A classic baked ham with a simple but tasty sweet brown sugar and pineapple glaze. This main dish will receive applause for its beautiful presentation as well as the irresistible flavor. You will definitely want to have some leftovers!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (160 degrees C).

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  • Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.

  • Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

586 calories; 36.2 g total fat; 133 mg cholesterol; 2564 mg sodium. 15.8 g carbohydrates; 46.5 g protein; Full Nutrition

Reviews (169)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2004
very good. my kids had three servings a miracle around here. the only thing i can suggest is to keep an eye on the glaze as it thickens in the pan. we added some water half way and checked often when basting. Read More
(400)

Most helpful critical review

Rating: 3 stars
11/29/2010
Delicious flavor but... the pineapple turned black in a couple hours and the outside rind would have two if I let it stay uncovered for 4 hours. I covered it midway through the cooking and put the pineapple/cherry's on and uncovered the last hour. SAFE. Also... the scores in the rind grow. Score maybe 1/8" deep and may even reduce the heat a bit. ALL IN ALL... GREAT RECIPE. Read More
(21)
229 Ratings
  • 5 star values: 171
  • 4 star values: 44
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
03/30/2004
very good. my kids had three servings a miracle around here. the only thing i can suggest is to keep an eye on the glaze as it thickens in the pan. we added some water half way and checked often when basting. Read More
(400)
Rating: 4 stars
03/30/2004
very good. my kids had three servings a miracle around here. the only thing i can suggest is to keep an eye on the glaze as it thickens in the pan. we added some water half way and checked often when basting. Read More
(400)
Rating: 5 stars
04/17/2006
This recipe is really great! I bought a pre-cooked spiral sliced ham and just followed the cooking directions which brought cooking time down to 1.5 hours. I gently rinsed off most of the included glazed first and I also sprinkled extra brown sugar on the outside. It was very good and very visually impressive. Read More
(358)
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Rating: 5 stars
04/03/2005
Delicious. I made this for Easter dinner with a few modifications: used ground cloves and pineapple chunks instead. I threw it all in the crockpot- first hour on high and then about 5 hours on low. Came out so juicy and tender. Read More
(276)
Rating: 5 stars
12/27/2006
Fantastic recipe my whole family was ranting and raving how delicious and juicy it was. I took note of past ratings and used a whole bottle (20 oz) of 7 up and extra pineapple syrup AND juice. Perfect!! Read More
(96)
Rating: 5 stars
04/09/2007
Simple and does the job. I used pineapple juice (we do not buy thy syrup kind) and replaced the brown sugar with a good quantity of maple syrup like we do in Quebec where I grew up. I also added a quarter of an onion in the pan for added flavor and covered the ham losely with foil for the first 90 minutes. Baked until meat reached 140F basting frequently after the first 90 mins. Yummy!! Read More
(87)
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Rating: 5 stars
12/29/2004
My dad has used this recipe for 30 years only without the soda. He made the change and loves it! Read More
(67)
Rating: 5 stars
02/25/2009
This is almost the exact recipe I use for my Easter and Christmas Ham. I decorate the ham the exact way as called for in this recipe. I use 2 cups brown sugar Preferably dark brown Enough of the pineapple juice to make a wet sand consistancy I add about a 1/4 cup of yellow mustard 1 teaspoon ground cloves and pour over ham then pour the rest of pineapple juice in pan and seal it with foil. I bake at 325 for 2 hours completely covered and then for about 15 minutes at 400 degrees I baste with the juices from the bottom of pan every 5 minutes. If you completely seal the ham in the beginning you will never have dried up juices. This is for an 8 lb or so ham. For a 12 lb ham I would bake sealed for about 3 or 4 hours sealed and then the same for the last 15 minutes. I also thicken the juices at the end with a flour and water mix. My ham and sweet gravy has always been the talk of the dinner. My granddaughter always requests it during the holidays. Read More
(60)
Rating: 5 stars
12/03/2005
Great even without the soda. Just added more pineapple juice and the juice from the cherries. Turned out very good. Read More
(37)
Rating: 4 stars
10/09/2005
I think this ham is great but I probably should have used brown sugar instead of golden yellow sugar and pineapples in syrup not the ones in juice because my glaze wasn't that good.But next time i will follow this recipe as directed and i'm sure it will be even better. Read More
(35)
Rating: 3 stars
11/29/2010
Delicious flavor but... the pineapple turned black in a couple hours and the outside rind would have two if I let it stay uncovered for 4 hours. I covered it midway through the cooking and put the pineapple/cherry's on and uncovered the last hour. SAFE. Also... the scores in the rind grow. Score maybe 1/8" deep and may even reduce the heat a bit. ALL IN ALL... GREAT RECIPE. Read More
(21)