Print

Perfect Brown Sugar Glazed Ham with Pineapple – Easy Holiday Recipe

brown sugar glazed ham with pineapple - featured image
Print Recipe

This Perfect Brown Sugar Glazed Ham with Pineapple is a showstopper holiday main dish with a sticky, sweet, caramelized crust and juicy, tender meat. It’s incredibly easy to make with simple pantry ingredients and always gets rave reviews.

Ingredients

Scale
  • 1 (8-10 pound) bone-in fully cooked spiral-cut ham
  • Whole cloves (optional but traditional)
  • 1 cup packed light brown sugar
  • 1/2 cup pineapple juice
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 can (20 ounces) pineapple rings in juice
  • Maraschino cherries (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Take your ham out of its packaging and pat it dry with paper towels. Remove any plastic disk or cap on the bone. Place the ham cut-side down on the rack in your roasting pan. Score the outside of the ham in a diamond pattern about 1/4-inch deep if it isn’t already scored. If using whole cloves, press one into the center of each diamond (about 20 to 30 cloves total).
  2. In a small saucepan over medium heat, combine the brown sugar, pineapple juice, honey, Dijon mustard, cinnamon, ground cloves, and nutmeg. Whisk until the sugar dissolves and the mixture starts to simmer, about 3 to 4 minutes. Let it bubble gently for another 2 minutes until it thickens slightly. Remove from heat and set aside.
  3. Tent a large sheet of aluminum foil loosely over the ham, making sure it doesn’t touch the surface. Place the ham in the preheated oven and bake for about 10 minutes per pound (for an 8-pound ham, about 1 hour 20 minutes; for a 10-pound ham, about 1 hour 40 minutes). At the halfway point, baste the ham with some of the glaze.
  4. After the initial covered baking time, remove the foil. Arrange the pineapple rings over the surface of the ham, securing each one with a toothpick and a maraschino cherry if using. Brush the entire ham generously with the remaining glaze, getting it into all the nooks and crannies between the slices.
  5. Return the ham to the oven, uncovered. Bake for another 20 to 30 minutes, basting every 10 minutes with the pan juices and any extra glaze. The ham is ready when the glaze is sticky and bubbling, the pineapple edges are starting to brown, and an instant-read thermometer inserted into the thickest part (without touching the bone) reads 140°F (60°C).
  6. Remove the ham from the oven and tent it loosely with foil again. Let it rest for 15 to 20 minutes before carving. Transfer the ham to a serving platter, arrange the pineapple rings around it, and spoon some of the pan juices over the top. If desired, strain the pan drippings and serve on the side as an extra sauce.

Notes

Don’t overcook the ham; it’s fully cooked and just needs reheating to 140°F. Baste frequently during the uncovered phase for a caramelized crust. Let the ham rest for 15-20 minutes before carving to redistribute juices. Score the ham only 1/4-inch deep to prevent drying out. Use the pan juices as a sauce.

Nutrition

Keywords: brown sugar glazed ham, pineapple ham, holiday ham, Easter ham, Christmas ham, spiral ham, glazed ham recipe

Find it online: https://evabake.com/perfect-brown-sugar-glazed-ham-with-pineapple-easy-holiday-recipe/