This glazed ham with brown sugar, pineapple, honey, marmalade, and mustard is a centerpiece-worthy baked ham that we adore for its good looks and classic taste. Easy as can be and impressive as heck.
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? Originally published March 25, 2015.–Renee Schettler Rossi
*NOTE: 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.
- Quick Glance
- 15 M
- 2 H, 30 M
- Serves 8 to 12
- One (4 1/2-pound) smoked boneless ham* (see NOTE above)
- 3 heaping tablespoons marmalade (smooth, not chunky)
- 2 tablespoons pineapple juice
- 1 tablespoon honey
- 1 heaping tablespoon light brown sugar
- 2 tablespoons whole-grain mustard
- Sea salt and freshly ground black pepper
- 1. Preheat the oven to 325°F (160°C).
- 2. 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.
- 3. 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.
- 4. Remove the ham and 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.
- 5. Brush some of the marmalade glaze over the ham. Return the ham and 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.