Description
This Baked Ham with Pineapple and Brown Sugar Glaze is a festive and succulent dish perfect for holiday meals or special occasions. Featuring a spiral-cut ham glazed with a sweet and tangy mixture of brown sugar, honey, Dijon mustard, and warm spices, it is garnished with pineapple rings and cherries to add color and flavor. The ham is slow-baked until juicy and caramelized, creating a beautiful centerpiece that’s both delicious and visually appealing.
Ingredients
Scale
Ham
- 1 spiral-cut ham (7-9 pounds), fully cooked
Glaze
- 1 cup pineapple juice (reserved from canned pineapple or fresh)
- ½ cup water
- 1 cup packed light brown sugar
- ½ cup honey
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon black pepper
Garnish
- 1 can (20 oz) pineapple rings, drained (reserve juice for ham)
- 2 cups fresh or maraschino cherries
- Toothpicks for securing pineapple rings and cherries
Optional Adjustments
- For sugar-free version: Replace brown sugar with sugar-free brown sugar substitute
- Gluten-free: Ensure mustard is certified gluten-free
- For lower sodium: Choose a low-sodium ham variety
- Dairy-free: This recipe is naturally dairy-free
Instructions
- Prepare Your Ham and Oven: Preheat your oven to 325°F (163°C). Remove the ham from packaging and rinse under cold water, then pat dry completely with paper towels. If the ham is not pre-scored, use a sharp knife to score diamond patterns ¼ inch deep to help the glaze penetrate and enhance presentation.
- Set Up for Baking: Place the ham cut-side down in a large roasting pan. Pour pineapple juice and water into the bottom of the pan to generate steam and keep the ham moist. Cover the pan tightly with aluminum foil to trap steam.
- Make the Pineapple Brown Sugar Glaze: In a medium bowl, whisk together brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper until smooth and thick but pourable. Add a tablespoon of pineapple juice if the glaze is too thick.
- Initial Baking Phase: Bake the covered ham for 1 hour and 45 minutes. The slow heat will warm the ham evenly and keep it moist. Check that the internal temperature reaches about 120°F (49°C) before proceeding.
- Apply the Glaze and Garnish: Remove the ham and foil carefully to avoid steam burns. Brush half of the glaze generously over the ham’s surface and into the scored diamond cuts. Arrange pineapple rings on top, securing each with a toothpick, and place a cherry in the center of each ring.
- Final Glazing and Browning: Return the ham to the oven uncovered. Bake for an additional 30-45 minutes, basting with the remaining glaze every 15 minutes until the surface is caramelized and golden brown and the internal temperature reaches 140°F (60°C).
- Rest and Serve: Remove the ham from the oven and let it rest for 10 minutes before carving. Resting allows the juices to redistribute for moist, flavorful slices.
Notes
- Use low-sodium ham to reduce salt content.
- You can substitute fresh pineapple juice for canned juice.
- Ensure mustard is gluten-free if dietary restrictions apply.
- Allow proper resting time for optimal juiciness.
- This recipe is naturally dairy-free.
