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Glazed Baked Ham

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Betty Crocker Kitchens
Updated Dec 5, 2022
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When it comes to holiday gatherings, there's no shareable dish more classic than a Glazed Baked Ham. Try making this recipe for the whole family, and in just a few simple steps, you'll have a delicious baked ham with a savory-sweet glaze. This Glazed Baked Ham recipe is sure to be a hit!

Glazed Baked Ham

  • Prep Time 10 min
  • Total 1 hr 55 min
  • Servings 10
  • Ingredients 7
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Ingredients

  • 1 cooked smoked bone-in ham (6 lb)
  • 1 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 can (8 oz) crushed pineapple, undrained
  • 2 tablespoons lemon juice
  • 1 tablespoon yellow or Dijon mustard

Instructions

  • Step 
    1
    Heat oven to 325°F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone or rest in fat. Bake uncovered 1 hour 30 minutes or until thermometer reads at least 140°F.
  • Step 
    2
    Meanwhile, in 1-quart saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Brush glaze over ham during last 45 minutes of baking.
  • Step 
    3
    Remove ham from oven. Cover loosely with foil; let stand 10 to 15 minutes for easier carving.

Nutrition

290 Calories
7g Total Fat
27g Protein
28g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1660mg
69%
Potassium
440mg
13%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
27g
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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