Easter Baked Ham

NOTE:  This Easter baked ham is not only beautiful with the dressing of pineapple and cherries, but is tender and delicious.  You will be proud to serve the entree on Easter Sunday.


  • 1 (10-12-pound) fresh bone-in-ham
  • Whole cloves, optional
  • Basting Sauce
  • 1 cup pineapple juice
  • 3 cups brown sugar
  • 2 tablespoons butter, melted
  • Ham Garnish
  • 1 (20-ounce) can pineapple slices, drained
  • 1 (10-ounce) jar maraschino cherries, divided
  • Table Sauce
  • 1 can pineapple chunks, with juice
  • ¼ cup whole maraschino cherries, drained
  • 3 cups brown sugar
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • Fresh mint sprigs, optional
Cuisine: Country
Yield: Serves 12
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  1. Preheat oven to 350-degrees. Place ham fat side up, on a rack in a shallow roasting pan.  With a serrated knife, score fat on ham into a diamond design by making long cuts about 2-inches apart both down and across.  Stud with whole cloves in points of squares.
  1. Make Basting Sauce by combining pineapple juice, brown sugar and butter. Using a small ladle, spoon some sauce over entire ham.  Place ham in a preheated oven uncovered on low rack and bake 3 to 4 hours, or until meat thermometer registers 160-degrees. (18-20 minutes per pound). Do not over-bake, or ham will be dry.  Baste ham every 15 to 30 minutes.
  1. One hour before ham is done, remove pan from oven. With toothpicks, secure pineapple slices all over ham, and stud each center with a whole maraschino cherry.  Put ham back in oven and continue to bake, basting with basting sauce.   Continue to cook until time allotted for weight of ham.  Remove ham from oven and let set for few minutes.  Place ham on large platter.  Discard remainder of basting sauce.
  1. Make Table Sauce by combining pineapple chunks, cherries, brown sugar, butter, and cornstarch. Cook on stove in saucepan until mixture boils gently, about 3 to 4 minutes until thickened.  Place in a pretty bowl with a small ladle and serve.  Serves 15.