Holiday Ham Recipe
Holiday Ham Recipe photo by Taste of Home

Holiday Ham Recipe

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When I was a young girl, ham make appearances at all of our holiday dinners. The old-fashioned flavor reminds folks of Grandma's kitchen. —Betty Butler, Union Bridge, Maryland
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:18-20 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 18-20 servings


  • 1 can (20 ounces) sliced pineapple
  • 1/2 spiral-sliced fully cooked bone-in ham (8 to 10 pounds)
  • 2/3 cup maraschino cherries
  • 1-1/2 cups packed brown sugar
  • 1/2 teaspoon seasoned salt

Nutritional Facts

7 ounce-weight: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham.
  2. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture. Yield: about 18-20 servings.
Originally published as Holiday Ham in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p163

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Dec. 25, 2014

"The best ham recipe I have ever tried! This is a keeper....from now on, this is the ham I will serve every Christmas! Thank you!"

Reviewed Dec. 25, 2014

"Ham came out perfect will use again"

Reviewed Apr. 20, 2014

"Very delicious. Received rave reviews from those who are "picky about ham"."

Reviewed Mar. 29, 2013

"I didn't use a spiral ham, but I don't think it mattered. Turned out moist and very flavorful. Will never use the flavor packets that come with certain ham, this glaze was so easy. Impressive!"

Reviewed Nov. 22, 2012

"This ham was amazing! I didn't use the cherries and instead of rubbing with the sugar and salt I mixed the pinneaple juice with it and poured it over the ham. I also basted once every 30 minutes during cooking. Loved it!"

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