This easy baked ham gets a Southern‑style upgrade with a sweet‑tangy pineapple glaze, a touch of bourbon or whisky, and the bold kick of Creole mustard. Whole cloves perfume the smoked ham as it warms, while the quick stovetop sauce caramelizes it into a glossy finish that’s perfect for holiday tables or Sunday suppers.
Carver Ham with Tangy Heinz 57 Sauce
A boneless carver ham, is just a smaller, high-quality ham that's designed for easier slicing, making it a popular choice for gatherings, special occasions and perfect for holiday serving.
Online, Kansas City Steaks, Corky's and Rastelli's all sell carver hams, often with their own glazes which for this you'll reserve for another use.
You can usually find a carver ham right at your local grocery market or Walmart also and Frick's brand is a widely available carver ham. Bonus? Their pork is USA raised and typically sourced from Midwest states like Iowa, Missouri or Illinois.
Bottom line... while I'm using what is called a "carver ham" here, this glaze is great on any fully cooked smoked ham, adjusting cooking times as needed.
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Here's what you'll need to make this Carver Ham with Heinz 57 Sauce:
- 1 (4 to 6 pound) boneless carver ham or other smoked ham
- Whole cloves
Sauce Ingredients:
- 1/3 cup pineapple juice
- 1/3 cup zesty style sauce (like Heinz 57)
- 1/4 cup light brown sugar
- 2 tablespoons bourbon/whisky, optional
- 1 teaspoon cornstarch
- 2 tablespoons Creole mustard
Preheat oven to 325 degrees F. Place a layer of foil inside a baking pan and top with ham.
Score ham making shallow, diagonal cuts across the ham. Stud with cloves where the cuts intersect if desired.
Add another layer of foil and seal around the ham. Bake ham for about an hour covered, or to an internal temperature of 120 degrees F on an instant read thermometer.
For the glaze you'll need brown sugar, Heinz 57 sauce, mustard, pineapple juice, cornstarch and some bourbon or whisky, optional.
Combine sauce ingredients in a medium sized saucepan.
Whisk until smooth, and bring up to a boil. Reduce heat and simmer 10 minutes. Set aside to cool.
Remove ham from oven, uncover and brush all over with half of the sauce.
Return to oven uncovered for 15 minutes.
Remove and brush with additional sauce and return to oven for 15 minutes longer, or until ham reaches an internal temp of 140 degrees F. Reserve any remaining sauce.
Remove to a cutting board and loosely cover with foil. Let rest for 15 minutes before carving.
To carve, identify the direction of the muscle fibers, or grain and cut perpendicular to the grain.
Serve with any remaining sauce at the table.
For more of my favorite baked hams, check out the collection on my Pinterest page!
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