Old Fashioned Baked Ham

Old fashioned baked ham was one of my favorites growing up. I loved the syrupy baked pineapples and cherries.  And the cloves added the perfect kick of spice. Here’s a recipe you should definitely try for the wow effect. We pull out all the stops!

Serves: 10–12
Prep Time: 20 minutes
Cook Time: 2 to 2.5 hours (depending on ham size)

Ingredients
1 fully cooked, bone-in spiral ham (8–10 lbs)
1/3 cup The Cook Shop Cajun Seasoning Blend
1/2 tsp ground cinnamon (optional)
1/2 tsp ground cloves (plus whole cloves for studding)
1 can (20 oz) sliced pineapples in juice (reserve juice)
1 small jar maraschino cherries
1 (12 oz) can Coca-Cola (not diet)
1/2 cup brown sugar (light or dark)
2 tbsp Dijon mustard or Creole mustard
1 tbsp apple cider vinegar
Toothpicks (to secure fruit)

Instructions

1. Preheat & Prep Ham

Preheat oven to 325°F.

Place ham in a roasting pan lined with foil.
Score the surface of the ham in a crisscross pattern (diamond cuts), about 1/4-inch deep.
Insert whole cloves at the intersection of each diamond.

2. Season Generously

Rub the entire ham (including the cuts) with The Cook Shop Cajun Seasoning Blend.
Optionally, sprinkle a light touch of cinnamon and ground cloves for extra warmth.

3. Add Fruit

Arrange pineapple slices over the ham and secure each with a toothpick.
Place a maraschino cherry in the center of each pineapple ring and secure it too.

4. Make the Glaze

In a small saucepan over medium heat:

Combine Coca-Cola, brown sugar, pineapple juice (from the can), mustard, and apple cider vinegar.
Stir until sugar dissolves and the glaze begins to thicken slightly (about 10–15 minutes). It should be syrupy but pourable.

5. Bake the Ham

Pour about 1/3 of the glaze over the ham.
Cover loosely with foil and bake for 1.5 hours (15 minutes per pound), basting with glaze every 30 minutes.

6. Final Glaze & Caramelization

Remove foil, pour the remaining glaze over the ham, and increase oven temp to 375°F.
Continue baking uncovered for another 20–30 minutes, basting once or twice, until the top caramelizes and turns glossy.

7. Rest & Serve

Let ham rest for 10–15 minutes before slicing.
Serve with glaze drizzled on top or on the side.

LANGIAPPE

Pros of Using Spiral-Cut Ham:
Convenient: Already sliced, which makes serving super easy.
Absorbs Flavor Well: The slices allow glaze and seasoning (like your The Cook Shop Cajun Blend) to seep into every layer.
Still looks festive: You can still decorate it with pineapple rings and cherries on top!

What to Watch Out For:
Drying Out: Spiral hams can dry out faster than whole uncut hams, especially if overcooked or baked uncovered too long.
Delicate Decor: Since it's sliced, the surface can be uneven—pineapples and cherries might shift if not well secured with toothpicks.

Tips for the Full Classic Look with a Spiral Ham:
Choose a bone-in spiral ham (it looks more impressive and stays juicier).
Secure your pineapple rings and cherries with toothpicks or small skewers; try to keep them along the top and front for visual effect.
Use whole cloves in the scored fat (if there's still a fat cap), or stud the exposed parts between pineapple slices.
Baste often and keep the ham tightly tented with foil during most of the bake to keep it juicy.
Finish uncovered during the last 20–30 minutes with a final glaze pour for that gorgeous caramelized top.

BON APPETIT! 

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