Honey Glazed Ham with Cherries and Pineapple – Printable Recipe

Glazed Ham – A Holiday Tradition

glazed ham

Up until a few years ago, I always cooked a turkey on both Thanksgiving and Christmas. But I started doing a glazed ham a few years ago and it has now become a holiday tradition.  I like to serve this juicy, mouthwatering ham with scalloped potatoes and few colorful vegetables. The apricot glaze is delicious, and the pineapple and cloves assure a truly lovely presentation.

Ingredients

  • 1 boneless fully cooked ham (about 6 pounds)
  • 1 tablespoon whole cloves
  • 1 can (20 ounces) sliced pineapple
  • 1 cup apricot preserves
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground allspice
  • Maraschino cherries

Directions

  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, at 325° for 1-1/2 hours.
  • Drain pineapple, reserving juice. In a small saucepan, combine the pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.
  • Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks.
  • Bake 30-45 minutes longer or until a thermometer reads 140°, basting twice with remaining glaze. Yield: 16 servings.

This recipe is compliments of Taste of Home.  For other great Christmas recipes, be sure to visit my Pinterest Christmas recipe board.

Honey Glazed Ham
Print
Honey Glazed Ham
Ingredients
  • 1 boneless fully cooked ham about 6 pounds
  • 1 tablespoon whole cloves
  • 1 can sliced pineapple 20 ounces
  • 1 cup apricot preserves
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground allspice
  • Maraschino cherries
Instructions
  1. Place ham on a rack in a shallow roasting pan.
  2. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond.
  3. Bake, uncovered, at 325° for 1-1/2 hours.
  4. Drain pineapple, reserving juice.
  5. In a small saucepan, combine the pineapple juice, preserves, mustard and allspice.
  6. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.
  7. Spoon half of the glaze over ham.
  8. Secure pineapple slices and cherries on top and sides of ham with toothpicks.
  9. Bake 30-45 minutes longer or until a thermometer reads 140°, basting twice with remaining glaze.
  10. Yield: 16 servings.

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