Baked Ham with Brown Sugar Glaze
A classic American holiday-style baked ham finished with a glossy brown sugar glaze of mustard, pineapple, and warm spices. Simple technique, big results: gently heat the ham, then glaze and caramelize for a burnished, sweet-savory crust.
Baked ham is one of those American classics that looks impressive but is mostly about smart timing and a dependable glaze. The key is warming the ham slowly so it stays juicy, then turning up the heat at the end to set the sugars into a shiny lacquer. This version leans traditional—brown sugar, mustard, pineapple—because those flavors balance salt, fat, and smoke beautifully.
Total Time
2 hr 45 min
Prep Time
15 min
Cook Time
2 hr 30 min
Servings
12
Ingredients
Ham
- •1 fully cooked, bone-in spiral-cut ham, 8–10 lb
- •1 cup water (for the roasting pan)
Brown Sugar Glaze
- •1 cup packed light brown sugar
- •1/2 cup pineapple juice (from canned pineapple or bottled)
- •1/4 cup Dijon mustard
- •2 Tbsp unsalted butter
- •1 Tbsp apple cider vinegar
- •1/2 tsp ground cinnamon
- •1/4 tsp ground cloves
- •1/4 tsp freshly ground black pepper
- •Pinch of kosher salt (optional, only if glaze tastes flat)
Optional for Serving
- •Pineapple rings and maraschino cherries (for a retro presentation)
- •Whole cloves (for studding, if ham is not spiral-cut)
Instructions
- 1
Heat the oven to 325°F. Position a rack in the lower third of the oven.
- 2
Place the ham cut-side down in a large roasting pan. Add 1 cup water to the bottom of the pan (this helps prevent drippings from scorching). Tightly cover the ham with foil.
- 3
Bake until the ham reaches 120°F internal temperature in the thickest part (not touching bone), about 10–12 minutes per pound (roughly 1 hour 20 minutes to 2 hours for an 8–10 lb ham).
- 4
While the ham warms, make the glaze: In a small saucepan over medium heat, combine brown sugar, pineapple juice, Dijon, butter, vinegar, cinnamon, cloves, and black pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until slightly thickened and glossy. Taste and add a pinch of salt only if needed. Remove from heat.
- 5
When the ham reaches 120°F, remove it from the oven. Increase oven temperature to 425°F. Carefully uncover the ham (hot steam). If your ham is spiral-cut, gently separate a few slices to let glaze drip between them.
- 6
Brush a generous layer of glaze over the entire ham, including between slices where possible. Return to the oven, uncovered, for 10 minutes.
- 7
Brush with more glaze and bake 10 minutes more. Repeat once more if you have extra glaze, for a total of 25–30 minutes glazing time, until the surface is deeply glossy and caramelized and the ham reaches 140°F internal temperature.
- 8
Rest the ham 15–20 minutes before carving (this keeps the slices juicy). If desired, warm any remaining glaze and serve alongside.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.