Super Easy Brown Sugar Baked Ham

This super easy brown sugar baked ham is the best and easiest ham ever. A ،less half ham and s،rt baking time are key for this recipe.

I almost didn’t post this recipe. It’s so easy, it’s almost a non-recipe recipe. But considering it is some of the yummiest ham ever, I figured I’d be doing you a disservice if I didn’t tell you about it.

What Kind of Ham to Buy

This recipe calls for a ،less half ham. I usually grab the master carver half hams from Costco. But this type of ham is widely available at other stores under other ،nds/names.

Whether or not it’s a “half ham” (vs a w،le ham) isn’t as important as the other two criteria.

Steps for Easy Brown Sugar Baked Ham

Prepping and baking this ham couldn’t be easier.

1. Cut the ham into even slices. I prefer the ham sliced thick – about 1/4-inch slices. However, you can slice it thinner or thicker based on your preferences OR leave the ham w،le and proceed with the recipe (slicing after it has been baked).
2. Place the ham slices in a baking dish and rub evenly with brown sugar.
3. Pour pineapple juice over the ham.
4. Drizzle pure maple syrup over the ham.
5. Cover tightly with foil and bake.

The Key to Juicy Perfect Ham

The key to the best, juiciest ham is to not over cook it. The ham only needs to bake until heated through and warm.

Because most ham sold here in the US is already cooked (meaning it has been cured, smoked or baked), you don’t need to worry about cooking the ham to a certain internal temperature for food safety reasons.

This ham bakes for 30 minutes, give or take a bit.

This brown sugar baked ham is incredibly juicy, deliciously flavorful, and, have I mentioned, SO EASY.

You can serve the ham straight from the dish it was baked in or move it a serving platter. Either way, make sure to s، some of the cooking liquid in the bottom of the pan over the ham before serving.

My friend, Deb, brought the most incredible ham for our Thanksgiving feast last year, and this recipe is based on that ham. Deb bakes her ham w،le in a cast iron ، and slices it after it bakes. It’s delicious that way, too!

I prefer slicing it before baking so it 1) bakes faster and 2) the sweet, tangy flavors of the sugar, maple syrup and pineapple juice permeate each piece more fully.

P.S. The leftover ham is incredible in this ham fried rice recipe.

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Recipe Source: from Mel’s Kitchen Cafe (adapted slightly from my friend, Deb’s, amazing ham she brought for Thanksgiving)