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Contest-Winning Holiday Glazed Ham

I like to serve this juicy, mouthwatering Thanksgiving ham with mashed potatoes and colorful vegetables. The apricot glaze is delicious, and the pineapple and cloves assure a truly lovely presentation. —Diane Freeman, Falkland, British Columbia
  • Total Time
    Prep: 20 min. Bake: 2 hours
  • Makes
    16 servings


  • 1 boneless fully cooked ham (about 6 pounds)
  • 1 tablespoon whole cloves
  • 1 can (20 ounces) sliced pineapple
  • 1 cup apricot preserves
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground allspice
  • Maraschino cherries


  • Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours.
  • Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.
  • Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks.
  • Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.
Nutrition Facts
5 ounces ham: 248 calories, 6g fat (2g saturated fat), 87mg cholesterol, 1774mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 32g protein.

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Average Rating:
  • Gramma Amy
    Feb 19, 2016

    The glaze is wonderful on this ham, and easy to put together ahead of time for a holiday meal.

  • grghns
    Dec 25, 2014

    I made this recipe last year and it was beyond a is now demanded. I literally am pulling my ham out of the over in less than 10 minutes and the house is filled with the sweet aromas and our belly's are growling.

  • RobbyC
    Apr 15, 2014

    this looks wonderful and want to try it, I am curious as to what kind of ham you are using. I never see 6 lb boneless hams anywhere except in the deli. Is that what you are using?

  • fuzzball5
    Apr 8, 2014

    I made this before Easter so I would know how it would turn out and it was quite wonderful and loved preparing this ham. This will be our Easter Ham, thank you so much for this recipe!!!!

  • kredhead
    Mar 24, 2014

    I changed up the preserves from apricot to orange marmalade mixed with pineapple jam I had on hand. Left off the sliced pineapple & cherries. Loved it and now make my ham this way every time.

  • 33racecar
    Mar 30, 2013

    No comment left

  • sandypierce22
    Mar 16, 2013

    No comment left

  • Sylvia,s kitchen help
    Nov 12, 2012

    No comment left

  • gandgs5872
    Apr 24, 2011

    not enough tasre to it you have much better

  • shelmerdine
    Apr 19, 2011

    No comment left