Nanna’s Baked Ham

4.71 avg. rating (92% score) - 7 votes

Nanna’s Baked Ham

My Nanna used to make this easy baked ham on Christmas and Easter. She always served it with her special macaroni and cheese. It was a match made in heaven, and in her memory I share her baked ham recipe with you.

Yield: 6-8 servings, with leftovers


  • 1 very lean large ham with bone in
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 30 whole cloves
  • 1 can pineapple rings in juice


Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.

Place ham in roasting pan face-down. With a good sharp knife score the skin in "checkerboard" fashion. On each "square" push one clove into middle of the square. Continue this until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham. Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings (put maraschino cherries in the center, if you like) and place back in the oven for 1/2 hour. Remove from oven, baste again and serve.
  • Christine

    Normally I never even look at a recipe that’s named after someone but this is definitely wonderful! Just like my mother’s.
    Note: Most hams are fully cooked these days.

  • Anonymous

    Must make sure you start with a fully cooked ham as 1-1/2 hours at 325 degrees will only warm anything but a very small ham.

  • Anonymous

    My ham was moist with a sweet and spicy taste. I would fix this each year for the holidays.


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