Betty Crocker's Baked Ham Recipe: Glazed Sweetness With Crispy Pineapple Crown

Betty Crocker's baked ham recipe delivers that perfect balance of glazed sweetness and crispy pineapple crown that makes holiday tables unforgettable. 🌟 After years of perfecting this classic technique, I’ve refined the method to ensure your ham stays juicy inside while achieving that caramelized, crackling exterior.

The secret lies in the glaze—equal parts brown sugar and honey—paired with a touch of Dijon mustard for depth.

What sets this recipe apart is the foolproof approach to cooking time and temperature, ensuring your ham emerges perfectly cooked every time. We’ll start with a 325°F oven for even heat distribution, then finish with a broiler to achieve that coveted crispy crown.

The pineapple slices act as both a decorative garnish and a flavor enhancer, adding a bright contrast to the rich, savory ham.

By the time you’re done, you’ll have a showstopping centerpiece that’s tender, flavorful, and impossible to resist. The glaze caramelizes into a sticky, glossy finish, while the pineapple crown adds a delightful crunch with every bite.

This is the kind of ham that elevates any gathering—whether it’s Thanksgiving, Christmas, or a special Sunday dinner.

For those looking to add a modern twist, consider swapping the pineapple for a bourbon-soaked cherry glaze or a honey-mustard variation. Pair it with classic sides like scalloped potatoes, roasted Brussels sprouts, or a fresh green salad to round out the meal.

Let’s get started on creating your perfect holiday ham!

Ingredients for betty crocker baked ham

Six pounds of ham plus a handful of pantry staples. That's all you need for holiday perfection.

The ham is the star, so center-cut bone-in is non-negotiable—it stays juicier longer. Costco or Whole Foods usually carry excellent pre-cooked hams, but check the label for 'fully cooked' and 'bone-in'. If you're buying a whole ham, 8 pounds is perfect for 6 servings. The cloves? Whole, not ground—stud them into the ham flesh for maximum aroma. For the brown sugar, light or dark doesn't matter, but make sure it's packed tightly into the cup. I always grab the Domino brand from the bulk bins at Trader Joe's—it's consistent and affordable.

No fresh pineapple? Canned pineapple in juice works perfectly—just drain it well. Running low on Dijon? Yellow mustard at half the amount gets you close, but the depth of flavor is worth seeking out. The honey should be raw or wildflower if possible—it adds subtle floral notes that store-bought honey can't match. For the orange juice, freshly squeezed is ideal, but bottled works in a pinch. The rosemary sprigs? Fresh is best, but dried at one-third the amount will work if you're in a hurry. Pro tip: Toast the peppercorns in a dry pan for 30 seconds before grinding—they'll release so much more aroma.

This ham reheats beautifully—325°F for 10-15 minutes per pound until internal temp hits 140°F. The glaze keeps for 1 week refrigerated, so make extra. I always portion the leftovers into single-serving containers for easy lunches. The pineapple crown? Use it within 3 days for best texture—it gets mushy if stored too long. For a modern twist, swap the pineapple for bourbon-soaked cherries or a honey-mustard glaze with a splash of apple cider vinegar.

Step-by-step instructions for betty Crocker's baked ham

Here's how to transform your holiday ham into a showstopper with crispy pineapple crown and glossy glaze.

Preheat your oven to 325°F—this gentle heat ensures even cooking without drying out the meat. While it preheats, place the 8 lb fully cooked bone-in ham on a rack in a roasting pan. This allows air to circulate underneath, preventing soggy skin.

Carefully score the ham in a diamond pattern, cutting about ½-inch deep into the fat. This creates channels for the glaze to penetrate and develop that signature crackly crust. Don't worry if it looks dramatic—the results are worth it. Remove any packaging and pat the ham dry with paper towels to help the glaze adhere.

In a small saucepan, combine 1 cup brown sugar, 1 cup honey, 2 tbsp Dijon mustard, 0.5 cup orange juice, and 0.5 cup unsalted butter. Bring to a gentle simmer over medium heat until the butter melts and the mixture thickens slightly—about 5 minutes. Stir occasionally to prevent burning.

While the glaze cooks, stud the ham with 10 whole cloves and 1 tsp cracked black peppercorns, pressing them gently into the meat. Add 2 sprigs fresh rosemary and 0.5 tsp ground cinnamon to the glaze, then remove from heat. Stir in 1 tsp salt and set aside. This aromatic blend will infuse the ham with warm, festive flavors.

Pour half of the glaze mixture over the ham, coating it evenly. Place a piece of aluminum foil loosely over the ham, leaving the top exposed—this helps the pineapple crown crisp while keeping the meat moist. Bake for 1 hour and 45 minutes, basting with remaining glaze every 30 minutes.

Here's the thing—your oven might run hot, so start checking the internal temperature after 1 hour and 30 minutes. Use a meat thermometer to test the thickest part of the ham (not touching bone). It's done when it reaches 140°F—this ensures it stays juicy without overcooking. If the ham starts to brown too quickly, tent it more tightly with foil.

Arrange the 1 whole fresh pineapple slices in a decorative pattern on top of the ham, slightly overlapping them. This creates that classic pineapple crown that looks stunning on the table. Sprinkle the remaining 0.25 cup granulated sugar evenly over the pineapple—this gives it that sparkly, caramelized finish.

Return the ham to the oven and bake uncovered for an additional 15-20 minutes until the pineapple is deep golden brown and the glaze is bubbly. Watch closely during this time—you want that perfect balance of crispy pineapple without burning. The ham's internal temperature should remain at 140°F during this final stage.

Remove the ham from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring every slice is moist and flavorful. Tent loosely with foil if serving family-style to keep it warm.

When ready to serve, carefully remove the rosemary sprigs and any large peppercorns. The ham should have a glossy, sticky glaze with crispy pineapple slices that hold their shape beautifully. Slice against the grain for tender, melt-in-your-mouth perfection. This showstopping ham will be the centerpiece of your holiday table!

Storing and reheating this dish

Refrigerator Storage

After your ham is fully cooked and rested, transfer any leftovers to an airtight container within 2 hours to prevent bacterial growth. I use glass Pyrex containers with snap-on lids because they distribute heat evenly when reheating.

Store at 40°F or below for up to 4 days—the flavors actually deepen as the glaze and ham meld together over time. 🌟

For single-serving portions, divide the ham into smaller containers (about 1-2 cups per container) to cool faster and reheat more evenly. Label each container with the date to track freshness. The pineapple crown should be removed and stored separately in a separate airtight container to maintain its texture.

Freezer Storage

If you're prepping ahead for future meals, ham freezes beautifully for up to 3 months without losing quality. Wrap the ham tightly in plastic wrap, then place it in a freezer-safe heavy-duty aluminum foil or ziplock freezer bag.

Squeeze out excess air to prevent freezer burn and label with the date. 🧊

For the glaze, portion it into ice cube trays or small containers—this makes it easy to thaw only what you need. The pineapple crown doesn’t freeze well, so use it within 3 days of baking or discard it before freezing the ham.

When ready to reheat, thaw the ham in the refrigerator overnight for best results.

Reheating Methods

My go-to method is reheating in the oven for juicy, even results. Preheat your oven to 325°F, place the ham on a rack in a roasting pan, and cover loosely with aluminum foil.

Reheat for 10-15 minutes per pound until the internal temperature reaches 140°F. Baste with a little extra glaze or orange juice to keep it moist. 🔥

For a quick fix, use the microwave on 50% power in 2-minute intervals, stirring between each interval. Cover the ham with a damp paper towel to retain moisture, but avoid overcooking—it can turn dry.

If the glaze looks thick, add 1-2 tablespoons of water to loosen it up before reheating.

Reviving Day-Old Ham

If your ham has lost some of its shine or crispiness, don’t worry—it’s an easy fix! Place the ham on a baking sheet and broil on high for 2-3 minutes to crisp up the pineapple crown.

Brush with a little honey or brown sugar glaze and broil for another 1-2 minutes to restore that caramelized finish. This works wonders for ham that’s been sitting in the fridge for a day or two. ✨

For extra flavor, add a splash of orange juice or apple cider to the glaze before reheating. This not only revives the ham but also adds a bright, festive touch.

Serve with fresh pineapple slices on top to mimic the original crown—it’s a great way to make leftovers feel like a special occasion again.

Frequently asked questions