Easy Easter Baked Ham

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I think my mother gave me this cookbook. I’ve been surprised how many recipes I’ve made from it. (The chocoholic males in my family love the Triple Chocolate Cake.) Today I’m going to share with you the simple baked ham recipe we make on Easter. Not only is it wonderful, but big plus, it’s easy.

 

 

Ingredients:

1 bone-in smoked ham (8 ½ pounds)

1 can (20 oz) sliced pineapple

1 C apricot preserves

1 tsp dry mustard

½ tsp ground allspice

Whole Cloves

Maraschino Cherries (though we’ve made it without these)

Wooden toothpicks

 

 

Recipe:

Preheat oven to 350 degrees. Place ham in roasting pan, fat side up. Roast in oven for 3 hours.

Drain pineapple and reserve juice. Place in small saucepan, add preserves, mustard, and allspice. Bring to a boil, stirring occasionally for 10 minutes.

Remove ham from oven. Placed cloves on ham, brush with glaze. Use wooden toothpicks to attach pineapple and cherries. Brush with glaze again. Return to oven for 30 minutes or until meat thermometer is 160 degrees. Brush with glaze 15 minutes before done. Let ham stand for 20 minutes before slicing.

Enjoy! Make sure to serve the pineapple, because it’s fabulous too!

What’s your favorite dish (it doesn’t have to be main dish) to have on Easter? Leave a comment and let me know. I could use to do something different this Easter.

 

 

Happy Easter!

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Julie Benson has written five novels for Harlequin American, and her Wishing, Texas series is available from Tule Publishing. Now that her three sons have left the nest in Dallas, when she isn't writing, Julie spends her time working on home improvement projects, rescuing dogs, and visiting Texas wineries with her husband. Visit her at www.juliebenson.net.

26 thoughts on “Easy Easter Baked Ham”

    • Denise, thanks for being here this morning! It’s fabulous. When our oldest, Alex had to do something for the Air Force one Easter, he made it. That’s how easy the recipe is.

      Has your kiddo decided on a college? I miss those days getting to visit kids at college. It was a great excuse for hubby ad I to get away for a long weekend.

      Thanks again for popping in this morning. Have a blessed Easter.

      • Thanks. He’s dragging it out. Has till the end of the month and I hope he doesn’t wait till the last minute. Alabama offered even more money and they’ve offered the most overall, but LSU is close enough. I think his heart wants LSU, but he’s having a hard time turning down Bama. We’re having him apply for every local scholarship he’s eligible for.

        Maybe we’ll get to Dallas this summer.

    • Ami, it is! But I think the even better part is how easy it is to make. Sure it has to bake a while, but it doesn’t require a lot of attention. Throw it in and then go have fun. Thanks for being here today and have a blessed Easter.

    • Thanks for stopping by this morning! I love when I find a recipe that tastes great and is easy. Then people are impressed and think I went to all kinds of trouble when I didn’t. 🙂 Have a blessed Easter.

  4. Good morning, Julie! I don’t think I’ve ever had a ham with fruit like this. Growing up, I’m pretty sure my mom used the packet that came with the ham, which I’ve done as well.

    So you just take the pineapple and cherries off the ham after baking, put them in a bowl and serve as well?

  6. thanks for sharing the recipe. I love ham. I havent made one for many years as my nephew likes to make it for Easter. He will make a smoked one and one in the oven The one in the oven always has pineapple on it the way my mom did (his grandma)

    • Lori, I love pineapple on a ham. My parents aways put 7-up on the hams they baked, but I like this one better. The glaze with the mixture of apricot, mustard and allspice is sweet but still spicy. Thank you for being here, and may your Easter be blessed.

    • Trudy, we always have green beans, too because the boys love them. I’ve never made deviled eggs, but right now they sound so good. Maybe I’ll have to find a recipe. Thanks for being here today. Have a blessed Easter.

  8. You recipes books must be a treasure to you, particularly those which came from a mother or grandmother. I used to collect recipe books but have mostly stopped doing anything complex as my husband doesn’t care for all the work involved in making from scratch. So I have given them away, except for a couple of them from the 60’s and hand written ones from so many years ago, even though they are stained from the various ingredients I used back then to create the delicious food.

    • Judy, I’ve given away a lot of my cookbooks, too, but I’ve kept this one because of a couple recipes. It’s also great when I’m looking for something special. I keep the handwritten ones too even if they’re stained! My husband has all our recipes on the computer and pulls them up there. Not me. I like the written ones or the cookbooks. Thank you for being here today. May your Easter be a blessed one.

  9. This looks great. We often have ham but it has been a long time since I put pineapple and maraschinos on it. I often stud it with cloves, sprinkle on a half tsp. of dry mustard, and then drizzle it with honey for the glaze. Pure maple syrup instead of honey works well too. For Easter we usually have fresh asparagus to go with the ham or roast lamb. Not this year. My asparagus, like so many other things, is waiting for the cold weather to go away. It hasn’t come up yet. Happy Easter!

    • Alice, your ham recipe sounds very similar except this calls for apricot preserves instead of honey. I’m a big asparagus fan, too. We do a mustardy sauce for it from Jacque Pepin. (I think it’s simply dijon mustard and olive oil mixed.) I’d love to have a garden, but I kill everything. Sigh.

      Thank you for being here today. Happy Easter!

  10. My mother always fixed our Easter ham in a similar way with the whole cloves, pineapple rings, and cherries. I like the sound of the glaze you add to it and will try it this year. As for the rest of the meal, family has made the sweet potato casserole with marshmallows on top, but I prefer just plain sweet potatoes, fixing mine with butter and salt. We usually have asparagus (ours is producing already), a fruit salad, rolls and cheesecake for dessert. The fruit salad we sometimes make is one I think I have mentioned before. It is easy, can be multiplied easily, and is not too sweet.
    7 CUP SALAD
    1 cup each of:
    Crushed pineapple, well drained
    Fruit cocktail, just spooned out of can, not necessary to drain.
    Sour cream
    Cottage cheese, I prefer small curd
    Mini-marshmallows
    Shredded coconut
    Chopped pecans

    I have found it tastes better if it is made a day ahead. It gives the marshmallows a chance to melt a bit and the flavors to blend. It is great as leftovers for several days, so I always make a large batch.

    • Patricia, your dinner sounds fabulous! I love sweet potatoes too. I’ve never tried them with butter and salt, but I’m going to. They are often sweet enough on their own. I think I’ve come to like them better than regular potatoes. I usually eat them with butter and a bit of brown sugar or maple syrup. But sometimes that’s too sweet, so I think I’ll try yours this year! Thank you so much for sharing your salad recipe! It sounds so good.

      Thank you for being here and sharing a great salad. Have a blessed Easter!

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