Go Back Email Link
–+ servings
A spiral-sliced, glazed, baked ham glazed on a serving platter with an accompanying bowl of pineapple mint chutney, surrounded by spring table decor.
Print Recipe
4.50 from 4 votes

Baked Ham with Pineapple-Mint Chutney

Learn the basics for making a moist and juicy baked ham and get our easy recipe for fresh pineapple, mint, and honey chutney.
Prep Time10 minutes
Cook Time1 hour 45 minutes
Additional Time1 hour
Total Time2 hours 55 minutes
Course: Entrées
Cuisine: American
Servings: 12 servings
Author: Lynne Webb

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

Serving: 1serving | Calories: 225 | Total Fat: 5g | Cholesterol: 64mg | Sodium: 590mg | Carbohydrates: 19g | Sugar: 6g | Protein: 17g