Baked ham for Christmas is always the star centerpiece on the table! My parents have made various baked ham recipes over the years, but I think the baked ham with pineapple and cherries version is the best because it just adds a delicious sweetness to the ham.

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Best ham for a baked ham recipe
Leg ham. You want a fully-cooked ham that isn't spiral cut. Shank end hams are the big ones you see as the centre piece for a Christmas meal.
Bone in or bone out ham. Bone-in hams are more flavourful and tender than bone-free. I have used both bone free and bone-in hams and I think both taste really good. The bone free hams can be smaller in size so if you aren't feeding a crowd, these could be a good option.
How much ham do you need?
Hams can get MASSIVE! Keep in mind how many guests you're having and how much leftovers you're likely to have.
Depending on the appetite of your guests, I would estimate between 250-500g per guest (remember, if you're getting a bone-in ham, this will add weight that you can't eat).
How to cook baked ham
Baked ham is not difficult to prepare or cook. In fact, ham is already completely cooked so there's actually no need to bake it. But, it does make it juicier and super tasty! It's definitely my favourite way to have ham, especially with the pineapple and brown sugar glaze.
Score the ham
Baked ham glaze


Stir the pineapple juice, maple syrup, brown sugar and lemon in a bowl until the sugar dissolves.
Cover the ham with pineapples and place a cherry in the middle of each one. Use toothpicks to hold in place if required. Then brush (I use a basting brush) ⅓rd of the glaze over the ham. I also like to top this with some orange and lemon zest. I like using a microplane zester as it allows for a fine zest of the citrus instead of grating it.
Bake ham
Place ham on a large baking dish on the lowest oven shelf position. Bake at 170C for 30 minutes, and then decrease the heat to 150C for another 30 minutes per kg. Re-glaze the ham every 30 minutes.
You want to bake the ham low and slow to allow for the juices to penetrate.
Once removed from the oven, let the ham rest for 15-30 minutes.
Slicing the baked ham

Slicing a ham can take a little practice. It's likely the ham slices won't be perfect on your first try, or second… but hopefully these tips will help!
Place ham on a cutting board and use a carving fork to hold the ham in place as you cut it.
Make sure you have a sharp knife. Starting at one end, cut thin slices until you reach the bone (or bottom of the cutting board).
Cut along the bone, removing a large wedge of meat, then cut the wedge into slices.
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Baked ham meal prep
Baked hams can be HUGE so there is likely going to be lots left for a meal prep and leftovers. You can eat the baked ham leftovers hot or cold depending on your preference.
Side dishes to go with ham
Baked ham on its own is not really a meal, so you've got to have some tasty sides to go with it!
Here are some of my favourites:



Frequently Asked Questions
Baked ham can be stored in the freezer for one to two months.
Baked ham will last for four to five days in the refrigerator if stored in an airtight container or a ham bag (a drawstring bag for storing ham in the fridge. It is used to extend the life of a ham by reducing moisture loss and allowing it to breathe)
Ham is actually already cooked so you don't NEED to bake it, but it does make it better! My general rule of thumb is 30 minutes at 170C and then an additional 30 minutes per kilogram at 150C. This should allow it to heat all the way through without burning the outside.
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Recipe

Pineapple Glazed Baked Ham Recipe
Ingredients
- ¼ cup pineapple juice (See Note 1)
- ¼ cup maple syrup
- ¼ cup brown sugar lightly packed
- 1 tablespoon lemon juice
- 15 pineapple slices 3 x 440g tin in juice (See Note 1)
- 12 glacier cherries
- 1 Leg ham part or whole (3-8kg) (See Note 3)
Instructions
Score the ham
- Use a sharp knife to cut around the shank of the ham (about 5-10cm from the end, depending on its size).
- In a crisscross pattern, use the knife to score the skin of the ham (about ¼inch deep). (See Note 2)
Glaze
- Stir the pineapple juice, maple syrup, brown sugar and lemon in a bowl until the sugar dissolves.
- Cover the ham with pineapples and place a cherry in the middle of each one. Use toothpicks to hold in place if required. Then brush ⅓rd of the glaze over the ham.
Bake
- Place ham on a large baking dish on the lowest oven shelf position. Bake at 170C for 30 minutes, and then decrease the heat to 150C for another 30 minutes per kg. Re-glaze the ham every 30 minutes.
- Once removed from the oven, let the ham rest for 15-30 minutes before slicing.
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