Description
This classic Baked Ham with Pineapple and Brown Sugar Glaze is a perfect centerpiece for holiday dinners or special occasions. Featuring a sweet and aromatic glaze made from pineapple juice, brown sugar, honey, cloves, and cinnamon, this recipe infuses the ham with rich, delightful flavors. The pineapple slices and maraschino cherries add a festive touch, while the slow baking ensures a tender, juicy ham with a caramelized crust.
Ingredients
Scale
Glaze Ingredients
- 20 oz canned pineapple slices (retain pineapple juice)
- ¼ cup honey
- ½ cup brown sweetener or sugar (dark or light)
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
Ham
- 10-12 pound fully cooked bone-in spiral cut ham
- maraschino cherries (optional)
- toothpicks
- foil
Instructions
- Prepare the Ham: Allow the ham to come to room temperature by leaving it out for one hour to avoid shock from temperature change during baking. Preheat your oven to 325 degrees Fahrenheit. If needed, score the surface of the ham to help the glaze penetrate.
- Make the Glaze: In a saucepan over medium-high heat, combine brown sugar or sweetener, honey, all of the pineapple juice from the canned pineapple, cinnamon, and ground cloves. Stir continuously for 3-4 minutes until the sugar dissolves fully.
- Thicken the Glaze: In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the glaze while stirring constantly until the glaze thickens slightly.
- Glaze the Ham: Place the ham on a foil-lined baking sheet or roasting pan. Drizzle the glaze evenly over the ham using a cooking brush to get glaze into the cuts. Secure the pineapple slices and maraschino cherries on the ham with toothpicks for decoration.
- Wrap and Bake: Tent the ham loosely with foil to insulate and prevent the glaze from sticking to the foil. Bake the ham for 1 hour and 30 minutes.
- Baste and Continue Baking: Remove the foil and baste the ham with any remaining glaze. Return the uncovered ham to the oven and bake for an additional 30 minutes to caramelize the glaze.
- Rest the Ham: Remove the ham from the oven and allow it to rest for at least 20 minutes before slicing and serving to redistribute the juices and enhance flavor.
Notes
- Baking times depend on ham size and type: pre-cooked spiral-sliced bone-in ham should bake 10 minutes per pound, smoked whole bone-in ham 15-18 minutes per pound, fresh whole bone-in ham 22-26 minutes per pound, and boneless hams 10-15 minutes per pound.
- The glaze packet that comes with store-bought hams is not needed for this recipe and can be discarded.
- Scoring the ham is optional, especially if it's spiral-sliced; it will still absorb glaze flavors well.
- Substituting flour for cornstarch as thickener is not recommended as it tends to clump in this glaze.
- Whole cloves may be used instead of ground cloves and can be inserted into the ham with toothpicks for a traditional look and spiced aroma.
- Bringing the ham to room temperature before baking avoids shocking the meat, promoting more even cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 65 mg
