Traditional Baked Ham


Traditional or retro? Whichever it is, the combination of ham and pineapples coated in a buttery brown sugar glaze will always be a favorite.


  • 40 ounces pineapple slices in pineapple juice
  • 20 maraschino cherries (stems removed)
  • 2 tablespoons salted butter (melted)
  • 1/4 cup light brown sugar
  • 1 1/2 bone-in ham (8-11 lb.)


  1. Preheat the oven to 325° F. Adjust a rack to the lowest position in the oven.
  2. Line a roasting pan with aluminum foil and position a roasting rack inside of it. Place the ham on the middle of the roasting rack.
  3. Remove the pineapple slices from the can with a fork, reserving the pineapple juice. Secure the pineapple slices over the surface of the ham with toothpicks. Secure a maraschino cherry into the center of each ring and in the open spaces between rings.
  4. Place the melted butter, brown sugar, and 2 Tablespoons of the reserved pineapple juice in a small mixing bowl. Whisk until combined.
  5. Brush about half of the brown sugar and pineapple mixture over the pineapple rings and cherries.
  6. Transfer the ham to the lowest rack of the preheated oven.
  7. Bake the ham for 2-2.5 hours, or about 15 minutes per pound of ham. Every 30 minutes, open the oven door and baste the ham with additional brown sugar and pineapple glaze.
  8. Remove the ham from the oven. Allow the ham to cool on the roasting rack for 15 minutes.
  9. Transfer the ham to a cutting board. Carve and serve. Leftover ham may be stored in an airtight container in the refrigerator for up to 3 days.
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