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Your holiday table just wouldn’t be the same without the time honored tradition of a delicious baked ham. This easy to do recipe makes a succulent baked ham – juicy on the outside and crispy and caramelized on the outside.  With hints of pineapple, bourbon and spice, you’ll find you and your guests will be going back for seconds and thirds.  Although, you don’t need to use fresh pineapple, we highly recommend you do. After arranging slices on the outside of the ham, lay the remaining slices in the bottom of the pan. These beauties will caramelize, while soaking up the delicious marinade and pan drippings.  They make the perfect accompaniment to this wonderful ham.


9-11 lbs ham – bone in, fully cooked
3 cups pineapple juice
1 cup Honey Bourbon
2 tablespoons Dijon mustard
1 cup brown sugar
1 cup honey ( if you don’t have honey use 2 cups brown sugar instead)
3 teaspoons cinnamon
3 teaspoons ground cloves
Whole Cloves
Fresh Pineapple (optional)

1 – Preheat oven to 350 degrees F.

2 – Begin by trimming areas of excess fat on the ham. You do want fat.

3- With a sharp knife score the top of the ham into a criss cross shaped pattern (See directions here). Stick whole cloves at the points where the crosses meet (optional).

4 – In a bowl combine, pineapple juice, bourbon, honey, dijon mustard, brown sugar, cloves and cinnamon. Pour mixture over top and sides of ham. Place ham in oven and bake a minimum of 2 hours or until outside is dark and crispy. Make sure to baste every 30 minutes. Exact baking time will depend on your ham size.

If using fresh pineapple slices, use toothpicks or remaining whole cloves to arrange the pineapple around the outside of the ham about 45 minutes before the ham is finished baking. Also, place some of the fresh pineapple slices in the bottom of the pan.

5 – When the ham is finished baking, transfer ham to a platter and cover with foil. Let sit for 15 minutes before slicing and serving.