How To Cook Ham – Glaze A Ham Perfectly Every Time

by Sherry Riter in Cooking  ,Food,Meat,Recipe

So you want to cook ham?

You’re afraid it will be dry when you’re finished?

No longer fear!

I’ve got a really and I mean really easy recipe that packs a wonderful flavor!

Don’t be intimidated any more!

You can use this recipe and then brag about your new found skill!

Baked Ham With Glaze Fruity Style
I love ham.
I’m sorry for the piggies,
but I still love ham.

A ham is very easy to cook
and takes very little effort to produce
a tender and moist end product.

Let’s begin our little cooking lesson today.

Whether the ham is a spiral cut pre-cooked
or uncut and uncooked,
the process is basically the same.
The main difference is the amount of cooking required.

For the ease,
I purchased a pre-sliced spiral cut ham.
I took it out of the wrapping and
plopped it in my big black roasting pan.
This pan always makes me feel like a good Southern cook.
No, I have no idea why it does, but I do!

Pretty ham, huh?


Next I take some cloves and stick them into the ham.
I try to spread them out evenly.
Just a little will add a nice flavor,
but won’t overpower the ham taste.

Now take some crushed pineapple
and squish it between some of the slices.
Slowly pour the juice into the space between the slices.

Mom, please don’t faint.
Yes, these are canned peaches
and this is the only time I buy them.
For everyone else,
I rather eat dirt than a peach in a metal can.
Okay, maybe not dirt,
but I hate the flavor of the peach that is in a metal can.
You can use fresh peaches too,
but all the fresh peaches looked yucky so I opted for canned this time.

Anyway, take the peaches and
the juice and put them in a bowl.

Now chop them up into chunks.

On the top of the ham and the pineapple,
carefully lay the peaches all over.
When they are all laying over the ham,
slowly pour all the juice on the ham.
Then kind of squish the peaches against the ham.
Yep! This is a squishing recipe!

Looks good already, doesn’t it?
That’s okay.
You don’t have to answer me.
I know it looks good!
I’ve got eyes in my head too!
I’m just full of myself today!

In a small bowl,
mix the brown sugar and cinnamon.
Pat the brown sugar and cinnamon mixture
VERY carefully on top of the peaches.

The juice will start melting it.

Here’s a little more pineapple.
“Waste not, want not!”

Now cover the pan with aluminum foil
AND put the lid on.
I know it sounds stupid,
but do it anyway.
It seems to make the meat even more moist.
When it has finished cooking…


Feel the flavor spread throughout your mouth.

Sweet juice from warm fruit and hot ham.

Bite after bite
the thrilling flavor continues
to excite the taste buds.

take a bite.
It is so delicious and juicy
that it just drips with flavor.

Baked Ham With Glaze Fruity Style


7 lb ham
12 cloves
27 ounces pineapple
20 ounces peaches
1/4 cup brown sugar
1 tablespoon cinnamon


In the center of a large roasting pan, place a fresh or pre-sliced/pre-baked ham. Gently squish the pineapple between the layers and pour the juice between the slices. If your ham is not pre-sliced, slice the ham at least 3/4 of the way through and all the way across. Now gently layer the chopped peaches. In a separate bowl, mix the brown sugar and cinnamon. Pat it gently on top of the peaches.

Cover the top of the roaster with aluminum foil AND put the roaster lid on top.

Cook on 325 degrees for 10-12 minutes per pound for a spiral cut ham and 12-16 for a fresh ham. The internal temperature will reach 170 degrees if you cook it that long and that is the desired temperature for a ham.

Every 30 minutes, open and baste the ham with the liquid in the pan and then wrap it back up tightly with the aluminum foil, put the lid on and continue cooking until finished.

The Redhead Riter

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 3 comments… read them below or add one }

1 Susan Roebuck December 1, 2011 at 11:06 am

Just in time!! I was wondering how to cook this ham I was given. Now I know what to do for Christmas 🙂 Thank you…


2 Hollee December 13, 2014 at 10:37 am

This ham looks Devine. I can’t wait to try your recipe. I was wondering about how to cook a ham at Thanksgiving. I’m also very excited to find another Good Old Southern Cook like me. I believe that true happiness is found, at least where I come from, around the dinner table at supper and around the lunch table on Sunday. Thanks for the delightful pics and commentary. I am enjoying your site very much.


3 Sherry Riter December 14, 2014 at 4:23 am

Thank you so much Hollee. I’m glad you are enjoying my blog! 🙂


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