Glazed Ham

This glazed ham with brown sugar, pineapple, honey, mustard, and marmalade is a centerpiece-worthy baked ham that we adore for its good looks and classic taste. Easy as can be and impressive as heck. Best cured pork we’ve ever had.

A glazed ham on a cutting board with several slices cut from the end and a carving fork and knife resting beside it.

Plonk this glazed ham on your holiday table and then step back, listen to the gasps and oohs and aahs, accept countless accolades, and watch it disappear. The innate ham-iness of this baked ham is a big draw but the hints of pineapple, marmalade, and mustard certainly don’t do it any wrong. Quite the contrary, actually. Quite frankly, most folks who’ve tried this have declared it to be the best ham ever. Even our editor-in-chief’s family clamors for it each Christmas and Easter. Sorta makes you want to see what all the fuss is about, eh?–Renee Schettler

*How to buy a ham

Let’s be honest, shall we? It can be intimidating to step up to the butcher counter and be confronted with countless different types of ham. Spiral-sliced. Smoked. Cured. Uncured. With natural juices. Water added. It’s enough to make you want to just walk away. We have answers. And you’ll find them in our handy How To Buy A Ham cheat sheet.

Glazed Ham

  • Quick Glance
  • (5)
  • 15 M
  • 2 H, 30 M
  • Serves 8 to 12
4.8/5 - 5 reviews
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Ingredients


Directions

Preheat the oven to 325°F (160°C).

Place the ham, skin-side up, on a wire rack placed in a large roasting pan. Pour enough water into the pan to reach a depth of 1 inch (3 centimeters). Cover the ham and pan tightly with foil and crimp the edges to ensure that no steam escapes. Slide the shiny metal behemoth into the oven and roast for 2 hours.

Meanwhile, combine the marmalade, pineapple juice, honey, brown sugar, and mustard in a small saucepan over medium heat. Bring to a boil and then reduce the heat to a simmer and cook until thickened, 5 to 7 minutes.

Remove the pan from the heat and season with salt and pepper to taste.

Remove the ham in its pan from the oven. Crank the oven temperature to 400°F (200°C). While the oven preheats, take a careful look at your ham. If the skin hasn’t already been removed, you’ll need to do that with a sharp knife, being careful to leave a thin layer of fat. [Editor’s Note: Chances are, if you bought your ham in the U.S., the skin will have been removed.] Using the tip of your sharp knife, carefully cut a crisscross pattern in the fat. The ham will be quite hot so be careful.

Brush some of the marmalade glaze over the ham. 

Return the ham in its pan to the oven and roast, uncovered and brushing with the glaze every 10 minutes, until the surface of the ham is brown and crisp, about 30 minutes more.

Remove the ham and pan from the oven and let rest for a few minutes. Thinly slice the ham and serve warm or at room temperature. Originally published March 25, 2015.

Print RecipeBuy the The Meat Cookbook cookbook

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Recipe Testers' Reviews

I made this glazed ham over the holidays but it's a recipe that's easy enough to do for a nice weekend dinner. There was very minimal prep, and most of the time spent was hands-free while the ham baked—who doesn't love that?! This was so simple to pull together and provided plenty of leftovers for our small family.

I used orange marmalade and juice from some canned pineapple for the glaze. I left the ham in the foil for 2 hours as directed but I took it out after 20 minutes of basting, as I was using the convection setting on my oven, and the ham seemed plenty brown at that point.

This was the first time I actually made a glazed ham from scratch. Everyone loved the recipe. We decided to do it for Christmas dinner. The recipe is extremely easy to make and requires just a few ingredients.

I was worried it wouldn't be enough glaze, but as I brushed the ham throughout the baking time, I realized it was the perfect amount. The glaze wasn't as sweet as those you buy commercially. The orange flavor was pretty prominent, more so than the pineapple juice. (The marmalade I used was an orange one that wasn't too sweet.) We were 8 total and still had some leftover ham.

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Comments

  1. Do you think apricot jam/preserves would work instead of marmalade? Or would it be lacking a hind of citrus?

    1. Cm, any flavor will work perfectly fine. We’ve used orange as well as mixed citrus to terrific effect. I think a lemon marmalade would be too tart. Rest assured, the orange marmalade doesn’t result in a glaze that’s too sweet. Everyone I know who’s had this ham (including my entire family, who demand it on the holidays) finds the glaze to be nicely balanced. Enjoy and Happy Easter!

  2. I admit, I just learned what a “spiral ham” is. (Thank you, David!) And now I am a fan. Absolutely delicious, and we all decided that the leftovers (if there indeed are any) would make an amazing Croque Monsieur. Or pea soup. Or finger food. :)

    1. Good luck with having any leftovers, Janet! Although I agree they would be lovely in any of those incarnations. (By “finger food,” you mean enjoyed straight from the fridge at midnight, yes?!) My family requests this ham each holiday…

  3. This fall we ordered half a pig from a local farmer. We received a huge 18-pound smoked ham in our order—daunting given there are only two of us! Last weekend we were headed to the beach for a family vacation and brought along the ham and a double batch of the glaze all made up and stored in a jar. We baked the ham for dinner one night and everyone declared it the best ham they’d ever eaten. Even my sister who doesn’t like ham ate it happily, as did my non-meat-eating great nephew who is in a picky toddler phase. Everyone very much wanted sandwiches the next day made from leftover ham. The recipe was great and not as sweet as I’d feared. Thanks for sharing and it works just fine on a bone-in ham as well—the carving is just a little trickier.

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