Paula Deen Holiday Glazed Ham

Paula Deen holiday glazed ham is a juicy, glossy baked ham with pineapple rings, maraschino cherries and Paula's Holiday Ham Glaze that comes together in 1 hour 40 minutes. It's an easy holiday ham dinner for Easter, Christmas or Sunday supper, and it's a make-ahead-friendly Southern comfort food centerpiece.

Cover the ham with foil for the first hour of baking, because that trapped steam keeps the meat moist all the way through. Skip the foil and the outside dries out long before the middle is hot.

Paula waits until the ham is already an hour into the oven to add the pineapple, cherries and glaze, so the sugars caramelize without burning. She also fries sliced oranges and lemons in butter and dips them in sugar, which gives the platter a bright, candied garnish you can eat.

Paula Deen Holiday Glazed Ham

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

1

hour 

35

minutes

Calories

380

kcal

A foil-covered bake keeps the ham tender, then a glaze and pineapple topping caramelizes in the last half hour. Butter-seared citrus dipped in sugar finishes the platter.

Ingredients

• 1 whole ham
  

• 1 (20 oz) can pineapple slices
  

• 15 (up to 20), optional whole cloves
  

• 1 small jar maraschino cherries
  

• 1 jar (up to 2 jars) Paula's Holiday Ham Glaze
  

• 3 halved, for garnish oranges
  

• 3 halved, for garnish lemons
  

• 2 tablespoons Butter
  

• sugar
  

Directions

• Bake the ham: Preheat the oven as directed on the ham package and bake the ham following those instructions. Cover it with foil to keep it moist, then take it out after about 1 hour.
• Decorate the top: Arrange the pineapple slices on top of the ham and secure them with the whole cloves, if using, or toothpicks. Then place a maraschino cherry in the center of each pineapple ring and pin it with a clove or toothpick.
• Glaze and finish baking: Spoon Paula's Holiday Ham Glaze over the ham and return it to the oven for 30 minutes. Once it comes out, move it to a cutting board and carve.
• Sugar the citrus: Melt the butter in a cast iron skillet, then add the halved oranges and lemons sliced side down. Cook them for 3 to 4 minutes, dip them in sugar and use them to garnish the platter.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Lodge 10.25-inch cast iron skillet. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to use cloves to hold the pineapple on the ham?

No, the cloves are optional. Toothpicks hold the pineapple rings and cherries just as well, so use them if you don't like the flavor of cloves. Just remember to pull them out before you carve and serve.

How do I store leftover glazed ham?

Wrap the carved ham tightly or pack it in an airtight container and keep it in the fridge. Eat it within 3 to 4 days. For longer storage, slice it and freeze it in portions.

Can I put the glaze on at the start of baking?

It's better to wait. The glaze is sweet, so it can scorch during a long bake, and Paula adds it for the last 30 minutes only. That gives you a sticky, golden coating instead of a burnt one.

What kind of ham should I buy?

The recipe calls for a whole ham and tells you to follow the package directions for baking. Check the label for the oven temperature and the minutes per pound, because they vary with the type of ham you buy.

What's the most common mistake with a holiday ham?

Leaving the foil off and letting the ham dry out is the big one. Keep it covered for the first hour, then glaze it near the end so the surface turns shiny and sticky without drying the meat.