Description
A whole precooked ham baked with a homemade brown sugar, maple syrup, and pineapple glaze that caramelizes beautifully in the oven. The glaze goes on in layers for a sticky, golden finish that looks as good as it tastes.
Ingredients
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8–10 lb precooked ham, non-spiral cut
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¾ cup maple syrup
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½ cup pineapple juice
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¾ cup brown sugar
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¼ cup Dijon mustard
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1 tbsp apple cider vinegar
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1 tsp ground ginger
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Pineapple slices (optional, for garnish)
Instructions
- Preheat oven to 325°F. Remove packaging and any netting from the ham. Pat dry with paper towels and place flat side down in a large roasting pan.
- Using a sharp knife, score the surface in a diamond pattern (diagonal cuts about ¼ inch deep), spaced roughly 1 inch apart. Repeat in the opposite direction to form diamonds.
- In a medium saucepan, combine the maple syrup, pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, and ground ginger. Heat over medium, stirring until the sugar dissolves and the glaze thickens slightly, about 15 minutes.
- Brush about half the glaze over the ham, working it into the scored lines. Attach pineapple slices with toothpicks if using.
- Cover loosely with foil and bake, basting with remaining glaze every 20 to 30 minutes. Remove foil in the final 30 minutes to caramelize the glaze. Bake 10 to 15 minutes per pound, or until internal temperature reaches 140°F.
- Remove from oven. Rest 10 minutes before carving. Serve with any remaining glaze on the side.
Notes
Use a non-spiral-cut ham. Spiral cuts dry out faster and the glaze won’t adhere as well.
If your ham came with a glaze packet, set it aside — you won’t need it.
Build the glaze in layers: half before baking, the rest used for basting every 20 to 30 minutes.
The glaze can be made 1 to 2 days ahead. Refrigerate and reheat gently on the stovetop before using.
Don’t stress about perfect scoring. Rough diamonds work fine — it’s all about creating surface area.
Keep the foil on for most of the cook to retain moisture. Remove in the final 30 minutes to caramelize.
Pull the ham at 140°F. That’s the sweet spot for a fully cooked ham — going beyond dries it out.
Rest for a full 10 minutes before carving. This keeps the juices in the meat where they belong.
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for up to 2 months.
Reheat carved slices at 275°F in a covered baking dish with a small splash of water. Ready in under 10 minutes.
- Prep Time: 15 min
- Cook Time: 2.5 hours
- Category: Dinner
- Method: Oven
- Cuisine: American