This Glazed Holiday Ham is the centerpiece every Easter table deserves — tender, juicy, beautifully caramelized, and shockingly simple. With just four ingredients and almost no prep, it delivers that classic sweet‑tangy glaze and succulent slices your family will devour. If you’ve ever been disappointed by dry spiral hams or frustrated by waste around the bone, this boneless carver ham will change your holiday forever.

I’ve made this ham for years, and it comes out perfect every single time. The pineapple keeps everything moist, the peach jam melts into a glossy glaze, and the Dijon adds a subtle gourmet depth without tasting like mustard. It’s the definition of low‑effort, high‑reward.

Why This Glazed Holiday Ham Works Every Time

• Boneless carver ham = no waste and incredibly even cooking.
• Peach jam + pineapple create a naturally sweet, sticky glaze that caramelizes beautifully.
• Dijon mustard adds balance and depth without leaving a mustard flavor.
• Hands‑off baking makes it ideal for busy holiday cooking.
• Moist, sliceable texture — no dryness, no guessing, no stress.

Ingredient Notes:

• Boneless Carver Ham (4–5 lbs): Look for Kirkland Master Carve (Costco) or Member’s Mark Boneless Carver Ham (Sam’s Club). They’re flatter and wider than spiral hams, which helps them heat evenly and stay juicy.
• Peach Jam: Great Value is excellent quality and budget‑friendly. Any brand works.
• Dijon Mustard: Just a tablespoon adds a gourmet note. It bakes off — no mustard flavor remains.
• Pineapple (20 oz can): Slices, tidbits, or chunks all work. The juice helps steam the ham and keeps it moist.

More Tips for the Best Glazed Holiday Ham:

• Boneless carver hams are found in the fresh refrigerated section near deli meats and pre‑cooked roasts.
• They may look pricier per pound, but remember — no bone, no waste.
• An electric carving knife makes slicing effortless. Always unplug immediately after use.
• This ham reheats beautifully and is fantastic for leftovers (sandwiches, omelets, sliders).

Ingredients:

• 1 boneless carver ham, I usually get one between 4-5 pounds.
• 3/4 cup peach jam
• 1 Tbsp Dijon Mustard
• 20oz can pineapple slices (tidbits or chunks will work too.)

Instructions:

1. Preheat the oven to 350 degrees with the rack in the middle.
2. In a small bowl, mix together the jam and mustard.  Set aside.
3. Pour the pineapple in to a large baking dish and spread it around the pan.  If using slices of pineapple, just layer them on the bottom. (I use a deep ceramic 9×13 baking dish, or 15×10 depending on the size of the ham.)
4. Place the ham on top of the pineapple, fat cap side up..
5. Spoon the jam and mustard mixture all over the top of the ham, and spread it gently to the edges of the ham.
6. Cover with a large piece of foil and place in the oven for about one hour for a 4-5 pound ham. (Add 15 minutes for each additional pound.)
7. Remove the foil, turn the oven up to 425 and let the ham bake uncovered for 15-20 minutes until it’s nice and brown, caramelized, and even a little crispy in places.
8. Remove from the oven and let sit for about 10 minutes before slicing.
9. To slice, cut the whole ham in half from front to back, then slice each half in thin slices.  Transfer to serving platter and garnish with pineapple. Spoon some of the juices over the top if desired!

Glazed Holiday Ham FAQ’s:

Can I use a spiral ham instead of a boneless carver ham?
You can, but spiral hams tend to dry out more easily. A boneless carver ham cooks evenly, stays juicy, and has almost no waste.

Will the ham taste like mustard?
No. The Dijon simply balances the sweetness and adds depth. The mustard flavor bakes off completely.

Can I make this ham ahead of time?
Yes. Bake as directed, slice, and store with some of the pan juices. Reheat covered at 300°F until warmed through.

What can I use instead of peach jam?
Apricot jam or pineapple preserves work beautifully.

Where do I find a boneless carver ham?
Look in the refrigerated section near deli meats at Costco or Sam’s Club. They’re available year‑round.