Description
This classic Baked Ham with Pineapple and Brown Sugar Glaze is a deliciously sweet and savory centerpiece perfect for holiday meals or special occasions. The ham is glazed with a mixture of brown sugar, honey, pineapple juice, cinnamon, and cloves, then baked to juicy perfection with pineapple slices and maraschino cherries for a festive touch.
Ingredients
Scale
Glaze
- 20 oz canned pineapple slices (retain the pineapple juice)
- 1/4 cup honey
- 1/2 cup brown sweetener or sugar (dark or light)
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
Ham
- 10-12 pound fully cooked ham (bone-in and spiral cut preferred)
Additional
- Maraschino cherries (optional)
- Toothpicks
- Foil
Instructions
- Prepare the Ham: Allow the fully cooked ham to come to room temperature, which usually takes about 1 hour.
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit.
- Score the Ham: If necessary, score the ham to allow the glaze to penetrate. For spiral-cut hams, this step can be skipped.
- Make the Glaze: In a saucepan over medium-high heat, combine the brown sugar or sweetener, honey, all of the pineapple juice from the canned pineapple, cinnamon, and ground cloves. Stir constantly for 3 to 4 minutes until the sweetener melts and the mixture is well combined.
- Thicken the Glaze: In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour this into the glaze while stirring continuously until the glaze thickens slightly.
- Glaze the Ham: Place the ham on a foil-lined sheet pan or roasting pan. Drizzle the glaze over the ham, using a cooking brush if needed to work the glaze into the cuts.
- Decorate with Pineapple and Cherries: Secure pineapple slices and optional maraschino cherries on the exterior of the ham using toothpicks. Tent loosely with foil to insulate without wrapping tightly.
- Bake Covered: Bake the ham covered with foil for 1 hour and 30 minutes. Remove the foil and baste the ham with more glaze.
- Bake Uncovered: Return the ham to the oven uncovered and bake for an additional 30 minutes to allow the glaze to caramelize.
- Rest: After baking, let the ham rest for at least 20 minutes before carving to redistribute juices.
Notes
- Baking time depends on the type and size of ham: spiral-sliced, bone-in hams need 10 minutes per pound; smoked, whole bone-in hams 15-18 minutes per pound; and fresh, uncooked bone-in hams 22-26 minutes per pound.
- Boneless hams should be baked for 10-15 minutes per pound.
- Discard any glaze packet that comes with pre-cooked hams to use this homemade glaze instead.
- Scoring is optional for spiral-sliced hams as they are already pre-sliced.
- Flour can be substituted for cornstarch as a thickener, but it may clump; cornstarch is preferred for a smooth glaze.
- Whole cloves can be used instead of ground cloves by inserting them into the ham with toothpicks for extra flavor and decoration.
- Bringing the ham to room temperature before baking prevents temperature shock and helps cook more evenly.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
