Ham Glaze

You can prepare the glaze up to 2 days ahead and store it in an airtight container in the refrigerator. The entire ham can be baked, cooled, wrapped, and refrigerated for up to 4 days; reheat slices gently in a 350°F oven covered with foil for about 10 minutes per pound, or serve cold.

A fully cooked, semi-boneless or bone-in ham works best for this recipe and requires no pre-soaking. Avoid canned ham or thin-sliced deli ham. Spiral-cut hams are easiest to serve. Allow about 0.75 lb per person to account for bone weight.

Keep water in the bottom of the pan throughout cooking (it evaporates, so check halfway through and add more if needed), cover with foil for the first hour, and use a meat thermometer to avoid overcooking—fully cooked ham only needs to reach 140°F, not 160°F.

Yes, absolutely—pineapple juice is traditional and works beautifully in place of the vinegar, adding sweetness and a subtle tropical note. Use the same amount.

Serve with roasted sweet potatoes, creamed spinach, dinner rolls, mac and cheese, or a sharp green salad to cut the richness. Baked beans are also a classic pairing.

Wrap cooled ham slices tightly in foil and refrigerate for up to 5 days, or freeze for up to 2 months. Use leftovers in sandwiches, soups, quiches, or fried rice. Reheat slices gently in a 350°F oven for 5–8 minutes, or eat cold.