Holiday Glazed Baked Ham Recipe

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I've made this ham many times over the years for my children and grandchildren. They're all very fond of it. Honey, brown sugar and pan juices create a succulent glaze.—Savannah Square, Mary Padgett, Savannah, Georgia
TOTAL TIME: Prep: 20 min. Bake: 3 hours 20 min. + standing
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 3 hours 20 min. + standing
MAKES: 30 servings


  • 1 fully cooked bone-in ham (10 to 12 pounds)
  • 2 teaspoons whole cloves, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1 cup packed brown sugar, divided
  • 1/2 cup minced fresh parsley
  • 3 cups ginger ale
  • 1 cup honey
  • 1 can (16 ounces) pineapple slices, drained

Nutritional Facts

1/4 pound: 291 calories, 14g fat (5g saturated fat), 53mg cholesterol, 1030mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 19g protein.


  1. Remove skin from ham; score the surface, making diamond shapes 1/2 in. deep. Insert a clove in every other diamond; set remaining cloves aside.
  2. Place ham on a rack in a shallow roasting pan. Combine the onion, garlic, oregano, basil and pepper; pat onto ham. Combine 1/2 cup brown sugar and parsley; sprinkle over top of ham. Pour ginger ale around ham.
  3. Bake, uncovered, at 350° for 1-1/2 hours, basting often.
  4. Remove ham from pan; set aside. Drain pan juices, reserving 3 tablespoons. For glaze, combine honey, remaining brown sugar and reserved pan juices in a small bowl.
  5. Increase oven temperature to 400°. Return ham to pan. Insert remaining cloves into ham. Spoon half of the glaze over ham. Bake for 20 minutes.
  6. Place pineapple on ham; drizzle with remaining glaze. Bake 30 minutes longer or until a thermometer reads 140°. Yield: 30 servings.
Originally published as Holiday Baked Ham in Taste of Home December/January 2001, p54

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Kelly R. User ID: 5763316 85028
Reviewed Jan. 14, 2011

"LOVE this recipe! It has become our Christmas (and sometimes Easter) tradition. Just watch out for the cloves when you're eating!"

cocopuff1958 User ID: 3792968 75793
Reviewed Dec. 18, 2010

"This was the best tasting ham I ever ate. I have made it a few times and will continue to always bake my hams this way."

cocopuff1958 User ID: 3792968 85026
Reviewed Dec. 12, 2009

"This recipe was a big hit. It was the best tasting ham I ever ate. I found it in the 2002 Taste of Home cookbook.This is the only way I will fix baked ham in the future."

gaylerene User ID: 1212977 34989
Reviewed Nov. 8, 2009

"I wish there were a picture for this recipe. I'm so glad I made it anyway. The onion and spices offset the sweet and make an intriguing combination. My all-time favorite ham. Only recipe I use, now. The broth makes wonderful gravy for mashed potatoes and it so good left over, too. Try it! You'll be hooked too."

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