This easy baked ham is served with a tangy, fresh pineapple chutney it’s a Served with a tangy, fresh pineapple chutney, this easy baked ham is an equally great choice for Easter dinner or a casual Sunday supper.

Baked Ham with Pineapple-Mint Chutney

A fully cooked baked ham is perhaps one of the easiest entrées you can prepare for a crowd and this recipe is no exception.

Whether you’re making a spiral-sliced ham like the one pictured above, a whole ham, or a bone-in butt or shank cut, our recipe instructions have you covered.

A Guide To Shopping For and Preparing Ham

The pineapple chutney is easy to make too and it goes so well with the ham. Made with fresh mint, thinly sliced scallions and honey its flavors are perfect for spring. You’ll also find instructions for a two-ingredient glaze to complement the chutney in our recipe notes.

For a perfect spring-inspired menu, serve this ham recipe with a first course of Spinach and Strawberry Salad, side dishes of Scalloped Potatoes, and Roasted Asparagus with Lemon Butter, and Carrot Cake with Cream Cheese Frosting for dessert, then set a pretty table with our DIY Spring Table Decor.

DIY Spring Table Decor Whitewashed Flower Pots
DIY Spring Table Decor
Baked Ham with Pineapple-Mint Chutney

Baked Ham with Pineapple-Mint Chutney

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes

A moist, juicy baked ham served with a tangy chutney made with pineapple, honey, and fresh mint makes an easy main dish for company.


  • 8 to 10 lb fully cooked ham (see notes)
  • Water
  • 3 cups fresh pineapple, finely chopped
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 2 scallions, very thinly sliced
  • 1/3 cup fresh mint, finely chopped
  • Salt and freshly ground black pepper


Note: The cook time listed above is calculated for a 10-pound spiral sliced ham. The instructions below contain the cook times for other types and sizes of ham.

  1. Make the chutney by combining the pineapple, honey, vinegar, scallions and mint in a small bowl. Season to taste with salt and pepper, cover and refrigerate until ready to serve.
  2. Remove the ham from the refrigerator 1 hour before placing it in the oven to allow it to come to room temperature. How you heat the ham will depend on the cut you've purchased.

For a bone-in butt, shank, or whole ham:

  1.  Place it on a rack in a roasting pan with 3/4-inch of water in the bottom. Cover the pan tightly with aluminum foil and cook at 350°F until the internal temperature of the ham reaches 145°F. This would be about 15 minutes per pound for half hams and about 18 to 20 minutes per pound for whole hams.

For a bone-in spiral sliced ham:

  1. Remove all packaging (rinse off glaze if desired) and place the ham, cut side down on a sheet (or 2) of heavy duty foil. Draw the foil up around the sides of the ham, add 1/2 cup water, seal tightly and place in a roasting pan. Cook in a 325°F oven for 10 minutes per pound.
  2. Let the ham stand for 15 minutes before carving.


Recipe Variation: Adding A Glaze

If desired, you can easily add a glaze to your ham.

To complement the pineapple chutney, just stir 1/3 cup honey together with 2 tablespoons of warm pineapple or orange juice in a small bowl.

About 15 minutes before the ham is done heating, remove it from the oven and unwrap it.

Increase the oven temperature to 400°F and brush the ham liberally with your glaze. Return it to the oven just long enough for the glaze to caramelize on the surface - 12 to 15 minutes.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 5gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 64mgSodium: 590mgCarbohydrates: 19gFiber: 0gSugar: 6gProtein: 17g

Note: Nutrition information is estimated and may vary from your actual results.