Honey, brown sugar, and pineapple juice team up with some red wine to make lovely marinade for this baked ham. The ham is marinated , so plan to begin the recipe the night before you plan to cook it, or at least 5 to 6 hours in advance.
Serve the baked ham with your favorite sides. Here are some of our recommendations:
- Sweet Potatoes: They complement the flavor of the ham beautifully. Choose a sweet potato casserole, or candied or mashed sweet potatoes.
- Potatoes: There are too many options to mention. These light garlic mashed potatoes are excellent, or you might like these roasted potatoes.
- Green Bean Casserole: This classic casserole has been gracing American tables since 1955!
- Carrots: Honey or syrup adds sweetness to these easy glazed carrots.
- Corn: This quick scalloped corn has become one of our favorite sides.
What is a fully cooked ham?
A fully cooked ham can be sliced eaten without cooking, but reheating to 140 F greatly improves the texture and flavor. Most hams you’ll find in U.S. markets are cured and fully cooked. Make sure you check the label to be sure, and check for any specific cooking instructions.
If the ham is not fully cooked, heat it to an internal temperature of at least 145 F.
What about a picnic ham?
A picnic ham is actually a cured smoked shoulder. It tastes like ham, but you’ll get more bone and fat in this cut.
PrintHoney and Pineapple Glazed Ham
Enhance your mealtime with a heavenly honey and pineapple baked ham. The marinade of honey, brown sugar, pineapple juice, and red wine creates a tasty glaze.
- Prep Time: 8 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 38 minutes
- Yield: 12 to 14 servings 1x
- Category: Ham
- Method: Bake
Ingredients
- 1/2 cup honey
- 1/2 cup pineapple juice
- 1/2 cup dry red or rosé wine
- 1/3 cup packed brown sugar, light or dark
- 1/2 teaspoon minced garlic
- 1 6-pound fully cooked ham
Instructions
- Combine the honey, pineapple juice, brown sugar, and garlic in a large bowl or container and stir to blend.
- Add the ham to the marinade, turning to coat all sides. Refrigerate for at least 5 hours or overnight, turning frequently to keep all sides coated with the mixture.
- Heat the oven to 325.
- Place the ham on a rack in a foil-lined roasting pan.
- Put the marinade in a saucepan and bring to a full boil. Remove the marinade from the heat and set aside.
- Bake the ham for 22 to 25 minutes per pound, basting frequently with the marinade.
