7 Juicy Thanksgiving Ham Recipes

Okay, real talk: Turkey’s the poster child of Thanksgiving, but let’s face it—it’s often drier than your uncle’s jokes. Enter ham: salty, succulent, and begging for a sweet glaze that turns it into the MVP of your spread. These 7 recipes crank up the juiciness with fruit-infused marinades and sticky glazes that lock in moisture like a pro. I’ve baked my way through a few hams (one smoky kitchen fail included), so these are foolproof for keeping things tender and crowd-pleasing. Who’s ready to swap sides this year?

1. Pineapple-Cherry Baked Ham Bliss

This tropical twist on ham soaks up pineapple juice and cherry sweetness, emerging juicy and caramelized. It’s like a luau crashed Thanksgiving—irresistible.

Ingredients

• 8-10 lb bone-in ham (spiral-cut for easy slicing)
• 1 can pineapple slices (20 oz, juice reserved)
• 1 jar maraschino cherries (10 oz, juice reserved)
• 1 cup brown sugar
• ½ cup maple syrup
• Juice of 2 oranges
• Cloves for studding

Step-by-Step Instructions

1. Preheat oven to 325°F; place ham cut-side down in a roasting pan.
2. Score ham in diamond pattern; stud with cloves.
3. Mix reserved pineapple and cherry juices, brown sugar, maple, and orange juice; pour half over ham.
4. Cover with foil; bake 2-2.5 hours, basting every 30 mins.
5. Uncover, arrange pineapple slices and cherries on top with toothpicks; bake 30 mins more until glaze bubbles.

Why You’ll Love It

The fruit juices keep it insanely moist—think ham that melts, not fights your fork. I skipped the cloves once; zero charm, all bland. Who doesn’t crave that sticky-sweet crust after turkey overload?

2. Brown Sugar Brandy-Glazed Showstopper

Brandy adds a boozy depth to the classic brown sugar glaze, yielding a ham that’s caramel-crusted and stupidly juicy. Holiday flex without the fuss.

Ingredients

• 7-9 lb semi-boneless ham
• 1 cup brown sugar
• ¼ cup brandy
• 2 tbsp Dijon mustard
• ¼ cup pineapple juice
• 1 tsp ground cinnamon

Step-by-Step Instructions

1. Preheat oven to 350°F; line a baking sheet with foil and place ham flat-side down.
2. Score the top lightly; mix glaze ingredients until smooth.
3. Brush half the glaze over ham; cover loosely with foil.
4. Bake 1.5-2 hours, basting hourly with remaining glaze.
5. Uncover last 20 mins; crank to 425°F for crispy edges.

Why You’ll Love It

That brandy kick elevates it from basic to brag-worthy—juicy inside, crackly outside. Tried it sans pineapple juice once? Dry regret city. Perfect for slicing thin and stacking with leftovers.

3. Apricot-Honey Glazed Gem

Apricot preserves and honey team up for a tangy-sweet glaze that infuses every slice with fruit-fueled juiciness. It’s elegant, effortless, and gone fast.

Ingredients

• 8 lb spiral ham
• 1 cup apricot preserves
• ½ cup honey
• ¼ cup brown sugar
• 2 tbsp stone-ground mustard
• 1 tsp ground cloves

Step-by-Step Instructions

1. Preheat oven to 325°F; set ham in a foil-lined pan.
2. Warm preserves, honey, sugar, mustard, and cloves in a saucepan until syrupy.
3. Pour half over ham; tent with foil.
4. Bake 2 hours, basting midway.
5. Uncover, brush with rest; bake 30 mins until golden.

Why You’ll Love It

The apricot cuts the saltiness while honey seals in juices—tender bites every time. I overdid the mustard once; too zingy. Balance it, and it’s your new tradition.

4. Bourbon-Orange Citrus Kick Ham

Bourbon’s warmth meets orange’s brightness in this glaze that keeps ham sopping wet and flavor-packed. Southern soul with Thanksgiving swagger.

Ingredients

• 9 lb bone-in ham
• ½ cup bourbon
• Juice and zest of 2 oranges
• ¾ cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp ground ginger

Step-by-Step Instructions

1. Preheat oven to 325°F; place ham in roasting pan.
2. Simmer bourbon, orange juice/zest, sugar, vinegar, and ginger for 5 mins to thicken.
3. Score ham; pour half glaze over.
4. Cover and bake 2.5 hours, basting often.
5. Uncover, glaze again; broil 2-3 mins for char.

Why You’ll Love It

Citrus juices prevent any dryness—it’s like ham got a spa day. Skipped the simmer once; runny mess. This one’s boozy enough for toasts, juicy for all-day nibbles.

5. Pomegranate-Clove Holiday Stunner

Pomegranate juice brings tart pop to a clove-spiked glaze, locking in moisture for a ruby-hued, ultra-juicy ham. Fancy without the eye-roll.

Ingredients

• 7 lb cooked ham
• 1 cup pomegranate juice
• ½ cup apricot jam
• ¼ cup brown sugar
• 1 tsp whole cloves (ground fine)
• Orange slices for garnish

Step-by-Step Instructions

1. Preheat oven to 325°F; unwrap ham and place in pan.
2. Mix juice, jam, sugar, and cloves; heat until dissolved.
3. Brush ham with half; cover with foil.
4. Bake 1.5-2 hours, re-glazing every 30 mins.
5. Uncover, add orange slices; bake 20 mins more.

Why You’ll Love It

Pom’s acidity tenderizes like magic—juicy, not chewy. Whole cloves? Too pokey; grind ’em. Rhetorical Q: Why settle for plain when this steals the spotlight?

6. Spiced Pineapple Mustard Marvel

Pineapple chunks and Dijon create a sweet-heat glaze that bastes the ham into juicy oblivion. It’s zesty, sticky, and begs for seconds.

Ingredients

• 8-10 lb shank ham
• 1 can crushed pineapple (20 oz, undrained)
• ½ cup Dijon mustard
• ⅓ cup honey
• ¼ cup brown sugar
• ½ tsp ground allspice

Step-by-Step Instructions

1. Preheat oven to 325°F; position ham cut-side down.
2. Blend pineapple, mustard, honey, sugar, and allspice.
3. Pour over ham; cover tightly.
4. Bake 2-2.5 hours, basting twice.
5. Uncover, spoon juices back; bake 30 mins until caramelized.

Why You’ll Love It

Mustard tempers the sweet for balanced juiciness—no soggy spots. Blended it wrong once; chunky chaos. This pairs with greens like a dream—IMO, better than turkey.

7. Ginger Beer Soy Surprise Ham

Ginger beer’s fizz and soy’s umami make a glaze that’s spicy-sweet and keeps ham ridiculously moist. Not your grandma’s—it’s the upgrade we need.

Ingredients

• 9 lb spiral-sliced ham
• 2 cups ginger beer
• ¼ cup soy sauce
• ½ cup brown sugar
• 2 tbsp grated ginger
• 1 tsp smoked paprika

Step-by-Step Instructions

1. Preheat oven to 300°F; place ham in a deep pan.
2. Simmer ginger beer, soy, sugar, ginger, and paprika until reduced by half.
3. Pour over ham; cover with foil.
4. Bake 3 hours low and slow, basting hourly.
5. Uncover, glaze thickly; bake 20 mins at 400°F.

Why You’ll Love It

The fizz tenderizes from the inside—juiciest ham ever. Low temp was key; rushed it once, tough vibes. Surprise your crew with this bold twist 🙂

There you have it—7 ham recipes that drip with flavor and moisture, turning your Thanksgiving into a juicy love fest. They’re easy wins for oven space and leftovers that slap. Ditch the dry bird drama and glaze up. Which one’s crashing your menu first?