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.
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 side dishes of Scalloped Potatoes and Roasted Asparagus with Lemon Butter, and Carrot Cake with Cream Cheese Frosting for dessert.
Baked Ham with Pineapple-Mint Chutney
Ingredients
- 8 to 10 lb fully cooked ham
- Water
- Honey glaze, optional – see notes
For the chutney:
- 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
Instructions
- 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.
- Prepare 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.
- 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:
- Place it on a rack in a roasting pan with 3/4-inch of water in the bottom.
- Cover the entire pan tightly with aluminum foil and bake at 350°F until the internal temperature of the ham reaches 145°F.
- The estimated baking time is approximately 15 minutes per pound for a half ham and 18 to 20 minutes per pound for a whole ham.
For a bone-in spiral-sliced ham:
- Remove all packaging and rinse off the glaze if desired (see notes).
- Place the ham, cut side down on a large sheet of heavy-duty foil.
- Draw the foil up around the sides of the ham, add 1/2 cup water, seal tightly and place on a rack inside a roasting pan.
- Bake in a 325°F oven for 10 minutes per pound.
- Let the ham stand for 15 minutes before carving.
Notes
Honey Glaze
A light honey glaze on the ham makes a nice complement to the pineapple chutney. Here’s how to make it:- Stir together 1/3 cup honey and 2 tablespoons of warmed 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 the glaze.
- Return it to the oven just long enough for the glaze to caramelize on the surface, 12 to 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family has always enjoyed traditional Mint Sauce on ham, although it’s usually recommended for lamb. Your pineapple mint chutney sounds delicious!
How important is it to use fresh pineapple as opposed to canned pineapple? I looked online for other pineapple chutney recipes, and noticed they ALL specify fresh pineapple.
Using the canned version would be so much easier for me than “wrestling” with a fresh pineapple. Will it really make a difference? Thanks so much!
Hi Catherine,
You can definitely use canned pineapple. I’d recommend buying pineapple chunks in juice (not syrup) and chop them yourself as I’m not sure the crushed version would give you the right consistency.
Great instructions for the spiral ham. Mine turned out nice and moist. I didn’t bother with the glaze but the pineapple chutney was really good. I think it would go nicely with chicken too.
Hi Lily,
I’m happy to hear the ham instructions worked out for you. Thanks for letting us know.