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Garlic Baked Ham

Allison Fletcher Acosta

"Garlic gives this baked ham a great flavor."
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2 h 25 m servings 580 cals
Original recipe yields 16 servings (1 whole ham)


  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 42.4 g
  • 85%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 2918 mg
  • 117%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Rinse ham and pat dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
  3. Make 20 incisions with the point of a knife all over the ham; stuff one garlic clove into each incision.
  4. Press whole cloves into the ham.
  5. Cover ham with aluminum foil.
  6. Bake in the preheated oven for 1 hour and 20 minutes.
  7. While ham is baking, mix pineapple juice, brown sugar, dry mustard, and ginger in a bowl.
  8. Remove foil from ham. Pour pineapple juice glaze over ham.
  9. Return ham to oven uncovered and continue baking until glaze thickens, about 45 minutes more. Baste ham every 15 minutes.
  10. Allow ham to rest 5 to 10 minutes. Remove garlic and whole cloves before slicing.


  • Cook's Note:
  • Rule of thumb is to bake ham 15-18 minutes per pound - you want to bake it under the foil for 2/3 of the cooking time.

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Read all reviews 2
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More flavorful than your average baked ham.

This was very tasty. The garlic added a nice flavor without being overpowering. I will definitely make this again.