search saves

Baked Glazed Ham

This wonderful and easy recipe was developed by my partner, Dean Ramsey.

Ready In:
3hrs 15mins
Yields:
Units:

ingredients

directions

  • With a knife, score the fat on the top part of the ham to form diamonds or squares.
  • Be careful to only score the fat & not the meat. Place in a foil lined roasting pan & seal tightly with foil.
  • Place in a roasting pan & Bake in a preheated 325 degree F. oven. It should bake a total of 15 minutes per pound. At 1 hour prior to the completion of the baking time, remove from oven.
  • In a bowl, add pineapple juice & 1 cup honey & ½ cup brown sugar. Blend together & brush over the ham.
  • Place pineapple slices on ham & with a wooden toothpick attach the maraschino cherry in the center of each pineapple ring.
  • Push a whole clove into the fat between each of the pineapple slices. Secure the cherries with the toothpicks.
  • Cover the ham lightly (like a tent) with foil & return the ham to the oven & bake for the final 1 hour, basting every 15 minutes.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Alan Leonetti
Contributor
@Alan Leonetti
Contributor
"This wonderful and easy recipe was developed by my partner, Dean Ramsey."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Ladymedic
    Delicious!!!! Basted the ham as written but had a lot of leftover glaze. So added a splash of srirrachi (sp?) hot sauce and some cornstarch and water to thicken the remaining glaze to serve on the sice. Now that I read the recipe I believe my ham was only 6 pounds so that explains the extra sauce. But tasted wonderful ate it with the pineapple can't wait for leftovers tomorrow. Thanks Alan, and it looked wonderful even tho I did not have any cherries!
    Reply
  2. Alan Leonetti
    This wonderful and easy recipe was developed by my partner, Dean Ramsey.
Advertisement