This classic baked ham, which was very popular in the 1950s, is taken to the next delicious level with a homemade glaze. Gather the family ’round the table because they’re going to want a slice (or four) of this mouthwatering ham.
Prep time: 20 minutes
Cook time: 1 hour 35 minutes
- 8 pound bone-in or boneless fully cooked smoked ham
- 20 ounce can pineapple slices, juice reserved
- 13 1/2 ounce jar maraschino cheeries, juice reserved
- 1/3 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1 cup honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Pinch of salt
Preheat oven to 325°F.
Place ham, cut side down, in a large baking dish. Arrange pineapple and cheeries on exterior of ham and secure with toothpicks. Pour 1 cup reserved juice from both pineapple and cheeries over ham. Place sheet of parchment paper over ham and cover dish with foil, ensuring edges are secure. Transfer baking dish to oven.
Melt butter in a medium pot over medium heat. Add sugar and mix to combine. Add honey and all spices and stir with spoon until all ingredients are well incorporated. Bring to a boil over high heat, stirring constantly. Remove from heat and set aside to cool slightly.
After ham has cooked for 15 minutes, remove dish from oven and pour glaze over ham. Cover again with foil and return to oven. Bake an additional 1 hour, basting with juices from dish every 15-20 minutes.
Remove from oven and increase oven temperature to 425°F. Baste ham and return to oven, uncovered, for 15-20 minutes, basting again halfway through.
Remove from oven and let cool slightly. Remove toothpicks prior to serving.
ORANGE & FIELD TIP: Be sure to keep an eye on the ham in the oven once you uncover it to ensure it doesn’t burn from the increased temperature.