evenly over the entire surface of the ham.
7. Cover the ham tightly with aluminum foil, tenting it to prevent sticking to the glaze.
8. Bake the covered ham at 325°F for 1 hour and 15 minutes—this low and slow approach keeps it tender.
9. Remove the ham from oven and carefully peel back the foil—watch for steam!
10. Brush another third of the glaze over the ham, getting between the spiral cuts.
11. Return the ham to oven uncovered and bake for 30 more minutes.
12. Brush with remaining glaze and bake for final 15 minutes until the surface is deeply caramelized and sticky.
13. Transfer the ham to a cutting board and let rest for 20 minutes before slicing—this redistributes the juices.
Zesty and sticky-sweet, this ham develops a gorgeous crackly crust while staying incredibly moist inside. The apple cider glaze caramelizes into a glossy shell that shatters with each bite. Serve it warm with the pan drippings spooned over mashed potatoes, or slice it cold for next-day sandwiches that might just upstage the main event.
Pineapple Brown Sugar Baked Ham
Skip the basic holiday ham—this pineapple brown sugar glaze transforms your centerpiece into a sticky, caramelized showstopper. Seriously, your guests will beg for the recipe after one bite.
Ingredients
- 1 (8–10 lb) fully cooked, bone-in ham—spiral-cut saves so much time
- 1 cup dark brown sugar, packed—this deep molasses flavor is key
- 1 (20 oz) can crushed pineapple in juice, undrained—don’t skip the juice, it’s liquid gold
- 1/4 cup Dijon mustard—trust me, it cuts the sweetness perfectly
- 2 tbsp apple cider vinegar—a splash balances the glaze
- 1 tsp ground cloves—just a hint for that warm, spiced aroma
Instructions
- Preheat your oven to 325°F and position a rack in the lower third—this helps the ham heat evenly without over-browning the top too quickly.
- Place the ham, flat-side down, in a roasting pan and tightly cover with foil.
- Bake for 1 hour and 30 minutes—this gently reheats the ham without drying it out.
- While the ham bakes, combine brown sugar, crushed pineapple with its juice, Dijon mustard, apple cider vinegar, and ground cloves in a medium saucepan.
- Bring the glaze to a simmer over medium heat, stirring constantly until the sugar fully dissolves.
- Reduce heat to low and cook for 8–10 minutes, stirring occasionally, until the glaze thickens slightly—it should coat the back of a spoon.
- Remove the ham from the oven and carefully uncover—watch for steam.
- Brush half of the warm glaze evenly over the ham, making sure it drips into the spiral cuts.
- Return the ham to the oven, uncovered, and bake for another 30 minutes.
- Brush the remaining glaze over the ham and bake for 15 more minutes, until the exterior is deeply caramelized and sticky.
- Transfer the ham to a cutting board and let it rest for 15 minutes before slicing—this allows the juices to redistribute.
Heavenly doesn’t even cover it—the glaze forms a crackly, sweet crust that gives way to juicy, savory ham in every slice. Serve it warm with the pan drippings spooned over fluffy biscuits or creamy mashed potatoes for the ultimate comfort meal.
Orange Marmalade Glazed Baked Ham
Crack open holiday tradition with this sticky-sweet masterpiece. Transform that basic ham into a glossy showstopper that’ll have everyone grabbing seconds. Seriously, your guests will beg for this recipe.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always go for spiral-cut—those perfect slices soak up the glaze beautifully)
– 1 cup orange marmalade (the chunkier the better for texture bursts)
– 1/2 cup brown sugar, packed (dark brown adds deeper molasses notes)
– 1/4 cup Dijon mustard (this cuts the sweetness with that perfect tang)
– 2 tbsp apple cider vinegar (my secret weapon for balancing all that sugar)
– 1 tsp ground cloves (just a whisper—too much overpowers)
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third.
2. Place the ham cut-side down in a roasting pan—this keeps it juicy.
3. Score the ham fat in a diamond pattern about 1/4-inch deep using a sharp knife.
4. Whisk together orange marmalade, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves in a medium bowl until smooth.
5. Brush half of the glaze mixture evenly over the entire surface of the ham.
6. Cover the ham tightly with aluminum foil and bake for 1 hour and 15 minutes.
7. Remove the ham from the oven and carefully peel back the foil—watch for steam.
8. Brush the remaining glaze over the ham, getting into all the scored crevices.
9. Return the ham to the oven uncovered and bake for 30 more minutes.
10. Check that the internal temperature reaches 140°F using an instant-read thermometer.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
12. Pour any pan juices over the sliced ham before serving.
Dive into that caramelized crust giving way to tender, juicy meat. The orange marmalade creates these sticky-sweet pockets that balance perfectly with the salty ham. Serve it warm with fluffy biscuits to soak up every last bit of that incredible glaze.
Clove Studded Honey Baked Ham
You haven’t lived until you’ve tried this clove-studded honey baked ham. Transform your holiday table with this sticky-sweet masterpiece that caramelizes into pure magic. Trust me, your guests will beg for the recipe.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always go for spiral-cut—it absorbs the glaze better)
– 1 cup honey (local raw honey gives the best floral notes)
– 1/2 cup brown sugar, packed (dark brown for deeper molasses flavor)
– 1/4 cup Dijon mustard (the grainy kind adds nice texture)
– 2 tbsp apple cider vinegar (balances the sweetness perfectly)
– 1/4 tsp ground cloves (freshly ground if you have them)
– Whole cloves for studding (about 1/4 cup—don’t skimp!)
– 1/2 cup pineapple juice (canned works great—save the rings for garnish)
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third.
2. Place the ham cut-side down in a roasting pan—this keeps it juicy.
3. Use a sharp knife to score the ham fat in a diamond pattern, about 1/4-inch deep.
4. Press whole cloves into the intersections of your scoring pattern—they’ll infuse every bite.
5. Whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and pineapple juice in a medium bowl until smooth.
6. Brush half of the honey glaze evenly over the entire surface of the ham.
7. Tent the ham loosely with aluminum foil, making sure it doesn’t touch the glaze.
8. Bake at 325°F for 1 hour and 30 minutes—the foil prevents over-browning.
9. Remove the ham from oven and carefully remove the foil—watch for steam!
10. Brush with remaining glaze, making sure to get into all the scored crevices.
11. Increase oven temperature to 375°F and return ham to oven, uncovered.
12. Bake for another 25-30 minutes until the glaze is bubbling and deeply caramelized.
13. Check the internal temperature with a meat thermometer—it should read 140°F.
14. Transfer ham to a cutting board and let rest for 20 minutes before slicing—this redistributes juices.
15. Pour any pan juices over the sliced ham before serving.
Let this beauty rest before slicing—the wait is worth it when you see those glistening, sticky layers. That honey-clove crust crackles with each cut, revealing impossibly tender, juicy meat underneath. Serve it warm with roasted sweet potatoes or slice it cold for next-day sandwiches that’ll make you wish every day was a holiday.
Rosemary and Garlic Crusted Baked Ham
Just when you thought holiday ham couldn’t get better—this rosemary and garlic crusted version will blow your mind. Juicy ham gets a crispy, aromatic coating that’ll have everyone asking for seconds. Seriously, this is the showstopper your table deserves.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always go for spiral-cut—it absorbs flavors beautifully)
– 1/2 cup Dijon mustard (the grainy kind adds amazing texture)
– 1/4 cup honey (local wildflower honey is my secret weapon)
– 3 tbsp fresh rosemary, finely chopped (fresh makes all the difference here)
– 4 cloves garlic, minced (don’t skimp—this is the flavor powerhouse)
– 1/2 cup brown sugar (pack it tight for that caramelized crust)
– 2 tbsp olive oil (extra virgin is my go-to for maximum flavor)
– 1 tsp black pepper, freshly ground (pre-ground just doesn’t hit the same)
Instructions
1. Preheat your oven to 325°F and position the rack in the center.
2. Place the ham cut-side down in a roasting pan—this keeps it stable while baking.
3. Score the ham in a diamond pattern about 1/4-inch deep across the entire surface.
4. Whisk together Dijon mustard, honey, and olive oil in a small bowl until fully combined.
5. Brush the mustard-honey mixture evenly over the entire surface of the ham.
6. Combine chopped rosemary, minced garlic, brown sugar, and black pepper in a separate bowl.
7. Press the rosemary-garlic mixture firmly onto the ham, making sure it adheres to the scored surface.
8. Cover the ham loosely with aluminum foil, tenting it to prevent the crust from sticking.
9. Bake at 325°F for 1 hour and 30 minutes—use an instant-read thermometer to check for 140°F internal temperature.
10. Remove the foil and increase oven temperature to 425°F.
11. Bake uncovered for 15-20 minutes until the crust is deeply golden and caramelized.
12. Transfer the ham to a cutting board and let it rest for 20 minutes before slicing.
Zesty garlic and earthy rosemary create an incredible crust that crackles with each slice. The interior stays remarkably juicy while the exterior gets that perfect sweet-savory balance. Try serving thick slices over creamy polenta or with roasted root vegetables—the leftovers make killer sandwiches too.
Cola Glazed Baked Ham with Mustard
Sick of the same old holiday ham? Skip the boring glaze and grab a cola—this sweet, sticky, mustard-kissed masterpiece transforms your centerpiece in minutes. Seriously, your guests will beg for the recipe.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham—I always go for spiral-cut to catch more glaze in those pretty ridges
– 2 cups cola (not diet! Real sugar caramelizes better)
– 1/2 cup Dijon mustard—the grainy kind adds a nice texture
– 1/2 cup packed light brown sugar
– 1/4 cup apple cider vinegar
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp black pepper, freshly ground if you can
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the ham cut-side down in a roasting pan—this keeps it juicy.
3. Use a sharp knife to score the ham fat in a diamond pattern, about 1/4-inch deep.
4. Whisk cola, Dijon mustard, brown sugar, vinegar, Worcestershire, garlic powder, and pepper in a saucepan until smooth.
5. Simmer the glaze over medium heat for 8–10 minutes until it thickens slightly and coats the back of a spoon.
6. Brush half of the warm glaze evenly over the entire surface of the ham.
7. Tent the ham loosely with foil and bake for 1 hour 15 minutes.
8. Remove the foil and brush with the remaining glaze.
9. Increase oven temperature to 375°F and bake uncovered for 20–25 minutes until the glaze is bubbly and deeply caramelized.
10. Let the ham rest on a cutting board for 15 minutes before slicing against the grain.
Glazed and glorious, this ham boasts a crackly-sweet crust giving way to tender, mustard-kissed meat. Shred leftovers for next-level grilled cheese sandwiches or pile onto fluffy biscuits with a drizzle of extra glaze.
Pineapple Teriyaki Baked Ham
A perfectly glazed ham that transforms holiday dinners into tropical feasts. This pineapple teriyaki version brings sweet, savory, and sticky goodness to your table in under two hours. Get ready for the juiciest, most flavorful ham your family will beg you to make again.
Ingredients
– 1 (8-10 lb) fully cooked spiral-sliced ham (I always get the spiral-cut version—it soaks up glaze beautifully)
– 1 cup pineapple juice (use the canned kind for that classic tropical sweetness)
– 1/2 cup soy sauce (low-sodium is my preference to control saltiness)
– 1/4 cup brown sugar (pack it firmly for maximum caramelization)
– 2 tbsp rice vinegar (this adds the perfect tangy balance)
– 2 garlic cloves, minced (fresh garlic makes all the difference here)
– 1 tsp grated ginger (I keep frozen ginger cubes for convenience)
– 1/4 tsp red pepper flakes (just enough for a subtle kick)
– 1 (20 oz) can pineapple rings (save the juice for the glaze!)
– 1 tbsp cornstarch (this creates that glossy, thick glaze we love)
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the spiral-sliced ham cut-side down in a roasting pan lined with foil for easy cleanup.
3. Combine pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a saucepan.
4. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 5 minutes.
5. Whisk cornstarch with 2 tablespoons of cold water until smooth in a small bowl.
6. Slowly whisk the cornstarch slurry into the simmering teriyaki sauce.
7. Cook the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon.
8. Brush half of the teriyaki glaze evenly over the entire surface of the ham.
9. Arrange pineapple rings across the top of the ham, securing them between the spiral slices.
10. Cover the ham loosely with foil and bake at 325°F for 1 hour.
11. Remove the foil and brush the ham with remaining glaze every 15 minutes for the final 30 minutes of baking.
12. Check the internal temperature reaches 140°F using an instant-read thermometer inserted into the thickest part.
13. Let the ham rest for 15 minutes before slicing to allow juices to redistribute.
14. Serve the sliced ham with any remaining pan juices spooned over the top.
Zesty pineapple caramelizes into the savory teriyaki glaze, creating crackly edges on each slice. The ham stays incredibly moist while developing that perfect sticky-sweet crust. Serve it over coconut rice with extra pineapple rings for a tropical twist that turns leftovers into brand new meals.
Smoked Paprika and Molasses Glazed Ham
Tired of the same old holiday ham? Transform that centerpiece with deep, smoky sweetness that caramelizes into a glossy, crackly crust. This smoked paprika and molasses glaze creates the perfect balance of savory and sweet that’ll have everyone asking for your secret.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always go for spiral-cut—it absorbs the glaze beautifully)
– 1 cup dark molasses (the robust flavor makes all the difference)
– 2 tbsp smoked paprika (this is where the magic happens, don’t skimp)
– 1/4 cup apple cider vinegar (cuts through the sweetness perfectly)
– 2 tbsp Dijon mustard (my secret for tangy complexity)
– 1 tsp garlic powder (trust me, granulated blends better than fresh here)
– 1/2 tsp black pepper (freshly ground gives the best flavor)
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the ham cut-side down in a roasting pan and score the fat in a diamond pattern about 1/4-inch deep.
3. Whisk together molasses, smoked paprika, apple cider vinegar, Dijon mustard, garlic powder, and black pepper in a medium bowl until completely smooth.
4. Brush half of the glaze mixture evenly over the entire surface of the ham, getting into all the scored lines.
5. Bake the ham uncovered for 1 hour and 15 minutes, until the internal temperature reaches 140°F when tested with an instant-read thermometer.
6. Remove the ham from the oven and brush with the remaining glaze, making sure to coat all surfaces thoroughly.
7. Increase the oven temperature to 425°F and return the ham to the oven for exactly 15 minutes until the glaze is bubbly and deeply caramelized.
8. Transfer the ham to a cutting board and let it rest for 20 minutes before slicing—this allows the juices to redistribute.
Dramatically glossy and deeply flavored, this ham develops an incredible crackly crust that gives way to tender, juicy meat. The smoky paprika and rich molasses create layers of flavor that evolve with every bite. Serve it sliced thin on toasted brioche buns with sharp cheddar for next-level leftovers that might just upstage the main event.
Cranberry Orange Glazed Baked Ham
Just when you thought holiday ham couldn’t get better—this cranberry-orange glaze transforms everything. Juicy, sweet-tart perfection that’ll have everyone asking for seconds. Seriously, your holiday table just leveled up.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always go for spiral-cut—so much easier to serve)
– 1 cup fresh cranberries (frozen works too, just thaw them first)
– 1/2 cup orange juice (freshly squeezed makes all the difference)
– 1/2 cup brown sugar, packed (dark brown adds deeper flavor)
– 1/4 cup honey (local wildflower honey is my favorite here)
– 2 tbsp Dijon mustard (this adds the perfect tangy kick)
– 1 tsp ground cloves (freshly ground if you have them)
– 1/2 tsp cinnamon (I prefer Ceylon for its subtle sweetness)
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the ham cut-side down in a roasting pan and tent loosely with foil.
3. Bake the ham for 10-12 minutes per pound until the internal temperature reaches 140°F—use a meat thermometer for accuracy.
4. While the ham bakes, combine cranberries, orange juice, brown sugar, honey, Dijon mustard, cloves, and cinnamon in a saucepan.
5. Bring the glaze mixture to a boil over medium-high heat, then reduce to a simmer.
6. Cook the glaze for 8-10 minutes, stirring frequently, until cranberries burst and the sauce thickens slightly.
7. Remove the foil from the ham during the last 30 minutes of baking.
8. Brush half of the warm glaze evenly over the ham, getting into all the spiral cuts.
9. Return the ham to the oven uncovered and bake for 20-25 minutes until the glaze is sticky and caramelized.
10. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing—this keeps all the juices locked in.
11. Warm the remaining glaze and serve it alongside the sliced ham.
Magically tender ham with that sticky-sweet glaze crackling on every slice. The cranberry-orange combo cuts through the richness beautifully—serve it over creamy polenta or with crispy roasted Brussels sprouts for the ultimate holiday plate.
Pineapple and Brown Sugar Glazed Spiral Ham
Kick holiday meals up a notch with this sweet-savory masterpiece. Picture juicy ham coated in caramelized pineapple goodness—it’s the showstopper your table craves. Trust me, your guests will beg for seconds.
Ingredients
- 1 (8-10 lb) spiral-cut ham – I grab the fully cooked kind to save time
- 1 cup pineapple juice – use the canned stuff, it’s perfectly sweet
- 1/2 cup packed brown sugar – dark brown adds deeper flavor
- 1/4 cup Dijon mustard – my secret for balancing the sweetness
- 2 tbsp apple cider vinegar – a splash cuts through the richness
- 1 tsp garlic powder – because everything’s better with garlic
- 1/2 tsp ground cloves – just a hint for that warm spice kick
- 1 (20 oz) can pineapple slices in juice – reserve that liquid for the glaze
- Whole cloves for studding – optional but makes it look fancy
Instructions
- Preheat your oven to 325°F and position a rack in the lower third.
- Place the spiral ham cut-side down in a roasting pan – this keeps it juicy.
- Score the ham fat in a diamond pattern if it’s not pre-scored.
- Stud the ham with whole cloves at the diamond intersections if using.
- Arrange pineapple slices across the ham surface, securing with toothpicks.
- Combine pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and ground cloves in a saucepan.
- Bring the glaze to a simmer over medium heat, stirring constantly.
- Cook the glaze for 5-7 minutes until it thickens slightly – don’t walk away, it can bubble over!
- Brush half of the warm glaze evenly over the ham and pineapple.
- Tent the ham loosely with foil and bake for 1 hour.
- Remove the foil and brush with remaining glaze.
- Increase oven temperature to 375°F and bake uncovered for 20-25 minutes.
- Check for caramelization – the glaze should be bubbly and dark golden.
- Remove from oven and let rest 15 minutes before slicing – this keeps the juices in.
Final result? Sticky-sweet edges give way to tender, savory ham in every bite. For next-level vibes, serve it with fluffy biscuits to soak up that extra glaze, or chop leftovers for killer Hawaiian pizza toppings.
Mustard and Brown Sugar Crusted Baked Ham
A holiday game-changer that’ll have everyone asking for your secret. This sweet-savory glaze transforms basic ham into the star of any table—no fancy skills required.
Ingredients
- 1 (8-10 lb) fully cooked bone-in ham—I always grab spiral-cut for maximum glaze penetration
- 1 cup Dijon mustard—the grainy kind adds fantastic texture
- 1 cup packed dark brown sugar—this creates that gorgeous caramelized crust
- 1/2 cup pure maple syrup—skip the pancake stuff, the real deal makes all the difference
- 2 tbsp apple cider vinegar—my secret weapon for cutting through the richness
- 1 tsp smoked paprika—trust me, this adds that subtle smoky depth
- 1/2 tsp ground cloves—just enough to make it smell like Christmas
Instructions
- Preheat your oven to 325°F and position the rack in the lower third.
- Place the ham cut-side down in a roasting pan—this keeps it juicy throughout baking.
- Score the ham surface in a diamond pattern about 1/4-inch deep using a sharp knife.
- Whisk together Dijon mustard, brown sugar, maple syrup, apple cider vinegar, smoked paprika, and ground cloves in a medium bowl until completely smooth.
- Brush half of the glaze mixture evenly over the entire surface of the ham, getting into all the scored lines.
- Tent the ham loosely with aluminum foil and bake at 325°F for 1 hour.
- Remove the ham from oven and carefully peel back the foil—watch for steam!
- Brush the remaining glaze over the ham, making sure to coat every exposed surface.
- Return the ham to oven uncovered and bake for another 30-45 minutes at 325°F.
- Check for doneness when the internal temperature reaches 140°F and the glaze is bubbling and deeply caramelized.
- Remove the ham from oven and let it rest for 15-20 minutes before slicing—this allows the juices to redistribute.
Final result gives you that crackly sugar crust giving way to incredibly moist, flavorful ham. The mustard tang balances the sweet glaze perfectly—serve it sliced thin on Hawaiian rolls with a swipe of extra glaze for next-level sliders.
Pineapple Ginger Glazed Baked Ham
Brace yourself for a holiday game-changer that’ll have everyone begging for seconds. This pineapple ginger glazed baked ham delivers sweet heat and sticky perfection in every bite—your new centerpiece superstar.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always go for spiral-cut—it soaks up glaze like a dream)
– 1 cup pineapple juice (use the good stuff, not from concentrate)
– 1/2 cup packed brown sugar (dark brown adds deeper molasses notes)
– 1/4 cup honey (local wildflower honey brings floral undertones)
– 3 tbsp freshly grated ginger (microplane it—no fibrous bits!)
– 2 tbsp Dijon mustard (whole grain gives nice texture)
– 1 tbsp apple cider vinegar (balances the sweetness perfectly)
– 1 tsp garlic powder (skip fresh—it burns too easily)
– 1/2 tsp crushed red pepper flakes (adjust for your heat tolerance)
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third.
2. Place the ham cut-side down in a roasting pan fitted with a rack.
3. Score the ham fat in a diamond pattern using a sharp knife, cutting 1/4-inch deep.
4. Tightly cover the ham with aluminum foil, sealing the edges around the pan.
5. Bake for 1 hour 30 minutes (about 15 minutes per pound) until internal temperature reaches 110°F.
6. Meanwhile, combine pineapple juice, brown sugar, honey, ginger, mustard, vinegar, garlic powder, and red pepper flakes in a saucepan.
7. Bring the mixture to a boil over medium-high heat, stirring constantly with a whisk.
8. Reduce heat to medium-low and simmer for 8-10 minutes until thickened to a syrupy consistency.
9. Remove the ham from oven and carefully peel back the foil (watch for steam!).
10. Brush half of the glaze evenly over the entire surface of the ham, getting between the spiral cuts.
11. Return the ham to oven uncovered and bake for 20 minutes at 325°F.
12. Brush with remaining glaze and bake another 15-20 minutes until internal temperature reaches 140°F and glaze is caramelized.
13. Transfer the ham to a cutting board and let rest for 15 minutes before slicing.
14. Serve the ham with any pan drippings spooned over the top. You’ll get crackly-edged slices with tender, juicy meat that pulls apart beautifully. The ginger provides a warm kick that cuts through the sweet pineapple glaze—serve it over creamy polenta or with sharp cheddar biscuits to soak up every last drop.
Pineapple and Honey Mustard Baked Ham
Kick your holiday dinner up a notch with this sweet-savory showstopper. This pineapple and honey mustard baked ham delivers that perfect sticky glaze everyone fights over. Trust me, your guests will be begging for the recipe.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always go for spiral-cut—makes serving so much easier)
– 1 cup pineapple juice (fresh squeezed if you have time, but bottled works great too)
– 1/2 cup honey (local raw honey adds amazing flavor)
– 1/4 cup Dijon mustard (the grainy kind gives the best texture)
– 2 tbsp brown sugar (pack it tight for maximum caramelization)
– 1 tsp garlic powder (fresh minced works, but powder distributes more evenly)
– 1/2 tsp ground cloves (just a hint—this makes the house smell incredible)
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the ham cut-side down in a roasting pan—this keeps it juicy throughout baking.
3. Score the ham fat in a diamond pattern about 1/4-inch deep using a sharp knife.
4. Whisk together pineapple juice, honey, Dijon mustard, brown sugar, garlic powder, and cloves in a medium bowl until completely smooth.
5. Brush half of the glaze mixture evenly over the entire surface of the ham.
6. Cover the ham tightly with aluminum foil, making sure the foil doesn’t touch the glaze.
7. Bake at 325°F for 1.5 hours—the internal temperature should reach 110°F when checked with a meat thermometer.
8. Remove the ham from oven and carefully take off the foil (watch for steam!).
9. Brush the remaining glaze over the ham, getting into all the scored crevices.
10. Increase oven temperature to 400°F and return the ham to the oven uncovered.
11. Bake for 20-25 minutes until the glaze is bubbly and deeply caramelized.
12. Remove from oven and let rest for 15 minutes before slicing—this allows the juices to redistribute.
My favorite part is that crackly-sweet crust giving way to tender, juicy ham underneath. Make extra glaze for drizzling over slices, or try serving it with sharp cheddar biscuits to balance the sweetness.
Summary
Mastering holiday meals just got easier with these 20 juicy baked ham recipes! Whether you’re hosting a festive gathering or enjoying a cozy family dinner, there’s a perfect oven-baked option here for everyone. We’d love to hear which recipe becomes your new tradition—drop a comment with your favorite, and don’t forget to pin this roundup to your holiday boards for easy reference!
