Pineapple Glazed Ham
Pineapple Glazed Ham is sweet and savory, made with a fully cooked spiral ham smothered in a pineapple brown sugar glaze, then broiled until caramelized and juicy!
Servings: 16 servings
Calories: 684kcal
Equipment
- 1 large roasting pan
- 1 medium saucepan
Ingredients
- 9 pound fully-cooked spiral ham bone-in
For the Glaze
- 20 ounces crushed pineapple in juice (1 can)
- 1 1/2 cups brown sugar (1/2 cup reserved)
- 1/2 cup honey
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat oven to 325°F. In a mixing bowl, whisk together the glaze ingredients until well combined.
- Place the spiral ham in the roasting pan on its side. Pat it dry with a paper towel. Gently separate the slices of ham.
- Pour half of the glaze over the ham, trying to get some in-between the slices.
- Flip the ham so it is flat-side-down on the pan. Cover the roasting pan with aluminum foil, creating a tent around the ham. Bake for 1 1/2 - 2 hours, depending on the size of your ham. The ham should take about 10-15 minutes per pound to cook.
- While the ham is cooking, place the rest of the glaze in a saucepan and bring to a boil over medium-high heat. Reduce to a high simmer and cook until it begins to thicken, stirring often, about 20-25 minutes.
- When the ham has about 30 minutes left, remove the aluminum foil and pour the rest of the glaze over the top. Sprinkle the remaining brown sugar on top of the ham and cook until the ham is 140°F in the center.
- Once the ham has finished cooking, broil for 2-5 minutes, or until the top of the ham is caramelized. Watch it closely so it doesn't burn, because the broiler can do that fast!
Notes
**The nutritional panel for this recipe is a really, really rough estimate. It’s going to depend on how big your ham bone is (and how much is meat), plus we’re losing some of the sugar in the cooking juices.**
Storage
Refrigerate in an airtight container for 3-4 days.
Freeze in a freezer-safe container for 1-2 months.
Cooking Tips
- The ham is already pre-cooked, just check the packaging to make sure. The USDA recommends heating it to 140°F, which will take about 10-15 minutes per pound of ham that you have.
- If you didn't tent your ham with aluminum foil, it's ok. Covering it helps prevent it from drying out for the time that it's in the oven.
- You can cut along the natural spiral, but you also want to cut a few the opposite way so you can easily lift pieces of ham away from the bone.
- If the ham has a bone in it, get about 1/2-1 pound per person, because some of that ham’s weight is bone and not meat. If it’s boneless, you’ll need about 1/4-1/2 pound of meat per person depending on how many sides you serve with it.
- Do your best to get the glaze in-between the ham slices before flipping it over to bake with the flat-side-down. Don't pull the slices so far apart that they come off, just gently open them a little bit.
- The glaze is simmered until it thickens into a syrup-like consistency. You want it to coat the back of a spoon. When it gets to about there, take it off the heat and let it cool slightly, it will thicken a little more.
Nutrition
Calories: 684kcal | Carbohydrates: 35g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 141mg | Sodium: 2709mg | Potassium: 728mg | Fiber: 1g | Sugar: 34g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
