This is my go-to Southern-style baked ham when I want a cozy Sunday meal that tastes like I spent all day in the kitchen—but really didn’t. The magic is in one sticky mixture: brown sugar, honey, Dijon mustard, and pineapple juice. You just whisk it together, brush it over a raw cured ham right in the roasting pan, and let the oven do the rest. It leans into those classic sweet-and-savory Southern flavors without needing a long ingredient list or fussy steps, which makes it perfect for busy weekends, holidays, or any time you want leftovers for the week.
Serve this ham sliced thick with creamy mashed potatoes or cheesy scalloped potatoes, plus something green like roasted green beans or a simple side salad to balance the sweetness. Warm dinner rolls or cornbread are perfect for soaking up the extra sticky glaze in the roasting pan. Leftovers are amazing in ham sandwiches with a swipe of Dijon, tucked into omelets, or diced into weeknight fried rice or soups, so don’t be afraid to cook the full-size ham even if you’re feeding a smaller crowd.
Simple Southern Baked Ham with Sticky Brown Sugar Pineapple Glaze
Servings: 10-12
Ingredients
1 fully cooked, bone-in cured ham (8–10 pounds), not spiral-sliced
1 cup packed light or dark brown sugar
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup pineapple juice (from a can or bottle)
1/4 teaspoon ground black pepper
Optional: 1/4 teaspoon ground cloves or 1/2 teaspoon smoked paprika for extra flavor
1/2 cup water (for the bottom of the roasting pan)
Directions
Preheat your oven to 325°F (165°C). Set a rack in the lower third of the oven so the ham has room to sit in a roasting pan without touching the top of the oven.
Unwrap the cured ham and discard any plastic disk from the bone. Pat the ham dry with paper towels. Place the ham, cut side down, in a large roasting pan. Pour 1/2 cup water into the bottom of the pan to keep things from scorching.
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