It’s time for that holiday favorite again! Oven baked ham! Take your ham to the next level and make it ‘hamazing’ and try this baked ham with pineapple recipe.
Not to be confused with a honey baked ham recipe, this baked ham with pineapple glaze is sweet AND tart, and the mustard and beer complements the saltiness of the ham perfectly! Don’t forget to save the bone for an amazing split pea soup, and leftovers for Ham and Pea Pasta Bake.
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How to Bake a Ham in the Oven
Most hams sold in the supermarket actually come pre-cooked and some are even pre-seasoned or smoked. Check the labels to be sure you are getting the right ham for your recipe.
Baking ham is simple:
- Place ham in a shallow roasting pan, baste with beer and cover. Bake, basting partway through.
- Mix together the pineapple mustard glaze, and spread some over the ham. Bake, adding more glaze.
- Remove from oven and rest before slicing.
Most hams are bone-in and once the ham is fully baked, the bone is easily removed by cutting the ham in half vertically, removing the bone and then cutting serving portions from each half. We love to use an electric knife to make serving an absolute snap!
How Long to Bake a Ham
Always cook your oven baked ham to an internal temperature of 145 degrees and be sure to let it ‘rest’ after removing it from the oven. Use a digital BBQ thermometer to make sure it is cooked perfectly. The total ham baking time is approximately 4 hours. Depending on your baked ham glaze, covering the ham with foil is a good idea towards the end (or when the ham is resting) to keep the sauce from burning.
This recipe tents the ham with foil after it is removed from the oven to create some steam while the rest of the sauce is being cooked.
What to Serve with Baked Ham
Ham is so versatile, it can be served with nearly anything! For breakfast, a few fried slices pair perfectly with fried eggs and toast or a mock Eggs Benedict. Lunch can be a ham panini with melted Swiss cheese or chunks of ham in a hearty split pea soup. But, ham is the real star at the dinner table!
Does Baked Ham Taste Better Than Pre-cooked Ham?
Duh! Anyone can buy a pre-cooked, pre-sauced honey baked ham and they are delicious. But, it’s so easy, why not bake your own? You’ll want to use this recipe again and again for any occasion!
Bone in baked ham tastes juicier and melts in your mouth! You also get all the goodness from bone to make split pea soup or any other soup or stew.
You’ll want to use this recipe again and again for all of the occasions, such as Thanksgiving, Christmas, and Easter.
Do You Remove the Rind Before Baking a Ham?
Whether or not to remove the ‘rind’ which is that layer of fat that covers the ham is a personal preference. Some people might slice off some of the hard rind in order to sauce the ham so it will sink into the meat and stick to it as it bakes. Other people score the rind and place cloves at the intersections of the scored portions before baking it.
Ham is a very forgiving protein to cook with, it’s nearly impossible to ruin a baked ham! Enjoy it for a special occasion, or a regular Sunday dinner.
Oven Baked Ham With Pineapple
- 6-8 pound smoked fully cooked ham
- 2 cups beer *
- ¾ cup crushed pineapple
- ½ cup brown sugar preferably dark
- ½ cup yellow mustard
- ¼ cup honey
- Preheat oven to 350F. Place ham in a shallow baking dish and score. Pour beer over ham into baking dish. Tent with foil, leaving 2 sides open and sealing 2 sides.
- Bake for 1 ½ hours, basting ham after 1 hour.
- Meanwhile, mix crushed pineapple, brown sugar, mustard and honey in a small bowl.
- After 1 ½ hours, remove foil (reserve), baste ham with juices, then spread one third to half of pineapple mustard sauce over entire ham.
- Increase oven temperature to 375F, place uncovered ham in the oven, and bake for 20 minutes. Spoon and spread one third of pineapple mustard sauce on ham and bake for 20 minutes. Spoon remaining pineapple mustard sauce on ham and bake until ham reaches 140F degrees and remove from oven.
- Place ham on a cutting board and tent with foil. Add sauce from the roasting pan to a pot and simmer over low heat, stirring. Add cornstarch slurry to thicken if desired (1 teaspoon cornstarch mixed with 2 Tablespoons water). Serve on sliced ham.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe adapted from Chatelaine