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Thanksgiving and Christmas holiday ham slices on a sheet pan with pineapples and cherries
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5 from 1 vote

Thanksgiving and Christmas Ham with Brown Sugar Glaze

This Thanksgiving and Christmas Ham recipe is guaranteed to add a touch of sweetness and warmth to your holiday feast! The succulent ham is bathed in a luscious glaze made from honey, aromatic cinnamon, and tangy pineapple juice, creating a perfect balance of flavors that will melt in your mouth.
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 20 servings
Calories 405kcal
Author Brandi Crawford

Ingredients

  • 7-8 pounds fully cooked ham Bone-in and spiral cut. See notes for additional options.
  • 3/4 cup pineapple juice Canned or bottled.
  • 1/2 cup brown sweetener or sugar Dark or light.
  • 1/4 cup honey
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • foil

Instructions

  • Allow the ham to come to room temperature prior to baking. This will usually take an hour.
  • Preheat oven to 325 degrees.
  • Place a saucepan on medium-high heat. Add the brown sugar or sweetener, honey, pineapple juice, cinnamon, and ground cloves.
  • Stir for 3-4 minutes until the sweetener has melted.
  • Add the cornstarch and water to a small bowl and stir to combine.
  • Add the cornstarch slurry mixture to the glaze. Stir as you pour and add it in slowly. Stir until the glaze thickens.
  • Place the ham on a foil lined sheet pan or in a roasting pan. Drizzle the glaze over the ham. Use a cooking brush if necessary to add glaze into the cuts of the ham.
  • Wrap and tent foil around the ham. Do not wrap it tightly, the glaze will stick to the foil. Wrap it so that it's insulated.
  • Bake for 1 1/2 hours. Remove the foil and baste the ham with the glaze. (Bake time will vary based on the size of your ham. See notes.)
  • Return the ham to the oven uncovered. Bake for an additional 30 minutes.
  • Allow the ham to rest for at least 20 minutes after baking.

Notes

  • Bake a (pre-cooked) spiral-sliced, bone-in ham for 10 minutes per pound. 
  • For a smoked (pre-cooked) whole, bone-in ham with a weight of 10-14 pounds, bake for 15-18 minutes per pound.
  • For a whole, bone-in fresh, un-cooked ham with a weight of 12-16 pounds, cook for 22-26 minutes per pound.
  • Boneless hams should be cooked for 10-15 minutes per pound.
  • I discard the glaze packet that comes with the ham.
  • I don’t find it necessary to score a spiral-sliced ham.
  • Typically, flour can be substituted for cornstarch as a thickener. In this instance, I noticed it would form large clumps in the glaze. I don’t recommend using it.
  • You can use full cloves if you wish. They can be inserted into the ham using toothpicks.
  • Make sure you bring the ham to room temperature prior to baking. You don’t want to shock your ham by transferring it straight from the fridge into the oven, which can be a jarring temperature change.

Nutrition

Serving: 0.5pound | Calories: 405kcal | Carbohydrates: 35g | Protein: 27g | Fat: 19g