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Glazed Baked Ham

  • Prep 10 min
  • Total 1 hr 45 min
  • Ingredients 7
  • Servings 10

Ingredients

Ham

6-lb fully cooked smoked bone-in ham

Pineapple Glaze

1
cup packed brown sugar
1
tablespoon cornstarch
1/4
teaspoon salt
1
can (8 oz) crushed pineapple in syrup, undrained
2
tablespoons lemon juice
1
tablespoon yellow mustard

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
830mg
35%
Potassium
240mg
7%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
14g
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Omit Pineapple Glaze. Bake ham as directed. In small bowl, mix 1/2 cup packed brown sugar, 2 tablespoons orange or pineapple juice and 1/2 teaspoon ground mustard. Brush glaze over ham during last 45 minutes of baking.

1. Place ham, fat side up, shank to your right, on carving board or platter. (Face shank to your left if you are left-handed.) Cut a few slices from one side. 2. Turn ham, cut side down, so it rests on flat cut side. Make vertical slices down the leg bone, then cut horizontally along bone to release slices.

Directions

  • 1 Heat oven to 325°F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of ham. Bake uncovered 1 hour 30 minutes or until thermometer reads 140°F.
  • 2 Meanwhile, in 1-quart saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Brush glaze over ham during last 45 minutes of baking. (Also see Recommended Meat Doneness, page 308.)
  • 3 Remove ham from oven, cover with tent with foil and let stand 10 to 15 minutes for easier carving.

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